I melt the butter in a skillet over medium-low heat. Once melted, I add the minced garlic and sauté for about 1 minute until fragrant.

I slowly whisk in the heavy cream and let it simmer gently for about 5 minutes, stirring often so it thickens smoothly.

I add the parmesan cheese a little at a time, whisking until fully melted. I season with salt, pepper, and red pepper flakes, then set the sauce aside to cool slightly.

I preheat the oven to 425°F and generously grease a 12-cup muffin pan.

I roll out the pizza dough on a lightly floured surface and cut it into 12 equal circles. I press each piece into the muffin cups, forming dough pockets.

I add a small layer of mozzarella to the bottom of each dough cup to help prevent sogginess.

I spoon in cooked chicken, followed by a generous dollop of alfredo sauce.

I top each puff with plenty of mozzarella cheese.

I bake for 10–14 minutes, rotating the pan halfway through, until the cheese is bubbly and the dough edges are golden.

I brush the hot puffs with melted butter, sprinkle with parsley, and let them rest for a few minutes before serving.