Toss the chicken breasts with olive oil and poultry seasoning in a bowl. Heat a skillet over medium heat and add the chicken, cooking for 5-7 minutes until golden brown and no longer pink inside.

Preheat your oven to 350°F (175°C). In a small bowl, combine melted butter, minced garlic, chopped parsley, and crushed red pepper flakes. Spread this garlic mixture over the halved Italian-style loaf.

Place the loaf on a baking sheet and toast in the preheated oven for about 5-10 minutes until the edges are golden and crispy.

In the same skillet, melt a tablespoon of butter. Add more minced garlic and sauté until fragrant, then stir in heavy cream, Parmesan cheese, and parsley. Let simmer for 3-5 minutes until the sauce thickens.

Spread half of the Alfredo sauce on the toasted bread, add the cooked chicken pieces, and top with shredded mozzarella. Drizzle remaining sauce over the cheese.

Return the assembled bread to the oven for 5 minutes to melt the mozzarella cheese.

Let cool slightly before slicing. Serve warm, optionally garnished with fresh parsley or basil.