In a bowl, season chicken cubes with garlic and herb seasoning, salt, and pepper, ensuring they’re evenly coated.

Heat olive oil in a pan over medium-high heat and cook the chicken for about 6-8 minutes or until fully cooked through.

Meanwhile, bring a pot of salted water to a boil. Cook the pasta until al dente according to package instructions, then drain well.

Slice the tops off the Kaiser rolls and gently hollow out the centers to create bowls.

In a separate bowl, combine melted butter with garlic and herb seasoning. Brush this mixture generously inside and along the edges of the bread bowls.

Bake the bowls at 375°F (190°C) for 4-5 minutes until lightly toasted.

In a large bowl, mix the drained pasta and Alfredo sauce into the cooked chicken until fully combined.

Fill each toasted bread bowl with the chicken Alfredo mixture and top off with shredded parmesan cheese.

Return the filled bowls to the oven for another 4-5 minutes until the cheese is melted and the bread is nice and crispy.

Serve hot, optionally garnished with parsley or red pepper flakes for a pop of flavor.