I’m so excited to share my Chicken Alfredo Stuffed Garlic Bread recipe with you! This is comfort food taken to the next level. Imagine warm, garlicky bread stuffed with creamy Alfredo sauce, tender chicken, and three kinds of melty cheese. It is perfect for a crowd or a cozy family dinner.
Level: Easy
Total Time: 35 minutes
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 6 to 8 servings
Course: Main, Appetizer
Cuisine: American, Comfort
I first made this when I wanted a way to stretch leftover chicken and make a meal everyone loved. The idea is simple. Toast the inside of a split loaf so it is slightly crisp, spoon on a rich, seasoned Alfredo that holds together, pile on chopped cooked chicken and cheeses, then bake until everything bubbles. The result is soft, cheesy bread with a garlic butter note that ties everything together.
I will explain each step in plain language so even a beginner can follow. I will also give tips so you get the best texture and avoid a soggy loaf.
How to Make Chicken Alfredo Stuffed Garlic Bread
This is what happens from start to finish:
• Toasting the bread first keeps it from getting soggy.
• Warming and seasoning the Alfredo makes the filling rich and cohesive.
• Using a mix of cheeses gives gooey melt and a sharp finish.
• Baking until bubbly and golden brings flavors together and crisps the crust.
Ingredients
• 1 large French loaf or Italian loaf, cut in half horizontally
• 8 tablespoons unsalted butter, divided
• 1 tablespoon plus 1/2 teaspoon garlic powder, divided (or 3 fresh garlic cloves, minced, if you prefer)
• 1 tablespoon chopped fresh parsley, plus extra for garnish
• 1 (15 ounce) jar Alfredo sauce, or 2 cups homemade Alfredo warmed
• 1/2 cup grated Parmesan cheese, divided
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 to 4 cups cooked chicken, chopped or shredded (rotisserie or roasted chicken works well)
• 6 ounces Gruyere cheese, shredded, or Swiss if unavailable
• 8 ounces Monterey Jack or mozzarella cheese, shredded
• Optional: red pepper flakes for a little heat
Directions
- Preheat the oven to 400°F (200°C). Line a baking sheet with foil or parchment for easy cleanup.
- Make garlic butter: In a small bowl melt 5 tablespoons of the butter. Stir in 1 tablespoon garlic powder and the chopped parsley. If you use fresh garlic, add it now so it softens.
- Toast the bread: Place the loaf halves cut side up on the baking sheet. Brush the cut surfaces with the garlic butter. Bake 4 to 6 minutes until the edges are lightly golden. Remove from oven and do not turn oven off. Toasting first helps prevent the bread from becoming soggy when we add the sauce.
- Warm and season Alfredo: In a small saucepan warm the Alfredo sauce over medium heat, stirring often. Add the remaining 3 tablespoons butter, 1/4 cup Parmesan cheese, 1/2 teaspoon garlic powder, onion powder, smoked paprika, salt, and pepper. Stir until the butter melts and the Parmesan blends into the sauce. This step thickens and flavors the sauce so it works well inside the bread. Remove from heat.
- Assemble: Spread half the Alfredo mixture evenly over the toasted cut side of one loaf half. Sprinkle half of the chopped chicken over the sauce. Scatter half of the Gruyere and half of the Monterey Jack on top. Repeat on the other loaf half with the remaining Alfredo, chicken, and cheeses. Finish by sprinkling the remaining 1/4 cup Parmesan on both halves. If you like a little heat, add a pinch of red pepper flakes.
- Bake until bubbly: Return the loaded bread halves to the oven and bake 8 to 12 minutes until the cheeses are melted and the top is lightly browned. If the top browns too quickly, tent loosely with foil.
- Finish and serve: Remove from oven and let rest 2 to 3 minutes. Cut into 2 inch slices and garnish with fresh parsley. Serve the extra warmed Alfredo sauce on the side for dipping if you like.
Process Details
• Why toast the bread first: Toasting the cut sides briefly firms the interior and creates a thin crust. This slows moisture from the sauce soaking into the bread so you keep a pleasant texture.
• Thickening the Alfredo: Adding a bit of Parmesan and warmed butter tightens the sauce. If your store-bought sauce feels thin, reduce it on the stove for a minute while stirring. A slightly thicker sauce stays put inside the bread.
• Cheese choices explained: Gruyere gives a nutty, slightly sharp flavor. Monterey Jack or mozzarella melts into long, gooey strands. Parmesan adds salty, savory depth. Using a mix balances flavor and melt.
• Chicken: Any cooked chicken is fine. Rotisserie chicken is an easy, flavorful choice because it is already seasoned and juicy.
Tips for Success
• Keep pastry cool: Not applicable here, but keep your butter fresh and sauce warm for best results.
• Do not over-sauce: Use a moderate layer of Alfredo. Too much sauce causes the bread to become soggy.
• Even pieces: Chop or shred chicken into similar size pieces so every slice has a good distribution.
• Watch the oven: Ovens vary. Start checking at 8 minutes so the cheese does not burn.
• Make it ahead: Assemble and refrigerate for a few hours before baking. Let it sit out 15 minutes before baking so it warms through evenly.
• Freezing option: Assemble and freeze wrapped in foil. Bake from frozen, adding about 8 to 10 minutes to the baking time and covering with foil if the top browns too fast.
Serving Ideas
• Party platter: Slice and serve with a small bowl of warmed Alfredo or marinara for dipping.
• Full meal: Serve with a green salad dressed in a tangy vinaigrette to cut the richness.
• Comfort combo: Pair with roasted or steamed vegetables for a balanced plate.
• Lunchbox note: Cool completely and wrap individual slices for a hearty grab and go lunch.
Storage & Freezing
• Refrigerator: Store cooled leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven until warmed through to keep the crust crisp.
• Freezing assembled: Wrap assembled stuffed bread tightly in foil and place in a freezer bag. Freeze up to 2 months. Bake from frozen at 400°F, adding 8 to 10 minutes to the bake time. Unwrap for the last few minutes if you want the top crisp.
• Reheating: For best texture reheat in the oven. The microwave will make the bread soft and chewy.
Nutrition Info (Approximate per serving, recipe yields 6)
• Calories: ~750 kcal
• Protein: ~40 g
• Carbohydrates: ~45 g
• Fat: ~48 g
• Fiber: ~2 g
• Sodium: ~1200 mg
Nutrition varies based on exact ingredients, cheese types, and chicken used. If you need precise numbers for a medical diet, check labels or consult a dietitian.
My Chicken Alfredo Stuffed Garlic Bread is a delicious, crowd pleasing dish that is easy to make and fun to share. The garlic toast base, creamy seasoned Alfredo, tender chicken, and a trio of cheeses come together to make a satisfying meal or party food. I hope you enjoy making it as much as I do. Once you try this, it may become your go to for feeding hungry guests.
