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Heat oil in a skillet over medium heat. Add cubed chicken and season with paprika, onion powder, garlic powder, Italian seasoning, salt, and pepper.
Cook chicken until golden brown and the internal temperature reaches 165°F. Remove from heat.
Bake Texas toast slices on a parchment-lined baking sheet according to package directions. Add 1–2 extra minutes for extra crispiness.
Use the back of a spoon to gently press a shallow well into each baked toast slice.
Top each toast with cooked chicken, 1–2 tablespoons of Alfredo sauce, shredded mozzarella, and bacon.
Return the toast to the oven and bake until cheese melts and bubbles, about 5–7 minutes.
Garnish with parsley and serve with extra Alfredo sauce for dipping.