Step 1: Preheat your oven to 375°F (190°C). Generously grease a 10-12 cup bundt pan with butter or non-stick baking spray.
Step 2: Open the refrigerated biscuit cans. On a clean cutting board, quarter each biscuit into 4 equal pieces.
Step 3: In a large mixing bowl, combine the quartered biscuit pieces, shredded cooked chicken, Alfredo sauce, 1 cup of shredded mozzarella cheese, 1/4 cup of grated Parmesan cheese, garlic powder, onion powder, Italian seasoning, salt, and black pepper. Stir gently until all ingredients are evenly coated.
Step 4: Carefully transfer half of the coated biscuit mixture into the prepared bundt pan, spreading it evenly. Sprinkle with another 1/2 cup of shredded mozzarella cheese and 1/8 cup of grated Parmesan.
Step 5: Add the remaining biscuit mixture over the cheese layer, spreading it out as evenly as possible. Top with the last 1/2 cup of mozzarella and 1/8 cup of Parmesan cheese.
Step 6: Bake for 25-30 minutes, or until the top is golden brown and the biscuits are cooked through. Insert a thin knife or skewer into the center; if it comes out clean, it's ready.
Step 7: Remove the bundt pan from the oven and let it rest for 5-10 minutes before inverting it onto a serving platter. Garnish with fresh chopped parsley if desired. Serve warm.