Pat the chicken cubes dry and toss them with 2-3 teaspoons of garlic and herb seasoning, plus salt and pepper.

Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chicken in a single layer and cook for 6-8 minutes until cooked through and browned.

Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Drain well.

Cut the tops off the Kaiser rolls and gently hollow each out, leaving a thick enough shell so the bowl holds filling. Reserve the tops for dipping.

In a small bowl, combine melted butter with the remaining garlic and herb seasoning. Brush this mixture inside each hollowed roll and around the edges.

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

Return the cooked chicken and now drained pasta to the skillet. Add the Alfredo sauce, stirring gently over low heat until everything is heated through and well coated.

Spoon the chicken Alfredo mixture into the toasted bread bowls and sprinkle each with shredded Parmesan.

Bake the filled bowls for another 4-5 minutes until the cheese melts and the bread edges become crispy.

Serve hot, garnished with chopped parsley or red pepper flakes for a little color and heat, if desired.