Start by tossing the chicken breasts in a mixing bowl with olive oil and poultry seasoning until evenly coated. Heat a skillet over medium heat and add the seasoned chicken. Cook for about 5-7 minutes, flipping occasionally, until the chicken turns golden brown and is no longer pink in the center. Remove from heat and let rest.

Preheat your oven to 350°F (175°C). In a small bowl, mix melted butter, minced garlic, chopped parsley, and crushed red pepper flakes until combined. Slice the Italian-style loaf in half lengthwise, and spread the garlic butter mixture generously over the cut sides of the bread.

Place the prepared bread halves directly on the oven rack or a baking sheet and toast in the preheated oven for about 5-10 minutes until golden brown. Remove from oven and set aside.

In the same skillet used for the chicken, melt the remaining butter over low heat. Add minced garlic and sauté for 2-3 minutes until fragrant. Gradually stir in heavy cream, bringing it to a gentle simmer. Then, add the shredded Parmesan cheese and chopped parsley, allowing it to simmer for 3-5 minutes until thickened.

Spread half of the creamy Alfredo sauce over each toasted bread half. Slice the cooked chicken into bite-sized pieces and layer it on top of the sauce. Sprinkle shredded mozzarella cheese and drizzle the remaining Alfredo sauce on top.

Return the assembled bread to the oven and bake for about 5 minutes or until the mozzarella cheese is melted and bubbly. Remove from the oven, let cool for a minute before slicing. Serve warm.