Begin by slicing the chicken breasts into bite-sized pieces, then toss them in a bowl with olive oil and poultry seasoning for flavor. Heat a skillet over medium heat and cook the chicken for 5-7 minutes until it turns golden brown and is fully cooked.

Preheat your oven to 350°F (175°C). In a small bowl, mix together melted butter, minced garlic, chopped parsley, and crushed red pepper flakes. Cut the Italian-style loaf in half lengthwise, then liberally spread the garlic butter mixture over both halves. Place the bread on a baking sheet and toast in the oven for 5-10 minutes until golden and fragrant.

In the same skillet used for the chicken, melt 2 tablespoons of unsalted butter over medium-low heat. Add a tablespoon of minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and gradually stir in the Parmesan cheese, allowing it to melt. Simmer for 3-5 minutes until the sauce thickens slightly.

Remove the toasted garlic bread from the oven and spread half of the creamy Alfredo sauce on each half. Evenly distribute the cooked chicken pieces over the bread, then top with shredded mozzarella cheese. Drizzle the remaining Alfredo sauce over the cheese.

Return the assembled Chicken Alfredo Garlic Bread to the oven and bake for an additional 5 minutes, or until the cheese is perfectly melted and bubbly. Once done, take it out and let it cool for a minute before slicing into generous pieces.