Description
This Blackened Chicken Alfredo Garlic Bread is a decadent twist on the classic garlic bread, featuring spicy, tender blackened chicken pieces topped with a creamy homemade Alfredo sauce and a blend of melted mozzarella and white cheddar cheese. Perfect as an indulgent appetizer or a satisfying meal, this recipe combines bold flavors and rich textures on a crispy Italian bread base.
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). Slice the Italian bread lengthwise to create two large halves. Spread the softened butter evenly on the cut sides of both bread halves and sprinkle garlic salt over the butter. Set aside.
- Cook the Chicken: In a medium bowl, toss the chicken pieces with the blackened seasoning until well coated. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and has a nice blackened crust. Remove from heat and set aside.
- Make the Alfredo Sauce: In the same skillet, melt the 2 tablespoons of butter over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant. Pour in the heavy cream and bring it to a gentle simmer. Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy. Season with kosher salt, black pepper, and crushed red pepper flakes. Keep warm on low heat.
- Assemble the Garlic Bread: Place the buttered bread halves on a baking sheet, cut side up. Spread the cooked blackened chicken evenly over both halves. Pour the creamy Alfredo sauce over the chicken, spreading it to cover well. Sprinkle shredded mozzarella and white cheddar cheese generously on top.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the cheese is completely melted and bubbly, and the edges of the bread are golden and crisp.
- Garnish and Serve: Remove the garlic bread from the oven and sprinkle chopped fresh parsley on top for a pop of color and freshness. Slice into servings and enjoy warm.
Notes
- Use freshly grated Parmesan for the best sauce texture and flavor.
- Blackened seasoning can vary in heat; adjust amount according to your spice preference.
- For a lighter version, you can substitute half-and-half for heavy cream but the sauce will be less rich.
- If you prefer, substitute Italian bread with French bread or sourdough for a different texture.
- Leftover garlic bread is best reheated in the oven to retain crispiness.
Keywords: Blackened Chicken, Alfredo Sauce, Garlic Bread, Cheesy Bread, Appetizer, Italian Bread, Spicy Chicken