Buttery garlic bread meets creamy chicken alfredo in this indulgent, pull-apart dish that’s perfect as an appetizer, side, or even a quick weeknight dinner. The golden, cheesy topping melts into the crispy bread base, creating the ultimate comfort food bite that always hits the spot.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 large loaf of Italian or French bread, sliced lengthwise
2 tablespoons unsalted butter, softened
2 cloves garlic, minced
1/2 teaspoon garlic powder
1 1/2 cups cooked chicken breast, shredded or diced
1 cup alfredo sauce (homemade or store-bought)
1/4 cup grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese
1 tablespoon chopped fresh parsley (optional)
Salt and black pepper to taste
Directions
I start by preheating the oven to 375°F (190°C) and lining a baking sheet with parchment paper.
In a small bowl, I mix the softened butter with the minced garlic and garlic powder until smooth.
I spread the garlic butter mixture evenly over the cut sides of the bread.
In another bowl, I toss the cooked chicken with alfredo sauce, seasoning it with salt and pepper to taste.
I spoon the chicken alfredo mixture over each garlic-buttered bread half.
Then, I sprinkle the bread with Parmesan and top it with shredded mozzarella.
I bake for 15–18 minutes until the cheese is melted and bubbly and the edges are golden.
For extra crispiness, I broil it for 1–2 minutes, keeping a close eye to avoid burning.
Once out of the oven, I garnish with chopped parsley and slice it up to serve warm.
Servings and timing
Prep Time: 10 minutes
Cooking Time: 18 minutes
Total Time: 28 minutes
Servings: 6 servings
Calories: Approximately 340 kcal per serving
Variations
I sometimes use rotisserie chicken to save time.
For a spicy kick, I add a sprinkle of red pepper flakes or diced jalapeños.
Swapping out mozzarella for a mix of Italian cheeses gives a more complex flavor.
I love adding sautéed mushrooms or spinach to make it feel heartier.
Using a garlic naan or flatbread instead of a loaf can turn it into a faster, more handheld option.
Storage/Reheating
To store leftovers, I wrap them in foil or place them in an airtight container and refrigerate for up to 3 days. For reheating, I pop slices in a 350°F (175°C) oven for about 10 minutes until warmed through and crisp. If I’m in a rush, I use the microwave for 30–45 seconds, though the bread may soften a bit.
FAQs
What kind of bread works best for this recipe?
I like using a sturdy Italian or French loaf because it holds up well under all the toppings without getting soggy.
Can I make this ahead of time?
Yes, I sometimes prep everything except the baking and store it covered in the fridge for up to 24 hours. When ready, I just bake it fresh.
Is it okay to use jarred Alfredo sauce?
Absolutely. I often use store-bought alfredo when I need a quick option, but I also like making it from scratch when I have time.
How can I make this recipe vegetarian?
I just skip the chicken and load it with sautéed veggies like mushrooms, spinach, or roasted red peppers instead.
Can I freeze the leftovers?
Yes, I wrap slices in foil and freeze them for up to 2 months. I reheat them in the oven straight from frozen at 350°F (175°C) until heated through.
Conclusion
Chicken Alfredo Garlic Bread is one of those dishes I keep coming back to—it’s rich, cheesy, satisfying, and incredibly versatile. Whether I’m feeding a crowd or just looking for an easy weeknight meal, this recipe never lets me down. It’s pure comfort in every bite, and always a hit on the table.
Recipe:
Print
Chicken Alfredo Garlic Bread
- Total Time: 28 minutes
- Yield: 6 servings
- Diet: Halal
Description
Buttery garlic bread meets creamy chicken alfredo in this indulgent, pull-apart dish that’s perfect as an appetizer, side, or even a quick weeknight dinner. Rich, cheesy, and comforting, it’s a guaranteed crowd-pleaser.
Ingredients
1 large loaf of Italian or French bread, sliced lengthwise
2 tablespoons unsalted butter, softened
2 cloves garlic, minced
1/2 teaspoon garlic powder
1 1/2 cups cooked chicken breast, shredded or diced
1 cup alfredo sauce (homemade or store-bought)
1/4 cup grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese
1 tablespoon chopped fresh parsley (optional)
Salt and black pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a small bowl, mix the softened butter with the minced garlic and garlic powder until smooth.
- Spread the garlic butter mixture evenly over the cut sides of the bread.
- In another bowl, toss the cooked chicken with alfredo sauce, seasoning with salt and pepper to taste.
- Spoon the chicken alfredo mixture over each garlic-buttered bread half.
- Sprinkle the bread with Parmesan and top with shredded mozzarella.
- Bake for 15–18 minutes until the cheese is melted and bubbly and the edges are golden.
- For extra crispiness, broil for 1–2 minutes, watching closely to avoid burning.
- Remove from oven, garnish with chopped parsley, slice, and serve warm.
Notes
Use rotisserie chicken for a quicker prep.
Add red pepper flakes or jalapeños for a spicy kick.
Try Italian cheese blends for a deeper flavor profile.
Include sautéed mushrooms or spinach to make it heartier.
Swap the bread with garlic naan or flatbread for a handheld version.
To store leftovers, refrigerate up to 3 days in an airtight container.
Reheat in the oven at 350°F (175°C) for about 10 minutes for best texture.
Microwaving works in a pinch, but the bread may soften.
Freeze leftover slices for up to 2 months and reheat straight from frozen.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Appetizer, Main Course, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/6 of loaf)
- Calories: 340
- Sugar: 2g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 55mg
