Ingredients
Chicken
- 2 small chicken breasts, cut into ½ inch pieces
- 1 tablespoon olive oil
- 1 tablespoon poultry seasoning (or salt, pepper, garlic powder mix)
Bread and Butter Mixture
- 1 Italian style loaf, sliced lengthwise in half
- 1 stick unsalted butter, melted
- 1 tablespoon minced garlic (or garlic paste)
- 1 tablespoon chopped parsley
- 1 teaspoon crushed red pepper flakes
Alfredo Sauce
- ½ stick unsalted butter
- 1 tablespoon minced garlic
- ½ cup heavy cream
- ¼ cup shredded parmesan cheese
- 1 tablespoon chopped parsley
Topping
- ½ cup shredded mozzarella cheese
Additional
- 1 tablespoon olive oil (for chicken cooking)
- 1 tablespoon poultry seasoning or salt, pepper, garlic powder (for chicken cooking)
Instructions
- Prepare the Chicken. Cut the chicken breasts into ½ inch pieces. Place them in a bowl, drizzle with 1 tablespoon olive oil, and season with 1 tablespoon poultry seasoning or a mixture of salt, pepper, and garlic powder. Heat a pan over medium heat and cook the chicken until golden and cooked through.
- Make the Garlic Butter for Bread. Slice the Italian loaf lengthwise in half. In a small bowl, mix 1 stick melted butter, 1 tablespoon minced garlic, 1 tablespoon chopped parsley, and 1 teaspoon crushed red pepper flakes until well combined.
- Toast the Bread. Evenly spread the garlic butter mixture on both halves of the bread. Preheat your oven to 350°F (175°C) and toast the bread for 5-10 minutes, checking at 5 minutes to ensure it does not burn, until golden and to your preferred crispness.
- Prepare the Alfredo Sauce Base. Using the same pan that cooked the chicken, lower heat to medium-low. Add ½ stick butter and let it melt, then stir in 1 tablespoon minced garlic. Cook for 2-3 minutes until fragrant, stirring occasionally.
- Make the Alfredo Sauce. Reduce heat to low, then add ½ cup heavy cream, ¼ cup shredded parmesan cheese, and 1 tablespoon chopped parsley. Simmer gently, stirring continuously, until the sauce thickens slightly, about 3-5 minutes. Remove from heat once thickened.
- Assemble the Bread. Spread half of the Alfredo sauce over the toasted bread halves. Top evenly with the cooked chicken pieces and shredded mozzarella cheese. Spoon the remaining Alfredo sauce on top.
- Bake and Serve. Return the assembled bread to the oven at 350°F for 5 minutes or until the cheese is fully melted and bubbly. Remove, slice into 2-3 inch pieces, and serve warm.
Notes
- You can substitute poultry seasoning with a mix of salt, pepper, garlic powder, and Italian herbs if desired.
- For extra heat, increase the crushed red pepper flakes or add a pinch of cayenne pepper to the garlic butter.
- Use fresh parmesan cheese for best sauce flavor and texture.
- Make sure not to over-toast the bread before assembling to avoid dryness after the second bake.
- This recipe serves one but can be easily doubled or tripled for more servings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
