Season the chicken cubes with garlic and herb seasoning, salt, and pepper to taste.

Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken cubes and cook for 6-8 minutes, stirring until the chicken is cooked through and no longer pink inside.

While the chicken is cooking, boil salted water in a separate pot. Add the pasta and cook until it is al dente, following the package instructions. Once cooked, drain well and set aside.

Take the kaiser rolls and carefully slice the tops off. Gently hollow out the centers of the rolls, creating bowls. Make sure to leave enough bread at the bottom to hold the filling.

In a mixing bowl, combine the melted butter with garlic and herb seasoning. Use a pastry brush to brush the inside and edges of the hollowed-out bread bowls with the butter mixture.

Preheat your oven to 375°F (190°C) and place the prepared bread bowls on a baking sheet. Bake for 4-5 minutes, or until they are lightly toasted.

In a mixing bowl, add the drained pasta to the cooked chicken. Pour in the Alfredo sauce and stir to combine everything well.

Take the toasted bread bowls out of the oven. Carefully fill each bread bowl with the chicken Alfredo mixture, making sure to pack it in nicely.

Top each filled bowl with shredded parmesan cheese.

Return the filled bread bowls to the oven for another 4-5 minutes, or until the cheese is melted and bubbly, and the bread is crispy.

Take the bowls out of the oven and serve hot. You can garnish them with fresh parsley or red pepper flakes if desired for an extra touch.