Garlic Chicken Alfredo (Print Version)
# Ingredients:
→ Base Layer
01 -
1 loaf of French bread, split lengthwise
02 -
2 garlic cloves, diced small
03 -
4 tbsp room-temperature butter
04 -
1 tbsp parsley, minced finely
→ Chicken Layer
05 -
1 tsp paprika
06 -
1 tsp onion powder
07 -
1 lb boneless chicken breast
08 -
Pepper, season as you like
09 -
1 tsp garlic powder
10 -
1 tbsp of any neutral oil
11 -
1 tsp salt
→ Creamy Sauce
12 -
1 tbsp oil for cooking
13 -
1 cup grated parmesan cheese, tweak if desired
14 -
4 tbsp unsalted butter
15 -
1 tsp paprika powder
16 -
1 tsp chicken bouillon powder, adjust to your taste
17 -
2 cups of heavy cream
18 -
2 cloves garlic, finely diced
19 -
1 tsp onion powder
20 -
1 tsp garlic powder
21 -
Add salt to your liking, about 1 tsp
22 -
Add pepper as per your taste
→ Final Layer
23 -
1 tbsp fresh parsley, chopped small
24 -
8 oz shredded mozzarella cheese
# Instructions:
01 -
In a small dish, stir the soft butter with minced garlic and finely cut parsley. Set it aside for later use.
02 -
Toss the chicken breasts with oil, paprika, onion powder, garlic powder, salt, and pepper to coat well. Heat 1 tbsp of oil in a skillet on medium. Cook the chicken until golden and its internal temp hits 145–150°F. Rest the meat, then chop into small chunks. Keep them handy.
03 -
Using the same pan, warm oil and let butter melt completely on medium heat. Toss in minced garlic and cook until fragrant. Pour cream in next, adding paprika, onion powder, garlic powder, salt, bouillon powder, and pepper. Stir constantly while mixing in the parmesan slowly. Allow it to gently thicken. Adjust flavors as needed.
04 -
Preheat your oven to 350°F. Spread the garlic butter generously over both bread halves. Place the bread on a sheet and bake for about 7 minutes or until you see a slight golden toast.
05 -
Spoon some Alfredo sauce onto each piece of toasted bread. Sprinkle the chopped chicken on top, followed by shredded mozzarella. Drizzle a bit more Alfredo on top for extra creaminess. Pop it in the oven for 10–15 minutes at 350°F, until the cheese is bubbly. Garnish with parsley, slice, and eat it warm. You can serve some leftover sauce on the side for dipping.
# Notes:
01 -
For juicier chicken, let it rest after cooking so the juices stay locked in before chopping.