Preheat your oven to 375°F (190°C). Coat the chicken breasts with olive oil, garlic powder, onion powder, dried oregano, salt, and black pepper. Bake for 20-25 minutes until cooked through. Shred the chicken using two forks.

In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the rice and toast for 2 minutes. Pour in the chicken broth, bring to a boil, then reduce heat and simmer for 15-20 minutes until fluffy.

In a large skillet, melt 2 tablespoons of butter. Sauté minced garlic for 1 minute, then add heavy cream, simmer for 5-7 minutes. Stir in Parmesan cheese, then season with salt and pepper.

Combine shredded chicken, cooked rice, Alfredo sauce, and frozen peas in a large bowl. Transfer to a greased baking dish and spread evenly.

Sprinkle shredded mozzarella cheese on top. Bake at 350°F (175°C) for 20-25 minutes until the cheese is melted and bubbly.

Let cool for 5 minutes, garnish with fresh parsley, serve warm.