Cut the chicken breasts into ½-inch pieces, then toss with olive oil and poultry seasoning. Sauté in a skillet over medium heat for 5–7 minutes until golden and cooked through.

Preheat oven to 350°F. Mix melted butter, minced garlic, parsley, and red pepper flakes. Slice the loaf in half, spread garlic butter on both halves, and toast in the oven for 5–10 minutes.

In the same skillet, melt butter over medium-low heat, add garlic, cook for 1 minute, then whisk in heavy cream and Parmesan. Simmer for 3–5 minutes.

Spread half of the Alfredo sauce on toasted bread, top with chicken, drizzle remaining sauce, then add mozzarella cheese.

Return to the oven and bake for 5 minutes until cheese is melted and bubbly.

Allow to cool for a couple of minutes, then slice and serve warm.