Cut the chicken breasts into ½-inch pieces. Toss with olive oil and poultry seasoning in a medium bowl.

Heat a skillet over medium heat and cook the chicken for 5-7 minutes until golden brown and cooked through, stirring occasionally.

Preheat your oven to 350°F (175°C). Melt unsalted butter and mix with minced garlic, chopped parsley, and crushed red pepper flakes. Spread over the cut sides of the Italian loaf.

Toast the prepared bread on a baking sheet in the oven for 5-10 minutes until golden.

In the same skillet, melt more butter and sauté minced garlic. Pour in heavy cream, stir in Parmesan cheese, and simmer until thickened.

Spread half of the Alfredo sauce on the toasted bread, layer with cooked chicken and mozzarella cheese, drizzle with remaining sauce.

Bake in the oven at 350°F (175°C) for about 5 minutes until the cheese is melted and bubbly.

Let it cool for a minute, then slice into portions and serve warm.