Cut the chicken breasts into ½ inch pieces. Transfer to a bowl, drizzle with 1 tablespoon of olive oil, and season with 1 tablespoon of poultry seasoning or a mix of salt, pepper, and garlic powder. In a pan over medium heat, cook the chicken until golden.

Slice the bread lengthwise in half. In a small bowl, combine 1 stick of melted butter, 1 tablespoon of minced garlic, 1 tablespoon of chopped parsley, and 1 teaspoon of crushed red pepper flakes. Spread this butter mixture evenly on both halves of the bread.

Toast the bread in a preheated 350°F oven for 5-10 minutes, checking after 5 minutes, and monitoring until it reaches your desired level of toasting.

Using the same pan used to cook the chicken, heat it over medium-low heat. Add ½ stick of butter and let it melt, then stir in 1 tablespoon of minced garlic and cook for 2-3 minutes until fragrant.

Lower the heat to low and add ½ cup of heavy cream, ¼ cup of shredded parmesan cheese, and 1 tablespoon of chopped parsley. Simmer the sauce on low heat, stirring continuously, until it thickens slightly (about 3-5 minutes). Remove the pan from the heat.

Spread half of the prepared sauce over the toasted bread. Top with the chopped chicken, shredded mozzarella cheese, and the remaining sauce.

Return the bread to the oven and bake at 350°F for another 5 minutes, or until the cheese is fully melted. Slice the bread into 2-3 inch pieces and serve warm.