Arsenio’s Chicken Alfredo Garlic Bread
Equipment
Ingredients
Bread
sourdough baguette (whole)
1 piece
unsalted butter (softened)
3 tbsp
Roasted Garlic
whole garlic bulb (whole)
1 bulb
olive oil
2 tbsp
salt
1 pinch
Chicken
chicken breast (raw)
1 piece
olive oil
1 tbsp
salt
1 tsp
black pepper
1 tsp
garlic powder
0.5 tsp
onion powder
0.5 tsp
smoked paprika
0.5 tsp
cajun seasoning
0.25 tsp
Alfredo Sauce
garlic cloves (minced)
2 clove
heavy cream
1 cup
bouillon cube
1 piece
parmesan (grated)
0.875 cup
salt
1 tsp
black pepper
1 tsp
Topping
mozzarella (shredded)
1 cup
Instructions
Roast the garlic
Preheat oven to 200°C. Cut the top off the garlic bulb, drizzle with olive oil and season with salt. Wrap in foil and roast for 25 minutes until soft and golden.
Season the chicken
Season the chicken breast with salt, pepper, garlic powder, onion powder, smoked paprika, and cajun seasoning on both sides.
Cook the chicken
Heat olive oil in a pan over medium heat. Cook the seasoned chicken breast for 6-7 minutes per side until cooked through and golden. Remove, rest 5 minutes, then chop into bite-sized pieces.
Make the alfredo sauce
In a saucepan, sauté minced garlic in a little butter. Add heavy cream and bouillon cube. Simmer for 3-4 minutes, then gradually whisk in parmesan until melted and sauce thickens. Season with salt and pepper.
Prepare garlic butter
Squeeze roasted garlic cloves from bulb and mash into softened butter. Mix until well combined.
Assemble the garlic bread
Slice baguette lengthwise. Spread garlic butter generously on both halves. Layer with alfredo sauce, chopped chicken, and top with mozzarella cheese.
Bake the garlic bread
Preheat oven to 190°C. Bake assembled bread for 8-10 minutes. Switch to broil for final 2 minutes until cheese is golden and bubbly.
Serve
Slice and serve hot with extra alfredo sauce on the side for dipping.
Original recipe
Storage
Best served fresh. Reheat in oven to restore crispiness. Do not freeze assembled bread.
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