Cut the chicken breasts into ½ inch pieces and drizzle with 1 tablespoon of olive oil. Sprinkle with 1 tablespoon of poultry seasoning and stir to coat.

In a pan over medium heat, cook the seasoned chicken until golden and fully cooked through.

Slice the Italian loaf lengthwise into two halves. In a bowl, combine 1 stick of melted butter, 1 tablespoon of minced garlic, 1 tablespoon of chopped parsley, and 1 teaspoon of crushed red pepper flakes.

Spread the garlic butter mixture on both halves of the bread and toast in a preheated 350°F (175°C) oven for 5-10 minutes, until golden and crispy.

In the same pan, melt ½ stick of butter over medium-low heat, add 1 tablespoon of minced garlic, and cook for 2-3 minutes until fragrant.

Stir in ½ cup of heavy cream and ¼ cup of shredded parmesan cheese, add 1 tablespoon of chopped parsley, and let it simmer for 3-5 minutes until slightly thickened.

Spread half of the Alfredo sauce over the toasted bread, then top with the cooked chicken and ½ cup of shredded mozzarella cheese. Add the remaining sauce on top.

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

Slice into 2-3 inch pieces and enjoy warm, ideally served on a large platter with a sprinkle of fresh parsley.