Chicken Alfredo Garlic Bread (Print)
Crispy garlic bread loaded with creamy Alfredo sauce, tender chicken pieces, and melted mozzarella cheese.
# Ingredients:
→ Bread Base
01 -
1 French bread loaf, halved
02 -
4 tbsp softened butter
03 -
2 cloves garlic, minced
04 -
1 tbsp parsley, finely chopped
→ Chicken
05 -
1 lb chicken breast
06 -
1 tsp garlic powder
07 -
1 tsp onion powder
08 -
1 tsp paprika
09 -
1 tsp salt
10 -
Pepper, to taste
11 -
1 tbsp oil
→ Alfredo Sauce
12 -
4 tbsp butter
13 -
1 tbsp oil
14 -
2 cups heavy cream
15 -
2 cloves garlic, minced
16 -
1 tsp garlic powder
17 -
1 tsp onion powder
18 -
1 tsp paprika
19 -
1 tsp salt, adjust according to taste
20 -
1 tsp chicken bouillon powder, adjust according to taste
21 -
Pepper, to taste
22 -
1 cup grated parmesan cheese, adjust according to taste
→ Topping
23 -
8 oz shredded mozzarella cheese
24 -
1 tbsp parsley, finely chopped
# Steps:
01 -
Mix softened butter, minced garlic, and chopped parsley in a bowl. Set aside.
02 -
Coat chicken breasts with olive oil, garlic powder, onion powder, paprika, salt, and pepper. Heat 1 tbsp oil in a pan over medium heat. Cook the chicken until a crust forms and it reaches an internal temperature of 145–150°F. Let rest, then chop into strips or small pieces. Set aside.
03 -
In the same pan, heat oil and melt butter over medium heat. Sauté minced garlic until fragrant. Add heavy cream, garlic powder, onion powder, paprika, salt, pepper, and chicken bouillon powder. Stir and gradually whisk in parmesan cheese. Simmer until thickened. Adjust seasoning if needed.
04 -
Preheat oven to 350°F. Spread half the garlic butter mixture onto each half of the bread loaf. Bake on a sheet for 7 minutes until lightly toasted.
05 -
Drizzle Alfredo sauce over each toasted bread half. Top with mozzarella cheese, chopped chicken, and another drizzle of Alfredo sauce. Bake for 10–15 minutes until cheese is melted and bubbly. Garnish with chopped parsley, slice, and serve with additional Alfredo sauce for dipping.
# Additional Notes:
01 -
For the best results, let the chicken rest after cooking to retain its juices before cutting.