Hot Honey Cajun Chicken Alfredo Garlic Bread Cups

Ingredients

• 6 large, thick slices Texas toast
• 1 lb boneless, skinless chicken thighs or breasts, cut into ½-inch pieces
• 2 tsp Cajun seasoning, plus up to 1 tsp more to taste (salt levels vary by brand)
• 1 cup Alfredo sauce
• 1 cup shredded mozzarella
• ½ cup shredded Parmesan
• 2 tbsp prepared garlic butter, melted (store-bought or homemade)
• ¼ cup hot honey
• 1 tbsp chopped parsley, for garnish
• 1 tbsp neutral oil for cooking the chicken
• 1 tsp neutral oil or nonstick spray for six jumbo muffin cavities

Step by step

1. Dice the chicken and coat evenly with Cajun seasoning.
2. Heat the 1 tbsp oil in a skillet over medium-high heat. Add the diced chicken in a single layer and cook for 6–8 minutes, stirring, until every piece reaches 165°F / 74°C. Taste and add the optional extra Cajun seasoning if needed.
3. Warm the Alfredo sauce in a small saucepan, then combine it with the cooked chicken.
4. Use plain, unfrozen Texas toast bread. Trim the crusts if needed and flatten each slice with a rolling pin. Grease six jumbo muffin cavities with the separate oil or spray, then press one slice into each, keeping the sides intact.
5. Brush the bread cups with garlic butter and pre-bake at 375°F / 190°C until they start to hold their shape, about 5 minutes.
6. Fill the bread cups with the chicken and Alfredo mixture. Top with mozzarella and Parmesan.
7. Bake at 375°F / 190°C until the bread is golden and the cheese is melted and bubbly, about 10–12 minutes.
8. Rest briefly, then drizzle with hot honey and finish with parsley. Serve warm.

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