Preparation

• Preheat the oven to 400 degrees F (200 degrees C).
• In a small bowl whisk together 5 tablespoons melted butter, 1 tablespoon garlic powder, and 1 tablespoon parsley. Place French bread cut sides up on a baking sheet. Brush butter mixture evenly onto cut sides of bread.
• Bake in the preheated oven until edges are golden brown, 4 to 5 minutes. Remove and set aside. Do not turn the oven off.
• Meanwhile, heat Alfredo sauce in a saucepan over medium heat, stirring often. Add remaining 3 tablespoons butter, ¼ cup Parmesan, remaining ½ teaspoon garlic powder, onion powder, smoked paprika, salt, and pepper. Stir until butter is melted and ingredients are well combined. Remove from heat.
• Spread half of Alfredo mixture evenly over toasted bread. Add chopped chicken over Alfredo and top evenly with remaining ¼ cup Parmesan cheese, Gruyere, and Monterey Jack cheese.
• Bake in the preheated oven until cheese is bubbly and golden brown, 8 to 10 minutes.
• To serve, cut into 2-inch slices. Garnish with fresh parsley and serve with remaining Alfredo sauce.