Chicken Alfredo Garlic Bread (Print Version)
Creamy shredded chicken in homemade Alfredo sauce atop buttery garlic bread, topped with melted mozzarella and provolone cheese.
# What You 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
# How-To Steps:
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 if using, and Italian seasoning. Stir until cheese is melted and sauce is smooth.
04 - Add the cooked chicken to the Alfredo sauce. Stir to coat thoroughly, 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. Top with mozzarella and provolone cheese.
07 - 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.
08 - Remove from the oven, let cool slightly, and slice into pieces. Serve warm.
# Expert Tips:
01 -
- Its basically two comfort foods crashed together in the most beautiful way possible
- The bread gets perfectly crispy while staying soft underneath all that creamy chicken
- You can prep everything ahead and just pop it in the oven when people arrive
02 -
- Dont skip the parchment paper because the cheese will inevitably drip and stick to your baking sheet
- The bread needs to be completely cool before slicing or the cheese will slide right off
- Assembly goes faster if you shred all your cheese and chop everything before starting the sauce
03 -
- Room temperature ingredients blend smoother and prevent the sauce from separating
- Grating your own Parmesan instead of buying pre shredded makes a huge difference in how it melts