1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. Drizzle the chicken with olive oil and toss until evenly coated. Sprinkle with Cajun seasoning on all sides.

3. Heat a skillet over medium heat with enough olive oil to lightly coat the bottom. Cook the chicken for 4 to 5 minutes per side, reducing heat if needed, until fully cooked. Remove from the pan and set aside.

4. In the same skillet over medium-low heat, melt the butter. Add the garlic and cook briefly until fragrant. Stir in the heavy cream and Cajun seasoning, then simmer gently for about 5 minutes until slightly thickened. Add the Parmesan cheese and stir until smooth. Season with salt and pepper to taste, then remove from heat.

5. In a small bowl, mix the softened butter, garlic, parsley, and red pepper flakes. Warm briefly until spreadable.

6. Slice the bread in half lengthwise and spread the garlic butter evenly over both halves. Place on the baking sheet and bake for 5 to 10 minutes, until lightly toasted.

7. Cut the cooked chicken into bite-sized pieces.

8. Sprinkle half of the shredded cheese over the toasted bread, top with chicken, then finish with the remaining cheese.

9. Spoon about ⅓ cup of Alfredo sauce over each half of the bread.

10. Return to the oven and bake for another 5 to 10 minutes, until the cheese is melted and bubbly and the edges are golden.

11. Slice into portions and serve warm with extra Alfredo sauce on the side for dipping.