Creamy Alfredo sauce, ladled over toasted bread with chunks of succulent chicken, takes this recipe to the next level! The viral chicken Alfredo garlic bread is a must make, and the recipe is easy enough that anyone can make it at home.
Ingredients you will need.
Chicken thighs
Poultry seasoning or salt, pepper and garlic powder (Can also use my All Day Seasoning)
Garlic paste
Parsley
Olive Oil
Crush red pepper flakes
Butter
Heavy Cream
Shredded parmesan cheese
Shredded mozzarella cheese
How to make chicken Alfredo garlic bread
Cooking the chicken
Add 4 boneless skinless chicken thighs into a medium bowl and add a drizzle of olive oil. Then, season the chicken thighs with your favorite poultry seasoning.
If you don't have one, I have a great homemade recipe here or you can just use salt, pepper and garlic powder.
Then heat a large pan, over medium heat and cook the chicken all the way through. Once the chicken thighs reach an internal temperature of 165°F they are safe to eat.
Remove the chicken from the pan, and allow the chicken to cool off and rest for about 10 minutes. Then, chop into bite size pieces.
Toasting the garlic bread.
Take a loaf of French or Italian bread and cut it lengthwise, on its side, in half. Then melt the butter in your microwave; once melted combine it with your garlic paste, chopped parsley and crushed red pepper flakes.
Give that a good mix, and spread onto your bread evenly. Toast in your oven for 5-10 minutes at 350°F until your preferred level of doneness.
Making the Alfredo sauce.
Using the same pan you did for the chicken, over medium low heat, melt 4 tablespoons of butter and add 2 tablespoons of minced garlic to sauté for a few minutes.
Then, turn the heat to low and add a half cup of heavy cream, shredded parmesan cheese and more chopped parsley, along with the same poultry seasoning you used on the chicken.
Stir that often for a few minutes, while it simmers. The sauce should thicken up and coat the back of your spoon or whisk.
Once it does, remove it from the heat, allow it to cool for a couple minutes, then carefully spread that onto each piece of garlic bread.
Putting it all together.
Finally add a layer of the chopped chicken, shredded mozzarella cheese and more of the Alfredo sauce.
Place the bread back into the oven at 350°F for 5 to 10 minutes, until the cheese is melted all the way.
Careful slice into 3 inch pieces, and serve immediately!
The addition of the chicken and creamy Alfredo sauce makes this one of the best garlic bread recipes ever! You have a hearty appetizer or even a main dish.
Serve it up with your favorite sides and enjoy. This is so so good!
How to store and reheat.
Store in an airtight container and refrigerate for up to 4 days. To reheat, consider baking at 350°F until warmed through or reheat in your air fryer.
Print
The viral chicken Alfredo garlic bread
Ingredients
- 4 boneless skinless chicken thighs
- 1 French baguette or Italian style loaf
- 2 tablespoons of poultry seasoning (or salt, pepper, garlic powder)
- 1 ½ sticks of unsalted butter
- 1 tablespoon garlic paste
- 2 tablespoons minced garlic (or garlic paste)
- 2 tablespoons of chopped parsley
- 1 teaspoon of crushed red pepper flakes
- 2 tablespoons olive oil
- ¼ cup of shredded parmesan cheese
- ½ cup of shredded mozzarella cheese
- ½ cup heavy cream
Instructions
- Place 4 boneless skinless, chicken thighs into a bowl, drizzle with 1 tablespoon of olive oil and season with 1 tablespoon of poultry seasoning or salt, pepper and garlic powder.
- In a pan over medium heat, cook the chicken until it is cooked through (165 °F internal), then chop into bite size pieces.
- Cut your bread lengthwise, in half. Combine 1 stick of melted butter, with 1 tablespoon of garlic paste, 1 tablespoon of chopped parsley and 1 teaspoon of crushed red pepper flakes.
- Spread butter mixture on both pieces of bread, then toast bread at 350°F in your oven for 5-10 minutes. (Check after 5 minutes for level of toasting and continue to monitor until your preferred doneness)
- Using the same pan you sautéed the chicken in, heat it back up to medium low heat. Add ½ stick of butter, allow the to melt, then add 2 tablespoons of minced garlic and cook for 2-3 minutes.
- Then, turn the heat to low and add a half cup of heavy cream, ¼ cup of shredded parmesan cheese and 1 tablespoon of chopped parsley, along with 2 teaspoons of poultry seasoning or salt, pepper and garlic powder.
- Continue to stir the sauce while it simmers on low heat and thickens (3-5 minutes). Remove pan from the heat, and carefully spread half of the sauce onto the toasted bread. Then, follow that with chopped chicken, shredded mozzarella cheese and the remaining sauce.
- Place the bread back into the oven at 350°F for another 5 minutes, or until the cheese is melted through. Cut into 2-3 inch pieces and serve while still warm.
Sara Gibbs says
I’m planning to make this for a friend’s daughter. I wonder if using mozzarella slices would be easier than dealing with shredded. Once I try it I’ll let you know! Sounds delicious and she is all things Alfredo!
Jordan Hanger says
Both would work out! I just used shredded to get the cheese into every nook and cranny lol
Lisa says
Great recipe - Very easy, yet absolutely delicious! What a wonderful gem of a recipe to stumble upon!
Jordan Hanger says
Thanks Lisa! I love that one too.
Grace says
My family really enjoyed Jordan recipes and when I was little down I was looking for something to cherr up ,and I found this recipes to give my friend and she made this food to eat , food comport me.
Paige T says
Is there leftover alfredo sauce to dip? My sister wants me to make this for her birthday. The recipe she sent me, looked gross so I found this one. But the one she sent, had extra sauce so I'm assuming she wants that.
Jordan Hanger says
There might be a little left over. If you need extra just double the recipe for the sauce!
Morgan says
5 stars! I made this for dinner before a football game and it was delicious! I’m naturally not a great cook, but this tasted like something from a restaurant.
Jordan Hanger says
Thanks Morgan! I love to get comments like these.
Stacey says
This is a fantastic recipe! Everyone loved it. Thank you
Jordan Hanger says
Thanks Stacy!