Directions
- 1Cut chicken into bite-size pieces.
- 2Season chicken with salt, pepper, garlic powder, and italian seasoning.
- 3Pan-fry chicken in olive oil over medium-high heat for 5–6 minutes, until golden and cooked through.
- 4Remove chicken from pan and set aside.
- 5In the same pan, reduce heat to medium.
- 6Add butter and garlic, cook 30 seconds until fragrant.
- 7Pour in cream, simmer gently 3–4 minutes.
- 8Stir in parmesan until smooth and thick.
- 9Season alfredo sauce to taste.
- 10Mix softened butter with grated garlic (parsley optional).
- 11Slice bread in half lengthwise and spread the garlic butter evenly.
- 12On each bread half, layer in this order: garlic butter base, alfredo sauce, mozzarella, chicken pieces, another spoon of alfredo on top.
- 13Bake at 400°F (200°C) for 13–15 minutes, until cheese melts and edges turn golden.
- 14Sprinkle with parsley.
- 15Drizzle with ranch or serve it on the side for dipping.
Ingredients
- 1 lb chicken breast
- 1 tbsp olive oil
- to taste salt
- to taste black pepper
- 0.5 tsp garlic powder
- 0.5 tsp italian seasoning
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 0.75 cup parmesan, finely grated
- to taste black pepper
- to taste salt
- 1 large baguette or ciabatta
- 3 tbsp butter, softened
- 2 cloves garlic, grated
- 1.5 cups mozzarella, shredded
- parsley, optional, for finish
- 0.5 cup mayonnaise
- 0.25 cup sour cream or greek yogurt
- 2 tbsp milk or buttermilk
- 3 tbsp milk or buttermilk
- 1 small clove garlic, finely grated
- 1 tsp lemon juice or white vinegar
- 0.5 tsp dried dill
- 0.5 tsp dried parsley
- 0.25 tsp onion powder
- 0.25 tsp salt
- to taste black pepper
Equipment
panoven
Tips
- Optionally bake the garlic bread base for 10 minutes at 400°F (200°C) before adding layers.
- Optionally broil for 1-2 minutes at the end for color.
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