Begin by boiling water in a large pot, then cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.

In a mixing bowl, combine the shredded chicken, ricotta cheese, mozzarella cheese, ½ cup grated Parmesan cheese, minced garlic, Italian seasoning, salt, and black pepper. Mix until well incorporated.

In a saucepan, melt the butter over medium heat. Add minced garlic and sauté for 1-2 minutes.

Stir in the flour and cook for another minute. Gradually whisk in the milk and chicken broth, then cook until the mixture thickens.

Add the garlic powder, salt, black pepper, and 1 cup grated Parmesan cheese. Stir until smooth.

Spread a thin layer of sauce in the bottom of a baking dish. Take one lasagna noodle, place a generous portion of the chicken filling in the center, and roll it up tightly. Place the roll-up seam-side down in the baking dish. Repeat with remaining noodles and filling.

Pour the remaining sauce over the roll-ups, then sprinkle with shredded mozzarella and grated Parmesan cheese.

Cover with foil and bake at 375°F (190°C) for 25 minutes. Uncover and bake for an additional 10 minutes until the cheese is bubbly and golden.

Remove from the oven and let it cool slightly before serving. Garnish with fresh herbs if desired.