Description
A delicious Chicken Alfredo Garlic Bread recipe that combines tender, pan-seared chicken and creamy Alfredo pasta atop crispy French bread, all baked to bubbly perfection with melted mozzarella cheese.
Ingredients
Scale
Chicken and Pasta
- 2 large boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 tablespoon olive oil
- 8 ounces fettuccine pasta
Alfredo Sauce
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 tablespoon chopped parsley
Garlic Bread Topping
- 1 loaf French bread, halved lengthwise
- 1 cup shredded mozzarella cheese
- 1 tablespoon chopped fresh basil (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the garlic bread later.
- Cook the Chicken: Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook the chicken for about 6-7 minutes per side until golden and cooked through. Remove the chicken from the skillet, let it rest for a few minutes, then slice thinly.
- Cook the Fettuccine: Bring a pot of salted water to a boil. Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
- Make Alfredo Sauce: In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the heavy cream and bring to a simmer. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste and stir in the chopped parsley.
- Combine Pasta and Chicken: In a large mixing bowl, mix the cooked fettuccine with the Alfredo sauce. Fold in the sliced chicken to evenly coat all the ingredients.
- Prepare the Garlic Bread: Place the halved French bread cut side up on a baking sheet. Spread the chicken Alfredo mixture evenly over each bread half.
- Add Cheese Topping: Sprinkle the shredded mozzarella evenly over the Alfredo mixture on both bread halves. Optionally sprinkle fresh chopped basil on top for added flavor.
- Bake: Bake in the preheated oven for about 15 minutes, or until the cheese is melted, bubbly, and slightly golden.
Notes
- Allow the cooked chicken to rest before slicing to retain juiciness.
- You can substitute fettuccine with linguine or spaghetti if preferred.
- For a lighter version, use half-and-half instead of heavy cream.
- Fresh garlic works best for a fragrant sauce, but garlic powder can be substituted if needed.
- Adding fresh basil is optional but adds a nice herbal aroma and color.
