Toss the cubed chicken with garlic and herb seasoning, salt, and pepper.

Heat olive oil in a large skillet over medium-high. Add chicken in a single layer; cook for 6–8 minutes, turning occasionally, until browned and cooked through (internal temp 165°F/74°C). Remove from heat and set aside.

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

Slice the tops off the Kaiser rolls and gently scoop out most of the soft center, creating a sturdy shell.

Combine melted butter with garlic and herb seasoning. Brush the insides and cut edges of each bread bowl.

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

Add cooked chicken and Alfredo sauce to the drained pasta in the pot. Stir to combine until coated.

Spoon the chicken Alfredo mixture into each toasted bread bowl. Sprinkle with shredded Parmesan.

Return filled bowls to the oven for 4–5 minutes until cheese melts and tops are bubbling. Broil for 1 minute if a browned top is desired.

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