Make the garlic butter

• Mix the softened butter with the garlic, parsley, Italian seasoning and garlic powder until well combined.

Make the alfredo sauce

• Melt the butter in a saucepan over medium heat, add the garlic and cook until fragrant.
• Pour in the warm heavy cream and evaporated milk, then add the salt, black pepper, onion powder, Italian seasoning, parsley, roasted garlic and herb seasoning and Slap Ya Mama.
• Let the sauce gently simmer, stirring occasionally.
• Reduce the heat to low and gradually stir in the parmesan until melted and smooth.
• Add the cream cheese if using and stir until completely melted and creamy.

Cook the chicken

• Season the chicken tenderloins with the Italian seasoning, garlic powder, onion powder, paprika, salt, black pepper, chicken bouillon and olive oil.
• Heat a skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 3–4 minutes per side.
• Let the chicken rest for a few minutes, then chop into bite-sized pieces.

Assemble the garlic bread

• Slice the Italian loaf in half lengthwise.
• Spread the garlic butter evenly over each piece.
• Spread a thin layer of alfredo sauce over the garlic butter, then top with shredded mozzarella cheese.
• Add the chopped chicken, then drizzle a little more alfredo sauce over the chicken.

Bake

• Bake at 375°F until the cheese is melted and bubbly and the edges of the bread are golden.