I absolutely love this Chicken Alfredo Garlic Bread! It’s like pizza, garlic cheese bread, and my Chicken Alfredo Bake all rolled into one! The bread gets lightly toasted and buttery, the chicken is perfectly seasoned, and that rich, cheesy Alfredo sauce brings it all together. It’s fun to serve for a casual dinner or game night (perfect to add to your Super Bowl foods). Watch everyone fight over the last piece!
Ingredients & Substitutions
- Italian Bread: I like a sturdy loaf that holds up under all the toppings. Sourdough bread or a French baguette works, too. Spread softened butter over the cut sides of the bread (I prefer unsalted, but salted butter works as well), then sprinkle with garlic salt for that classic garlic bread flavor. If you don’t have garlic salt, plain garlic powder plus a pinch of salt works perfectly.
- Chicken: Boneless skinless chicken breasts are cut into small pieces for quick, even cooking (chicken thighs work, too). Season the chicken with garlic salt, paprika, kosher salt, and black pepper for a flavorful base. (Smoked paprika adds a subtle smoky note if you like.) Sear in olive oil, or substitute avocado or vegetable oil if needed.
- Alfredo Sauce: Butter and diced onion cook until the onions are soft, then add garlic and heavy cream. Stir in Parmesan, salt, pepper, and crushed red pepper flakes until smooth and slightly thickened. For a twist, swap onions for shallots or use half-and-half for a lighter sauce.
- Topping: Mozzarella and white cheddar cheeses melt together for a gooey, flavorful finish. Use whole-milk or part-skim mozzarella and mild or sharp cheddar, depending on your taste. Or, try your favorite combination of cheeses! Finish with fresh parsley for a pop of color.
FAQs
Can I use pre-cooked or rotisserie chicken?
Yes! Use leftover cooked shredded chicken or rotisserie chicken and simply warm it in the Alfredo sauce before topping the bread.
Can I make chicken alfredo garlic bread ahead of time?
You can prep the chicken and sauce a day ahead. Assemble and bake just before serving for the best results.
Can I make it spicier?
Yes. Add more crushed red pepper flakes to the Alfredo sauce or a dash of cayenne for heat.
Can I add other ingredients, like vegetables?
Absolutely! This recipe is very flexible. Try adding roasted vegetables like zucchini, bell peppers, mushrooms, or spinach on top of the Alfredo sauce before adding the chicken and cheese. They pair beautifully with the creamy sauce and melty cheeses without changing the overall flavor.
Serving Ideas
- Serve warm as a main dish for dinner or as a game night appetizer. It’s cheesy, rich, and perfect for sharing.
- Pair with a simple side salad or Caesar salad to balance the richness of the chicken and cheese.
- Add a side of roasted or steamed vegetables, like broccoli, roasted asparagus, or parmesan green beans, for a complete meal.
- Make it part of a shareable dinner spread alongside garlic knots or spicy caprese baguettes for extra flavor variety.
How To Store & Reheat Chicken Alfredo Garlic Bread
To Refrigerate: Serve immediately for the best flavor and texture. But, if you have leftovers, let the bread cool slightly, then store it in an airtight container in the refrigerator for up to 2 to 3 days. The cheese may firm up, but you can reheat it to restore the melty texture.
To Freeze: Wrap the cooled bread tightly in foil or plastic wrap and freeze for up to 2 months. Thaw at room temperature, then reheat in the oven for the best cheesy, melty results.
To Reheat: You can reheat chicken alfredo garlic bread in the oven or microwave. I recommend the oven to get that crispiness back.
- Oven: Preheat to 350°F. Bake the leftover bread for 8-10 minutes, or until the cheese is bubbly and warmed through.
- Microwave: Heat a single slice on a microwave-safe plate for 30-45 seconds, then check and continue in short increments until warmed through. For best results, reheat briefly in the oven afterward to restore crispiness.
Chicken Alfredo Garlic Bread
Ingredients
Bread
- 1 loaf Italian bread, sliced lengthwise
- ½ cup (1 stick / 113 g) unsalted butter, softened
- 1 teaspoon garlic salt
Chicken
- 2 boneless skinless chicken breasts, (about 1 pound total), cut into ½-inch pieces
- ½ teaspoon garlic salt
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon extra virgin olive oil
Alfredo Sauce
- 2 tablespoons unsalted butter
- 1 small yellow onion, diced (about ½ cup)
- 2 teaspoons garlic, minced
- 2 cups (476 g) heavy whipping cream
- 2 cups (200 g) Parmesan cheese, finely grated
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes
Topping
- 1 cup (113 g) mozzarella cheese, shredded
- 1 cup (113 g) white cheddar cheese, shredded
- Fresh parsley, chopped, for garnish
Instructions
- Preheat oven to 400°F. Line a large baking sheet with parchment paper.
Bread
- Place the Italian bread cut side up on the baking sheet.
- Spread the softened butter evenly over both halves and sprinkle garlic salt across the surface.
- Bake for 8 to 10 minutes, or until lightly golden and crisp. Remove from the oven and set aside.
Chicken
- While the bread is baking, season the chicken pieces evenly with garlic salt, paprika, kosher salt, and black pepper.
- In a large skillet over medium-high heat, heat the olive oil until shimmering. Add the chicken and cook for 3 to 4 minutes per side, or until golden brown and fully cooked through to an internal temperature of 165°F.
- Transfer the cooked chicken to a plate and tent to keep warm as you continue with the recipe.
Alfredo Sauce
- In a separate saucepan over medium heat, melt the butter. Add the diced onion and cook for 3 to 4 minutes, or until translucent.
- Stir in the garlic and cook for 30 seconds.
- Pour in the heavy cream and bring to a gentle simmer (do not boil). Stir in parmesan, salt, pepper, and crushed red pepper flakes. Continue stirring until the cheese has melted and the sauce has thickened slightly, about 3 to 5 minutes. Remove from heat.
Assembly
- Pour about ¾ cup of Alfredo sauce over each toasted bread half, spreading to the edges. You should have about ½ cup of Alfredo sauce left for serving.
- Top with chicken, distributing evenly over both halves.
- Sprinkle mozzarella and white cheddar cheese over the chicken.
- Return the bread to the oven and bake for 8 to 10 minutes, or until the cheese is melted and bubbly. For a more golden top, broil for 1 to 2 minutes, watching closely to prevent burning.
- Remove from the oven and let rest for 2 to 3 minutes.
- Garnish with parsley, slice, and serve warm with the reserved Alfredo sauce (reheated if needed) for dipping.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
Wow! The bread is perfectly buttery and crisp, the chicken is flavorful, and that cheesy Alfredo sauce is pure perfection.
Elizabeth
As a person who is not a huge fan of Alfredo sauce, I LOVED this garlic bread. The chicken was perfectly seasoned, and each bite absolutely delicious.
Stephanie
I love garlic bread, and this did not disappoint. I loved it! The combo of mozzarella and cheddar on top of the creamy Alfredo is amazing.
Bella
The flavors in this garlic bread are spot on. I just kept repeating, 'this is so good' after each bite because it is THAT amazing!
