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Season the chicken breasts with salt, pepper, onion powder, garlic powder, paprika, Ms Dash Garlic & Herb, and parsley, then slice them in half.
Heat oil in a cast-iron skillet and massage the seasoning into the chicken pieces.
Cook the chicken in the skillet for about five minutes on each side until a nice crust forms, then set aside.
In a separate pan, pour in the heavy cream and season with the same spices, whisking to combine.
Gradually add the freshly grated Parmesan cheese to the cream, stirring until it melts and becomes smooth.
Stir in the onion and chive cream cheese and continue adding cheese until the sauce reaches your desired consistency.
Prepare the garlic compound butter by mixing softened butter, garlic paste, garlic powder, and parsley.
Slice the crusty French loaf and spread the compound butter over the cut sides.
Spread a layer of the Alfredo sauce onto the buttered bread.
Top the bread with mozzarella, smoked Gouda, and white cheddar cheeses.
Place the cooked chicken pieces on top of the cheese-covered bread.
Add another drizzle of Alfredo sauce and sprinkle with parsley.
Bake the assembled bread at 350°F for 20–25 minutes until the bread is crisp and the cheese is melted.
Serve hot, optionally with extra Alfredo sauce on the side.