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Chicken Alfredo Stromboli

 Chicken Alfredo Stromboli
“I combined my favorite fettuccine Alfredo recipe with the chicken Alfredo pizza from a restaurant and came up with this filling, open-faced sandwich,” shares Tracy Haven of Henryville, Indiana.
2 ServingsPrep/Total Time: 25 min.


  • 1 mini French bread baguette (5 ounces), halved lengthwise
  • 6 ounces boneless skinless chicken breast, cubed
  • 1 teaspoon olive oil
  • 4 teaspoons butter, softened, divided
  • 1/3 cup canned mushroom stems and pieces, drained
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/4 cup sour cream
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup shredded part-skim mozzarella cheese


  • Place bread, cut side up, on an ungreased baking sheet. Broil 4-6 in.
  • from the heat for 2-3 minutes or until lightly toasted; set aside.
  • In a small skillet, saute chicken in oil and 1 teaspoon butter until
  • no longer pink. Add the mushrooms, salt, garlic powder and pepper;
  • heat through.
  • In a small bowl, combine the sour cream, Parmesan cheese and
  • remaining butter; spread over bread halves. Top with chicken mixture
  • and sprinkle with mozzarella cheese. Broil for 1-2 minutes or until
  • cheese is melted. Yield: 2 servings.
Nutritional Facts: 1 serving (prepared with reduced-fat butter and reduced-fat sour cream) equals 613 calories,

2 of 2

Chicken Alfredo Stromboli (continued)

Nutritional Facts: 26 g fat (12 g saturated fat), 95 mg cholesterol, 1,249 mg sodium, 58 g carbohydrate, 5 g fiber, 38 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.