Prepare the garlic bread bowls:
Preheat your oven to 375°F (190°C). Cut the tops off the bread bowls and scoop out the insides to create a bowl shape, leaving a thick edge. Set aside the scooped-out bread for later use or snacking.

In a small bowl, combine softened butter, minced garlic, dried parsley, and salt. Brush the inside and outside of each bread bowl with the garlic butter mixture. Place the bread bowls on a baking sheet and bake for 10-12 minutes, or until the bread is golden and crispy.

Cook the chicken:
While the bread bowls are baking, heat olive oil in a large skillet over medium heat. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook for 6-8 minutes, until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.

Make the Alfredo sauce:
In the same skillet, add a bit more olive oil if necessary and sauté minced garlic for 1-2 minutes until fragrant. Add heavy cream, chicken broth, Italian seasoning, garlic powder, and onion powder. Stir and bring the mixture to a simmer. Allow it to simmer for about 3-4 minutes until it thickens slightly.

Finish the Alfredo sauce:
Reduce the heat to low and stir in the Parmesan and mozzarella cheese. Continue to stir until the cheese is melted and the sauce becomes smooth and creamy. Add the cooked chicken back into the skillet and stir to coat the chicken in the Alfredo sauce. Let it simmer for another 2-3 minutes to ensure the chicken is heated through.

Assemble the dish:
Once the garlic bread bowls are ready and golden, carefully spoon the creamy chicken Alfredo mixture into each bread bowl, filling them generously with the cheesy, creamy sauce and chicken.

Serve:
Garnish with fresh chopped parsley and additional grated Parmesan cheese, if desired. Serve immediately with extra garlic bread or a side salad.