Garlic Butter Chicken Alfredo Bake
A creamy and garlicky mashup of chicken Alfredo and garlic bread, this dish is an irresistible shareable feast perfect for weeknights or gatherings.
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.
Notes
For a vegetarian version, omit chicken and add sautéed mushrooms, spinach, and artichoke hearts. You can also use store-bought rotisserie chicken for a quicker preparation.