Ingredients:

  • 1 lb French bread or Ciabatta loaf
  • 1/2 cup unsalted butter, softened
  • 3 cloves garlic, minced
  • 1 tbsp fresh parsley, chopped
  • 1 lb boneless skinless chicken breast, cubed
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 1/2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1/4 tsp garlic powder
  • 1/4 tsp nutmeg
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Heat 1 tbsp olive oil in a large non-stick skillet over medium-high heat. Season the cubed chicken breast with 1 tsp salt and 1/2 tsp black pepper, then sauté until the edges are rich brown and the internal temperature reaches 165°F (74°C) (about 5–7 minutes). Remove the chicken from the pan and set it aside.
  3. In the same skillet, melt 2 tbsp unsalted butter. Whisk in 2 tbsp all-purpose flour and cook for 1 minute to create a roux.
  4. Slowly pour in 1 1/2 cups heavy cream, whisking constantly until the mixture thickens and bubbles.
  5. Stir in 1 cup grated Parmesan cheese, 1/4 tsp garlic powder, and 1/4 tsp nutmeg until the sauce is smooth and glossy. Fold the cooked chicken back into the sauce to coat.
  6. In a small mixing bowl, combine 1/2 cup softened unsalted butter, 3 cloves minced garlic, and 1 tbsp chopped fresh parsley.
  7. Slice the French bread or Ciabatta loaf in half lengthwise and spread the garlic butter generously across the cut sides.
  8. Place the bread on a baking sheet and toast for 5 minutes to create a structural barrier.
  9. Remove the toasted bread from the oven. Spread the chicken alfredo mixture evenly over the garlic buttered surface.
  10. Top with 1 cup shredded mozzarella and 1/4 cup grated Parmesan cheese.
  11. Return to the oven for 8–10 minutes, or until the cheese is bubbling and golden brown.