Cut the chicken breasts into bite-sized cubes. Heat olive oil in a skillet over medium-high heat. Add chicken, season with garlic and herb seasoning, salt, and pepper. Cook for 6-8 minutes until golden and cooked through.

Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

Slice the tops off the Kaiser rolls and hollow out the centers to create bowls. Be gentle to avoid tearing the bread.

Melt butter and mix in garlic and herb seasoning. Brush the interior and edges of the bread bowls with garlic butter.

Preheat oven to 375°F (190°C). Bake bread bowls for 4-5 minutes until toasted.

In the skillet with cooked chicken, add pasta and Alfredo sauce. Stir over low heat for 2-3 minutes until combined and heated through.

Spoon the Chicken Alfredo mixture into the toasted bread bowls, and sprinkle with shredded parmesan cheese.

Return filled bread bowls to the oven for an additional 4-5 minutes until the cheese is melted and bubbly.

Garnish with parsley and red pepper flakes if desired. Serve hot.