Preheat your oven to 350°F.

In a medium saucepan over medium heat, combine the heavy cream, garlic powder, Italian seasoning, salt, and pepper. Stir until heated through, then gradually whisk in the Parmesan cheese until smooth and creamy.

Add the shredded chicken to the sauce, stirring to coat. Allow the mixture to simmer for about 5 minutes until warmed through.

While the chicken mixture simmers, cut the tops off the bread bowls and scoop out the insides, leaving about a half-inch thick shell.

In a skillet, heat the olive oil over medium heat. Add the chopped spinach and cherry tomatoes, sautéing for about 2-3 minutes until the spinach is wilted.

Remove the skillet from heat and mix the sautéed vegetables into the chicken Alfredo mixture.

Spoon the creamy chicken Alfredo mixture into each bread bowl, filling them generously.

Place the filled bread bowls on a baking sheet and bake in the preheated oven for 10-15 minutes until the bread is slightly crispy and the filling is bubbly.

Remove from the oven and garnish with fresh parsley before serving.