Step 1: Preheat your oven to 375°F (190°C). Generously grease a 10-12 cup Bundt pan with butter or non-stick cooking spray. Open the biscuit dough cans and cut each biscuit into 6-8 smaller pieces. Place these biscuit pieces into a large mixing bowl.
Step 2: Add the cooked and shredded chicken to the bowl with the biscuit pieces. Pour in the Alfredo sauce. Add 1 cup of shredded mozzarella cheese and 1/4 cup of grated Parmesan cheese. Gently toss everything together with a large spoon or your hands until the biscuit pieces and chicken are thoroughly coated in the sauce and cheese.
Step 3: Carefully transfer about half of the coated biscuit and chicken mixture into the prepared Bundt pan, spreading it out evenly. Sprinkle generously with the remaining 1/2 cup shredded mozzarella and 1/4 cup Parmesan cheese. Top with the remaining biscuit and chicken mixture, spreading it out to fill the pan without pressing down too firmly. If desired, sprinkle a little Italian seasoning over the top.
Step 4: Place the Bundt pan on a baking sheet to catch any drips and bake in your preheated oven for 30-35 minutes, or until the top is golden brown and the biscuits are cooked through. A thin skewer inserted into the center should come out clean.
Step 5: Once baked, remove the pan from the oven and let it rest on a wire rack for 5-10 minutes. This resting period helps the cheese and sauce set. Place a large serving platter over the Bundt pan and carefully invert it, allowing the monkey bread to slide out. Garnish with fresh chopped parsley if desired and serve immediately.