Description
Delicious chicken Alfredo served on toasted Italian bread topped with melted cheese and fresh parsley.
Ingredients
Scale
- 1 loaf Italian bread, sliced lengthwise
- ½ cup unsalted butter, softened
- 1 teaspoon garlic salt
- 2 boneless skinless chicken breasts, about 1 pound total, cut into ½-inch pieces
- ½ teaspoon garlic salt
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 small yellow onion, diced (about ½ cup)
- 2 teaspoons garlic, minced
- 2 cups heavy whipping cream
- 2 cups Parmesan cheese, finely grated
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes
- 1 cup mozzarella cheese, shredded
- 1 cup white cheddar cheese, shredded
- Fresh parsley, chopped, for garnish
Instructions
- Preheat oven to 400°F. Line a large baking sheet with parchment paper.
- Place the Italian bread cut side up on the baking sheet.
- Spread the softened butter evenly over both halves and sprinkle garlic salt across the surface.
- Bake for 8 to 10 minutes, or until lightly golden and crisp. Remove from the oven and set aside.
- While the bread is baking, season the chicken pieces evenly with garlic salt, paprika, kosher salt, and black pepper.
- In a large skillet over medium-high heat, heat the olive oil until shimmering. Add the chicken and cook for 3 to 4 minutes per side, or until golden brown and fully cooked through to an internal temperature of 165°F.
- Transfer the cooked chicken to a plate and tent to keep warm as you continue with the recipe.
- In a separate saucepan over medium heat, melt the butter. Add the diced onion and cook for 3 to 4 minutes, or until translucent.
- Stir in the garlic and cook for 30 seconds.
- Pour in heavy cream and bring to a gentle simmer (do not boil). Stir in parmesan, salt, pepper, and crushed red pepper flakes. Continue stirring until the cheese has melted and the sauce has thickened slightly, about 3 to 5 minutes. Remove from heat.
- Pour about ¾ cup of Alfredo sauce over each toasted bread half, spreading to the edges. You should have about ½ cup of Alfredo sauce left for serving.
- Top with chicken, distributing evenly over both halves.
- Sprinkle mozzarella and white cheddar cheese over the chicken.
- Return the bread to the oven and bake for 8 to 10 minutes, or until the cheese is melted and bubbly. For a more golden top, broil for 1 to 2 minutes, watching closely to prevent burning.
- Remove from the oven and let rest for 2 to 3 minutes.
- Garnish with parsley, slice, and serve warm with the reserved Alfredo sauce (reheated if needed) for dipping.
Notes
- Ensure the internal temperature of the chicken reaches 165°F for safe consumption.
- You can adjust the spice levels by adding more or less of the crushed red pepper flakes.
- For a richer flavor, let the sauce simmer a little longer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 toast
- Calories: 600
- Sugar: 2g
- Sodium: 1200mg
- Fat: 40g
- Saturated Fat: 24g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg