Begin by heating a large skillet over medium heat, adding 1 tablespoon of olive oil. Toss 2 small diced chicken breasts with poultry seasoning, ensuring they are well coated. Cook the chicken in the skillet for about 5-7 minutes, stirring occasionally, until golden brown and cooked through, reaching an internal temperature of 165°F. Remove the chicken from the skillet and set it aside.

Preheat your oven to 350°F (175°C). In a small bowl, mix together 4 tablespoons of melted unsalted butter, 3 cloves of minced garlic, 1 tablespoon of chopped parsley, and a pinch of crushed red pepper flakes. Cut an Italian-style loaf in half lengthwise, then spread the garlic butter mixture generously over both halves. Place the bread on a baking sheet and toast in the oven for 5-10 minutes, until golden and fragrant.

In the same skillet used for the chicken, melt 3 tablespoons of remaining unsalted butter over medium heat. Add an additional 2 cloves of minced garlic and sauté for 1-2 minutes until fragrant. Stir in 1 cup of heavy cream and bring the mixture to a gentle simmer. Gradually add 1 cup of shredded Parmesan cheese, whisking until melted and incorporated, and simmer for 3-5 minutes until the sauce thickens slightly.

Once the garlic bread is toasted, spread half of the creamy Alfredo sauce over the top of each loaf half. Layer the diced chicken evenly across the bread, then sprinkle each half generously with 1 cup of shredded mozzarella cheese. Drizzle the remaining Alfredo sauce on top.

Return the assembled Chicken Alfredo Garlic Bread to the oven and bake for an additional 5 minutes at 350°F, or until the cheese is bubbly and lightly golden.

Remove the Chicken Alfredo Garlic Bread from the oven and let it cool for a minute before slicing. Serve warm, garnished with extra chopped parsley.