Go Back
Sliced chicken alfredo garlic bread with melted cheese and golden chicken pieces on serving board

Viral Chicken Alfredo Garlic Bread

Indulgent comfort food that combines creamy chicken alfredo with crispy garlic bread for a high-protein meal ready in 30 minutes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 portions
Course: Appetizer, Dinner, Main Course
Cuisine: American, Italian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 2 small chicken breasts 6-8 oz each, cut into ½ inch pieces
  • 1 loaf Italian style bread day-old preferred
  • 2 tbsp poultry seasoning or salt, pepper, garlic powder blend
  • 1.5 sticks unsalted butter divided
  • 2 tbsp minced garlic divided use
  • 2 tbsp fresh parsley chopped, divided
  • 1 tsp crushed red pepper flakes
  • 2 tbsp olive oil
  • 0.25 cup shredded parmesan cheese
  • 0.5 cup shredded mozzarella cheese
  • 0.5 cup heavy cream

Equipment

  • Large skillet
  • Baking sheet
  • Sharp knife
  • Small mixing bowl
  • Instant read thermometer

Method
 

  1. Cut chicken breasts into ½ inch pieces and season with 1 tablespoon olive oil and 1 tablespoon poultry seasoning. Let marinate for at least 10 minutes.
  2. Cook seasoned chicken in a large skillet over medium heat for 5-7 minutes until golden brown and internal temperature reaches 165°F. Set aside and keep warm.
  3. Preheat oven to 350°F. Slice bread lengthwise in half. Mix 1 stick melted butter, 1 tablespoon garlic, 1 tablespoon parsley, and red pepper flakes. Spread on both bread halves.
  4. Toast bread in oven for 5-10 minutes until golden and crispy on edges but still tender inside. Watch carefully after 5 minutes to prevent burning.
  5. In the same skillet, melt ½ stick butter over medium-low heat. Add remaining garlic and cook 2-3 minutes. Lower heat and whisk in heavy cream, parmesan, and remaining parsley. Simmer 3-5 minutes until sauce coats the back of a spoon.
  6. Spread half the alfredo sauce on toasted bread, top with chicken and mozzarella, then drizzle remaining sauce. Bake 5 minutes until cheese melts.
  7. Slice into 2-3 inch pieces and serve immediately while hot and crispy.

Notes

Use day-old bread for better texture that holds up to sauce. Don't overcook chicken to keep it tender. Make extra alfredo sauce for drizzling - everyone always wants more! Store components separately and assemble before final bake for best results.