Toasty French bread halves are loaded with alfredo sauce, chicken, and gooey cheese in this Chicken Alfredo French Bread Pizza recipe that works as both an appetizer or entree!
Prep Time: 5 minutesmins
Cook Time: 25 minutesmins
Total Time: 30 minutesmins
Servings: 10people (as an appetizer)
Ingredients
2tablespoonsbutter
2clovesgarlic, minced
1 & 1/3cupsheavy cream
1cupParmesan cheese, freshly grated
1/2teaspoonItalian Seasoning
1/4teaspooncoarse salt
1/8teaspoonpepper
pinchcrushed red pepper flakes
2cupscooked seasoned chicken breast, roughly chopped, (baked or rotisserie)
1loafFrench bread
2 & 1/2cupsmozzarella cheese,freshly shredded
1 1/2tablespoonschopped fresh parsley, for garnish
Instructions
Preheat oven to 400 degrees F.
Make the alfredo sauce: Add the butter to a large nonstick sauté pan, over medium-low heat; whisk until melted. Add the garlic and cook until fragrant, about 20 seconds. Slowly whisk in the heavy cream, then add the Italian seasoning, salt, pepper, and crushed red pepper flakes; whisk until combined and smooth. Bring to a gentle simmer (do not boil) and cook, whisking constantly until it starts to thicken, about 3-4 minutes. Stir in the parmesan cheese just until melted and the sauce is smooth. Take off the heat (note: it will thicken up a bit more as it sits.)
Stir the cooked chopped chicken breast into the sauce.
Using a serrated knife, carefully cut the loaf of bread down the center lengthwise. Scoop out some of the insides, making a long well.
Divide the chicken-alfredo sauce mixture evenly between the two halves.
Sprinkle the mozzarella cheese over the tops.
Place pizza breads on a parchment-lined baking sheet and bake, uncovered, for about 15 minutes until the cheese is melted and the tops are starting to turn golden brown (or you can pop it under the broiler for just a minute or two, but watch it carefully so it doesn't burn.)
Remove from oven and sprinkle the fresh chopped parsley on top.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.