Description
This Blackened Chicken Alfredo Garlic Bread is a deliciously indulgent recipe combining spicy blackened chicken, creamy homemade Alfredo sauce, and a cheesy garlic bread base. Perfect for a flavorful appetizer or a satisfying comfort meal, this dish features tender chicken pieces seasoned with bold spices, topped with a rich Alfredo sauce, and an irresistible blend of mozzarella and white cheddar cheeses baked to golden perfection.
Ingredients
Scale
Bread
- 1 loaf Italian bread, sliced lengthwise
- ½ cup (1 stick / 113 g) unsalted butter, softened
- 1 teaspoon garlic salt
Chicken
- 2 boneless skinless chicken breasts (about 1 pound total), cut into ½-inch pieces
- 1 tablespoon blackened seasoning (store-bought or homemade)
- 1 tablespoon extra virgin olive oil
Alfredo Sauce
- 2 tablespoons unsalted butter
- 1 small yellow onion, diced (about ½ cup)
- 2 teaspoons garlic, minced
- 2 cups (476 g) heavy whipping cream
- 2 cups (200 g) Parmesan cheese, finely grated
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes
Topping
- 1 cup (113 g) mozzarella cheese, shredded
- 1 cup (113 g) white cheddar cheese, shredded
- Fresh parsley, chopped, for garnish
Instructions
- Prepare the Bread: Preheat your oven to 375°F (190°C). Mix the softened unsalted butter with garlic salt until well combined. Spread this garlic butter mixture evenly on the cut sides of the Italian bread. Place the bread on a baking sheet lined with parchment paper and set aside while preparing the chicken and sauce.
- Cook the Chicken: Toss the cut chicken pieces with blackened seasoning to coat evenly. Heat the extra virgin olive oil in a skillet over medium-high heat. Add the seasoned chicken pieces and cook, stirring occasionally, until they are cooked through and slightly charred on the edges, about 6-8 minutes. Remove the chicken from heat and set aside.
- Make the Alfredo Sauce: In the same skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the diced onion and sauté until soft and translucent, about 3-4 minutes. Add minced garlic and cook for another minute, stirring frequently. Pour in the heavy whipping cream and bring the mixture to a simmer. Slowly whisk in the grated Parmesan cheese until the sauce is smooth and thickened, about 3-5 minutes. Season with kosher salt, black pepper, and crushed red pepper flakes. Adjust seasoning to taste.
- Assemble the Garlic Bread: Spoon and spread the Alfredo sauce evenly over the garlic buttered bread halves. Distribute the cooked blackened chicken pieces evenly over the sauce. Sprinkle the shredded mozzarella and white cheddar cheeses generously on top of the chicken and sauce.
- Bake to Finish: Place the assembled bread halves on the baking sheet and bake in the preheated oven for 12-15 minutes, or until the cheeses are melted, bubbly, and lightly golden. If desired, broil for 1-2 minutes to achieve a more browned, crisp cheese topping—watch closely to avoid burning.
- Garnish and Serve: Remove from the oven and let cool for a couple of minutes. Sprinkle freshly chopped parsley on top for a fresh, colorful finish. Slice and serve warm.
Notes
- For a spicier kick, increase the amount of blackened seasoning or add extra crushed red pepper flakes to the Alfredo sauce.
- Use freshly grated Parmesan for a smoother sauce and better melting quality.
- Leftover garlic bread can be reheated in the oven for best results to retain crispiness.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- To make this dish dairy-free, substitute butter and heavy cream with vegan alternatives and use dairy-free cheeses.
Keywords: blackened chicken, alfredo sauce, garlic bread, cheesy garlic bread, baked chicken, Italian bread, blackened seasoning, comfort food