Heat a large skillet over medium heat. Toss chicken pieces with olive oil and poultry seasoning. Cook for 5 to 7 minutes until golden brown and fully cooked.

Preheat oven to 350°F (175°C). Mix melted butter, minced garlic, chopped parsley, and red pepper flakes in a bowl. Slice the loaf in half and spread garlic butter on cut sides. Toast in the oven for 5 to 10 minutes.

In the same skillet, melt an additional tablespoon of butter. Sauté minced garlic for 1 minute, then add heavy cream and Parmesan cheese. Simmer for 3 to 5 minutes until thickened.

Spread half of the Alfredo sauce on each toasted bread half. Top with cooked chicken and mozzarella cheese, then spoon remaining sauce on top.

Return to the oven and bake for 5 minutes until mozzarella is melted and bubbly. Watch closely for a golden finish.

Remove from oven, cool for a minute, slice, and serve warm garnished with parsley.