Season the chicken cubes with garlic and herb seasoning, salt, and pepper, ensuring they are well-coated.

Heat a skillet over medium-high heat and add the olive oil. Once hot, add the seasoned chicken cubes and cook for about 6-8 minutes, stirring frequently, until cooked through.

While the chicken is cooking, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following package instructions. Drain well.

Take the Kaiser rolls and slice off the tops carefully. Hollow out the centers to create small bowls without breaking the bread.

In a small bowl, mix the melted butter with garlic and herb seasoning. Brush the inside and edges of each hollowed-out bread bowl with the mixture.

Place the bread bowls on a baking sheet and bake in a preheated oven at 375°F (190°C) for about 4-5 minutes until lightly toasted.

Add the drained pasta to the pan with the cooked chicken, pour in the Alfredo sauce, and stir to ensure everything is well-coated.

Carefully fill each toasted bread bowl with the chicken Alfredo mixture.

Sprinkle shredded parmesan cheese over the filled bowls and return them to the oven to bake for another 4-5 minutes until the cheese is melted and bubbly.

Let the bowls cool slightly before serving hot, garnished with parsley or red pepper flakes.