INGREDIENTS
1 loaf store-bought garlic bread
1 tablespoon olive oil
2 cups heavy cream
¾ teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon cayenne pepper
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon fresh lemon zest
1½ cups chopped rotisserie chicken or leftover chicken
2 egg yolks
3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
INSTRUCTIONS
-Preheat the oven to 375 degrees Fahrenheit (190 degree Celsius).
-Place the garlic bread on a parchment-lined baking sheet and bake for 15 minutes.
-Remove the bread from the oven and spread the bread evenly with 1½ cups of the shredded mozzarella cheese. Set aside.
Meanwhile, make the alfredo sauce by melting butter and oil in a medium-size saucepan.
-Add the heavy cream, salt, pepper, cayenne, basil, and oregano to the saucepan and bring to a simmer.
-In a small bowl, whisk 2 egg yolks along with ¼ cup of the hot cream sauce (tempering the yolks) from the pan.
Add the tempered egg yolks into the saucepan, and whisk to combine.
-Gently simmer the sauce to thicken, add the grated Parmesan cheese, and whisk to melt.
-Add the fresh lemon zest to the sauce and stir to combine.
Chop the rotisserie chicken into bite-sized pieces (approximately 1 – 1½ cups) and spread the chicken evenly over the bread.
-Spoon the alfredo sauce evenly over the chicken and top with the remaining shredded mozzarella cheese.
-Bake again for 15 minutes until golden and the cheese has melted.
-Cut into pieces and serve.
