Bring a large pot of salted water to a boil. Add the 8 large lasagna noodles and cook according to package instructions until al dente, about 8-10 minutes. Drain and lay noodles flat on a clean towel or parchment paper to cool.
In a mixing bowl, combine shredded chicken, ricotta cheese, ½ cup shredded mozzarella, ½ cup grated Parmesan, garlic powder, Italian seasoning, salt, and pepper. Mix thoroughly.
Lay one lasagna noodle flat and spread a generous layer of the chicken and cheese mixture evenly over it. Roll the noodle up tightly. Repeat for all noodles.
Spread 1 cup marinara sauce evenly on the bottom of the baking dish. Place each roll-up seam-side down in the dish. Pour remaining marinara sauce over the roll-ups and sprinkle remaining mozzarella and Parmesan cheese over top.
Cover the dish with aluminum foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
Let the roll-ups rest for a few minutes after baking. Garnish with fresh basil leaves and serve warm.
