Cut the chicken breasts into ½-inch pieces for even cooking. Toss with olive oil and poultry seasoning, sauté in a skillet over medium heat for 5-7 minutes until cooked through.

Preheat the oven to 350°F. Combine melted butter, minced garlic, parsley, and red pepper flakes. Slice the bread in half and spread the garlic butter mixture. Toast in the oven for 5-10 minutes until golden.

In the same skillet, melt butter, add minced garlic and cook until fragrant. Pour in heavy cream, stir, and gradually add Parmesan cheese. Simmer for 3-5 minutes until sauce thickens.

Spread half of the alfredo sauce on toasted bread, add sautéed chicken, sprinkle mozzarella, and drench with remaining sauce.

Bake for another 5 minutes until bubbly and golden. Allow cooling slightly, then slice into pieces.

Serve warm, optionally garnish with parsley and pair with a side salad or marinara for dipping.