This creamy, garlicky comfort-food mashup turns a simple Italian loaf into a shareable, saucy feast. Crisped garlic bread becomes the base for tender, seasoned chicken and a quick stove-top Alfredo that bakes just long enough to melt and bubble. It’s fast enough for weeknights, showy enough for game day, and forgiving if you want to swap cheeses or turn it into a vegetarian crowd-pleaser.
What makes this recipe special
This recipe takes two classics — garlic bread and chicken Alfredo — and merges them into one irresistible, handheld bake. The short cook time, pantry-friendly ingredients, and the way the sauce soaks into the bread while the top stays cheesy and golden are what make it a repeat-worthy recipe.
"We tore into this warm, cheesy bread and forgot about forks — the chicken was juicy, the sauce rich, and the garlic was just right. Perfect for family movie night." — a quick tester’s review
If you’re a fan of rich garlic-butter flavors, you might also enjoy a lighter seafood spin like this garlic butter salmon for another simple dinner that highlights garlic and butter in a different way.
The cooking process explained
Before you start, here’s the flow so you know what to expect:
- Season and pan-sear bite-sized chicken until golden and cooked through.
- Split and toast the Italian loaf under a light garlic-butter layer to get a crisp base.
- Build a quick Alfredo on the stovetop (butter, garlic, cream, Parmesan) and spread half on the toast.
- Layer cooked chicken and mozzarella, add remaining sauce, then bake briefly to melt and set.
Total active time: about 25–35 minutes. Hands-off oven time is minimal (5–10 minutes).
What you’ll need
- 2 small chicken breasts, cut into ½‑inch pieces (about 10–12 oz total)
- 1 Italian-style loaf, split lengthwise
- 2 tablespoons poultry seasoning (or 1 tsp salt + ½ tsp each black pepper and garlic powder)
- 1 ½ sticks unsalted butter (12 tablespoons), divided
- 2 tablespoons minced garlic (or garlic paste)
- 2 tablespoons chopped fresh parsley (plus extra for garnish)
- 1 teaspoon crushed red pepper flakes (optional, for heat)
- 2 tablespoons olive oil
- ¼ cup shredded Parmesan cheese
- ½ cup shredded mozzarella cheese
- ½ cup heavy cream
Notes/substitutions:
- Use store-bought rotisserie chicken to skip the stovetop chicken step.
- Swap half-and-half for heavy cream for a lighter sauce, though thickness will be reduced.
- Use pre-minced garlic in oil or garlic paste for speed; reduce oil if using garlic-in-oil.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with foil for easier cleanup.
- Prepare the chicken:
- Toss cut chicken pieces with olive oil and poultry seasoning (or salt/pepper/garlic powder).
- Heat a large skillet over medium. Add the chicken in a single layer and cook 4–6 minutes, stirring occasionally, until pieces are golden and reach 165°F internally. Remove and set aside.
- Toast the bread:
- Melt 6 tablespoons (¾ stick) of butter and stir in 1 tablespoon minced garlic, 1 tablespoon parsley, and half the crushed red pepper flakes.
- Spread the garlic butter over both cut sides of the Italian loaf. Place on the baking sheet, cut-sides up, and toast at 350°F for 5–10 minutes, checking after 5 minutes — you want a light golden crisp.
- Make the Alfredo sauce in the same skillet:
- Lower heat to medium-low. Add the remaining 6 tablespoons butter and 1 tablespoon minced garlic. Cook 2–3 minutes until fragrant but not brown.
- Reduce to low, pour in the heavy cream, stir in Parmesan and 1 tablespoon parsley. Simmer gently 3–5 minutes until slightly thickened. Taste and adjust salt/pepper.
- Assemble:
- Spread half the Alfredo sauce evenly over the toasted bread halves.
- Distribute the cooked chicken across the bread, then sprinkle mozzarella over the chicken.
- Spoon the remaining Alfredo sauce over the top.
- Bake:
- Bake at 350°F for 5 minutes, or until the mozzarella melts and bubbles.
- Finish and serve:
- Let the bread rest 1–2 minutes, slice into 2–3-inch pieces, garnish with extra parsley and optional red pepper flakes, and serve warm.
Best ways to enjoy it
Serve slices straight from the pan with a crisp green salad or roasted vegetables to cut through the richness. For a party, place on a large platter with small forks and napkins for easy sharing. Pair with something acidic like a simple arugula-lemon salad or roasted cherry tomatoes. For a playful appetizer course, offer spicy honey or a tangy marinara for dipping alongside a batch of Buffalo Chicken Bombs as a complementary spicy-sweet starter.
Storage and reheating tips
- Refrigerator: Store cooled leftovers in an airtight container or wrapped tightly for up to 3 days.
- Freezing: You can freeze portions wrapped in foil and sealed in a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat single portions in a 350°F oven on a baking sheet for 8–12 minutes until warmed through and cheese is melty. For quicker reheating, use a toaster oven at 350°F for 6–8 minutes. Avoid microwaving if you want to retain crispness; if necessary, microwave briefly and then crisp under the broiler 1–2 minutes.
Food safety: always reheat to at least 165°F internal temperature and refrigerate within 2 hours of cooking.
Pro chef tips
- Don’t over-brown the garlic: cook it just until fragrant to avoid bitterness.
- Use freshly grated Parmesan for better melting and flavor — pre-grated versions can be powdery.
- Keep the skillet heat low when adding cream; high heat can make the sauce separate.
- For more even chicken bites, aim for uniform ½‑inch pieces so they cook through at the same time.
- If the sauce seems too thin after resting, return to low heat and simmer a minute longer to reduce slightly.
- Rescue soggy bread: broil for 30–60 seconds after baking to re-crisp the edges, watching closely.
Creative twists
- Veggie version: Omit chicken and add sautéed mushrooms, spinach, and artichoke hearts for a vegetarian bake.
- Spicy Alfredo: Increase crushed red pepper flakes or stir in a spoonful of harissa or sriracha to the sauce.
- Cheesy upgrades: Swap mozzarella for fontina or provolone for different melt profiles; add a sprinkle of Pecorino Romano for tang.
- Mini servings: Slice the loaf into small rounds before assembly for individual toasts — great for appetizers.
- Low-carb: Use grilled portobello caps or halved zucchini boats as the base instead of bread.
Your questions answered
Q: How long will this feed and how many servings?
A: One Italian loaf topped with two small chicken breasts should serve 4 as an entrée or 6–8 as an appetizer, depending on portion size.
Q: Can I make the Alfredo sauce ahead?
A: Yes — make the sauce up to 24 hours ahead and refrigerate. Rewarm gently over low heat with a splash of cream or milk to loosen before assembling.
Q: Is this safe to freeze after baking?
A: Yes, but texture will change slightly. Freeze individual slices wrapped well; thaw overnight and reheat in the oven to restore some crispness.
Q: Can I use pre-cooked chicken?
A: Absolutely. Rotisserie chicken or leftover roasted chicken speeds this up — just warm it briefly in the sauce or skillet before assembling.
Q: What if my sauce separates or is grainy?
A: Sauce separation often happens from overheating or a cold cheese shock. Whisk over low heat and add a tablespoon of warm cream or a knob of butter to bring it back together.
Q: How can I make this lighter?
A: Use half-and-half or whole milk (thicker texture will be reduced) and less butter, and swap mozzarella for a lower-fat cheese. Serve smaller portions with a big salad.
Enjoy this crowd-pleasing garlic-butter and Alfredo mashup — it’s a quick way to make weeknights feel special while also being flexible for entertaining and leftovers.
Garlic Butter Chicken Alfredo Bake
Ingredients
For the Chicken
- 2 small chicken breasts, cut into ½-inch pieces (about 10–12 oz total)
- 2 tablespoons poultry seasoning (or 1 tsp salt + ½ tsp each black pepper and garlic powder)
- 2 tablespoons olive oil
For the Garlic Butter
- 1.5 sticks unsalted butter (12 tablespoons), divided
- 2 tablespoons minced garlic (or garlic paste)
- 2 tablespoons chopped fresh parsley (plus extra for garnish)
- 1 teaspoon crushed red pepper flakes (optional) for heat
For the Alfredo Sauce
- ½ cup heavy cream
- ¼ cup shredded Parmesan cheese
- ½ cup shredded mozzarella cheese
For the Bread
- 1 Italian-style loaf split lengthwise
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with foil for easier cleanup.
- Toss cut chicken pieces with olive oil and poultry seasoning (or salt/pepper/garlic powder).
- Heat a large skillet over medium heat. Add the chicken in a single layer and cook for 4–6 minutes, stirring occasionally, until golden and cooked through. Remove and set aside.
Toast the Bread
- Melt 6 tablespoons (¾ stick) of butter and stir in 1 tablespoon minced garlic, 1 tablespoon parsley, and half the crushed red pepper flakes.
- Spread the garlic butter over both cut sides of the Italian loaf. Place on the baking sheet, cut-sides up, and toast in the oven at 350°F for 5–10 minutes, checking after 5 minutes.
Make the Alfredo Sauce
- Lower heat to medium-low. Add the remaining 6 tablespoons butter and 1 tablespoon minced garlic to the skillet. Cook for 2–3 minutes until fragrant but not brown.
- Pour in the heavy cream, stir in Parmesan and 1 tablespoon parsley. Simmer gently for 3–5 minutes until slightly thickened. Adjust with salt and pepper to taste.
Assemble
- Spread half the Alfredo sauce evenly over the toasted bread halves.
- Distribute the cooked chicken across the bread, then sprinkle mozzarella over the chicken.
- Spoon the remaining Alfredo sauce over the top.
Bake
- Bake at 350°F for 5 minutes, or until the mozzarella melts and bubbles.
Finish and Serve
- Let the bread rest for 1–2 minutes, slice into 2–3-inch pieces, garnish with extra parsley and optional red pepper flakes, and serve warm.