Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package instructions until al dente. Drain and lay the noodles flat on a clean kitchen towel or parchment paper to cool and prevent sticking.
In a medium bowl, combine 1 cup ricotta cheese, 1 cup shredded mozzarella, 1/2 cup grated Parmesan, 1/2 cup chopped sun-dried tomatoes, 1/4 cup chopped fresh basil, shredded chicken, 1 teaspoon garlic powder, salt, and pepper to taste. Mix until everything is well incorporated.
In a small saucepan over medium heat, warm 1 cup marinara sauce with 1/2 cup heavy cream and 1 tablespoon olive oil. Stir occasionally until heated through and slightly thickened. Season with salt and pepper to taste.
Preheat your oven to 375°F (190°C). Spread a thin layer of the creamy sauce on the bottom of your baking dish. Lay one lasagna noodle flat and spread about 1/4 cup of the cheese and chicken filling evenly over the noodle. Carefully roll the noodle up from one end to the other. Place the roll seam side down in the baking dish. Repeat with the remaining noodles and filling.
Pour the remaining creamy sauce evenly over the roll-ups. Sprinkle with any leftover mozzarella and Parmesan cheese. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden on top.
Let the roll-ups rest for 5 minutes before serving. Garnish with extra fresh basil if desired. These roll-ups pair beautifully with a crisp green salad or steamed vegetables.
