Preheat oven to 375.
Cook lasagna noodles according to package.
Pat chicken dry with a paper towel on each side to remove excess water. Using a meat mallet or skillet, hit chicken breasts until flattened. Season chicken on both sides with salt, pepper, garlic powder and paprika.
Heat butter in a large skillet over medium heat. Add garlic and cook until fragrant, about 2 minutes. Stir in flour and mix until creamy and smooth.
Stir in heavy cream. Add cream cheese. Simmer until cream cheese is melted, about 5 minutes. Stir until thoroughly mixed.
Add pasta water, tbsp of chicken bouillon, juice from lemon and parmesan cheese. Stir thoroughly until cheese is melted. A whisk can be used as well. Let simmer for 10 minutes.
Heat 2 tbsp of vegetable or canola oil in a skillet over medium-high heat. Cook chicken breasts on both sides until chicken reaches an internal temp of 165, about 5 - 7 minutes on each side. Remove chicken and let rest on plate or cutting board. Once rested for about 2 minutes, cut chicken into small pieces.
Add spinach to sauce and stir until spinach is wilted. Remove from heat.
Spread a generous amount of aflredo sauce in bottom of baking dish. Assemble lasagna rolls by placing a noodle on a plate or cutting sheeting, and spreading a small amount, about 1/3 cup, of alfredo sauce on noodle. Top with a few pieces of chicken, and a few pinch of mozzarella. Roll up noodles carefully and place seam down in baking dish. Repeat until all noodles are assembled.
Top with remaining alfredo sauce and mozzarella cheese. Bake in preheated oven uncovered for 10 minutes. Serve warm.
