Chicken Alfredo Garlic Bread
Chicken Alfredo Garlic Bread starts with an Italian loaf brushed with garlic butter, lightly toasted, then topped with cooked chicken, homemade alfredo sauce and mozzarella. It’s ready in 40 minutes and gives you the creamy chicken alfredo flavor with crisp toasted bread underneath. You might find you love this variation more than the pasta version!
Save This Post!
We'll email this post to you, so you can come back to it later!
This is chicken alfredo with garlic bread in the most literal way: buttery toasted bread first, creamy sauce over the top, chopped chicken and more cheese to finish.
If you’re already in a garlic bread mood, Homemade Garlic Bread and Pull Apart Garlic Cheesy Bread are good recipes to keep handy. For more alfredo ideas, try my Classic Alfredo Sauce or this shortcut 5-Ingredient Alfredo Sauce.
Why You’ll Love It
Ready in just 40 minutes: The chicken, sauce and bread all fit into one short cook time, which makes this recipe appealing if you want a delicious midweek meal that doesn’t require standing over the stove for hours.
Homemade alfredo sauce: Butter, flour, chicken broth, milk and cheese make a thick sauce for the bread topping. It’s so much more delicious than jarred alfredo.
Garlic bread base: The loaf is brushed with garlic butter before the chicken alfredo topping goes on. Garlic bread makes a tasty change from pasta.
Dinner or appetizer: You can serve larger pieces as a meal or cut the bread into smaller pieces for a snack plate.
What is Alfredo Sauce?
Alfredo sauce can be traced back to Rome, where restaurateur Alfredo di Lelio served fettuccine with butter and Parmesan in the early 1900s. The dish became famous after American tourists tried it, loved it and brought the idea home, where it gradually changed into the creamier alfredo sauce used in the United States today.
Chicken Alfredo with Garlic Bread Ingredients
See the recipe card below for a complete list of ingredients and measurements.
Substitutions and Variations
- Use chicken thighs: Boneless skinless chicken thighs can replace the chicken breasts.
- Try cooked chicken: Rotisserie chicken or leftover cooked chicken can replace freshly cooked chicken breasts.
- French bread swap: French bread can replace the Italian loaf.
- Another cheese: White cheddar or provolone can be used in place of mozzarella.
- Add some heat: Red pepper flakes or chili powder can be added to the sauce.
- Include veggies: Cooked onions, spinach, mushrooms or sun-dried tomatoes would add color, nutrients and more flavor to the dish.
Chicken Alfredo Garlic Bread
Equipment
- Baking Sheet Rimmed
Ingredients
- 1 pound chicken breasts or skinless boneless chicken thighs
- Nonstick cooking spray or oil for greasing
- 1 teaspoon salt
- 1 Italian loaf cut in half
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
For the Garlic Butter
- 2 garlic cloves minced
- 1 stick salted butter ½ cup, softened
- 1 teaspoon Italian seasoning
For the Alfredo sauce
- ¼ cup all-purpose flour
- 1 teaspoon garlic powder
- ¾ cup chicken broth
- ½ stick salted butter ¼ cup
- ¼ cup Parmigiano cheese freshly grated
- ¾ cup mozzarella cheese shredded
- ½ cup whole milk
Instructions
Prepare the Chicken
- Pat the chicken dry with a paper towel.
- In a small bowl, mix the salt, pepper and garlic powder. Sprinkle this seasoning over the chicken breasts.
- Put the chicken in the refrigerator while you’re making the garlic butter. You can leave it in there for up to 24 hours.
- Preheat the oven to 350°F.
Prepare the Garlic Butter
- Whisk the butter, Italian seasoning and minced garlic.
Cook the Chicken
- In a skillet over medium heat, add nonstick cooking spray or a splash of cooking oil.
- Add the chicken and cook for 8 minutes.
- Flip, and cook for another 8 minutes. Depending on the thickness and size of the chicken, you might need to flip it again.
- Keep cooking until the inside is no longer pink and the internal temperature has reached 165°F.
- Cut the chicken into cubes and set aside.
Make the Alfredo Sauce
- In the same skillet, over medium heat, melt the butter.
- Once melted, add the garlic powder and flour. Mix with a whisk until you have a thick paste.
- Slowly add the chicken broth while mixing.
- Continue whisking the mixture until the roux (the flour paste mixture) is combined with the broth.
- Add the milk and mix until combined.
- Keep cooking for 2 or 3 minutes, mixing all the time. The sauce will thicken up.
- Add the grated Parmigiano and ¼ cup of the shredded mozzarella.
- Continue mixing over a medium heat until the cheese is melted.
Assemble and Bake
- Slice the Italian bread in half like for a sandwich and put it on a cookie sheet.
- Butter both sides of the bread with the garlic butter mixture you made.
- Bake for 5 minutes or until the butter mixture melts and the edges of the bread are slightly golden.
- Add ⅓ of the Alfredo sauce to each piece of the bread and spread to cover.
- Add half of the chopped chicken on top and then sprinkle on the mozzarella, about ¼ cup on each bread piece.
- Add the rest of the Alfredo sauce on top of the cheese.
- Bake for about 5 minutes or until the cheese is melted.
- Garnish with more fresh-grated Parmigiano or fresh chopped herbs if liked.
Notes
- Use a rimmed baking sheet: It catches any melted cheese or sauce that slides off the bread.
- Rest before cutting: Let the bread sit briefly so the sauce thickens slightly before slicing.
- Use a serrated knife: It cuts through the crust more cleanly and helps keep the topping in place.
Nutrition Information
Hungry for more?
Follow me on Pinterest and make sure to comment below!
Kim’s Top Tips
- Use sturdy bread: Italian or French bread gives the sauce and chicken a firmer base than soft sandwich bread.
- Cut the chicken evenly: Similar-sized pieces spread better over the bread and are easier to eat.
- Don’t overcook the sauce: Stop cooking it while it still spreads easily because it’s going to thicken more as it cools.
- Use freshly grated cheese: Fresh-grated Parmigiano melts more smoothly into the sauce.
- Watch the final bake: The topping only needs enough time for the mozzarella to melt. Don’t let it burn!
How to Store
- Storage: Store leftover chicken alfredo garlic toast in an airtight container in the refrigerator for up to 3 days.
- Refrigerator: Let the pieces cool first, then place them in a sealed container. Use parchment between layers if you need to stack them.
- Freezing: I wouldn’t freeze this because the sauce can make the bread too soft after thawing.
- Reheating: Reheat in the oven at 325°F under foil until warmed through. Remove the foil near the end if you want your bread a little crisper.
Serving Suggestions
Serve this chicken alfredo and garlic bread with something fresh or crisp, perhaps one of these Simple Green Salad Recipes, my Air Fryer Garlic Parmesan Fries or an Heirloom Tomato Salad. You might also enjoy a side of Broccoli Cheddar Pasta Salad or Caprese Pasta Salad if you still want some pasta in the meal somewhere!
Chicken Alfredo Garlic Toast FAQs
Yes, jarred alfredo sauce can be used. I recomment choosing a thicker sauce so it spreads over the bread. Rao’s Roasted Garlic Alfredo would work well.
Yes, if you like. Add red pepper flakes or chili powder to the alfredo sauce. Start with a small amount because the cheese softens the heat.
No, the bread, chicken, sauce and cheese make it filling on its own. An optional salad or vegetable side is enough, unless you especially want a pasta side as well.
