Chicken Alfredo Garlic Bread (Print View)
Creamy chicken and Alfredo sauce atop buttery garlic bread with melted cheese.
# What You'll Need:
→ Chicken Alfredo Filling
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
→ Garlic Bread Base
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
# Step-by-Step Directions:
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 evenly, 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, distributing evenly across both halves.
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 Suggestions:
01 -
- That moment when the cheese pulls apart in slow motion is basically kitchen magic
- Feeds a crowd but disappears twice as fast as you expect
02 -
- If your sauce looks too thick, splash in more milk, but if its too thin, keep simmering, it will thicken as it cooks
- The bread will get soggy if you assemble this too far ahead, bake it within 30 minutes of prep
03 -
- Shred your own cheese from blocks, pre shredded contains potato starch that prevents smooth melting
- Room temperature ingredients blend better, take everything out about 20 minutes before you start cooking