Instructions
Preheat the oven to 375°F (190°C).
Place the garlic bread on a parchment-lined baking sheet and bake for 15 minutes.
Remove the bread from the oven and spread 1½ cups of the shredded mozzarella cheese evenly over the bread. Set aside.
In a medium saucepan, melt the butter and olive oil over medium heat.
Add the heavy cream, salt, black pepper, cayenne pepper, basil, and oregano to the saucepan. Bring to a simmer.
In a small bowl, whisk 2 egg yolks with ¼ cup of the hot cream sauce from the pan to temper the yolks.
Add the tempered egg yolks back into the saucepan and whisk to combine.
Gently simmer the sauce until it thickens, then add the grated Parmesan cheese and whisk until melted.
Stir in the fresh lemon zest.
Spread the chopped rotisserie chicken evenly over the garlic bread.
Spoon the Alfredo sauce evenly over the chicken and top with the remaining shredded mozzarella cheese.
Bake for another 15 minutes until the cheese is melted and golden.
Cut into pieces and serve.
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