Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add cubed chicken breasts, season with garlic and herb seasoning, salt, and pepper. Sauté for 6-8 minutes until fully cooked.

In a large pot, bring salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Drain and set aside.

Slice off the tops of the kaiser rolls and hollow out insides to create bowls. Place on a baking sheet.

Melt 1/2 cup of unsalted butter and mix in 3-4 teaspoons of garlic and herb seasoning. Brush the insides of each roll with the mixture.

Preheat oven to 375°F (190°C). Bake the bread bowls for about 4-5 minutes until lightly toasted.

In a bowl, combine the cooked chicken with drained pasta and Alfredo sauce. Mix until well coated.

Spoon the chicken and pasta mixture into the toasted bread bowls. Add extra sauce to keep filling moist.

Sprinkle 1/2 cup of shredded Parmesan cheese over each filled bowl. Bake for another 4-5 minutes until cheese is melted and golden.

Allow to cool slightly before serving. Optionally, garnish with parsley or red pepper flakes.