Bring a large pot of salted water to a boil and cook the lasagna noodles until just al dente, following package instructions. Drain and lay flat on a clean surface to cool slightly.
While the noodles cook, heat olive oil in a skillet over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds to 1 minute, releasing a warm aroma.
Stir in red pepper flakes (if using) and cook for another 30 seconds. Remove from heat and let cool slightly.
In a mixing bowl, combine the shredded chicken, Alfredo sauce, sautéed garlic mixture, and a pinch of salt and pepper. Mix until everything is evenly coated and creamy.
Lay a lasagna noodle flat on a clean surface. Spread a generous spoonful of the chicken Alfredo mixture over the noodle, spreading it evenly to the edges.
Carefully roll the noodle into a tight log, starting from one end. Repeat this process with the remaining noodles and filling.
Preheat your oven to 375°F (190°C). Grease a baking dish with a small amount of olive oil or non-stick spray.
Arrange the lasagna rolls seam side down in the prepared baking dish, nestled close but not overlapping.
Top the rolls with shredded mozzarella cheese evenly sprinkled across the surface. Cover the dish loosely with aluminum foil.
Bake in the preheated oven for about 25-30 minutes, until the cheese is melted and bubbly, and the edges are lightly golden.
Remove from oven and let rest for a few minutes before serving. Serve warm, allowing the cheesy filling to ooze out slightly with each cut.
