Chicken Alfredo Texas Toast

When You Just Need Something Cheesy and Fast

Let me set the scene: It’s Tuesday, I forgot to get groceries (again), and my kids are giving me that “what’s for dinner?” look that says pasta or we’re staging a rebellion. That’s pretty much how Chicken Alfredo Texas Toast came into my life. It’s one of those silly-easy dinners, but the kind that disappears almost instantly—which, honestly, is the highest praise around here. Oh, and full disclosure: The first time I made this, I accidentally dropped a slice upside down on the kitchen floor and still ate it. Five-second rule, right? Don’t judge until you’re hungry and smell this!

Why You’ll Absolutely Love This (Or At Least Tolerate It!)

I throw this together on those nights where I want homemade vibes but not, you know, an hour of dirty dishes. My family goes nuts for it, probably because it’s carb-on-carb action with extra cheese. (I mean, who designs diets without cheese anyway?) Plus, if you’re like me and slightly allergic to following complicated recipes, this will be your new BFF. Oh, and one time I used leftover rotisserie chicken—made it waaay easier and no one even noticed. Sometimes the sauce gets a lil’ too thick, but honestly, just add a splash of milk and stir like you mean it.

What You Need (Feel Free to Sub and Swap, I Won’t Tell)

• 8 slices frozen Texas toast garlic bread (the thick garlicky stuff; sometimes I use the store brand—it’s fine)
• 2 cups cooked chicken, shredded or diced (grilled, rotisserie, or honestly, those pre-cooked strips work when you’re running late)
• 1 1/2 cups Alfredo sauce (jarred is totally acceptable; I swear by Rao’s, but canned stuff or homemade if you’re feeling fancy)
• 1 cup shredded mozzarella cheese (or if you run out, just use more parmesan or even cheddar—yep, I’ve done it and lived to tell)
• 1/2 cup grated parmesan cheese (the green can is fine, or fancy stuff if you must—my grandmother used to insist on fresh, but time is money)
• Fresh parsley, chopped (optional, but it does make it look like you tried)
• Pinch of black pepper (always go by nose)

How To Make Chicken Alfredo Texas Toast (No Stress)

1. Preheat your oven to 400°F (about 200°C); if yours is moody like mine, just aim for hot.
2. Place the Texas toast slices on a baking sheet. I never bother to line it unless I’m feeling responsible (rarely happens).
3. Bake the bread for about 5–6 minutes, just till it’s starting to get golden and, well, toasty.
4. While that’s going, in a mixing bowl, toss together your cooked chicken with the Alfredo sauce. (This is where I usually sneak a bite—just, you know, for safety.)
5. Take the toast out, flip all the slices over—it really does make ‘em crispier—and pile on that Chicken Alfredo mixture. Don’t be stingy.
6. Sprinkle mozzarella and parmesan all over the top. Sometimes I go overboard here—and that’s never been a problem.
7. Back in the oven they go for another 5–7 minutes, or until it’s bubbling and everything smells so good it’s barely legal. Don’t worry if the cheese gets a bit crispy on the edges; that’s the good bit.
8. Pull ‘em out, top with parsley and a hit of black pepper if you feel like being fancy.
9. Let them cool for a minute so you don’t scorch your tongue (not that I always listen to my own advice).

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Things I Wish I’d Known (Or, Notes from the Trenches)

• If your Alfredo sauce seems too thick, seriously, just add a splash of milk. Don’t be shy.
• Sometimes all you have is plain white bread—try it, but the crispy factor isn’t the same. Tasty, but more fork-and-knife territory.
• I’ve microwaved leftovers for lunch the next day, and honestly, it’s still pretty dang good.

Weird Things I’ve Tried—And a Couple I Wouldn’t Recommend

• Once swapped out chicken for ham—kinda worked, but needs some mustard or zing.
• Tried a spinach Alfredo version, and my youngest made a face like I’d personally betrayed him. So, proceed with caution if you have picky eaters.
• One time I thought pepper jack would be a good swap for mozzarella—spicy! Not bad, but goes better with a cold drink.

Gear You’ll Want Around (But Don’t Panic)

• Baking sheet (or honestly, any oven-safe pan you can fit all the toast on)
• A mixing bowl (I’ve used a big mug in a pinch)
• Oven—you know, a grill or toaster oven could probably work, though I haven’t tried that since college days

If you don’t have a proper oven, you could air fry these in batches. It takes a bit longer but worth a shot!

How To Store It (Though There’s Usually None Left )

In the rare event you have leftovers, pop ‘em in the fridge (sealed, so your lettuce doesn’t smell like garlic bread). They reheat decently in the microwave or oven. But, and I can only say this from experience, they tend to vanish before morning most days.

How I Like to Serve It (And What My Family Votes For)

I like these with a big green salad (mainly because I feel slightly less bad about the cheese), but my crew says it’s not complete without a pile of baby carrots on the side. Oh, and dipping in extra Alfredo sauce? Yes please.

Lessons Learned the Hard Way—My “Pro” Tips

• I tried rushing the cheese under the broiler once—should’ve known better. Cheese burned, toast dried out. Don’t rush it (patience is a virtue, apparently).
• If you load too much sauce, it’ll slide off the bread. I mean, you’ll still eat it with a fork, but the “toast” part is pretty much toast. Balance is (sometimes) key.

Your Questions, Answered By Someone Who’s Actually Made This

• Can I make this ahead? Yep! Just assemble, cover, and bake when ready. But if you let it sit too long, the bread might get soggy.
• Can I use homemade Alfredo? Absolutely, if you’ve got the time (or the urge to wash more pans).
• Can I freeze it? Honestly, I wouldn’t—bread can get an odd texture. Maybe just freeze the chicken Alfredo mix?
• What about other breads? French bread slices can work! Even bagels are fun if you’re feeling wild.

If you ever come up with a version that blows this one out of the water, please invite me over (I’ll bring dessert). And if you do make it, let me know if your family actually leaves any leftovers. Mine never does!

★★★★★ 4.10 from 37 ratings

Chicken Alfredo Texas Toast

yield: 4 servings

prep: 10 mins

cook: 15 mins

total: 25 mins

Chicken Alfredo Texas Toast combines the rich flavors of creamy Alfredo chicken with crispy garlic Texas toast, creating a comforting, cheesy, and hearty dinner that’s perfect for busy nights.

🖨️ Print Pin Recipe

Ingredients

• 8 slices frozen Texas toast garlic bread (the thick garlicky stuff; sometimes I use the store brand—it’s fine)
• 2 cups cooked chicken, shredded or diced (grilled, rotisserie, or honestly, those pre-cooked strips work when you’re running late)
• 1 1/2 cups Alfredo sauce (jarred is totally acceptable; I swear by Rao’s, but canned stuff or homemade if you’re feeling fancy)
• 1 cup shredded mozzarella cheese (or if you run out, just use more parmesan or even cheddar—yep, I’ve done it and lived to tell)
• 1/2 cup grated parmesan cheese (the green can is fine, or fancy stuff if you must—my grandmother used to insist on fresh, but time is money)
• Fresh parsley, chopped (optional, but it does make it look like you tried)
• Pinch of black pepper (always go by nose)

Instructions

1. 1
   Preheat your oven to 400°F (about 200°C); if yours is moody like mine, just aim for hot.
2. 2
   Place the Texas toast slices on a baking sheet. I never bother to line it unless I’m feeling responsible (rarely happens).
3. 3
   Bake the bread for about 5–6 minutes, just till it’s starting to get golden and, well, toasty.
4. 4
   While that’s going, in a mixing bowl, toss together your cooked chicken with the Alfredo sauce. (This is where I usually sneak a bite—just, you know, for safety.)
5. 5
   Take the toast out, flip all the slices over—it really does make ‘em crispier—and pile on that chicken Alfredo mixture. Don’t be stingy.
6. 6
   Sprinkle mozzarella and parmesan all over the top. Sometimes I go overboard here—and that’s never been a problem.
7. 7
   Back in the oven they go for another 5–7 minutes, or until it’s bubbling and everything smells so good it’s barely legal. Don’t worry if the cheese gets a bit crispy on the edges; that’s the good bit.
8. 8
   Pull ‘em out, top with parsley and a hit of black pepper if you feel like being fancy.
9. 9
   Let them cool for a minute so you don’t scorch your tongue (not that I always listen to my own advice).

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 570cal

Protein: 29 gg

Fat: 31 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 43 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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