Alfredo Sauce: Melt the butter in a large skillet over medium heat and add the garlic. Sprinkle with flour and whisk for one minute to create a roux. Slowly whisk in the heavy cream, followed by the milk. Bring to a rolling boil, then reduce the heat and simmer the sauce for about 10 minutes, until the sauce begins to thicken. Sprinkle the grated parmesan cheese into the sauce along with the white pepper, black pepper, and salt. Set Aside.

Noodles: Boil the Lasagna noodles al dente according to the package directions. Remove from the water and toss with olive oil. Set aside while you prepare the filling.

Chicken Filling: Combine the softened cream cheese, garlic powder, parsley, and 1 cup of Mozzarella cheese.

Assembly: Add enough Alfredo sauce to coat the bottom of a 9x13 baking dish. Lay the lasagna noodles flat on a piece of parchment paper. Spread ⅛th of the creamy chicken mixture over each noodle and roll up. Place the rolled noodles  seam side down in the baking dish. Top the roll ups with the rest of the Alfredo sauce and remaining Mozzarella cheese.

Bake the Lasagna roll ups at 350 degrees for 30 minutes until heated through and the cheese has melted. Remove and serve with a side of garlic bread!