Slow cook chicken breasts with water, bouillon, & italian seasoning in a crockpot on low for 4 hours. Shred chicken & add a little bit of broth to keep moist. Season with oregano, garlic powder & salt. Set aside.

Heat up a pot of salted water & boil lasagna noodles until al dente. Rinse with cold water. Place a couple of paper towels on a baking sheet & lay the noodles on top of paper towels to absorb excess water. Set aside.

Make alfredo sauce by melting butter & sautéing garlic for about 30 seconds. Add flour, salt, & pepper, to make a roux. Gradually whisk in milk. Let heat until boiling & thickens slightly. Remove from heat & add cream cheese & grated parmesan. Stir until cheese melts & let stand. Will thicken as it cools slightly.

Spread a small amount of alfredo sauce in the bottom of a square baking dish. Assemble rolls by spreading a couple tablespoons of alfredo, 1/9 of the chicken, & a sprinkle of mozzarella cheese. Roll lasagna up & place seam side down into prepared dish. Repeat with remaining lasagna rolls. Once all rolls are in the pan, top them with the remaining alfredo sauce & sprinkle with desired amount of mozzarella cheese.

*Optional: Let stand for 10 minutes before removing from pan. The alfredo is thinner when it's hot, & thickens as it cools slightly, so it might be slightly runny if you remove it immediately from the pan when taken straight from the oven.