Start by seasoning the chicken cubes with garlic and herb seasoning, salt, and pepper.

In a skillet, heat the olive oil over medium-high heat. Cook the chicken for about 6-8 minutes until it's fully cooked.

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

Slice the tops off the Kaiser rolls and hollow out the centers to create your bowls.

In a small bowl, combine the melted butter with additional garlic and herb seasoning. Brush this mixture inside and around the edges of the bread bowls.

Bake the bowls in a preheated oven at 375°F (190°C) for about 4-5 minutes until they are lightly toasted.

In the skillet, add the drained pasta and Alfredo sauce to the cooked chicken, stirring to mix evenly.

Fill the toasted bread bowls with the chicken Alfredo mixture. Top each bowl with shredded parmesan cheese.

Return the filled bowls to the oven for another 4-5 minutes until the cheese melts and the bread becomes crispy.

Serve hot, garnished with parsley or red pepper flakes for an extra touch of flavor.