Cut the chicken breasts into bite-sized pieces. Toss with olive oil and poultry seasoning until coated. Cook in a skillet for 5-7 minutes, until golden brown and cooked through.

Preheat the oven to 350°F (175°C). Mix melted butter, minced garlic, chopped parsley, and crushed red pepper flakes. Slice the Italian bread lengthwise and spread the garlic butter mixture on each half. Toast in the oven for 5-10 minutes.

In the same skillet, melt 1 stick of butter over medium heat. Sauté minced garlic for 1-2 minutes. Pour in heavy cream, stirring, and add Parmesan cheese and remaining parsley. Simmer for 3-5 minutes until sauce thickens.

Spread half of the Alfredo sauce over the toasted garlic bread, layer with chicken pieces, then sprinkle mozzarella cheese on top. Drizzle remaining Alfredo sauce over everything.

Return to the oven and bake for 5 minutes until the cheese is melted and bubbly. Let cool for a couple of minutes before slicing.

Serve warm as an appetizer or side dish, optionally with marinara sauce on the side.