FOR THE ALFREDO SAUCE

2 tablespoons butter

2 cloves garlic, minced

1 & 1/3 cups heavy cream

1 cup freshly grated Parmesan cheese

1/2 teaspoon Italian Seasoning

1/4 teaspoon kosher salt

1/8 teaspoon pepper

pinch crushed red pepper flakes

FOR THE BUBBLE PIZZA

16.3 ounces can refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count)

1 & 1/2 cups finely chopped cooked seasoned chicken breast

1 & 1/2 cups freshly shredded mozzarella cheese (6 ounces)

1 large Roma tomato, diced

Fresh finely chopped parsley, for garnish

Preheat oven to 375 degrees F. Coat a 9×13 inch baking dish with nonstick cooking spray and set aside.

Make the alfredo sauce: Add the butter to a large nonstick saute pan, over medium-low heat; whisk until melted. Add the garlic and cook until fragrant, about 20 seconds. Slowly whisk in the heavy cream, then add the Italian seasoning, salt, pepper, and crushed red pepper flakes; whisk until combined and smooth. Bring to a gentle simmer (do not boil) and cook, whisking constantly until it starts to thicken, about 3-4 minutes. Stir in the parmesan cheese just until melted and the sauce is smooth. Take off the heat and pour a third of the sauce into the baking dish, so it coats the bottom.

Separate the biscuits and then cut each one into 6 equal-sized pieces.

Spread the biscuit pieces in an even layer over the sauce in the baking dish (do not overlap the biscuits.)

Sprinkle the chopped chicken over the biscuits.

Pour the remaining Alfredo sauce evenly over the chicken and biscuits.

Sprinkle with the mozzarella cheese.

Bake, uncovered, for 30 minutes until the cheese is bubbly and golden and the center biscuits are completely cooked through.

Remove from oven and sprinkle the diced tomatoes and fresh chopped parsley on top.

Pull apart or cut into squares and enjoy!