Cut the chicken breasts into ½ inch pieces. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil shimmers, add the chicken and cook for 6-8 minutes until golden brown and cooked through.

In the same skillet, reduce heat to low and melt 4 tablespoons of unsalted butter. Stir in 3 cloves of minced garlic, 2 tablespoons of chopped fresh parsley, and a pinch of red pepper flakes. Cook for 2 minutes.

Preheat your oven to 400°F. Slice the Italian loaf into thick pieces and brush each slice with the garlic butter. Toast in the oven for about 10 minutes until golden and crispy.

Return the skillet with garlic butter to medium heat, add 1 cup of heavy cream and gradually stir in 1 cup of grated Parmesan and 1 cup of shredded mozzarella cheese, mixing until smooth.

Add the cooked chicken back into the Alfredo sauce, mix well, and simmer for an additional 2 minutes.

Plate the chicken Alfredo over cooked pasta and serve immediately with crispy garlic bread, garnished with extra parsley and Parmesan.