Cut chicken breasts into 1-inch pieces and season them with salt, pepper, and a pinch of Italian seasoning.

Heat olive oil in a large skillet over medium-high heat, then add the seasoned chicken and cook for 5-7 minutes until browned and cooked through. Set the cooked chicken aside.

In the same skillet, melt 2 tablespoons of butter over medium heat, then add 2-3 cloves of minced garlic and sauté for about 1 minute until fragrant. Do not burn the garlic.

Pour in 1.5 cups of heavy cream, bring to a gentle simmer, then reduce heat to low and stir in 1 cup of freshly grated Parmesan cheese until melted and the sauce thickens slightly. Season the sauce with salt, pepper, and a pinch of Italian seasoning to taste.

Return the cooked chicken to the Alfredo sauce and stir to coat, then keep the mixture warm over very low heat while you prepare the bread bowls.

Preheat your oven to 375°F (190°C), then carefully cut a circle around the top of each bread roll and hollow out the center, leaving a thick wall and base of about ½ to ¾ inch thick.

In a small bowl, melt 3 tablespoons of butter, then stir in 2-3 cloves of minced garlic and a pinch of dried parsley to make the garlic butter.

Brush the inside and rim of each hollowed bread bowl generously with the garlic butter and place them on a baking sheet.

Bake for 5-8 minutes, or until the bread bowls are lightly golden and fragrant.

Carefully remove the hot bread bowls from the oven and ladle the creamy Chicken Alfredo generously into each bowl. Optionally, garnish with fresh parsley or chives and an extra sprinkle of Parmesan before serving immediately.