1. First, let’s get the chicken ready. Season the chicken tenders with a sprinkle of salt, black pepper, garlic powder, and all-purpose chicken seasoning. Cook them in a skillet over medium heat until done, then remove and shred the chicken if using whole tenders.

2. In a mixing bowl, combine the shredded chicken with the softened cream cheese and shredded mozzarella or cheddar cheese until well incorporated. It’s time to start assembling the Parmesan Cloud Chicken Bombs!

3. Take the refrigerated biscuit dough and roll each piece into a ball, then flatten it slightly. Place a spoonful of the creamy chicken mixture inside each flattened biscuit dough round, and fold the dough over to enclose the filling, pinching the edges to seal them.

4. Arrange the sealed chicken bombs on a baking sheet. In a small bowl, mix the melted butter with the minced garlic and chopped parsley. Brush this garlic butter mixture over the tops of the chicken bombs, then sprinkle the grated Parmesan cheese generously over the top.

5. Bake the Parmesan Cloud Chicken Bombs at 350°F for about 20-25 minutes, or until they’re golden brown and cooked through.

6. While the chicken bombs are baking, let’s prepare the irresistible garlic Parmesan sauce. In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant. Pour in the heavy cream and bring the mixture to a simmer, stirring occasionally.

7. Once the sauce is simmering, gradually whisk in the grated Parmesan cheese, adjusting the amount to your desired thickness and creaminess. Let the sauce cook for a few minutes, stirring constantly, until it reaches your preferred consistency.

8. When the Parmesan Cloud Chicken Bombs are golden and crispy, remove them from the oven and let them cool for a few minutes. Serve the warm chicken bombs drizzled with the creamy garlic Parmesan sauce, or offer the sauce on the side for dipping.