I love this recipe because it gives me the comfort of chicken Alfredo and garlic bread all in one bite. The chicken turns golden and flavorful, the sauce becomes rich and creamy, and the bread crisps up beautifully in the oven. I also appreciate how simple the ingredients are. I can put it together without any complicated steps, and it always feels like something special. When I want something cheesy, garlicky, and satisfying, this is exactly what I make.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 small chicken breasts 1 Italian style loaf 2 tablespoons poultry seasoning (or salt, pepper, garlic powder) 1 1/2 sticks unsalted butter 2 tablespoons minced garlic (or garlic paste) 2 tablespoons chopped parsley 1 teaspoon crushed red pepper flakes 2 tablespoons olive oil 1/4 cup shredded parmesan cheese 1/2 cup shredded mozzarella cheese 1/2 cup heavy cream
Directions
I start by cutting the chicken breasts into ½ inch pieces. I place them in a bowl, drizzle with 1 tablespoon of olive oil, and season with 1 tablespoon of poultry seasoning or a mix of salt, pepper, and garlic powder. I cook the chicken in a pan over medium heat until it turns golden and fully cooked.
Next, I slice the Italian loaf lengthwise. In a small bowl, I mix 1 stick of melted butter, 1 tablespoon of minced garlic, 1 tablespoon of chopped parsley, and the crushed red pepper flakes. I spread this garlic butter mixture evenly over both halves of the bread.
I toast the bread in a preheated 350°F oven for about 5 to 10 minutes, checking after 5 minutes to make sure it reaches my preferred level of crispiness.
Using the same pan from the chicken, I heat it over medium-low and melt the remaining 1/2 stick of butter. I stir in the remaining minced garlic and cook it for 2 to 3 minutes until fragrant. Then I lower the heat and add the heavy cream, parmesan cheese, and the remaining parsley. I let the sauce simmer gently, stirring continuously, until it thickens slightly. Then I remove it from the heat.
I spread half of the Alfredo sauce over the toasted bread. I top it with the cooked chicken, sprinkle the mozzarella cheese over everything, and finish with the remaining sauce.
I return the bread to the oven at 350°F for another 5 minutes, or until the cheese melts completely. Once it is ready, I slice it into 2 to 3 inch pieces and serve it warm.
Servings And Timing
This recipe makes 1 generous serving. Prep time: 10 minutes Cook time: 15 minutes Total time: 25 minutes
Variations
I sometimes switch things up depending on what I have at home. I like adding sautéed mushrooms or spinach for extra flavor. When I want a little more heat, I increase the red pepper flakes. I have also tried using rotisserie chicken when I am short on time, and it works perfectly. For a different cheese pull, I sometimes mix in provolone or use a blend of Italian cheeses.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the refrigerator for up to 3 days. When I reheat, I prefer using the oven at 350°F for about 8 to 10 minutes to keep the bread crispy. If I am in a hurry, I use the microwave, but I know the bread will be softer.
FAQs
Can I Make This Ahead Of Time?
I usually prepare the chicken and sauce ahead of time and store them separately. When I am ready to eat, I assemble everything on the bread and bake it fresh.
Can I Use A Different Type Of Bread?
I sometimes use French bread or even ciabatta. I just make sure it is sturdy enough to hold the sauce and toppings.
How Do I Know When The Chicken Is Fully Cooked?
I cook the chicken until it is golden on the outside and no longer pink in the center. The internal temperature should reach 165°F.
Can I Make This Recipe Lighter?
I occasionally reduce the butter slightly or use half-and-half instead of heavy cream. The sauce will be a bit less rich but still delicious.
What Can I Serve With This?
I like serving it with a simple green salad or roasted vegetables to balance the richness.
Conclusion
This viral chicken Alfredo garlic bread has quickly become one of my favorite quick meals. I love how crispy, creamy, and cheesy it turns out every single time. It feels indulgent yet simple, and I can make it in under half an hour. Whenever I crave something comforting and packed with flavor, this is the recipe I turn to.
Creamy alfredo sauce, juicy seasoned chicken, and melty mozzarella layered over buttery garlic bread. This quick and easy comfort food recipe is perfect for weeknight dinner, game day, or a cozy indulgent meal at home.
Prepare the Chicken:
Cut chicken breasts into ½-inch pieces. Place in a bowl, drizzle with 1 tablespoon olive oil, and season with 1 tablespoon poultry seasoning (or salt, pepper, and garlic powder).
Cook the Chicken:
Heat a pan over medium heat. Cook chicken until golden brown and fully cooked through. Remove from pan and set aside.
Prepare Garlic Butter Bread:
Slice the Italian loaf lengthwise. In a bowl, mix 1 stick melted butter, 1 tablespoon minced garlic, 1 tablespoon parsley, and crushed red pepper flakes. Spread evenly over both halves of the bread.
Toast the Bread:
Bake at 350°F (175°C) for 5–10 minutes until lightly toasted.
Make Alfredo Sauce:
In the same pan over medium-low heat, melt remaining ½ stick butter. Add 1 tablespoon minced garlic and cook 2–3 minutes until fragrant. Lower heat and stir in heavy cream, parmesan cheese, and remaining parsley. Simmer 3–5 minutes until slightly thickened. Remove from heat.
Assemble:
Spread half the Alfredo sauce over toasted bread. Add cooked chicken, sprinkle mozzarella cheese, then spoon remaining sauce on top.
Bake:
Return to oven at 350°F for 5 minutes or until cheese is melted and bubbly. Slice into 2–3 inch pieces and serve warm.
Notes
For extra crispiness, broil for the last 1–2 minutes.
Use rotisserie chicken for an even quicker version.
Add spinach or mushrooms for extra flavor.
Best served fresh but can be reheated in the oven at 325°F to maintain crispness.
