Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Season cubed chicken breasts with salt, pepper, and garlic seasoning, then sauté the chicken for 6-8 minutes until nicely browned.

In a large pot, bring salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Drain and keep warm.

Slice the tops off the Kaiser rolls and scoop out the soft bread inside to create a bowl shape, being careful not to break the sides.

Combine melted unsalted butter with garlic and herb seasoning. Brush the inside and edges of each hollowed roll with the mixture.

Preheat oven to 375°F (190°C). Arrange buttered rolls on a baking sheet and bake for 4-5 minutes until golden brown.

In the pot with the pasta, combine sautéed chicken and Alfredo sauce. Stir until well-coated and adjust seasoning as needed.

Spoon the creamy chicken and pasta mixture into each toasted roll and sprinkle with shredded Parmesan cheese.

Return to the oven and bake for another 4-5 minutes until the cheese is melted and bubbly.

Let cool for a minute before garnishing with fresh parsley or red pepper flakes. Serve hot.