Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper if desired.

Season 1 lb chicken breast with 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, and 1/2 teaspoon adobo seasoning.

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

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

Combine 4 tablespoons melted unsalted butter, 2 minced garlic cloves, 1/4 cup grated Parmesan cheese, 1/2 teaspoon onion powder, and 2 tablespoons chopped fresh parsley in a bowl.

Melt the remaining 2 tablespoons unsalted butter in a saucepan over medium-low heat, then sauté the remaining 3 minced garlic cloves for 30 seconds.

Add 1 cup heavy cream, 3/4 cup grated Parmesan cheese, 1/2 teaspoon onion powder, 1/2 teaspoon ground black pepper, and 1/2 teaspoon adobo seasoning to the saucepan.

Simmer the Alfredo sauce for 4 to 6 minutes while stirring until thickened, then remove it from the heat.

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

Brush the cut surfaces of the bread with the prepared garlic butter mixture.

Spread about three-quarters of the Alfredo sauce evenly over the buttered bread halves.

Scatter the chicken chunks over the Alfredo sauce, then cover them with 2 cups shredded mozzarella cheese.

Drizzle the remaining Alfredo sauce over the mozzarella cheese.

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

Slice the green onions and sprinkle them over the hot Chicken Alfredo Garlic Bread before serving.