Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper or lightly grease it.

Season 1 lb (454 g) chicken breast with your preferred chicken spices, including some of the black pepper and adobo seasoning.

Cook the seasoned chicken in a skillet over medium heat until it reaches 165°F (74°C) internally, about 6 to 8 minutes per side.

Rest the cooked chicken for 5 minutes, then cut it into bite-size chunks.

Combine 4 tbsp (57 g) melted butter, 2 minced garlic cloves, 1/2 cup (50 g) grated Parmesan cheese, 1/2 tsp onion powder, and parsley in a bowl.

Melt the remaining 2 tbsp (28 g) butter in a saucepan over medium-low heat. Sauté the remaining 3 minced garlic cloves for about 30 seconds.

Pour 1 cup (240 ml) heavy cream into the saucepan and stir in the remaining 1/2 cup (50 g) Parmesan cheese, black pepper, onion powder, and adobo seasoning.

Simmer the Alfredo sauce for 3 to 5 minutes, stirring often, until thickened enough to coat a spoon. Remove it from the heat.

Slice the large bread loaf lengthwise and place both halves cut-side up on the prepared baking sheet.

Brush the garlic-Parmesan butter mixture evenly over the cut sides of the bread.

Spread most of the Alfredo sauce over the buttered bread, reserving about 1/4 cup (60 ml) for drizzling.

Top the sauce with the chicken chunks and 1 cup (113 g) shredded mozzarella cheese.

Add the remaining 1/2 cup (57 g) mozzarella cheese and drizzle the reserved Alfredo sauce over the top.

Bake at 400°F (205°C) for 10 minutes, until the cheese is melted and lightly golden.

Thinly slice 2 green onions and scatter them over the hot bread before serving.