Preheat your oven to 180°C (350°F) and allow it to fully heat up. While the oven is warming, lightly grease a baking dish with a small amount of oil or butter to prevent sticking and ensure easy serving later.

Cook the chicken in a skillet over medium heat until it is fully cooked through and no longer pink in the center. You can season it lightly with salt and pepper while cooking for extra flavor. Once done, let it cool slightly, then shred it using two forks or cut it into small bite-sized pieces.

In a large skillet, heat a tablespoon of oil over medium heat and add the chopped cabbage. Sauté for about 5–7 minutes, stirring occasionally, until it becomes slightly soft but still has a bit of texture. Avoid overcooking, as it will continue to soften in the oven.

In the same pan, melt the butter over low to medium heat, then add the minced garlic and cook for about 30 seconds until fragrant. Pour in the heavy cream, then add cream cheese and parmesan cheese. Stir continuously until everything melts together into a smooth, creamy Alfredo sauce with no lumps.

Add the cooked cabbage and shredded chicken into the sauce and mix thoroughly until everything is evenly coated. Make sure every piece is covered in the creamy mixture for the best flavor in every bite.

Transfer the mixture into the prepared baking dish and spread it out evenly using a spoon or spatula. Press it down slightly to create an even layer so it bakes uniformly.

Sprinkle the shredded mozzarella cheese evenly over the top, covering the entire surface to create that golden, cheesy crust once baked.

Place the dish into the preheated oven and bake for 20–25 minutes, or until the top is melted, bubbly, and turns a light golden brown. You can broil for the last 2–3 minutes if you want a slightly crispier top.

Remove the baking dish from the oven and let it rest for 5–10 minutes before serving. This helps the sauce thicken slightly and makes it easier to serve while keeping the texture creamy and rich.