Chicken Alfredo Garlic Bread (Print)

Tender chicken combined with garlic-spread bread and melted mozzarella and cheddar cheeses.

# Ingredients:

→ Bread

01 - 1 loaf Italian bread, sliced lengthwise
02 - ½ cup unsalted butter, softened
03 - 1 teaspoon garlic salt

→ Chicken

04 - 2 boneless, skinless chicken breasts (approximately 1 pound), cut into ½-inch pieces
05 - ½ teaspoon garlic salt
06 - ½ teaspoon paprika
07 - ½ teaspoon kosher salt
08 - ¼ 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 garlic, minced
13 - 2 cups heavy whipping cream
14 - 2 cups Parmesan cheese, finely grated
15 - ½ teaspoon kosher salt
16 - ½ teaspoon black pepper
17 - ¼ teaspoon crushed red pepper flakes

→ Topping

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

# Instructions:

01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper.
02 - Place Italian bread halves cut side up on 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 toasts, 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 3-4 minutes per side until golden brown and cooked through to internal temperature of 165°F. Transfer 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 gentle simmer without boiling. Stir in Parmesan, salt, black pepper, and red pepper flakes. Continue stirring until cheese melts and sauce thickens slightly, approximately 3-5 minutes. Remove from heat.
07 - Spread approximately ¾ cup Alfredo sauce over each toasted bread half, reserving about ½ cup for serving. Top bread with cooked chicken, distributing evenly. Sprinkle with mozzarella and white cheddar cheese.
08 - Return bread to oven and bake for 8-10 minutes until cheese is melted and bubbly. For golden top, broil 1-2 minutes, watching closely to prevent burning.
09 - 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.

# Pro Tips:

01 -
  • It feels fancy enough for guests but comes together faster than you'd think, which means less time stressed and more time enjoying company.
  • The combination of crispy, buttery bread with silky Alfredo and melted cheese creates this textural magic that keeps people reaching for more.
  • You can prep the components separately, so nothing gets cold or overcooked while you're finishing other parts.
02 -
  • Never skip finely grating your own Parmesan—the pre-grated stuff has anti-caking agents that make the sauce grainy instead of smooth, and that one detail changes everything.
  • When the cream simmers, resist the urge to turn the heat up; a gentle bubble means the cheese will melt evenly, but a rolling boil causes the cream to break and the sauce separates into oily pools.
  • Room temperature ingredients mix better, so take your chicken out of the fridge a few minutes before cooking and let your heavy cream sit on the counter briefly before adding it to the pan.
03 -
  • Grate your cheeses right before cooking instead of early in the day because freshly grated cheese melts more smoothly and won't clump in the sauce.
  • The secret that changed my version was using white cheddar instead of the orange variety—it melts more silkily and lets the Parmesan flavor sing instead of competing with it.
  • Keep your oven racks positioned so the bread sits in the middle when you add cheese, not too close to the broiler element, so the cheese gets bubbly before the bread burns on top.
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