First, preheat your oven to 375°F (190°C). This step is crucial because an evenly heated oven ensures the biscuit dough cooks through properly and the top becomes perfectly golden brown. Don't skip this; it makes a big difference in the final texture.

In a large mixing bowl, combine the shredded chicken, creamy Alfredo sauce, garlic powder, and Italian seasoning. Add a pinch of salt and pepper, then stir everything together until the chicken is thoroughly coated. This creates the flavorful core of your monkey bread.

Open your can of refrigerated biscuit dough and separate the biscuits. Using a knife or kitchen shears, cut each biscuit into four equal pieces. Quartering the dough allows for more surface area to be coated in the delicious Alfredo sauce.

Add the biscuit quarters directly into the bowl with the chicken mixture. Use a spatula to gently toss everything together. Be careful not to overmix; you just want to ensure each piece of dough is lightly coated with the sauce and chicken.

Now it's time for the best part! Gently fold the shredded mozzarella and about half of the grated Parmesan cheese into the mixture. This step ensures you get those irresistible, gooey cheese pulls in every single bite once the bread is baked.

Generously grease a bundt pan to prevent sticking. Carefully transfer the chicken and biscuit mixture into the pan, spreading it out in an even layer. Sprinkle the remaining Parmesan cheese over the top for a wonderfully crispy, cheesy crust.

Place the bundt pan in your preheated oven and bake for 25 to 30 minutes. You’ll know it’s ready when the top is a beautiful golden brown and a toothpick inserted into the center comes out clean without any raw dough.

Once baked, let the monkey bread cool in the pan for about five minutes. This helps it set and makes it easier to release. Place a large serving platter over the pan and carefully flip it over. Garnish with fresh parsley before serving.