Chicken Alfredo Spinach Bruschetta
Equipment
- 1 Baking sheet
- 1 large skillet
- 1 Small saucepan
- 1 Mixing bowl
- 1 Cutting board
- 1 Chef's knife
- 1 Silicone spatula
- 1 pastry brush
- 1 Measuring cups set
- 1 Measuring spoons set
Ingredients
- 1 loaf Italian baguette sliced 1/2-inch thick
- 2 tablespoon olive oil
- 1 clove garlic halved
- 1 tablespoon unsalted butter
- 8 ounce chicken breast boneless skinless, diced small
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon Italian seasoning
- 1 tablespoon olive oil for sautéing
- 1 tablespoon unsalted butter for sauce
- 1 clove garlic minced
- 3/4 cup heavy cream
- 1/2 cup Parmesan cheese finely grated
- 1/8 teaspoon nutmeg optional
- 2 cup fresh spinach chopped
- 1/4 cup mozzarella cheese shredded
- 1 tablespoon fresh parsley chopped
- 1/2 teaspoon lemon zest optional
Instructions
- Preheat the oven to 400°F (200°C) and arrange baguette slices on a baking sheet.
- Brush the tops with 2 tablespoons olive oil and toast for 6 to 8 minutes until golden at the edges, then rub each slice lightly with the cut side of the halved garlic.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat.
- Season the diced chicken with salt, pepper, and Italian seasoning, then sauté for 4 to 6 minutes until cooked through and lightly browned; transfer to a bowl.
- In the same skillet, melt 1 tablespoon butter and sauté the minced garlic for 30 seconds until fragrant.
- Pour in the heavy cream, bring to a gentle simmer, and cook for 2 minutes, stirring frequently.
- Whisk in the Parmesan and nutmeg until smooth and slightly thickened, 1 to 2 minutes.
- Add the chopped spinach and cook until wilted and the sauce coats a spoon, about 1 minute.
- Return the chicken to the skillet and toss to coat evenly in the Alfredo spinach sauce.
- Spoon the chicken Alfredo spinach mixture onto the toasted baguette slices and sprinkle each with shredded mozzarella.
- Return the topped bruschetta to the oven for 3 to 4 minutes until the cheese melts and edges are crisp.
- Rest for 5 minutes, then garnish with parsley and optional lemon zest and serve warm.
Notes
Use day-old baguette for better crunch and to prevent sogginess, and be sure to toast the bread well before topping to create a barrier against the creamy sauce. If the Alfredo is too thick, loosen it with a tablespoon of warm milk or pasta water; if too thin, simmer briefly to reduce. Dice the chicken small so each bite sits neatly on the toast and cooks quickly without drying out. For a shortcut, swap in rotisserie chicken, and for added depth, brown the butter slightly before making the sauce. Keep a close eye while broiling or melting the cheese to avoid over-toasting, and serve immediately for peak texture.
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