In a large bowl, combine shredded chicken, cream cheese, hot sauce, ranch seasoning, and mix well. Mix thoroughly making sure cream cheese is completely broken up.
Remove biscuits from can and lay on a clean surface or cutting board. Using a spoon, flatten each biscuit leaving a pocket in the center. Spoon in chicken mix and place ¼ cheese stick on top of the mix.
Close the bombs by folding and pinching all sides to the middle. Smooth out the intersection where the folds meet as best as possible and place seam-side down.
In a microwave safe bowl, melt butter, then mix with Italian seasoning, red pepper flakes, garlic, and Parmesan. Brush melted butter mix to the tops of the chicken bombs.
Place bombs into a preheated airfryer at 350℉ for 7 minutes, then flip to cook another 2-3 minutes.
Remove from airfryer and brush with another layer of garlic butter if desired.
Enjoy!
