Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1½ cups heavy whipping cream
- 2 cups shredded Parmesan cheese
- 3 cups shredded mozzarella cheese
- 1 package frozen garlic toast
- 3 tablespoons butter
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon paprika
- Salt and black pepper, to taste
Instructions
- Rub the chicken breasts with olive oil, then season generously with garlic powder, onion powder, paprika, salt, and pepper. Heat a skillet over medium-high, then sear the chicken on both sides until fully cooked (internal temp 165°F), about 7–10 minutes. Remove from the pan and dice into bite-sized pieces.
- Lower the heat to medium-low and add butter and a small splash of olive oil to the same skillet. Once the butter melts, pour in the heavy cream and stir in the Parmesan cheese. Simmer gently, stirring often, until the cheese is fully melted and the sauce becomes smooth and creamy.
- Lay out the frozen garlic toast on a large baking sheet. Sprinkle a generous amount of mozzarella cheese over each slice, then top with the diced cooked chicken. Cover the tray with foil.
- Place the tray in a preheated oven at 350°F (175°C) and bake for 10–15 minutes, or until the bread is hot, the mozzarella is melted, and everything is bubbling.
- Once baked, drizzle each toast with the warm Alfredo sauce. Serve hot and enjoy!
Notes
- For a spicier kick, add red pepper flakes to the Alfredo sauce.
- Feel free to substitute chicken with shrimp or vegetables for variation.
- Best served fresh out of the oven for optimal texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian-American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 toast
- Calories: 450
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 90 mg