Begin by tossing the cut chicken breasts in olive oil and poultry seasoning until evenly coated. Heat a skillet over medium heat, then add the chicken pieces. Sauté for 5–7 minutes, stirring occasionally, until golden brown and cooked through.

While the chicken cooks, preheat your oven to 350°F (175°C).

Prepare your Italian-style loaf by slicing it in half lengthwise. In a separate bowl, mix together 1 stick of melted butter, minced garlic, chopped parsley, and red pepper flakes. Spread this mixture generously over each half of the bread.

Place the bread on a baking sheet and toast in the oven for 5–10 minutes, or until the edges are golden brown and fragrant.

In the same skillet used for the chicken, reduce heat to low and melt ½ stick of butter. Add minced garlic and cook for about 1 minute until fragrant. Slowly pour in the heavy cream and stir in the Parmesan and mozzarella cheese, mixing until well combined. Allow the sauce to simmer gently for 3–5 minutes.

Once the bread is toasted, spread half of the creamy Alfredo sauce over each bread half. Layer with the sautéed chicken pieces, then top with the remaining sauce and additional mozzarella cheese.

Return the assembled Chicken Alfredo Garlic Bread to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.