Preheat your oven to 375°F (190°C). Preheating ensures the rolls toast evenly and the cheese melts quickly at the end.

Season the chicken cubes with 2 teaspoons garlic and herb seasoning, salt, and pepper. This helps flavors infuse while the chicken sears.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add seasoned chicken and cook for 6–8 minutes until cooked through. Do not overcrowd the pan.

Cook pasta in a large pot of salted boiling water until al dente. Drain and return to pot.

Hollow out the kaiser rolls, brushing the insides with a mixture of melted butter and garlic seasoning. Leave a sturdy base to hold the filling.

Toast the hollowed rolls in the oven for 4–5 minutes until golden. This prevents sogginess from the hot pasta.

Add drained pasta and Alfredo sauce to the chicken and mix well. Heat the sauce gently with the chicken to marry flavors.

Spoon the mixture into each toasted bread bowl and top with shredded Parmesan.

Return to the oven for 4–5 minutes until cheese is melted and bowls are heated through.

Serve immediately, garnished with parsley or red pepper flakes, if desired.