Shred the cooked rotisserie chicken into bite-sized pieces.

Boil a pot of salted water and cook your desired pasta until al dente.

In a skillet, melt the unsalted butter over medium heat and add minced garlic.

Stir in the heavy cream and bring to a gentle simmer.

Gradually whisk in the Parmesan cheese until the sauce is creamy and smooth.

Add the shredded chicken and Italian seasoning to the sauce and stir until well coated and heated through.

Slice the French bread in half lengthwise and spread softened butter on each half.

Spread the Chicken Alfredo mixture evenly over the garlic bread.

Place the prepared garlic bread on a baking sheet and bake at 375°F for about 10-12 minutes.