Today, I’m bringing you a delicious treat: Baby Chicken Alfredo Bread. Oh, Lord, you’re in for a real treat! So, let me tell you—Court has been kind enough to send me a care package for the boo. Inside, they included some black pepper. Now, just so you know, this video isn’t sponsored, but let’s be real—I’ve been tagging them and lowkey stalking their products for years!
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Alright, now, let’s get into this recipe. I’ve got a bowl of six juicy, skinless chicken thighs, ready to be seasoned up. First, we’re adding a drizzle of avocado oil, followed by garlic powder, chili powder, dried oregano, onion powder, smoked paprika, kosher salt, and of course, that black pepper. Gotta get the chicken nice and seasoned up, giving it some flavor depth!
As the chicken is cooking away, I’m going to focus on a whole loaf of French bread. Slice it up, and I’m roasting it with garlic, a stick and a half of butter, and fresh parsley. You don’t have to go all out like I am, but I’m using what I have to make sure the flavors come together perfectly. If you’d prefer, you can toast the bread for just a couple of minutes to get that perfect crunch.
Now, let’s work on that creamy Alfredo sauce. We’re melting half a stick of butter with two ounces of cream cheese, and we’re adding in one pint of heavy cream. I’m keeping the same dry seasonings as the chicken, and don’t forget—black pepper again! There’s something about the richness of this sauce that just hits differently.
I love using chicken thighs for this dish—they’re thicker, juicier, and give the perfect texture. However, to make sure everything’s fully cooked, I’ll pop them in the oven for a few minutes. While that’s happening, I grab whatever cheese I have in the fridge—cheddar, mozzarella, and smoked Gouda. If you’re a Gouda fan, go ahead and replace the smoked Gouda with regular Gouda. Oh, and don’t forget a sprinkle of Parmesan!
Now, to make this dish extra special, I’m adding a bit of crispy bacon. If you're not into bacon, feel free to leave it out. Layer your roasted bread with a generous amount of Alfredo sauce, sprinkle some fresh parsley on top, and throw it in the oven at 400 degrees until that cheese gets all bubbly and golden brown.
Game time, baby! Who’s coming over for this feast? Take that first bite, and wow—it’s so good. The bread is perfectly toasted, and that sauce... perfection. I’ve seen a few variations of this recipe online, but a special shoutout goes to Candace, who was the first person I saw make this. Trust me, if you’re a fan of smoked Gouda, it’s a game changer.
So, if you’re hosting a Super Bowl party this week, give this recipe a try. You won’t regret it—it’s truly a crowd-pleaser!
