Ingredients
Method
- Cut chicken breasts into ½-inch pieces. Transfer to a bowl, drizzle with 1 tablespoon of olive oil, and season with 1 tablespoon of poultry seasoning or a mix of salt, pepper, and garlic powder. Cook the chicken in a pan over medium heat until golden.
- Slice bread lengthwise in half. In a small bowl, combine 1 stick of melted butter, 1 tablespoon of minced garlic, 1 tablespoon of chopped parsley, and 1 teaspoon of crushed red pepper flakes.
- Spread the butter mixture evenly on both halves of the bread. Toast the bread in a preheated 350°F oven for 5-10 minutes, checking after 5 minutes until desired toasting is achieved.
- Using the same pan, heat over medium-low heat. Add ½ stick of butter and melt, then stir in 1 tablespoon of minced garlic and cook for 2-3 minutes until fragrant.
- Lower the heat to low. Add ½ cup of heavy cream, ¼ cup of shredded Parmesan cheese, and 1 tablespoon of chopped parsley. Simmer the sauce on low heat, stirring continuously, until slightly thickened (about 3-5 minutes). Remove the pan from the heat.
- Spread half of the prepared sauce over the toasted bread. Top with the chopped chicken, shredded mozzarella cheese, and the remaining sauce.
- Return the bread to the oven and bake at 350°F for another 5 minutes, or until the cheese is fully melted. Slice the bread into 2-3 inch pieces and serve warm.
Nutrition
Notes
Ingredient Swap: I've totally tried this with rotisserie chicken when I'm short on time, just shred it and warm it through with the olive oil and seasoning, it works wonderfully.
Make-
Ahead Tip: You can absolutely cook the chicken ahead of time, even a day before, and keep it in the fridge, it's a huge time saver for me on busy weeknights.
Common Mistake: Be careful not to overheat your alfredo sauce once the cream and cheese are in, I've learned the hard way that high heat can make it split and lose that beautiful silky texture.
Storage: If you happen to have any leftovers, which is rare in my house, I like to wrap individual slices tightly in foil and pop them in the fridge for up to two days.
Reheating Leftovers: My favorite way to bring this back to life is a quick reheat in the oven, still wrapped in foil, at about 300°F until it's warmed through and the cheese is gooey again, it keeps the bread from getting too dry.
Serving Suggestion: I always serve this alongside a simple green salad with a light vinaigrette, it's