For the Chicken

• 2 boneless skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons Cajun seasoning
• 1 tablespoon olive oil
• 1 tablespoon butter

Alfredo Sauce

• 4 tablespoons butter
• 4 cloves garlic, minced
• 2 cups heavy cream
• 1½ cups freshly grated Parmesan cheese
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• ¼ teaspoon paprika

Garlic Bread

• 1 large French bread loaf
• ½ cup softened butter
• 4 cloves garlic, minced
• 2 tablespoons chopped fresh parsley

Topping

• 2 cups shredded mozzarella cheese
• ½ cup freshly grated Parmesan cheese
• Chopped parsley, for garnish
• Extra Cajun seasoning (optional)
• Crushed red pepper flakes (optional)
• Preheat oven to 375°F. Slice the French bread in half lengthwise.
• Mix the softened butter, minced garlic, and parsley. Spread over both bread halves and bake for 8 minutes until lightly toasted.
• Season the chicken with Cajun seasoning.
• Heat olive oil and butter in a large skillet over medium-high heat. Cook the chicken for 6–8 minutes, stirring occasionally, until golden brown and cooked through. Remove from the skillet.
• In the same skillet, melt the butter. Add the garlic and cook for 30 seconds.
• Pour in the heavy cream and simmer for 3–4 minutes.
• Whisk in the Parmesan cheese until smooth and creamy. Season with salt, pepper, and paprika.
• Stir the cooked Cajun chicken into the Alfredo sauce until well coated.
• Spoon the Cajun chicken Alfredo mixture evenly over both toasted bread halves.
• Sprinkle with mozzarella and additional Parmesan cheese.
• Bake for 12–15 minutes, or until the cheese is melted and bubbly.
• Broil for 1–2 minutes until lightly golden.
• Garnish with chopped parsley, extra Cajun seasoning, and red pepper flakes if desired. Slice and serve immediately.