Cut the chicken breasts into 1/2-inch pieces. Toss in a bowl with 1 tablespoon olive oil and 1 tablespoon poultry seasoning. Let sit for 10 minutes if possible. Cook in a skillet over medium heat for 5 to 7 minutes until golden brown and cooked through. Set aside.

Preheat oven to 350°F. In a small bowl, combine 1 stick melted butter, 1 tablespoon minced garlic, 1 tablespoon chopped parsley, and the crushed red pepper flakes. Slice the loaf lengthwise and spread the butter mixture evenly over both halves.

Toast the bread in the preheated oven for 5 to 10 minutes, checking at 5 minutes. You want it golden and lightly crisp on top.

Using the same skillet from the chicken (do not wipe it out), melt the remaining 1/2 stick of butter over medium-low heat. Add 1 tablespoon minced garlic and cook for 2 to 3 minutes until fragrant.

Lower the heat to low. Add the heavy cream, Parmesan cheese, and remaining 1 tablespoon parsley. Stir continuously and simmer for 3 to 5 minutes until slightly thickened. Remove from heat.

Spread half of the alfredo sauce over the toasted bread halves. Top evenly with the cooked chicken, shredded mozzarella, and the remaining alfredo sauce.

Return the bread to the oven and bake at 350°F for 5 minutes, until the cheese is fully melted. Slice into 2 to 3-inch pieces and serve warm.