Season the cubed chicken breasts with garlic and herb seasoning, along with a pinch of salt and pepper.

Slice off the tops of the Kaiser rolls and hollow out the insides to form bowls.

Heat the olive oil in a large pan over medium-high heat. Add the seasoned chicken cubes and cook for about 6-8 minutes until golden brown and cooked through.

In a large pot, bring salted water to a boil, add pasta, and cook according to package instructions until al dente. Drain and set aside.

In a bowl, combine melted butter and garlic and herb seasoning. Brush this mixture inside and around the edges of the hollowed-out bread bowls.

Arrange the bread bowls on a baking sheet and bake in a preheated oven at 375°F (190°C) for 4-5 minutes until lightly toasted.

In the same pan with the leftover chicken juices, add the cooked pasta and Alfredo sauce. Combine until the pasta is evenly coated.

Spoon the pasta mixture into each toasted bread bowl and top with shredded Parmesan cheese.

Return to the oven for another 4-5 minutes to melt the cheese and crisp the edges of the bread.

Garnish each bowl with freshly chopped parsley and a sprinkle of red pepper flakes if desired. Serve hot.