Heat 1 tablespoon of olive oil in a skillet over medium heat. Toss the diced chicken with poultry seasoning until coated. Cook for 5-7 minutes until golden and fully cooked, then set aside.

Preheat the oven to 350°F (175°C). Mix melted butter, minced garlic, parsley, and red pepper flakes in a bowl. Cut the bread in half and spread the garlic butter mixture over each half. Toast in the oven for 5-10 minutes until golden.

In the same skillet, melt another tablespoon of butter and add minced garlic. Pour in heavy cream and stir in Parmesan cheese until melted and creamy. Simmer for 3-5 minutes to thicken.

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

Bake the assembled Garlic Bread for 5 minutes or until cheese is melted and bubbly. Watch closely to prevent over-browning.

Let cool for 1 minute, then slice and serve warm, optionally garnished with extra parsley.