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

In a pot, bring salted water to a boil. Cook pasta according to package instructions until al dente, usually around 8–10 minutes. Drain and return to the pot.

Hollow out kaiser rolls by slicing off the tops and scooping the centers gently.

Mix melted butter with garlic and herb seasoning and brush inside and edges of hollowed rolls.

Toast the brushed rolls in a preheated oven at 375°F (190°C) for about 4-5 minutes.

Stir cooked chicken and Alfredo sauce into the drained pasta until well-coated.

Spoon the chicken and Alfredo mixture into toasted rolls, leaving space for cheese, then sprinkle with shredded Parmesan.

Return filled rolls to the oven for an additional 4-5 minutes until cheese is melted.

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