Cut the small chicken breasts into ½-inch pieces for quick cooking. Toss the chicken with olive oil and poultry seasoning until evenly coated. Cook in a skillet over medium heat for 5-7 minutes until golden brown.

Preheat the oven to 350°F (175°C). Melt the unsalted butter in a small pot, then mix in minced garlic, chopped parsley, and crushed red pepper flakes. Cut the Italian loaf in half and spread the garlic butter mixture on the cut sides. Bake for 5-10 minutes until crispy.

In the same skillet, melt 1 stick of unsalted butter and sauté minced garlic. Pour in the heavy cream, then add Parmesan cheese and parsley, simmering for 3-5 minutes until thickened.

Spread half of the Alfredo sauce on each half of the toasted bread. Distribute cooked chicken pieces over the sauce, top with mozzarella cheese, and pour remaining Alfredo sauce on top.

Return the assembled bread to the oven and bake for an additional 5 minutes until cheese is bubbly. Slice and serve warm.