Blackstone Chicken Alfredo Garlic Bread
This recipe for Blackstone Chicken Alfredo Garlic Bread was inspired by CJ Frazier and Blackstone Betty.
I made my own little tweaks and changes, but you gotta check out their video on YouTube for sure!
We enjoyed this as our dinner, but serving as an appetizer or game day snack would be awesome 🙂
How to make Blackstone Chicken Alfredo Garlic Bread
First preheat your Blackstone or flat top griddle to medium heat.
Add some cooking oil of choice along with a pound of diced chicken thighs, kosher salt, pepper, and Blackstone Tuscan Herb and Parmesan Ranch seasonings (or Italian seasoning works too).
The chicken will cook for 7 to 8 minutes, mixing a few times with spatulas.
Also put a saucepan on the griddle with a stick of butter, plenty of fresh minced garlic, plus more kosher salt, pepper, and the same seasonings as the chicken.
As the chicken and butter were doing their thing on the Blackstone, I cut 4 ciabatta rolls in half.
Then placed them in my Blackstone Deep Dish Pizza Kit dish, cut side up.
Turn the griddle off and then squeeze some lemon wedges on both the chicken and in the butter.
This will make 8 total, so we will make 2 batches.
Start with spooning some of the garlic butter onto each piece of bread and then some alfredo sauce.
Next comes chicken, mozzarella and parmesan cheese, more alfredo and Tuscan Herb, lemon, and parsley.
Then into the Blackstone Outdoor Pizza Oven set to 400 degrees for 3 to 5 minutes, with the stone rotating.
Repeat with the four remaining ciabatta rolls for 8 total.
Blackstone Chicken Alfredo Garlic Bread is truly a must-try recipe!
If you like Blackstone Chicken Alfredo Garlic Bread, you might also like these recipes…
Blackstone Pizza Oven Taco Loaded Tots
And Blackstone Caribbean Chicken Nachos
Blackstone Chicken Pesto Manicotti
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Blackstone Chicken Alfredo Garlic Bread
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
- Outdoor Pizza Oven
- Blackston Cast-Iron Pizza Dish (Deep Dish Pizza Kit)
Ingredients
- cooking oil of choice
- 1 pound boneless, skinless chicken thighs cut into small, bite size pieces
- kosher salt, pepper, Italian seasoning (I used Blackstone Tuscan Herb and Parmesan Ranch seasonings)
- 1 stick butter
- 8 cloves garlic minced
- 1 lemon cut into wedges
- 4 ciabatta rolls sliced in half
- 2/3 cup alfredo sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup shredded parmesan cheese
- Optional: fresh parsley for garnish
Instructions
- Preheat your griddle to medium. Add cooking oil of choice and the chicken. Season chicken with kosher salt, pepper, and Italian seasoning. Cook chicken 7 to 8 minutes, mixing a few times with spatulas.
- Put butter, garlic, more kosher salt, pepper, and Italian seasoning in a small saucepan. Put the saucepan on the griddle as the chicken cooks, stirring a few times.
- Turn griddle off, squeeze some of the lemon on the chicken and into the butter.
- Place 4 ciabatta roll halves into the cast iron pizza dish, cut side up. Spoon half of the garlic butter onto each roll, add some alfredo sauce, half of the chicken, half of the cheese, more alfredo sauce, Italian seasoning, a squeeze of lemon, and parsley if using.
- Preheat your Blackstone outdoor pizza oven to 400 degrees, place the dish into the pizza oven, with stone rotating, for 3 to 5 minutes until cheese is melted. Repeat making the four remaining garlic bread pieces.
- Serve with leftover lemon wedges to squeeze over top.
My new Blackstone Griddle Cookbook is now available on Amazon!
