1. Preheat your oven to 350°F. While the oven warms up, slice the tops off the sourdough bread bowls and gently hollow out the insides to make room for the filling.
2. Heat olive oil in a large skillet over medium-high heat. Add the diced chicken and cook until golden brown, about 5-7 minutes, making sure to stir occasionally.
3. Add minced garlic to the skillet and sauté for another minute until fragrant, but be careful not to burn it.
4. Reduce the heat to medium and pour in the heavy cream. Stir in the Parmesan cheese and Italian seasoning, allowing the mixture to simmer until it thickens slightly, about 3-4 minutes.
5. Season the sauce with salt and pepper to your liking. If you’re adding broccoli or any other veggies, now’s the time to stir them in.
6. Spoon the creamy chicken Alfredo mixture into each bread bowl, filling them generously.
7. Place the filled bread bowls on a baking sheet and bake for 10-15 minutes, or until the edges of the bread are crispy and golden.
8. Remove from the oven, sprinkle with fresh parsley, and serve immediately.

Don’t worry if you spill a little sauce—remember, home cooking isn’t about perfection, it’s about the journey and the memories made along the way.