Description
This Chicken Alfredo Stuffed Garlic Bread Subs recipe transforms an Italian-style loaf into a savory, cheesy delight filled with tender chicken pieces and creamy homemade Alfredo sauce. Perfect for a comforting meal or sharing at gatherings, each slice boasts garlicky butter toast, savory herb-seasoned chicken, rich Alfredo cream, and melted mozzarella for an indulgent yet easy dish.
Ingredients
Scale
Chicken Filling
- 2 small chicken breasts, cut into ½-inch pieces (approx. 300g total)
- 1 tablespoon olive oil (approx. 15ml)
- 1 tablespoon poultry seasoning (or mix of salt, pepper, garlic powder)
Bread and Garlic Butter
- 1 Italian-style loaf, sliced lengthwise (approx. 12-16 oz / 340-450g)
- 1 stick unsalted butter, melted (8 tablespoons / 113g)
- 1 tablespoon minced garlic (or garlic paste) (approx. 15g)
- 1 tablespoon chopped parsley (approx. 4g)
- 1 teaspoon crushed red pepper flakes
Alfredo Sauce
- ½ stick unsalted butter (4 tablespoons / 57g)
- 1 tablespoon minced garlic (approx. 15g)
- ½ cup heavy cream (120ml)
- ¼ cup shredded Parmesan cheese (about 25g)
- 1 tablespoon chopped parsley (approx. 4g)
Assembly
- ½ cup shredded mozzarella cheese (about 56g)
Instructions
- Cook the Chicken: Cut the chicken breasts into ½-inch pieces and place them in a bowl. Drizzle with 1 tablespoon olive oil and sprinkle with 1 tablespoon poultry seasoning or a mix of salt, pepper, and garlic powder. Toss well to coat the chicken evenly. Heat a skillet over medium heat and cook the chicken pieces until they are golden brown and cooked through, about 5-7 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Prepare and Toast the Bread: Preheat your oven to 350°F (175°C). Slice the Italian loaf lengthwise in half to create two large bread halves. In a small bowl, mix together 1 stick of melted unsalted butter, 1 tablespoon minced garlic, 1 tablespoon chopped parsley, and 1 teaspoon crushed red pepper flakes to create a flavorful garlic butter. Spread this mixture evenly over both halves of the bread. Place the bread halves on a baking sheet and toast in the preheated oven for 5-10 minutes until the bread is golden and slightly crisped, checking at 5 minutes to avoid over-toasting.
- Make the Alfredo Sauce: Using the same skillet where the chicken was cooked, reduce the heat to medium-low and melt ½ stick of butter. Add 1 tablespoon minced garlic and cook for 2-3 minutes until fragrant, stirring occasionally. Lower the heat to low and pour in ½ cup heavy cream. Stir in ¼ cup shredded Parmesan cheese and 1 tablespoon chopped parsley. Simmer the sauce gently for 3-5 minutes, stirring continuously until the sauce thickens slightly but remains pourable. Remove from heat once ready.
- Assemble the Subs: Spread half of the prepared Alfredo sauce evenly over the toasted bread halves. Layer the cooked chicken pieces evenly over the sauce. Sprinkle ½ cup shredded mozzarella cheese over the chicken layers. Spread the remaining half of the Alfredo sauce on top of the mozzarella to finish the assembly.
- Bake and Serve: Return the assembled bread halves to the oven and bake at 350°F (175°C) for about 5 minutes or until the mozzarella cheese is fully melted and bubbling. Remove from the oven, slice the loaf into 2-3 inch pieces, and serve warm for a delicious, cheesy, chicken-stuffed garlic bread sub experience.
Notes
- Use freshly minced garlic for the most vibrant flavor, but garlic paste works well for convenience.
- Adjust the crushed red pepper flakes to your spice preference or omit for a milder taste.
- You can substitute poultry seasoning with your preferred combination of salt, pepper, garlic powder, and Italian herbs.
- Make sure not to over-toast the bread before assembling to avoid it becoming too hard after baking with toppings.
- Leftovers can be reheated in the oven to maintain crispiness rather than microwaving.
