Cook the chicken: Season chicken cubes with garlic and herb seasoning, salt, and pepper. Heat olive oil in a pan over medium-high heat and cook the chicken for 6-8 minutes until golden and cooked through.

Cook the pasta: Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente. Drain the pasta and set aside.

Prepare the bread bowls: Slice the tops off the kaiser rolls and hollow out the centers to create bowl shapes.

Make garlic butter: Mix the melted butter with garlic and herb seasoning. Brush the inside and edges of the bread bowls with the garlic butter mixture.

Bake the bread bowls: Place the prepared bread bowls on a baking sheet and bake at 375°F for 4-5 minutes, until lightly toasted.

Combine pasta and sauce: In the pan with the cooked chicken, add the pasta and alfredo sauce. Stir to combine, ensuring the pasta is fully coated in the sauce.

Assemble the bowls: Fill each bread bowl with the chicken alfredo mixture. Sprinkle shredded parmesan cheese on top.

Bake again: Return the filled bread bowls to the oven for an additional 4-5 minutes, until the cheese is melted and the bread is crispy around the edges.

Serve and enjoy: Garnish with fresh parsley and red pepper flakes for added flavor and texture. Serve hot and enjoy!