Bring 113 g [4 oz] butter to room temperature.

Slice 450 g [16 oz] chicken into 2.5 cm [1-inch] pieces.

Rub chicken with 1 tsp baking soda for 30 mins. Rinse thoroughly and pat 100% dry with paper towels to ensure a perfect sear.

Preheat to 200°C [392°F] and line a tray with parchment paper.

Mash 113 g [4 oz] butter, 3 minced garlic cloves, and ¾ tsp salt until smooth.

Slice 256 g [9 oz] sourdough lengthwise and spread the garlic butter generously.

Bake for 5–8 minutes. This creates a fat barrier that prevents the bread from getting soggy once the sauce is added.

Toss chicken with ¼ tsp salt, ¼ tsp garlic powder, ¼ tsp onion powder, ½ tsp paprika, ¼ tsp black pepper, and 1 tsp cornstarch.

Heat 1 tbsp extra virgin olive oil in a large skillet over medium-high heat.

Arrange chicken in a single layer and leave undisturbed for 2 minutes to develop a crust. Flip and cook for 6–7 minutes total. Remove and set aside.

In the same skillet, melt 2 tbsp butter. Sauté 1 diced onion for 3–4 minutes, then stir in 2 tsp minced garlic for 1 minute.

Pour in 475 ml [2 cups] heavy cream and ¼ tsp red pepper flakes. Simmer gently for 3–5 minutes until reduced.

Lower the heat and whisk in 200 g [7 oz] grated Parmesan, ½ tsp salt, and ½ tsp black pepper until smooth.

Fold the cooked chicken into the sauce. If preferred, reserve a few pieces of chicken to place on top for visual appeal.

Spoon the creamy chicken mixture onto the toasted garlic bread.

Layer with a handful of shredded mozzarella and a handful of white cheddar or emmental.

Place under the broiler for 2–4 minutes until the cheese is bubbling and golden-brown.

Top with 1 tbsp freshly chopped parsley.

Slice into thick equal strips while the cheese is still molten and serve immediately, alongside any reserved Alfredo sauce.