Preheat your oven to 375°F (190°C).

In a large pot, bring salted water to a boil and cook the lasagna noodles for 8 to 10 minutes until al dente. Drain and lay flat on a clean towel.

In a mixing bowl, combine shredded chicken, ricotta cheese, 1 cup mozzarella, chopped spinach, garlic powder, salt, and pepper. Mix until creamy.

Spread a thin layer of pesto on each noodle. Place the chicken filling along one edge and roll tightly, seam side down in a greased baking dish.

Combine remaining pesto with heavy cream and pour over the roll-ups. Top with remaining mozzarella and grated Parmesan cheese.

Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until bubbly and golden brown.

Let the roll-ups cool for a few minutes before serving.