Heat a large skillet over medium-high heat and add a drizzle of olive oil. Season cubed chicken breasts with garlic and herb seasoning, salt, and pepper. Cook the chicken for 6–8 minutes, stirring occasionally, until it's browned on the outside and cooked through. Remove from heat and set aside.

In a large pot, bring salted water to a boil. Cook your choice of pasta, such as penne or fettuccine, according to the package instructions until al dente. Drain the pasta and return it to the pot, keeping it warm.

Take your kaiser rolls and carefully slice off the tops to create bowls. Hollow out the centers, leaving thick walls to prevent breakage. Keep the tops for another use.

In a small bowl, melt unsalted butter and mix in garlic and herb seasoning. Brush this mixture on the insides and edges of the hollowed rolls.

Preheat your oven to 375°F (190°C). Place the brushed rolls on a baking sheet and toast them in the oven for 4–5 minutes until lightly golden.

In the skillet with the cooked chicken, add the drained pasta and pour in the Alfredo sauce. Stir well to combine, adjusting seasoning as needed.

Fill each toasted bread bowl with the chicken Alfredo mixture, allowing it to overflow slightly.

Sprinkle shredded Parmesan cheese over the filled bowls. Return to the oven for an additional 4–5 minutes until the cheese is melted and bubbly.

Remove from oven, let rest briefly, and serve hot, optionally garnished with chopped parsley or red pepper flakes.