Olive Garden Angry Alfredo

For the Sauce
4 ounces butter
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon garlic powder
1/4 tsp red pepper chili flakes
For the Chicken
8 ounces chicken breast
Salt and pepper
1 tablespoon olive oil
Top with
1/2 cup Mozzarella cheese

In a medium-sized saucepan, heat the butter over medium-high heat allow the butter to melt but do not let it brown. Add the heavy cream, and when it begins to bubble add the cheese and stir until the sauce thickens. Reduce the temperature down to simmer. Add the crushed red peppers and the garlic powder.

Season the chicken with salt and pepper. In a medium-sized skillet preferably an iron skillet heat over medium-high heat, and add a couple tablespoons of olive oil. Cook chicken for 5 to 7 minutes or until the edges of the chicken begin to turn white, flip chicken breast over and continue to cook until done. The chicken should cook for approximately another 5 to 7 minutes.

Preheat your oven to broil. Allow the chicken to rest for a couple of minutes, and then slice into bite-sized pieces. Combine the Alfredo sauce and the chicken. Place into a 1-quart casserole dish. Top with mozzarella cheese. Place casserole dish under the broiler and allow the cheese to brown. When the Mozzarella cheese just begins to brown remove from the oven.

Serve with slices of baguette bread.