Season cubed chicken breasts with garlic and herb seasoning, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Sauté chicken for 6-8 minutes until golden brown.

Bring a pot of salted water to a boil. Add pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

Hollow out the kaiser rolls using a serrated knife, leaving about half an inch at the sides and bottom.

Melt unsalted butter and mix with garlic and herb seasoning. Brush the inside and edges of bread bowls, then toast in the oven at 375°F for 4-5 minutes until golden.

In the skillet with cooked chicken, add drained pasta and Alfredo sauce. Stir until evenly coated, adjust seasoning if necessary.

Fill the toasted rolls with the creamy chicken Alfredo mixture, then sprinkle with shredded Parmesan cheese.

Bake the filled bowls at 375°F for 4-5 minutes until cheese is melted and bubbly.

Let cool slightly before serving. Garnish with parsley or red pepper flakes if desired.