Season the chicken

• Add the diced chicken breast to a bowl.
• Season with garlic powder, onion powder, Cajun seasoning, smoked paprika and salt.
• Toss until evenly coated.

Sear the chicken

• Heat the avocado oil and butter in a large skillet over medium-high heat.
• Add the seasoned chicken and cook until browned and cooked through, stirring occasionally.
• Remove the chicken from the pan and set aside.

Start the Cajun cream sauce

• In the same pan, melt the butter over medium heat.
• Add the diced onion and red bell pepper and sauté until softened.
• Stir in the tomato paste and cook for another minute.

Finish the cream sauce

• Pour in the heavy cream.
• Add the Cajun seasoning, garlic powder, onion powder, chicken bouillon powder and salt.
• Stir well and simmer gently until the sauce begins to thicken.
• Add the mozzarella and stir until melted and smooth.

Make the garlic Cajun butter

• In a small bowl, combine the softened butter, chopped parsley, garlic paste, garlic powder, Cajun seasoning, salt and pepper.
• Mix until well combined.

Assemble the garlic bread

• Preheat the oven to 200 °C.
• Place the halved bread cut-side up on a baking sheet.
• Spread a generous layer of the garlic Cajun butter over each half.
• Add mozzarella cheese and cover evenly.
• Top with the cooked Cajun chicken, bell peppers and a drizzle of the cream sauce.

Bake

• Bake until the cheese is completely melted and bubbly and the bread is crisp around the edges.
• For extra browning, broil for the last 1-2 minutes, watching closely.

Serve

• Sprinkle with fresh chopped parsley and extra sauce.
• Slice and serve hot.