Description
Chicken Alfredo Garlic Bread is a deliciously indulgent dish featuring Italian bread topped with creamy homemade Alfredo sauce, sautéed seasoned chicken pieces, and melted mozzarella and white cheddar cheeses. This easy-to-make recipe combines the flavors of classic garlic bread and rich chicken Alfredo, perfect as an appetizer, party snack, or a flavorful meal.
Ingredients
Bread
- 1 loaf Italian bread, sliced lengthwise
- ½ cup (1 stick / 113 g) unsalted butter, softened
- 1 teaspoon garlic salt
Chicken
- 2 boneless skinless chicken breasts, (about 1 pound total), cut into ½-inch pieces
- ½ teaspoon garlic salt
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon extra virgin olive oil
Alfredo Sauce
- 2 tablespoons unsalted butter
- 1 small yellow onion, diced (about ½ cup)
- 2 teaspoons garlic, minced
- 2 cups (476 g) heavy whipping cream
- 2 cups (200 g) Parmesan cheese, finely grated
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes
Topping
- 1 cup (113 g) mozzarella cheese, shredded
- 1 cup (113 g) white cheddar cheese, shredded
- Fresh parsley, chopped, for garnish
Instructions
- Preheat and prepare bread: Preheat your oven to 400°F (204°C) and line a large baking sheet with parchment paper. Place the Italian bread halves cut side up on the baking sheet. Spread the softened butter evenly over both halves of the bread, then sprinkle garlic salt over the buttered surfaces. Bake for 8 to 10 minutes until the bread is lightly golden and crisp. Remove from the oven and set aside.
- Cook chicken: While the bread is baking, season the chicken pieces with garlic salt, paprika, kosher salt, and black pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken pieces and cook for 3 to 4 minutes per side, or until golden brown and fully cooked with an internal temperature of 165°F (74°C). Remove chicken to a plate and tent with foil to keep warm.
- Make Alfredo sauce: In a saucepan over medium heat, melt butter. Add the diced onion and cook for 3 to 4 minutes until translucent, then add minced garlic and cook for 30 seconds until fragrant. Pour in heavy cream and bring to a gentle simmer, avoiding boiling. Stir in grated Parmesan cheese, kosher salt, black pepper, and crushed red pepper flakes, stirring continuously until the cheese melts and the sauce thickens slightly, about 3 to 5 minutes. Remove from heat.
- Assemble the garlic bread: Pour about ¾ cup of Alfredo sauce over each bread half, spreading it evenly to the edges. Distribute cooked chicken pieces evenly over the Alfredo sauce on both halves. Sprinkle shredded mozzarella and white cheddar cheeses evenly over the chicken.
- Bake and finish: Return the assembled bread halves to the oven and bake for 8 to 10 minutes until the cheese is melted and bubbly. For a golden top, broil for 1 to 2 minutes, watching carefully to prevent burning. Remove from oven and allow to rest for 2 to 3 minutes.
- Serve: Garnish with chopped fresh parsley, slice the bread, and serve warm alongside the reserved Alfredo sauce. Reheat the leftover sauce if desired for dipping.
Notes
- Make sure not to boil the Alfredo sauce to prevent curdling; keep it at a gentle simmer while thickening.
- Use freshly grated Parmesan cheese for the best flavor and smooth sauce texture.
- You can substitute Italian bread with French bread or any sturdy crusty bread of your choice.
- For a spicier kick, add more crushed red pepper flakes to the sauce.
- Leftover Alfredo sauce can be refrigerated and used within 2 days.
