Begin by heating a skillet over medium heat and adding olive oil. Toss the chicken breasts with poultry seasoning, then place them in the hot skillet. Sauté for about 5–7 minutes, or until the chicken is golden brown and cooked through.

Preheat your oven to 350°F. In a mixing bowl, combine melted butter, minced garlic, chopped parsley, and crushed red pepper flakes to create a flavorful garlic spread. Slice the Italian loaf in half horizontally and generously spread the mixture onto each half. Place the bread on a baking sheet and toast in the oven for 5–10 minutes, until the edges turn golden and crispy.

In the same skillet used for the chicken, add the remaining butter and melt it over medium heat. Stir in the minced garlic and cook for about 1 minute until fragrant. Gradually add the heavy cream while stirring, then mix in the shredded Parmesan and mozzarella cheeses. Let the sauce simmer for 3–5 minutes until thickened and creamy.

Once the garlic bread is toasted and the Alfredo sauce is ready, spread half of the creamy sauce over each toast. Slice the cooked chicken into strips and layer it on top of the sauce. Sprinkle additional mozzarella cheese over the chicken, and then drizzle the remaining Alfredo sauce on top.

Carefully return the assembled garlic bread to the oven and bake for another 5 minutes at 350°F to melt the cheese and heat everything through. Remove from the oven and let it cool for a minute before slicing into portions.