Preheat your oven to 375°F (190°C).

In a large mixing bowl, combine shredded cooked chicken, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper. Stir until well blended.

Open refrigerated biscuit dough and cut each biscuit into quarters. Set aside in a separate bowl.

Gently fold quartered biscuit pieces into the chicken mixture until fully coated.

Sprinkle in shredded mozzarella cheese and half of the grated Parmesan, folding until just incorporated.

Grease a bundt pan and layer the chicken and biscuit mixture evenly. Sprinkle remaining Parmesan cheese on top.

Bake for 25-30 minutes until the top is golden brown and a toothpick inserted comes out clean.

Let cool for about 5 minutes, then invert onto a serving platter and garnish with fresh parsley before serving.