Chicken Alfredo Recipe

Prepare chicken

Pound the chicken breasts to an even thickness (about 3/4 inch) so they cook evenly. Pat dry with paper towels.

In a shallow dish, combine 1 tbs olive oil, garlic powder, kosher salt, black pepper, and lemon juice if using. Rub mixture evenly over both sides of the chicken breasts and let sit 10–15 minutes at room temperature (or refrigerate up to 2 hours).

Preheat a grill or grill pan to medium-high (about 400°F/200°C). Brush the grill grates or pan with remaining 1 tbs olive oil.

Grill the chicken 5–7 minutes per side, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Remove from heat and let rest 5 minutes, then slice thinly against the grain. Keep warm.

In a medium saucepan over medium heat, melt 4 tbs unsalted butter. Add the minced garlic and cook, stirring, about 30–45 seconds until fragrant but not browned.

Sprinkle the 2 tbs all-purpose flour over the butter-garlic mixture and whisk constantly for 1–2 minutes to form a light roux; this will remove the raw flour taste.

Slowly whisk in 1 cup whole milk and 1 cup heavy cream, a little at a time, until smooth. Increase heat to medium-high and bring to a gentle simmer, whisking frequently. Do not boil vigorously.

Reduce heat to low and simmer 3–5 minutes until the sauce begins to thicken to coat the back of a spoon.

Stir in 1 cup freshly grated Parmesan cheese until melted and fully incorporated. Season with 1 tsp salt, 1 tsp black pepper, and 1/4 tsp ground nutmeg, tasting and adjusting seasoning as needed.

If the sauce becomes too thick, thin with up to 2 tbs milk, a teaspoon at a time, until desired consistency is reached. Keep warm over the lowest heat or transfer to a double boiler while assembling the sandwich.

Preheat oven to 400°F (200°C) or set a heavy skillet over medium heat for stovetop toasting.

Slice the ciabatta loaf horizontally into sandwich-length pieces (or halves). Lightly brush the cut sides with 2 tbs softened butter.

Toast the buttered ciabatta in the oven on a baking sheet for 6–8 minutes (or in a skillet 3–4 minutes per side) until golden and slightly crisp.

Place toasted ciabatta cut sides up. Spoon a generous layer of warm Alfredo sauce onto the bottom piece of each sandwich (about 2–3 tbs per sandwich for a single loaf yielding 2–3 sandwiches).

Arrange sliced grilled chicken over the Alfredo layer. Top with shredded or sliced mozzarella (about 1/2 cup per sandwich depending on size).

Place the sandwiches under a broiler or in the oven for 2–4 minutes just until the cheese melts and bubbles. Watch closely to avoid burning.

Remove from oven, drizzle or spread a bit more Alfredo sauce if desired, sprinkle with chopped fresh parsley and optional red pepper flakes to taste. Close sandwiches and slice into portions.

Serve immediately while warm.