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–+ servings
Toasted bread topped with melted cheese, chicken pieces, and chopped parsley.
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Chicken Alfredo Garlic Bread

Chicken alfredo garlic bread is made with seasoned chicken, homemade alfredo sauce, mozzarella and garlic butter spread over Italian bread. It's a hearty dinner dish with real comfort food appeal.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Dishes
Cuisine: Italian Inspired
Servings: 4 people
Calories: 918kcal
Author: Kim Schob

Equipment

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

For the Alfredo sauce

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.
    Raw seasoned chicken breasts on a white plate with herbs, garlic, and wine nearby.
  • 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.
    A glass bowl with a stick of butter and dried herbs on a white surface.

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.
    Two seasoned chicken breasts cooking in a black frying pan with a red handle.
  • 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.
    Shredded cheese melting into a creamy sauce in a black pan with a red handle.
  • 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.
    Two halves of a sliced loaf of bread on a textured baking sheet.
  • Butter both sides of the bread with the garlic butter mixture you made.
    Two bread halves on a baking sheet, spread with a creamy herb mixture.
  • 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.
    Two slices of bread topped with a creamy white sauce on a baking sheet.
  • Add half of the chopped chicken on top and then sprinkle on the mozzarella, about ¼ cup on each bread piece.
    Open-faced sandwich with shredded cheese and chicken on a slice of bread.
  • Add the rest of the Alfredo sauce on top of the cheese.
    Two sandwich halves topped with diced chicken, cheese, and sauce on a baking sheet.
  • Bake for about 5 minutes or until the cheese is melted.
    Two cheesy chicken French bread pizzas on a baking sheet, with parsley nearby.
  • Garnish with more fresh-grated Parmigiano or fresh chopped herbs if liked.
    Two slices of bread topped with melted cheese, chicken pieces, and chopped parsley.

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

Serving: 1serving | Calories: 918kcal | Carbohydrates: 70g | Protein: 43g | Fat: 52g | Saturated Fat: 27g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 99mg | Sodium: 1544mg | Potassium: 783mg | Fiber: 5g | Sugar: 37g | Vitamin A: 294IU | Vitamin C: 2mg | Vitamin D: 1µg | Calcium: 240mg | Iron: 4mg