1. Preheat your oven to 350°F. Slice the tops off the sourdough bowls and carefully scoop out the insides, leaving a thick crust.
2. In a skillet over medium heat, add the olive oil and garlic. Sauté until fragrant, about 1 minute.
3. Stir in the heavy cream and bring to a simmer. Gradually add in the Parmesan cheese, stirring until the sauce thickens.
4. Add the cooked chicken, Italian seasoning, and spinach to the sauce. Cook until the spinach wilts and the chicken is heated through, about 5 minutes.
5. Season with salt and pepper, then spoon the Alfredo mixture into each bread bowl.
6. Top with shredded mozzarella cheese and place the bread bowls on a baking sheet.
7. Bake in the preheated oven until the cheese is bubbly and golden, about 10 minutes.
8. Garnish with chopped parsley before serving.

One thing I learned from my abuela is to always taste as you go — it’s the secret to achieving perfectly balanced flavors!