Start by preheating your oven to 350 degrees.

Take your pre-cooked chicken and shredded brussel sprouts and pour into a greased casserole dish. Mix around and set aside.

Then in a saucepan on medium high heat, you want to add in your butter and let it melt.

Next, pour in your minced garlic and saute for 30 seconds.

Stir in your heavy whipping cream and bring it to a low boil. Allow it to simmer for several minutes to allow the sauce to thicken. Add in salt and pepper to taste.

Next, you want to remove the pan from the heat and pour in the 1/2 cup parmesan cheese. Stir well until the cheese has melted.

Pour your alfredo sauce over the chicken and stir well.

Bake for 25 minutes uncovered until the top is bubbly and browned.

Serve immediately. Feel free to garnish with parsley or serve without.