Make the Alfredo Sauce:

1. In a medium saucepan over medium heat, melt 8 tbsp butter. Add 6 minced garlic cloves and sauté until fragrant (about 1 minute).
2. Slowly whisk in 2½ cups heavy cream and bring to a gentle simmer. Cook 3–5 minutes until slightly thickened.
3. Remove from heat and stir in ¾ cup grated Parmesan, 1–2 tsp red pepper flakes, salt, and pepper until smooth. Set aside.

Prepare the Dough Cups:

1. Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin.
2. Unroll pizza crust sheet and press into a large rectangle. Cut into 12 equal squares.
3. Gently press one square into each muffin cup, forming a little “nest” with the dough coming up the sides.

Assemble the Puffs:

1. Layer 2 tbsp shredded mozzarella into each dough cup.
2. Divide 2 cups diced rotisserie chicken and crumbled bacon evenly among the cups.
3. Top each with another 2 tbsp mozzarella, then spoon about 1–2 tbsp Alfredo sauce over each.

Bake:

1. Bake for 15–20 minutes, until dough is golden brown and cheese is melted and bubbly.

Glaze with Garlic Butter:

1. While puffs bake, whisk together melted butter, minced garlic, parsley, and ¼ cup Parmesan.
2. As soon as the puffs come out of the oven, brush the garlic-Parmesan butter generously over each.

Serve:

1. Allow to cool in the pan for 2–3 minutes, then remove and serve warm.