Preheat oven to 400 degrees F.

Make the alfredo sauce: Add the butter to a large nonstick sauté pan, over medium-low heat; whisk until melted. Add the garlic and cook until fragrant, about 20 seconds. Slowly whisk in the heavy cream, then add the Italian seasoning, salt, pepper, and crushed red pepper flakes; whisk until combined and smooth. Bring to a gentle simmer (do not boil) and cook, whisking constantly until it starts to thicken, about 3-4 minutes. Stir in the parmesan cheese just until melted and the sauce is smooth. Take off the heat (note: it will thicken up a bit more as it sits.)

Stir the cooked chopped chicken breast into the sauce.

Using a serrated knife, carefully cut the loaf of bread down the center lengthwise. Scoop out some of the insides, making a long well.

Divide the chicken-alfredo sauce mixture evenly between the two halves.

Sprinkle the mozzarella cheese over the tops.

Place pizza breads on a parchment-lined baking sheet and bake, uncovered, for about 15 minutes until the cheese is melted and the tops are starting to turn golden brown (or you can pop it under the broiler for just a minute or two, but watch it carefully so it doesn't burn.)

Remove from oven and sprinkle the fresh chopped parsley on top.