Cut the chicken breasts into bite-sized pieces and toss with olive oil and poultry seasoning. Sauté in a skillet over medium heat for 5-7 minutes until cooked through.

Preheat the oven to 350°F (175°C). Mix melted butter, minced garlic, parsley, and red pepper flakes in a bowl. Slice the bread in half and spread the garlic mixture on both halves. Toast in the oven for 5-10 minutes until golden.

Melt a tablespoon of butter in the same skillet, add minced garlic, then pour in the cream, stirring continuously. Add Parmesan and parsley, simmer until thickened (3-5 minutes).

Spread half of the Alfredo sauce on the toasted bread, add sautéed chicken, and top with mozzarella. Drizzle remaining sauce over the cheese.

Bake assembled garlic bread in the oven for 5 minutes until the cheese is melted and bubbly.

Let it cool for a minute, slice, and serve warm, garnished with fresh parsley.