# Components:
→ Bread Base
01 - 1 loaf Italian bread, sliced lengthwise
02 - ½ cup (1 stick) unsalted butter, softened
03 - 1 teaspoon garlic salt
→ Seasoned Chicken
04 - 2 boneless skinless chicken breasts (about 1 pound), cut into ½-inch pieces
05 - ½ teaspoon garlic salt
06 - ½ teaspoon paprika
07 - ½ teaspoon kosher salt
08 - ¼ teaspoon black pepper
09 - 1 tablespoon extra virgin olive oil
→ Alfredo Sauce
10 - 2 tablespoons unsalted butter
11 - 1 small yellow onion, diced (about ½ cup)
12 - 2 teaspoons garlic, minced
13 - 2 cups heavy whipping cream
14 - 2 cups Parmesan cheese, finely grated
15 - ½ teaspoon kosher salt
16 - ½ teaspoon black pepper
17 - ¼ teaspoon crushed red pepper flakes
→ Cheese Topping
18 - 1 cup mozzarella cheese, shredded
19 - 1 cup white cheddar cheese, shredded
20 - Fresh parsley, chopped, for garnish
# Method:
01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper.
02 - Place Italian bread halves cut side up on prepared baking sheet. Spread softened butter evenly over both halves and sprinkle with garlic salt. Bake for 8–10 minutes until lightly golden and crisp. Remove from oven and set aside.
03 - While bread bakes, season chicken pieces with garlic salt, paprika, kosher salt, and black pepper.
04 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 3–4 minutes per side, until golden brown and cooked through (internal temperature 165°F). Transfer chicken to a plate and keep warm.
05 - Melt butter in a saucepan over medium heat. Add diced onion and cook 3–4 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant.
06 - Pour in heavy cream and bring to a gentle simmer (do not boil). Stir in Parmesan, salt, black pepper, and red pepper flakes. Continue stirring until cheese melts and sauce thickens slightly, about 3–5 minutes. Remove from heat.
07 - Spread about ¾ cup of Alfredo sauce over each toasted bread half, reserving about ½ cup for serving. Top bread with cooked chicken, distributing evenly. Sprinkle with mozzarella and white cheddar cheese.
08 - Return bread to the oven and bake for 8–10 minutes, until cheese is melted and bubbly. For a golden top, broil 1–2 minutes, watching closely.
09 - Remove from oven and let rest 2–3 minutes. Garnish with chopped parsley. Slice and serve warm, with reserved Alfredo sauce on the side for dipping.
