Description
This Blackened Chicken Alfredo Garlic Bread recipe is a delicious twist on classic garlic bread, topped with flavorful blackened chicken, creamy Alfredo sauce, and a blend of melted mozzarella and cheddar cheeses. Perfect as a hearty appetizer or a comforting meal, this recipe combines crispy, buttery bread with rich, cheesy goodness and a spicy kick from the blackened seasoning.
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
- You can adjust the blackened seasoning amount to your preferred spice level.
- To make this recipe gluten-free, substitute the Italian bread with gluten-free bread.
- Ensure not to boil the Alfredo sauce to keep it creamy and smooth.
- Watch closely during broiling to avoid burning the cheese.
- Leftover Alfredo sauce can be refrigerated and used within 2 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 70 mg
