Preheat the oven to 375°F (190°C).

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

Cut the refrigerated biscuit dough into quarters and set aside.

Toss the cut biscuit pieces into the chicken mixture until evenly coated.

Fold in the shredded mozzarella and half of the Parmesan cheese.

Grease a bundt pan and pour the mixture into the pan, pressing down gently. Sprinkle the remaining Parmesan on top.

Bake for 25-30 minutes or until golden brown and a toothpick comes out clean.

Allow to cool for 5 minutes, then invert onto a serving platter and garnish with parsley.