I turned a split French loaf into a creamy Chicken Alfredo pizza that will make you rethink French Bread Dinner Recipes.

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I made this French Bread Chicken Alfredo Pizza for my family the other day and it was a HUGE hit. One of the hardest parts of being a mom is finding something everyone likes, and this flipped the script.

With a French bread loaf and rich Alfredo sauce the whole thing feels like a cheat code for dinner, even picky eaters went back for seconds. If you’ve ever asked What Can I Make With French Bread, this answers it, and it’s perfect in the lineup of French Bread Dinner Ideas that actually work.

There’s a tiny trick I did that changed everything, you’ll see.

Ingredients

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French bread: crunchy crust, soft inside, adds carbs and comfort, not to healthy.
Cooked chicken: lean protein, fills ya up, good for muscle repair.
Alfredo sauce: creamy, rich in calories and fat, adds savory, cheesy flavor.
Mozzarella: melty, mild, adds gooey texture and protein, low on strong flavor.
Parmesan: salty, nutty punch, lots of umami and calcium, little goes far.
Garlic powder: easy garlic boost, adds warmth and aroma, minimal calories.
Italian seasoning: herby mix, adds brightness without calories, makes it taste fresh.
Green onions or basil: fresh herb pop, adds color and slight bite or sweet note.

Ingredient Quantities

1 large French bread loaf, about 12 to 16 ounces, split lengthwise

2 tablespoons unsalted butter, melted

1 to 1 1/2 cups Alfredo sauce, store bought or homemade

2 cups cooked chicken, shredded or diced, about 12 ounces

2 cups shredded mozzarella cheese, about 8 ounces

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon Italian seasoning

Salt and freshly ground black pepper to taste

1/4 cup sliced green onions or 2 tablespoons chopped fresh basil or parsley for garnish

Pinch red pepper flakes for a little heat, optional

How to Make this

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1. Preheat oven to 425°F (220°C) and line a baking sheet with foil or parchment for easy cleanup.

2. Slice the French bread lengthwise and, if you want, scoop out a little of the soft center so toppings sit better; brush both cut sides with the 2 tablespoons melted butter and sprinkle evenly with the 1 teaspoon garlic powder, a pinch of salt and pepper.

3. For a crispier base toast the buttered halves cut-side up 4 to 6 minutes in the oven until edges just start to brown, otherwise skip to the next step.

4. Warm 1 to 1 1/2 cups Alfredo sauce slightly so it spreads easy, then spread it evenly over the cut sides of the bread (use more or less depending on how saucy you like it).

5. Toss the 2 cups cooked chicken with a couple tablespoons of the Alfredo so it stays moist, then distribute the chicken evenly over the sauce.

6. Sprinkle 2 cups shredded mozzarella on top, then sprinkle the 1/2 cup grated Parmesan and the 1 teaspoon Italian seasoning over everything; add a pinch of red pepper flakes if you want a little heat.

7. Bake 10 to 15 minutes until cheese is melted and bubbly; if you like browned spots on the cheese pop it under the broiler 1 to 2 minutes but watch it close so it doesnt burn.

8. Let the pizza rest 2 to 3 minutes, garnish with the 1/4 cup sliced green onions or chopped basil/parsley, slice and serve.

Equipment Needed

1. Rimmed baking sheet lined with foil or parchment for easy cleanup
2. Serrated bread knife and cutting board for splitting the loaf
3. Pastry brush or small spoon to brush on melted butter
4. Small saucepan or microwave safe bowl to warm the Alfredo sauce
5. Mixing bowl and spoon to toss the chicken with sauce
6. Measuring cups and measuring spoons for sauce, butter and cheese
7. Oven mitts and a spatula or tongs to remove and slice the bread
8. Box grater if your Parmesan or mozzarella isnt pre grated

FAQ

Q: Can I make this ahead of time and how should I store it? A: Yes, you can assemble up to 24 hours ahead. Wrap tightly in foil and refrigerate. Bake from cold at 375F for 15 to 20 minutes until cheese is bubbly. Leftovers keep 3 to 4 days in the fridge, or freeze baked slices up to 2 months.

Q: My bread gets soggy, how do I avoid that? A: Dont overload the sauce, use a slightly thicker Alfredo, and toast the cut side of the bread for 3 to 5 minutes before adding toppings. That pre-toast gives a barrier so the bread stays crisp.

Q: What kind of chicken should I use? A: Rotisserie chicken is perfect, but leftover roasted or shredded poached chicken works great too. Just make sure it's fairly dry so it wont add extra moisture.

Q: Can I make it spicier or lighter? A: For heat sprinkle red pepper flakes or a pinch of cayenne. To lighten it use a low fat Alfredo or mix plain Greek yogurt into the sauce, and cut back a little on the mozzarella.

Q: How do I get the crust extra crispy? A: Brush the bread with melted butter before toasting, then broil for 1 to 2 minutes after baking to brown the cheese. Watch it closely though, broilers burn fast.

Q: Can I swap cheeses or make this dairy free? A: Yes. Swap part or all of the mozzarella for provolone or fontina for a different melt and flavor. For dairy free, use a vegan Alfredo and dairy free shredded cheese, but expect a slightly different texture.

French Bread Chicken Alfredo Pizza Recipe Substitutions and Variations

French bread loaf: ciabatta, Italian baguette, or naan — they crisp up nice and hold the toppings
Alfredo sauce: jarred white garlic sauce, quick homemade (butter, cream, Parmesan), or a béchamel with extra Parmesan for a lighter feel
Cooked chicken: rotisserie chicken, diced ham or prosciutto, crumbled Italian sausage, or roasted mushrooms for a veggie option
Mozzarella cheese: provolone, fontina, Monterey Jack, or a mix of mozzarella with a little cheddar for more bite

Pro Tips

1. Toast the cut sides on a preheated pan or hot baking sheet before piling on toppings, it firms the bread so it wont go soggy even if you like a lot of sauce.

2. Warm the Alfredo so it spreads easy but dont drown the bread, and toss the chicken with just a little sauce first so the meat stays moist without turning the loaf into a soggy mess.

3. Split the cheese up into layers, put some under the chicken to help everything stick and some on top to get that bubbly browned look, and finish under the broiler for only 1 minute or two if you want extra color but watch it or it burns fast.

4. Add fresh herbs and a tiny squeeze of lemon after baking for brightness, and let the pizza rest a couple minutes before slicing so the cheese sets and the slices hold together better.

French Bread Chicken Alfredo Pizza Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I turned a split French loaf into a creamy Chicken Alfredo pizza that will make you rethink French Bread Dinner Recipes.

Servings

servings

Calories

527

kcal

Equipment: 1. Rimmed baking sheet lined with foil or parchment for easy cleanup
2. Serrated bread knife and cutting board for splitting the loaf
3. Pastry brush or small spoon to brush on melted butter
4. Small saucepan or microwave safe bowl to warm the Alfredo sauce
5. Mixing bowl and spoon to toss the chicken with sauce
6. Measuring cups and measuring spoons for sauce, butter and cheese
7. Oven mitts and a spatula or tongs to remove and slice the bread
8. Box grater if your Parmesan or mozzarella isnt pre grated

Ingredients

1 large French bread loaf, about 12 to 16 ounces, split lengthwise
2 tablespoons unsalted butter, melted
1 to 1 1/2 cups Alfredo sauce, store bought or homemade
2 cups cooked chicken, shredded or diced, about 12 ounces
2 cups shredded mozzarella cheese, about 8 ounces
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and freshly ground black pepper to taste
1/4 cup sliced green onions or 2 tablespoons chopped fresh basil or parsley for garnish
Pinch red pepper flakes for a little heat, optional

Directions

Preheat oven to 425°F (220°C) and line a baking sheet with foil or parchment for easy cleanup.
Slice the French bread lengthwise and, if you want, scoop out a little of the soft center so toppings sit better; brush both cut sides with the 2 tablespoons melted butter and sprinkle evenly with the 1 teaspoon garlic powder, a pinch of salt and pepper.
For a crispier base toast the buttered halves cut-side up 4 to 6 minutes in the oven until edges just start to brown, otherwise skip to the next step.
Warm 1 to 1 1/2 cups Alfredo sauce slightly so it spreads easy, then spread it evenly over the cut sides of the bread (use more or less depending on how saucy you like it).
Toss the 2 cups cooked chicken with a couple tablespoons of the Alfredo so it stays moist, then distribute the chicken evenly over the sauce.
Sprinkle 2 cups shredded mozzarella on top, then sprinkle the 1/2 cup grated Parmesan and the 1 teaspoon Italian seasoning over everything; add a pinch of red pepper flakes if you want a little heat.
Bake 10 to 15 minutes until cheese is melted and bubbly; if you like browned spots on the cheese pop it under the broiler 1 to 2 minutes but watch it close so it doesnt burn.
Let the pizza rest 2 to 3 minutes, garnish with the 1/4 cup sliced green onions or chopped basil/parsley, slice and serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.