Garlic Chicken Alfredo (Print Version)
Crispy bread smothered in creamy Alfredo chicken, blanketed with melted cheese for a rich and crunchy treat.
# Ingredients:
→ Main Ingredients
01 -
2 small-sized chicken breasts
02 -
1 loaf of Italian bread
03 -
2 tbsp of seasoning mix or a combo of salt, garlic powder, and black pepper
04 -
1 1/2 sticks butter (unsalted)
05 -
2 tbsp of garlic paste or finely chopped garlic
06 -
2 tbsp fresh parsley, chopped small
07 -
1 tsp red pepper flakes, crushed
08 -
2 tbsp extra virgin olive oil
09 -
1/4 cup parmesan cheese, shredded
10 -
1/2 cup shredded mozzarella cheese
11 -
1/2 cup heavy cream (full-fat)
# Steps:
01 -
Dice the chicken into chunks about half an inch big. Toss the pieces in a bowl with a tablespoon of olive oil and a tablespoon of seasoning mix (or some pepper, salt, and garlic powder). Heat up a pan, then cook the chicken until nice and brown on all sides over medium heat.
02 -
Cut the bread in half lengthwise. Mix 1 melted stick of butter with 1 tsp of red pepper flakes, 1 tbsp of garlic, and a spoon of parsley in a small bowl. Spread this mix on the sliced bread evenly. Toast the bread in the oven at 175°C for about 5-10 minutes, checking halfway through to avoid overcooking.
03 -
Grab the same pan you used for the chicken, place it back on low-medium heat, and let 1/2 a stick of butter melt. Stir in 1 tbsp of garlic and cook it for 2 minutes. Keep the pan on low, pour in 1/2 cup cream, toss in a spoonful of parsley, and add 1/4 cup parmesan cheese. Stir until the sauce thickens (3-5 minutes), then move it off the heat.
04 -
Take the toasted bread and coat it with half of your creamy sauce. Pile the pieces of chicken on top, sprinkle the mozzarella, and drizzle the rest of the sauce over it all. Bake at 175°C for another 5 minutes or until the cheese is bubbling. Cut the bread into smaller chunks to serve while hot.
# Notes and Tips:
01 -
Want extra heat? Increase the red pepper flakes or use a spicy oil.