Chicken Alfredo Garlic Bread

Chicken

1. 1

   Pat the chicken dry and pound to flatten evenly. Coat with 2 tbsp olive oil and season generously with paprika, seasoning salt, black pepper, garlic powder, onion powder, and optional cayenne.

2. 2

   Heat 2 tbsp olive oil in a large pan over medium‑high. Sear the chicken for 4‑5 minutes per side until golden and cooked through. Let rest, then slice.

Garlic Butter

3. 3

   Mix the softened butter, minced garlic, and minced parsley together, then spread over both halves of the French loaf. (Optional: toast now for 3 minutes for extra crunch.)

Alfredo

4. 4

   In the same pan over medium heat, melt the butter, scraping up all the fond. Add the minced garlic and cook for 1 minute.

5. 5

   Reduce to medium‑low, slowly pour in the heavy cream and add black pepper, paprika, onion powder, chicken bouillon powder, and salt. Simmer for 3‑4 minutes until slightly thickened, then lower the heat and stir in the grated parmesan and mozzarella.

Assembly

6. 6

   Spread a layer of alfredo over the garlic‑buttered bread, then top with the shredded mozzarella and sliced chicken pieces. Pour the remaining alfredo over the top.

7. 7

   Bake at 400°F (400°F) for 10‑12 minutes until melty and golden, optionally broiling for the last 1‑2 minutes. Finish with fresh parsley, slice, and enjoy.