Chicken Alfredo Garlic Bread (Printable Version)
Decadent fusion of creamy chicken Alfredo and cheesy garlic bread, ready in 45 minutes.
# What You'll Need:
→ For the Chicken Alfredo
01 - 2 cups cooked chicken breast, shredded or diced
02 - 1 tablespoon olive oil
03 - 2 cloves garlic, minced
04 - 1 cup heavy cream
05 - 1/2 cup whole milk
06 - 1 cup grated Parmesan cheese
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 1/4 teaspoon crushed red pepper flakes
10 - 1/2 teaspoon Italian seasoning
→ For the Garlic Bread
11 - 1 large French baguette or Italian loaf
12 - 4 tablespoons unsalted butter, softened
13 - 3 cloves garlic, minced
14 - 2 tablespoons fresh parsley, chopped
15 - 1 cup shredded mozzarella cheese
16 - 1/2 cup shredded provolone cheese
# How to Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute.
03 - Stir in heavy cream and milk. Bring to a gentle simmer, then add Parmesan, salt, pepper, red pepper flakes, and Italian seasoning. Stir until cheese is melted and sauce is smooth.
04 - Add the cooked chicken to the Alfredo sauce. Stir to coat, then remove from heat.
05 - Slice the bread in half lengthwise. In a small bowl, mix softened butter, minced garlic, and parsley. Spread the garlic butter evenly over both bread halves.
06 - Spoon the chicken Alfredo mixture over the bread halves, spreading evenly.
07 - Top with mozzarella and provolone cheese.
08 - Place the bread halves on the prepared baking sheet and bake for 12–15 minutes, or until cheese is melted and bubbly and the edges are golden brown.
09 - Remove from the oven, let cool slightly, and slice into pieces. Serve warm.
# Expert Tips:
01 -
- Its the kind of food that makes people pause and take pictures before diving in
- The combination of textures, that crunch giving way to creamy sauce, is absolutely addictive
02 -
- Do not skip the parchment paper because cleaning baked on cheese and Alfredo sauce off baking sheets is miserable
- Letting the bread cool for even two minutes after baking helps everything set so you do not lose all that sauce when slicing
03 -
- Grate your own Parmesan because pre shredded cheese has anti caking agents that prevent smooth melting
- Pat your chicken dry with paper towels before adding to sauce so the sauce does not become thin and watery