Season chicken cubes with 1-2 teaspoons garlic and herb seasoning, salt, and pepper. Heat 1 tablespoon olive oil in large skillet over medium-high heat. Cook chicken 6-8 minutes, stirring occasionally, until golden brown and internal temperature reaches 165°F. Remove and set aside.

Bring large pot of salted water to boil. Add 1 pound pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain well and return to pot.

Preheat oven to 375°F. Slice tops off kaiser rolls and hollow out centers, leaving half-inch thick walls.

Mix melted butter with 1-2 teaspoons garlic and herb seasoning. Using pastry brush or spoon, generously brush inside walls and edges of each hollowed bread bowl with garlic-butter mixture.

Place brushed bread bowls on baking sheet and bake 4-5 minutes until lightly toasted and golden.

Add drained pasta and Alfredo sauce to pot with cooked chicken. Stir over low heat for 2 minutes until sauce coats pasta and chicken evenly. Taste and adjust seasoning.

Fill each toasted bread bowl with chicken Alfredo mixture, being careful not to overfill. Leave about quarter-inch from top edge. Sprinkle about 1 tablespoon shredded Parmesan over each bowl.

Return filled bowls to oven for 4-5 minutes until cheese melts and bread edges are crisp.

Cool 2 minutes before serving. Garnish with parsley or red pepper flakes if desired. Serve hot.