Crafting the Ultimate Beverage

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Baking Tips

Choose a sturdy bread loaf that will hold its shape when hollowed out - sourdough or Italian bread work particularly well

Save the hollowed-out bread pieces to make breadcrumbs, croutons, or bread pudding

For extra flavor, roast the chicken with additional herbs and garlic before adding to the Alfredo sauce

Make sure the Alfredo sauce is thick enough to stay within the bread when sliced - if it seems too thin, cook it a bit longer to reduce

Allow the stuffed bread to rest for 5-10 minutes before slicing to help it set up for cleaner slices

For a spicy variation, add red pepper flakes to the garlic butter or the Alfredo sauce

Shred your own cheese rather than using pre-shredded for a smoother, meltier sauce (pre-shredded contains anti-caking agents)

If the bread is browning too quickly during baking, tent it with aluminum foil

For maximum flavor, use freshly grated Parmesan cheese rather than the shelf-stable variety

Chicken Alfredo Stuffed Garlic Bread

Name: Chicken Alfredo Stuffed Garlic Bread
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
Cuisine: Italian-American
Ingredients: For the Garlic Bread Shell:; 1 large Italian bread loaf or French baguette (about 16-18 inches long); 1/2 cup (113g) unsalted butter, softened; 4 cloves garlic, minced; 2 tablespoons fresh parsley, finely chopped; 1 teaspoon Italian seasoning; 1/4 teaspoon salt; 2 tablespoons grated Parmesan cheese; For the Chicken Alfredo Filling:; 2 tablespoons olive oil; 1 pound (450g) boneless skinless chicken breasts, cut into 1/2-inch cubes; 1 teaspoon Italian seasoning; 1/2 teaspoon garlic powder; Salt and freshly ground black pepper, to taste; 3 tablespoons unsalted butter; 3 cloves garlic, minced; 2 tablespoons all-purpose flour; 1 1/2 cups (360ml) whole milk, warmed; 1/2 cup (120ml) heavy cream; 1 cup (100g) grated Parmesan cheese; 1/2 cup (50g) mozzarella cheese, shredded, plus 1 cup for topping; 1/4 teaspoon nutmeg, freshly grated (optional); 2 tablespoons fresh parsley, chopped, divided; 1/4 cup sun-dried tomatoes, chopped (optional for color contrast); 1/4 cup baby spinach, roughly chopped (optional for color contrast)

This show-stopping Chicken Alfredo Stuffed Garlic Bread combines two beloved comfort foods into one irresistible dish. A golden, buttery garlic bread loaf is hollowed out and filled with creamy homemade Alfredo sauce, tender chunks of seasoned chicken, and a blend of melty cheeses. The bread exterior develops a perfect crunch while the interior remains soft and absorbs the rich, garlicky flavors of the filling. Each slice reveals a stunning cross-section of creamy chicken Alfredo nestled within aromatic garlic bread, making this dish as visually impressive as it is delicious. Perfect for game day gatherings, casual dinner parties, or whenever you want to transform simple ingredients into an unforgettable meal that combines the best of Italian-American comfort food classics.

Prep Time

30 Minutes

Cook Time

25 Minutes

Total Time

55 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Garlic Bread Shell:

1 large Italian bread loaf or French baguette (about 16-18 inches long)

1/2 cup (113g) unsalted butter, softened

4 cloves garlic, minced

2 tablespoons fresh parsley, finely chopped

1 teaspoon Italian seasoning

1/4 teaspoon salt

2 tablespoons grated Parmesan cheese

For the Chicken Alfredo Filling:

2 tablespoons olive oil

1 pound (450g) boneless skinless chicken breasts, cut into 1/2-inch cubes

1 teaspoon Italian seasoning

1/2 teaspoon garlic powder

Salt and freshly ground black pepper, to taste

3 tablespoons unsalted butter

3 cloves garlic, minced

2 tablespoons all-purpose flour

1 1/2 cups (360ml) whole milk, warmed

1/2 cup (120ml) heavy cream

1 cup (100g) grated Parmesan cheese

1/2 cup (50g) mozzarella cheese, shredded, plus 1 cup for topping

1/4 teaspoon nutmeg, freshly grated (optional)

2 tablespoons fresh parsley, chopped, divided

1/4 cup sun-dried tomatoes, chopped (optional for color contrast)

1/4 cup baby spinach, roughly chopped (optional for color contrast)

Instructions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or aluminum foil.

Prepare the garlic bread shell: Cut off about 1/4 of the top of the bread loaf lengthwise to create a lid. Carefully hollow out the inside of the bread, leaving about 1/2-inch border all around to create a sturdy shell. Reserve the bread pieces for another use (like breadcrumbs or croutons).

In a small bowl, mix the softened butter with minced garlic, parsley, Italian seasoning, salt, and Parmesan cheese until well combined.

Spread about 2/3 of the garlic butter mixture inside the hollowed bread shell and on the underside of the bread lid. Place both pieces on the prepared baking sheet and bake for 8-10 minutes until lightly toasted but not browned. Remove from oven and set aside.

Meanwhile, prepare the chicken filling: Season the chicken cubes with Italian seasoning, garlic powder, salt, and pepper.

Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until golden brown and cooked through, about 5-6 minutes. Transfer the chicken to a plate and set aside.

In the same skillet, reduce heat to medium and add the butter. Once melted, add minced garlic and sauté for 30 seconds until fragrant.

Sprinkle the flour over the butter and garlic, whisking constantly for about 1 minute to create a roux.

Gradually pour in the warm milk and heavy cream, whisking continuously to prevent lumps. Bring the sauce to a simmer and cook for 2-3 minutes until it begins to thicken.

Reduce heat to low and gradually stir in the Parmesan cheese until melted and smooth. Add 1/2 cup mozzarella cheese and stir until incorporated.

Season the sauce with salt, pepper, and nutmeg (if using). Stir in 1 tablespoon of chopped parsley.

Fold the cooked chicken back into the sauce. If using, add the chopped sun-dried tomatoes and spinach for color contrast and extra flavor.

Pour the chicken Alfredo mixture into the toasted bread shell, filling it to just below the rim.

Sprinkle the remaining 1 cup of mozzarella cheese over the filling.

Place the bread lid back on top and brush the outside of the loaf with the remaining garlic butter mixture.

Wrap the assembled loaf loosely in aluminum foil, leaving the top partially exposed to allow the cheese to brown.

Bake for 15 minutes, then remove the foil and bake for an additional 5-7 minutes until the cheese is bubbly and golden, and the bread exterior is crispy.

Remove from the oven and let rest for 5 minutes. Sprinkle with the remaining parsley before serving.

To serve, cut into thick slices with a serrated knife and enjoy while warm and gooey.

Chicken Alfredo Stuffed Garlic Bread

JUE

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Crafting the Ultimate Beverage

Chicken Alfredo Stuffed Garlic Bread

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