Chicken Alfredo Garlic (Printable Recipe)

Crispy garlic bread topped with creamy Alfredo, tender chicken, and melted cheese for a comforting indulgence.

# Ingredients You'll Need:

→ Protein

01 - 2 small chicken breasts, cut into ½-inch pieces

→ Bread Base

02 - 1 Italian-style loaf, sliced lengthwise

→ Seasonings

03 - 2 tablespoons poultry seasoning
04 - 2 tablespoons minced garlic
05 - 2 tablespoons chopped fresh parsley
06 - 1 teaspoon crushed red pepper flakes

→ Fats

07 - 1½ sticks unsalted butter
08 - 2 tablespoons olive oil

→ Dairy

09 - ¼ cup shredded Parmesan cheese
10 - ½ cup shredded mozzarella cheese
11 - ½ cup heavy cream

# Steps to Follow:

01 - Toss chicken pieces with 1 tablespoon olive oil and 1 tablespoon poultry seasoning. Cook in a skillet over medium heat until golden brown, about 5-7 minutes. Set aside.
02 - Preheat oven to 350°F. Combine 1 stick melted butter, 1 tablespoon minced garlic, 1 tablespoon parsley, and red pepper flakes in a bowl. Spread mixture evenly over bread halves. Toast in oven for 5-10 minutes until golden.
03 - In the same pan used for chicken, melt ½ stick butter over medium-low heat. Stir in remaining 1 tablespoon minced garlic and cook for 2-3 minutes. Lower heat, add heavy cream, Parmesan cheese, and remaining parsley. Simmer for 3-5 minutes until slightly thickened.
04 - Spread half the Alfredo sauce over the toasted bread. Top with cooked chicken, mozzarella cheese, and remaining sauce.
05 - Return bread to oven and bake for 5 minutes at 350°F until cheese melts. Slice into pieces and serve warm.

# Extra Tips:

01 - Use day-old bread for better texture that holds up to sauce and toppings
02 - Season chicken well and let marinate in olive oil for at least 10 minutes before cooking
03 - Don't overcook chicken - cook until just golden brown to keep tender and juicy
04 - Choose crusty Italian or French bread that won't become soggy
05 - For extra crispiness, toast bread under broiler for 1-2 minutes before adding toppings
06 - Can assemble up to final baking step and refrigerate, then bake just before serving

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