In a large skillet over medium heat, toss the chicken with olive oil and poultry seasoning until well-coated. Sauté for 5-7 minutes until golden brown and cooked through. Set aside.

Preheat the oven to 350°F. Mix melted butter, minced garlic, parsley, and red pepper flakes to create a garlic spread. Slice the loaf in half and spread the mixture over the cut sides. Toast in the oven for 5-10 minutes.

In the same skillet, melt butter over low heat, add more minced garlic, and cook for 2-3 minutes. Pour in heavy cream, add Parmesan and parsley, and let simmer for 3-5 minutes until thick.

Spread half of the Alfredo sauce over the toasted bread, layer with cooked chicken, and top with remaining sauce. Sprinkle mozzarella cheese on top.

Return to the oven for 5 minutes until cheese has melted and is bubbly. Let cool slightly, then slice and serve warm.