In a mixing bowl, combine the chicken, ricotta, Italian seasoning, garlic powder, ½ cup of the Mozzarella cheese and salt and pepper to taste. Mix to combine well.
Add a ¼ cup of the alfredo sauce to the bottom of a 9x9 baking dish, and coat it evenly.
Place a palmini lasagna noodle on a flat surface, and put a layer of the chicken and ricotta filling down the middle. Roll the noodle up around the filling, and place the rollup face down in the baking dish.
Repeat the previous step until you have made all of the rollups.
Top the rollups with the other ¼ cup of alfredo sauce, and the remaining ½ cup of Mozzarella cheese.
Bake for 25-30 minutes until the cheese is browned and bubbling.