Cook the chicken
Season chicken cubes with garlic & herb seasoning, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 6–8 minutes until lightly browned and cooked through. Set aside.

Cook the pasta
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and return to the pot.

Prepare the bread bowls
Slice tops off Kaiser rolls and hollow out centers, leaving sturdy walls. In a small bowl, mix melted butter with 1–2 teaspoons garlic & herb seasoning. Brush generously inside and along edges of rolls.

Toast the bread
Place bread bowls on a baking sheet and bake at 375°F (190°C) for 4–5 minutes until lightly toasted.

Combine filling
Add cooked pasta and Alfredo sauce to the skillet with chicken. Stir until evenly coated. Adjust seasoning if needed.

Fill and bake
Spoon chicken Alfredo into toasted bread bowls. Sprinkle with Parmesan cheese. Return to oven for 4–5 minutes until cheese is melted and edges are crisp.

Serve
Serve hot. Garnish with chopped parsley or red pepper flakes if desired.