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Chicken alfredo garlic bread is smothered in garlic butter, topped with blackened chicken and layers of melty cheese, then finished off with a generous drizzle of alfredo sauce. This over-the-top garlic bread is viral for a reason!
If you’re looking to upgrade your garlic bread game, this cheesy chicken alfredo rendition is about to make your dreams come true. Smothered in creamy Alfredo sauce, topped with smoky, Cajun-spiced chicken, and finished with perfectly bubbly mozzarella, it’s pure indulgence in every bite. It comes together in just 30 minutes, making it ideal for busy weeknights or last-minute hosting. Plus, it’s endlessly versatile, so you can really make it your own. Oh, and don’t forget to serve it with extra Alfredo sauce for dipping—it’s the finishing touch you didn’t know you needed!
If you’re in the mood for something a little simpler, my Easy Garlic Bread is a toned-down version of this over-the-top delight. It’s quick, buttery, and satisfying in its own right, with all the garlicky goodness you love. Either way, you can’t go wrong!
Viral Chicken Alfredo Garlic Bread
Just in case the title “Chicken Alfredo Garlic Bread” hasn’t got you convinced that you MUST try this unforgettable recipe, I’ve put together a few of my favorite things about it:
- Creamy, flavorful indulgence. Between the rich Alfredo sauce, smoky, Cajun-seasoned chicken, and gooey, bubbly cheese, this garlic bread is like none you’ve ever had. It’s so decadent and flavor-packed, your guests will be begging you for the recipe.
- Quick and easy. This recipe brings indulgence to your table in just 30 minutes, making it perfect for busy weeknights or last-minute hosting. With simple steps and easy-to-find ingredients, you’ll be in and out of the kitchen in no time.
- Customizable. Whether you want to swap the chicken for shrimp, add in some fresh spinach, or experiment with different cheeses, this recipe is so easy to adjust to fit your taste preferences! Have a look at the section below titled “Variations Ideas” for inspo.
What You’ll Need
Head on over to the grocery store! Here’s what you’ll need to make this chicken alfredo garlic bread. You can find precise measurements in the recipe card below.
For the garlic bread
The main components of the garlic bread recipe are:
- Italian or French bread – Look for it in the bakery section of pretty much any supermarket. Want to make your own? I won’t stop you!
- Chicken tenderloins – You could use rotisserie chicken (or any leftover pre-cooked chicken) in a pinch instead of starting from scratch. You won’t get all the yummy goodness of my Cajun seasoning that way, though!
- Olive oil – Or avocado oil, if you prefer.
- Cajun seasoning – Grab some from the store or make your own. I have a great recipe for homemade Cajun seasoning in the notes section of the recipe card below.
- Shredded Parmesan – Shred yours straight from a block if possible. Pre-shredded cheese melts kind of funny.
- Softened butter – I like using salted butter for this recipe for the best flavor.
- Garlic cloves – Minced finely for better flavor distribution.
- Fresh parsley – Minced. I love the fresh pop of color and flavor the parsley contributes.
- Red pepper flakes – The pepper flakes are optional. If you want something a little less spicy, freshly ground black pepper will also work.
Alfredo Sauce
What you’ll need to make a better-than-restaurant-quality alfredo sauce (you’ll never buy a jar of the premade stuff again):
- Softened butter – I tend toward salted butter for this savory recipe, but unsalted butter is A-Ok too. You just may want to add a little extra salt to the sauce.
- Garlic cloves – Mince ’em up nice and fine for even flavor distribution.
- Heavy cream – If you’d like a lighter sauce, half-and-half will also work.
- Parmesan cheese – Grated or shredded fresh from the block.
- Cajun seasoning – See the notes section in the recipe card below for my recipe. You can also buy a pre-made spice blend from the store.
- Salt and pepper – To taste. I like using freshly ground black pepper.
How to Make Chicken Alfredo Garlic Bread
Here comes a basic overview of how to make this garlicky, cheesy bread. Don’t forget to scroll to the recipe card below for more detailed instructions.
- Prep. Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Season the chicken. Toss the chicken with 1 tablespoon olive oil and Cajun seasoning.
- Cook the chicken. Heat 2 tablespoons of olive oil in a skillet over medium heat. Cook chicken for 4-5 minutes, flip, reduce the heat to low, and cook for 3-4 more minutes. Transfer the chicken to a cutting board and let it rest while you make the sauce.
- Sauté the garlic. In the same pan (the one you cooked the chicken in), melt 2 tablespoons of butter over medium-low heat. Add the garlic and sauté until fragrant.
- Build the sauce. Stir in the heavy cream and Cajun seasoning and bring to a low simmer. Cook for 5 minutes. Stir in the Parmesan to melt. Taste the sauce and season to taste with salt and pepper.
- Melt. Microwave the softened butter, minced garlic, red pepper flakes, and parsley (all together) for 5-10 seconds.
- Butter the bread. Slice the bread in half lengthwise, spread the garlic butter over both halves, and bake for 5-10 minutes.
- Slice the chicken. Meanwhile, slice the chicken into bite-sized pieces.
- Layer. Layer half the cheese over the bread, followed by the chicken, and then the remaining cheese. Drizzle ⅓ cup of the Alfredo sauce over each piece of bread.
- Bake. Bake for 5-10 minutes. If you’d like, you can broil for an additional 1-2 minutes for extra bubbly cheese.
- Slice and serve. Slice into 2-inch pieces and serve with the remaining alfredo sauce.
Tips for Success
Before you get going in the kitchen, have a read through these simple tips and tricks:
- Bite-sized. Slice the chicken into bite-sized pieces. If the pieces are too big, the garlic bread will be unwieldy to eat.
- Choose sturdy bread. Make sure the bread you choose is sturdy. It’s gotta hold up to some pretty hefty toppings!
- Shred your own cheese. It’s best to shred both the mozzarella and the Parmesan fresh from a block of cheese. Pre-shredded cheeses don’t melt well.
- Easy on the heat. Once you add the heavy cream to the sauce, it’s important to keep it at a low simmer. Cooking at too high a heat will cause the sauce to curdle.
- Keep an eye on things. When toasting the bread and then again when baking it in the oven (and broiling it if you choose to), keep an eye on things. Ovens can be kind of finicky, and bread and cheese can burn fast!
Variation Ideas
I’m such a fan of how customizable this galic bread is. Here are a few exciting ways to make it your own. Got more? Message me in the comments section below!
- Cheese swap. I used Parmesan in the sauce and mozzarella for the topping. If you’d like to use something different, go for it! Gruyère would be a fabulous replacement for the mozzarella. So would provolone. As for the Parmesan, feel free to use pecorino for a sharper flavor. You could even go crazy with the addition of a little blue cheese or goat cheese!
- Use a different protein. In the mood for something other than chicken? Consider Italian sausage, shrimp, or even flaked roasted salmon!
- Make it vegetarian. You can 100% make this garlic bread vegetarian by leaving the chicken out entirely. You could also replace it with something like Beyond Meat or with your favorite veggies (see my next point).
- Add some veggies. Whether it’s artichoke hearts, olives, sun-dried tomatoes, caramelized onions, or sautéed spinach, layering some veggies with the chicken and mozzarella is a super fun way to dress this garlic bread up [even more].
What Goes With Alfredo Garlic Bread?
This decadent garlic bread is amazing on its own, but I have been trying to include it in as many meals as possible lately. It’s that good! Pair it with pasta to soak up every last drop of sauce (my flavorful Cajun Chicken Pasta or this hearty One-Pan Italian Sausage Gnocchi would be ideal). Otherwise, dip it into a steaming bowl of soup. Some of my top picks are this cozy Panera Autumn Squash Soup and my 30-Minute Zuppa Toscana.
Garlic bread also makes a delicious companion to grilled meats and/or indulgent mains like this Cast Iron Steak with Cognac Sauce. Complete the meal with a refreshing green salad tossed with your favorite dressing, and you’re in for a treat!
How to Store and Reheat Extras
- Refrigerator. Seal any fully cooled leftover garlic bread in an airtight container (otherwise, wrap it in a double layer of plastic wrap). You can store the leftovers in the fridge for up to 4 days.
- Freezer. Once cool, seal the leftover garlic bread in a freezer-safe airtight container. You can also wrap the leftovers in a double layer of plastic wrap, followed by a layer of aluminum foil. They’ll keep in the freezer for up to 3 months. Allow the garlic bread to thaw in the fridge before reheating.
- To reheat. Wrap the leftovers in aluminum foil and bake at 325°F until heated through. I don’t recommend microwaving this dish. The bread will turn out tough.
You could also seal the chicken and sauce in separate containers and store them in the fridge (or freezer) as instructed above. When you’re ready to enjoy, halve a fresh loaf of bread (and toast it) and shred some mozzarella. Then assemble and bake as you normally would.
More Bready Sides to Try
Bread goes with every meal, in my opinion. Whether it’s garlic bread, cornbread, or a hunk of crusty sourdough, I’m all about it. If you’re on the same page, here are some other recipes you’ve got to try:
- Garlic Parmesan Mini Deep Dish Pizzas
- BBQ Chicken French Pizza Bread (CPK Inspired)
- Honey Butter Cornbread
- Baked Brie Cranberry Puff Pastry
- Chicken Alfredo Little Caesars Crazy Puffs
I hope you enjoyed this recipe for my Chicken Alfredo Garlic Bread! I look forward to your questions and feedback below.
Please be sure to tag me @BadBatchBaking using hashtag #badbatchbaking if you made this recipe, and I will feature you on my story! Plus, I LOVE to see your baking accomplishments.
Viral Chicken Alfredo Garlic Bread
Ingredients
For the garlic bread
- 1 loaf Italian or French bread found in the bakery section at the supermarket
- 6 chicken tenderloins or 2 cups cooked rotisserie chicken
- 2 cups shredded parmesan
- 5 tablespoons softened butter
- 3 garlic cloves minced
- 3 tablespoons Cajun seasoning see notes for my recipe
- 2 teaspoons fresh parsley minced
- 1 teaspoon red pepper flakes optional
- Olive oil
Alfredo Sauce
- 2 tablespoons softened butter
- 3 garlic cloves minced
- 1.5 cups heavy cream
- ½ cup parmesan cheese grated or shredded
- 2 teaspoons Cajun seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Drizzle the chicken with 1 tablespoon olive oil and toss to coat. Sprinkle over the Cajun seasoning, ensuring the chicken is evenly coated.
- In a skillet over medium heat, add 2 tablespoons olive oil (or enough to coat the bottom of the pan). Cook chicken for about 4-5 minutes, flip once, reduce heat to low, and continue to cook for another 3-4 minutes, or until cooked through. Transfer the chicken to a cutting board and set aside while you make the sauce.
- In the same pan, reduce the heat to medium-low and add 2 tablespoons of butter to melt. Add the garlic and sauté until fragrant. Pour in the heavy cream, add Cajun seasoning, and stir. Bring to a low simmer until it begins to thicken, about 5 minutes. Add the parmesan cheese and stir until melted. Taste and adjust seasoning if needed, then set aside.
- In a bowl, combine the softened butter, minced garlic, red pepper flakes (if using), and parsley. Microwave for 5-10 seconds to partially melt the butter.
- Slice the bread in half lengthwise and spread the garlic butter evenly on both halves. Bake in the oven for 5-10 minutes until partially toasted.
- While the bread is toasting, slice the chicken into bite-sized pieces.
- Top the bread with cheese and chicken, dividing evenly between both sides. Layer half the cheese first, then the chicken, and finish with the remaining cheese.
- Drizzle about ⅓ cup of alfredo sauce over each piece of bread. Bake for another 5-10 minutes, or until the cheese has melted and the edges of the bread are golden brown. Optionally, broil for 1-2 minutes to achieve a toasted and bubbly cheese topping.
- Slice into 2-inch pieces and serve with the remaining alfredo sauce for dipping.
Notes
Homemade Cajun Seasoning
- 1 tablespoon paprika
- 1 teaspoon salt
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon dried parsley
- ¾ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon brown sugar
- ¾ teaspoon cayenne pepper (add more if you like heat)
- ¼ teaspoon cracked black pepper (to taste)
