Description
A deliciously creamy Chicken Alfredo Garlic Bread topped with melted cheese and fresh parsley, perfect for a hearty meal or appetizer.
Ingredients
Scale
- 1 loaf Italian bread, sliced lengthwise
- ½ cup unsalted butter, softened (1 stick)
- 1 teaspoon garlic salt
- 2 boneless skinless chicken breasts (about 1 pound), 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
- 2 tablespoons unsalted butter
- 1 small yellow onion, diced (about ½ cup)
- 2 teaspoons garlic, minced
- 2 cups heavy whipping cream
- 2 cups Parmesan cheese, finely grated
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes
- 1 cup mozzarella cheese, shredded
- 1 cup white cheddar cheese, shredded
- Fresh parsley, chopped, for garnish
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Place the Italian bread halves cut side up on the baking sheet. Spread softened butter evenly over both halves and sprinkle with garlic salt.
- Bake bread for 8–10 minutes until lightly golden and crisp. Remove from oven and set aside.
- Season chicken pieces with garlic salt, paprika, kosher salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 3–4 minutes per side, until golden brown and cooked through. Transfer chicken to a plate and keep warm.
- For the Alfredo sauce, melt butter in a saucepan over medium heat. Add diced onion and cook for 3–4 minutes until translucent. Stir in garlic and cook for another 30 seconds.
- Pour in heavy cream and bring to a gentle simmer (do not boil). Stir in Parmesan, salt, black pepper, and red pepper flakes. Keep stirring until cheese melts and sauce thickens slightly, about 3–5 minutes. Remove from heat.
- Spread about ¾ cup of Alfredo sauce over each toasted bread half, reserving about ½ cup for serving. Top with cooked chicken and sprinkle with mozzarella and white cheddar cheese.
- Return bread to the oven and bake for another 8–10 minutes, until cheese is melted and bubbly. For a golden top, broil for 1–2 minutes, watching closely.
- Remove from oven and let rest for 2–3 minutes. Garnish with chopped parsley, slice, and serve warm with reserved Alfredo sauce on the side for dipping.
Notes
- Make sure the internal temperature of the chicken reaches 165°F for safe consumption.
- Additional vegetables like spinach or bell peppers can be added to the chicken for extra flavor.
- This dish can be prepared in advance; just bake it just before serving for best results.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer/Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 2g
- Sodium: 1200mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg