Preheat oven to 350 °F (175 °C). Grease a 10‑cup bundt pan or a 9×13‑inch baking dish with butter.

In a medium saucepan, melt 1 Tbsp butter over medium heat. Add garlic and sauté until fragrant, about 30 seconds.

Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan, Italian seasoning, salt, and pepper. Cook for 2–3 minutes until the sauce thickens slightly. Remove from heat.

Stir shredded chicken into the Alfredo sauce until evenly coated.

Cut each biscuit into quarters. Working lightly, toss the biscuit pieces with remaining 1 Tbsp melted butter.

Layer half the buttered biscuit pieces in the prepared pan. Sprinkle with half the chicken Alfredo mixture and ¾ cup mozzarella.

Add the remaining biscuit pieces, top with the rest of the chicken mixture, and finish with remaining ¾ cup mozzarella.

Bake for 25–30 minutes, or until the biscuits are golden and cooked through and cheese is melted and bubbly.

Let cool for 5 minutes, then serve warm by pulling apart the individual bites.