Description
This Blackened Chicken Alfredo Garlic Bread recipe offers a delicious spin on classic garlic bread, featuring a crispy Italian bread base topped with spicy blackened chicken, creamy homemade Alfredo sauce, and a melty blend of mozzarella and white cheddar cheeses. Perfect as a filling appetizer or a snack, it combines buttery toasted bread with rich, cheesy, and spicy flavors for a crowd-pleasing treat.
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
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prepare for toasting the bread.
- Prepare and Toast Bread: Place the Italian bread cut side up on the baking sheet. Spread the softened butter evenly over both halves, then sprinkle garlic salt over the surface. Bake for 8 to 10 minutes until the bread is lightly golden and crisp. Remove from oven and set aside.
- Season Chicken: While the bread is baking, toss the chicken pieces in a medium bowl with blackened seasoning until evenly coated to ensure a flavorful crust.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken pieces and cook for 3 to 4 minutes per side until golden brown and cooked through. Transfer to a plate and tent with foil to keep warm.
- Make Alfredo Sauce: In a separate saucepan over medium heat, melt the butter. Add diced onion and cook for 3 to 4 minutes until translucent. Stir in minced garlic and cook for 30 seconds. Pour in heavy cream and bring to a gentle simmer without boiling. Stir in Parmesan cheese, salt, black pepper, and crushed red pepper flakes. Continue stirring until the cheese melts and the sauce thickens slightly, about 3 to 5 minutes. Remove from heat.
- Assemble Garlic Bread: Spoon about ¾ cup of Alfredo sauce evenly over each toasted bread half, spreading to the edges. Reserve about ½ cup of sauce for serving as a dip.
- Add Chicken and Cheese: Top the sauced bread with the blackened chicken pieces, then sprinkle mozzarella and white cheddar cheeses over the top.
- Bake Again: Return the garlic bread to the oven and bake for 8 to 10 minutes, or until the cheese is melted and bubbly. For a golden, slightly crispy top, broil for an additional 1 to 2 minutes, keeping a close watch to prevent burning.
- Serve: Let the garlic bread rest for 2 to 3 minutes after baking. Garnish with chopped fresh parsley, slice, and serve warm alongside the reserved Alfredo sauce for dipping.
Notes
- Use a sturdy Italian bread or French bread for the best texture when toasting and topping.
- If you prefer less spice, reduce or omit the crushed red pepper flakes in the Alfredo sauce.
- The blackened seasoning can be purchased pre-made or homemade using paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, and black pepper.
- For a crispier garlic bread base, you can toast the bread an extra 2 minutes before adding toppings.
- Leftover sauce can be refrigerated and reused within 3 days; reheat gently to avoid curdling.
- Broiling at the end gives a nice bubbly and golden top but watch closely to prevent burning.
