Based on my Chicken Alfredo Garlic Bread that we couldn’t get enough of (seriously, SO good!), this version features blackened chicken for a bold, savory touch! Tender, seasoned blackened chicken pieces pile onto buttery, garlicky toasted Italian bread, then get smothered in creamy Alfredo sauce and topped with a melty mix of mozzarella and cheddar. It’s the kind of dish that disappears fast at game day (add it to your spread of Super Bowl Foods!), weeknight dinners, or whenever friends and family are around. Check out more of my Garlic Bread Recipes, too!
Ingredients & Substitutions
- Italian Bread: I like a sturdy loaf that can hold up under all the toppings. Sourdough bread or a French baguette works, too. Spread softened butter over the cut sides (unsalted or salted works) and sprinkle with garlic salt. If you don’t have garlic salt, plain garlic powder plus a pinch of salt works perfectly.
- Blackened Seasoning: This gives the chicken its signature bold flavor. Use a store-bought blend or try my homemade blackened seasoning for maximum flavor. You can adjust the spice level by reducing or adding extra cayenne.
- Chicken: Boneless skinless chicken breasts cook quickly and evenly when cut into pieces. Chicken thighs work as well. Season well with blackened seasoning and sear in olive oil. Substitute avocado or vegetable oil if needed.
- Alfredo Sauce: Butter and diced onion are cooked until soft, then garlic and heavy cream are added. Stir in Parmesan, salt, pepper, and crushed red pepper flakes until smooth and slightly thickened. For a lighter sauce, you can use half-and-half or swap onions for shallots for a slightly different flavor.
- Topping: Mozzarella and white cheddar melt together for a gooey, cheesy finish. Whole-milk or part-skim mozzarella and mild or sharp cheddar work; mix cheeses to your preference. Finish with fresh parsley for a pop of color.
FAQs
Can I use chicken thighs instead of breasts?
Yes! Chicken thighs work well and stay juicy. Just make sure to cook until the internal temperature reaches 165°F. Cooking time may vary depending on the size of the pieces.
Can I make the blackened seasoning ahead of time?
Absolutely. You can mix your homemade blackened seasoning ahead and store it in an airtight container for up to 3 months. This makes weeknight dinners extra quick! And, you will have it on hand for other recipes like my Blackened Steak and Shrimp Alfredo, Blackened Shrimp and Corn Chowder, and Blackened Chicken Rigatoni, just to name a few.
Can I make the Alfredo sauce ahead of time?
Yes! The sauce can be made up to a day in advance. Reheat gently on the stove over low heat, stirring in a splash of cream if needed to loosen it before assembling the garlic bread.
Can I assemble the garlic bread ahead of time?
You can prep the bread, chicken, and sauce ahead, but it’s best to bake just before serving so the bread stays crisp and the cheese melts perfectly.
Can I add vegetables to the garlic bread?
Yes! Sautéed veggies like bell peppers, mushrooms, or spinach can be added on top of the Alfredo sauce before the chicken and cheese. Make sure the veggies are cooked or softened first so they heat through while baking.
How spicy is the blackened chicken?
It has a mild to medium kick with bold seasoning. Adjust the cayenne in your blackened seasoning to make it milder or spicier to suit your taste.
Serving Ideas
- Simple Salad: A crisp green simple side salad balances the richness of the garlic bread.
- Veggies on the Side: Roasted or steamed vegetables like broccoli, Parmesan green beans, or roasted asparagus pair beautifully with the cheesy, creamy bread.
- Soup: Roasted tomato soup or a roasted red pepper soup makes a comforting combo with this cheesy, bold chicken bread.
- Game Day Spread: Perfect for parties or added to your Super Bowl foods! Serve alongside buffalo chicken wings, sliders, or finger foods for a crowd-pleasing table.
- Extra Sauce: Keep any leftover Alfredo sauce on the side for dipping; kids and adults alike love it!
How to Store & Reheat Blackened Chicken Alfredo Garlic Bread
To Refrigerate: Let leftover bread cool slightly, then store in an airtight container for 2 to 3 days. The cheese may firm up, but reheating brings back that melty goodness.
To Freeze: Wrap cooled bread tightly in foil or plastic wrap and freeze for up to 2 months. Thaw at room temperature before reheating.
To Reheat: You can reheat this blackened chicken alfredo garlic bread in the oven or microwave. I recommend the oven to get that crispiness back.
- Oven: Preheat to 350°F and bake for 8 to 10 minutes until warmed through and the cheese is bubbly.
- Microwave: Heat a single slice 30 to 45 seconds, checking as you go. For extra crispiness, pop it in the oven briefly after microwaving.
Blackened 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
- 1 tablespoon blackened seasoning, store-bought or homemade
- 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 the oven to 400°F. Line a large baking sheet with parchment paper.
- 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.
- While the bread is baking, in a medium bowl, toss the chicken pieces with blackened seasoning until evenly coated.
- In a large skillet over medium-high heat, heat olive oil until shimmering. Add the chicken and cook for 3 to 4 minutes per side, or until golden brown and fully cooked through. Transfer to a plate, tent loosely with foil.
- 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. Continue stirring until the cheese has melted and the sauce has thickened slightly, about 3 to 5 minutes. Remove from heat.
- Spoon about ¾ cup Alfredo sauce over each toasted bread half, spreading to the edges. Reserve about ½ cup of sauce for serving.
- Top with blackened chicken, then sprinkle with mozzarella and white cheddar cheese.
- 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.
- Let rest 2 to 3 minutes, garnish with parsley, slice, and serve warm with the reserved Alfredo sauce for dipping.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
Cheesy, garlicky, and loaded with chicken, what’s not to love? I could eat this every week. And, don't forget about the extra Alfredo sauce for dipping!
Elizabeth
As I have said before, I am not a huge Alfredo sauce fan, but this recipe is SO good! I loved the chicken alfredo garlic bread and love this blackened chicken version even more. Wow!
Stephanie
I was so excited to test this recipe! It is delicious, just like the chicken alfredo garlic bread.
Bella
The flavors are fantastic, just like with the chicken alfredo garlic bread! The bread is golden and crisp, the cheese is perfectly melted, and the Alfredo sauce is so creamy. I love this garlic bread so much!!!!
