Garlic bread and Alfredo? Say yes, please! Putting together this crispy, buttery garlic bread and a rich, creamy Alfredo sauce just makes sense. This is quick to put together and I hope it becomes a favorite of yours as it is one of ours!
Cut chicken breasts into ½-inch pieces. Place in a bowl with 1 tablespoon olive oil and season with 1 tablespoon poultry seasoning (or chicken bouillon, or salt, pepper, and garlic powder). Toss to coat.
Heat a pan over medium heat. Cook the chicken until golden and fully cooked through. Set aside.
Slice the bread lengthwise into two halves.
In a small bowl, mix together: 1 stick melted unsalted butter, 1 tablespoon minced garlic, 1 tablespoon chopped parsley.
Spread the butter mixture evenly over both bread halves. Bake on a sheet pan for 5–10 minutes, checking every 5 minutes, until toasted to your liking.
Using the same pan, heat over medium-low: ½ stick butter, stir in 1 tablespoon minced garlic and cook until fragrant (about 2–3 minutes).
Reduce heat to low. Slowly stir in: ½ cup heavy cream, ¼ cup shredded Parmesan cheese, 1 tablespoon chopped parsley.
Simmer on low, stirring continuously, until the sauce thickens slightly (about 3–5 minutes). Remove from heat.
Spread half of the sauce over the toasted bread. Top with cooked chicken and shredded mozzarella. Spoon the remaining sauce over the top.
Return to the oven and bake at 350°F for 5 minutes, or until the cheese is melted.
Slice into 2–3 inch pieces. Serve warm.
Notes
We were inspired by Brendan Cunningham The Viral Chicken Alfredo Garlic Bread I'm Obsessed With, but this recipe has a few changes.