Cut tops off round bread rolls. Hollow out inside leaving about ½-inch walls all around. Don't make walls too thin or they'll break. Save removed bread for dipping or breadcrumbs. Make sure each bowl can hold about ½ cup filling. Consistent size matters for even baking.

Melt butter and mix with minced garlic, grated Parmesan, and chopped parsley. Stir until combined. Brush this garlic butter generously inside and outside of each hollowed bread bowl. Don't skip the inside - that's what keeps bread from getting soggy. This creates a waterproof barrier.

Place hollowed, buttered bread bowls on baking sheet. Bake at 375°F for 8-10 minutes until lightly golden. They should be toasted but not hard. Let cool slightly before filling. This step prevents soggy bread - it's crucial for chicken alfredo garlic bread bowls that stay crispy.

Dice or shred cooked chicken into small pieces. Heat alfredo sauce with heavy cream in pot over medium heat. The cream makes it thicker so it doesn't soak through bread. Stir in chicken, shredded mozzarella, grated Parmesan, and Italian seasoning. Season with salt and pepper. Filling should be thick enough to coat spoon heavily.

Spoon chicken alfredo filling into toasted bread bowls. Fill almost to top but leave tiny bit of room. Don't overfill or it spills as it bakes. Sprinkle extra mozzarella and Parmesan on top. Place on baking sheet and bake at 375°F for 12-15 minutes. Cheese should be melted and bubbly, bread golden brown.

These are best hot from oven. Garnish with fresh parsley and extra Parmesan. Let cool 2-3 minutes before eating or you'll burn your mouth. The bread should be crispy enough to hold but soft enough to eat. Everyone eats the whole bowl.