Season the chicken breasts with garlic and herb seasoning, salt, and pepper. Heat olive oil in a skillet over medium heat, add the chicken, and cook for 6-8 minutes until golden brown. Remove from heat and let rest.

In a large pot, bring salted water to a boil. Add pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain the pasta, reserving some pasta water.

Prepare kaiser rolls by slicing off the tops and hollowing out the centers. Set the hollowed rolls on a baking sheet.

Melt unsalted butter and stir in garlic seasoning. Brush the melted garlic butter inside and around the edges of each bread bowl.

Preheat the oven to 375°F (190°C). Place the butter-brushed bread bowls in the oven and bake for 4-5 minutes until toasted and golden brown.

Combine drained pasta and Alfredo sauce in a large bowl. Chop cooled chicken and mix it into pasta and sauce.

Spoon the Chicken Alfredo mixture into each toasted bread bowl, allowing it to mound slightly above the rim. Top with shredded parmesan cheese.

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

Remove from oven and serve hot, garnished with parsley or red pepper flakes if desired.