Chicken Alfredo Garlic Bread (Print Version)

Crispy garlic bread loaded with seasoned chicken, creamy homemade Alfredo sauce, and a blend of melted cheeses for an indulgent appetizer or meal.

# What You’ll Need:

→ Bread

01 - 1 loaf Italian bread, sliced lengthwise
02 - 1/2 cup unsalted butter, softened
03 - 1 teaspoon garlic salt

→ Chicken

04 - 2 boneless, skinless chicken breasts (about 1 pound), cut into 1/2-inch pieces
05 - 1/2 teaspoon garlic salt
06 - 1/2 teaspoon paprika
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon black pepper
09 - 1 tablespoon extra virgin olive oil

→ Alfredo Sauce

10 - 2 tablespoons unsalted butter
11 - 1 small yellow onion, diced
12 - 2 teaspoons minced garlic
13 - 2 cups heavy whipping cream
14 - 2 cups finely grated Parmesan cheese
15 - 1/2 teaspoon kosher salt
16 - 1/2 teaspoon black pepper
17 - 1/4 teaspoon crushed red pepper flakes

→ Topping

18 - 1 cup shredded mozzarella cheese
19 - 1 cup shredded white cheddar cheese
20 - Fresh parsley, chopped, for garnish

# How to Make It:

01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper.
02 - Place Italian bread halves cut side up on the prepared baking sheet. Spread softened butter evenly over both halves and sprinkle with garlic salt. Bake for 8–10 minutes until lightly golden and crisp. Remove from oven and set aside.
03 - While bread bakes, season chicken pieces with garlic salt, paprika, kosher salt, and black pepper.
04 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 3–4 minutes per side, until golden brown and cooked through. Transfer chicken to a plate and keep warm.
05 - Melt butter in a saucepan over medium heat. Add diced onion and cook 3–4 minutes until translucent. Stir in garlic and cook 30 seconds.
06 - Pour in heavy cream and bring to a gentle simmer without boiling. Stir in Parmesan, salt, black pepper, and red pepper flakes. Continue stirring until cheese melts and sauce thickens slightly, about 3–5 minutes. Remove from heat.
07 - Spread about 3/4 cup of Alfredo sauce over each toasted bread half, reserving about 1/2 cup for serving.
08 - Top bread with cooked chicken, distributing evenly. Sprinkle with mozzarella and white cheddar cheese.
09 - Return bread to the oven and bake for 8–10 minutes, until cheese is melted and bubbly. For a golden top, broil 1–2 minutes, watching closely.
10 - Remove from oven and let rest 2–3 minutes. Garnish with chopped parsley. Slice and serve warm, with reserved Alfredo sauce on the side for dipping.

# Additional Tips::

01 -
  • It looks fancy enough to serve guests but honestly takes less time than ordering delivery.
  • That golden, cheese-crusted top is basically guaranteed to make people ask for the recipe.
  • You can prep everything in stages, which means less kitchen chaos when people arrive.
02 -
  • Don't let your Alfredo sauce boil or the cream can split and look curdled, so keep everything at a gentle simmer and stir often.
  • If your sauce seems too thick before you spread it, you can thin it with a splash of pasta water or whole milk, so you have complete control over the consistency.
03 -
  • Use rotisserie chicken from the grocery store if you're short on time, and honestly, nobody will know the difference because the Alfredo sauce and cheese are what people remember.
  • Grate your Parmesan cheese fresh from a block rather than using the pre-shredded kind, which prevents the sauce from getting grainy and transforms the whole dish into something silkier.
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