Cheesy Chicken Alfredo Garlic Bread Step-by-step instructions

Before you start

Before you start, take the chicken out of the fridge and let it sit at room temperature for about 15 minutes (no more than 30). Pat it dry with paper towels. If you’re using a store-bought Alfredo sauce, have it ready.

Preheat your oven to 350°F (175°C) when you begin the assembly. Line a baking sheet with foil for easy cleanup. Gather all your ingredients and equipment so everything is within reach.

Instructions

Sear the Chicken

1. 1Season and Sear the Chicken
   Place the chicken breast between two sheets of plastic wrap and pound to an even 1/2-inch thickness. In a small bowl, mix the smoked paprika, garlic powder, onion powder, salt, and pepper. Rub the spice mixture all over both sides of the chicken. Heat the clarified butter in a large skillet over medium-high heat. Add the chicken and sear for 4-5 minutes per side, until golden brown and cooked through. Transfer to a plate and let rest for 5 minutes before slicing.
   Look for The chicken is golden brown on both sides and feels firm to the touch.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Pounding ensures even cooking and juicy results.

The chicken should be golden brown on both sides, with a nice crust from the spices. The internal temperature should read 165°F (74°C).

Let it rest while you prepare the bread. The skillet should have a nice fond, but you won’t need it for this recipe.

Assemble the Bread

2. 2Make Garlic Butter and Assemble
   In a small bowl, combine the softened butter, minced garlic, and chopped parsley. Split the Italian loaf in half lengthwise. Spread the garlic butter evenly over the cut sides of both halves. Place the halves on a baking sheet, cut side up. Spread the Alfredo sauce over the butter, dividing evenly. Slice the rested chicken into thin strips and arrange over the sauce. Sprinkle the shredded mozzarella over the top.
   Look for The bread is fully covered with sauce, chicken, and cheese.
   Tip Use a spoon to spread the sauce gently so the bread doesn't tear.

The bread halves should be evenly coated with garlic butter, then Alfredo sauce, then chicken, and finally mozzarella. The toppings should be distributed so every bite has a little of everything. The cheese should cover the chicken completely.

Bake to Golden Perfection

3. 3Bake Until Golden and Bubbly
   Heat the oven to 350°F (175°C). Bake the assembled bread for 20 minutes, until the cheese is melted and bubbly and the edges of the bread are golden brown. Remove from the oven and let cool for 2-3 minutes. Slice into portions and serve warm, pulling apart the cheesy pieces.
   Look for The cheese is fully melted and the bread is toasted at the edges.
   Tip Letting it rest a few minutes makes slicing cleaner and prevents burns.

The cheese should be fully melted and starting to brown in spots. The bread edges should be crisp and golden. When you pull a piece apart, the cheese should stretch. The aroma of garlic and butter should fill the kitchen.

Common mistakes

One common mistake is not pounding the chicken to an even thickness, which leads to uneven cooking. Another is overbaking the bread, which can dry it out—keep an eye on it after 15 minutes.

Using too much sauce can make the bread soggy, so stick to the amounts listed. Also, avoid using pre-shredded mozzarella if possible, as it doesn’t melt as smoothly. Finally, let the chicken rest after searing to keep it juicy.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) in the thickest part. The bread is done when the cheese is fully melted and bubbly, and the edges of the bread are golden brown.

The garlic butter should be absorbed into the bread, and the top should be lightly toasted. Let it cool for a couple of minutes before slicing so the cheese sets slightly and doesn’t slide off.

• Poultry: 165°F (74°C) in the thickest part