Description

This Chicken Alfredo Stuffed Garlic Bread Sub combines tender, seasoned chicken with creamy Alfredo sauce and melted cheeses stuffed inside crispy, garlic-infused Italian bread. Perfect as a hearty and flavorful meal, this recipe features a golden toasted bread base filled with juicy chicken, a rich homemade Alfredo sauce, and a cheesy topping melted to bubbly perfection.

Ingredients

Scale

For the Chicken:

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)

For the 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

For the 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)

Additional Toppings:

½ cup shredded mozzarella cheese (about 56g)

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Instructions

Prepare the Chicken: Cut the chicken breasts into ½-inch pieces. Transfer them to a bowl and drizzle with 1 tablespoon of olive oil. Add 1 tablespoon poultry seasoning (or a mix of salt, pepper, and garlic powder) and toss well to coat. Heat a skillet over medium heat and cook the chicken pieces until golden brown, about 5-7 minutes, stirring occasionally to ensure even cooking and prevent sticking.
Toast the Bread with Garlic Butter: Preheat your oven to 350°F (175°C). Slice the Italian loaf lengthwise in half. In a small bowl, combine melted unsalted butter (1 stick, 8 tablespoons / 113g), 1 tablespoon minced garlic, 1 tablespoon chopped parsley, and 1 teaspoon crushed red pepper flakes. Spread this garlic butter evenly over both halves of the bread. Place the bread halves on a baking sheet and toast in the oven for 5-10 minutes, checking after 5 minutes, until the bread is golden and lightly crisped.
Make the Alfredo Sauce: Using the same skillet that cooked the chicken, reduce heat to medium-low. Melt ½ stick (4 tablespoons / 57g) butter in the skillet. Stir in 1 tablespoon minced garlic and cook for 2-3 minutes until fragrant. Lower heat to low, then add ½ cup (120ml) heavy cream, ¼ cup shredded Parmesan cheese, and 1 tablespoon chopped parsley. Simmer gently, stirring continuously for 3-5 minutes until the sauce thickens slightly but remains pourable. Remove from heat.
Assemble the Subs: Spread half of the Alfredo sauce evenly over the toasted bread halves. Layer the cooked chicken pieces evenly on top. Sprinkle ½ cup shredded mozzarella cheese over the chicken, then spread the remaining Alfredo sauce over the top.
Bake and Serve: Return the assembled bread to the oven and bake at 350°F (175°C) for 5 minutes or until the mozzarella cheese is fully melted and bubbling. Remove from the oven, slice into 2-3 inch pieces, and serve warm.

Notes

For a spicier kick, increase the crushed red pepper flakes or add hot sauce to the chicken seasoning.
You can substitute the Italian loaf with a French baguette or hoagie roll if preferred.
Leftover subs can be reheated in the oven wrapped in foil to maintain crispness.
If dairy-free, substitute butter, cream, and cheeses with suitable plant-based alternatives.
Use fresh garlic instead of garlic paste for a more robust flavor.