Start by cutting the chicken breasts into bite-sized cubes. In a large skillet over medium-high heat, warm 1–2 tablespoons of olive oil. Add the chicken cubes and season them with garlic and herb seasoning, salt, and pepper. Sauté for about 6–8 minutes, stirring occasionally, until the chicken is golden brown and fully cooked through.

While the chicken is cooking, bring a large pot of salted water to a boil. Once boiling, add your choice of pasta, such as penne or fettuccine, and cook according to the package instructions until al dente, around 8–10 minutes. Drain the pasta well and set aside.

Take the Kaiser rolls and slice off the tops gently. Use your fingers or a spoon to hollow out the centers, creating bowls that can hold the Chicken Alfredo mixture.

In a small bowl, melt about 2 tablespoons of unsalted butter. Mix in 1 teaspoon of garlic and herb seasoning. Use a brush to coat the insides and edges of each hollowed bread bowl generously.

Preheat your oven to 375°F (190°C). Place the buttered bread bowls on a baking tray and toast them in the oven for 4–5 minutes until slightly golden.

In a large mixing bowl, combine the cooked chicken and drained pasta. Pour in your jar of alfredo sauce, gently folding until well coated.

Spoon the Chicken Alfredo mixture into each toasted bread bowl, filling them generously but ensuring they don’t overflow. Sprinkle shredded parmesan cheese on top.

Return the filled bread bowls to the oven for an additional 4–5 minutes. Watch closely as the cheese melts and begins to bubble.

Once the cheese is melted and the bread bowls are golden, let them cool slightly before garnishing with freshly chopped parsley or red pepper flakes. Serve hot.