Creamy, comforting, and downright irresistible — Chicken Alfredo Garlic Bread Bowls take everything you love about classic Alfredo and tuck it into an edible, golden bread bowl. If you crave rich sauce, tender chicken, and garlic-buttered bread all in one handheld meal, this recipe delivers in under an hour. Fun fact: bread bowls are the dinner party equivalent of edible plates — less cleanup, more applause. This version is also incredibly simple to assemble, making it perfect for busy weeknights or casual weekends with the family.
If you enjoy hearty, baked comfort food, you might also love my twist on baked chicken recipes like baked garlic brown sugar chicken, which shares the same homey appeal. Give these bread bowls a try — they’re quick to prepare, family-friendly, and a lovely change from routine pasta nights.
What is Chicken Alfredo Garlic Bread Bowls?
What do you get when creamy Chicken Alfredo meets a garlic-buttered bread bowl? Pure flavor fireworks. The name pretty much says it all: tender chicken and pasta coated in Alfredo sauce, scooped into hollowed-out kaiser rolls and toasted until crispy and melty. Who named it? Maybe a hungry chef with a flair for efficiency — why use a plate when you can eat your dinner with the plate?
Is it fancy or comfort food? Both. And it’s a playful, practical reminder that “the way to a man’s heart is through his stomach.” Try it and you’ll understand why this dish earns smiles and seconds. Ready to make your kitchen smell like garlic and nostalgia? Let’s get started.
Why You’ll Love This:
This recipe hits all the comfort-food notes while being surprisingly practical.
- Main highlight: Silky, garlicky Alfredo clings to pasta and juicy chicken, then bakes into warm, golden bread bowls for a crunchy, buttery contrast. Every bite balances creamy and crispy.
- Cost-saving benefits: Making this at home uses affordable staples — pasta, store-bought Alfredo sauce, and kaiser rolls — so you get a restaurant-style meal without the bill. Leftover chicken or rolls from the bakery work great, stretching your grocery budget.
- Flavorful toppings: A sprinkle of shredded Parmesan and optional red pepper flakes or parsley brighten the dish and add texture.
If you like stuffed comfort dishes, this is a cozy cousin to recipes such as cheese and garlic crack bread, which also leans on bold garlic and cheese flavors. Make these for dinner and watch everyone dig in.
How to Make:
Quick Overview
This recipe is straightforward and satisfying: season and cook cubed chicken, boil pasta until al dente, hollow out kaiser rolls and brush with garlic-butter, then combine the chicken with Alfredo sauce and pasta before filling the toasted bread bowls. Expect a creamy center, crispy bread edges, and a rich garlic aroma. Total time: about 35–45 minutes from start to finish.
Ingredients
- 3 chicken breasts, cut into cubes (trimmed of fat)
- 1 pound pasta (penne, fettuccine, or your choice), uncooked
- 6 kaiser rolls (or more if needed), tops sliced and centers hollowed
- 1 jar Alfredo sauce (about 15 oz), ready to use
- 1 stick (1/2 cup) unsalted butter, melted
- 3–4 teaspoons garlic and herb seasoning, divided
- 1/2 cup shredded Parmesan cheese
- 1 tablespoon olive oil
- Salt and pepper, to taste
Directions
- Season the chicken cubes with garlic and herb seasoning, salt, and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6–8 minutes, stirring occasionally, until cooked through and lightly browned. Remove from heat and set aside.
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain well and return to the pot.
- Slice the tops off kaiser rolls and hollow out the centers gently to create bowls, leaving a sturdy wall so they hold the filling.
- In a small bowl, combine melted butter with 1–2 teaspoons garlic and herb seasoning. Brush the inside and edges of each hollowed bread bowl generously with the garlic-butter mixture.
- Place the brushed bread bowls on a baking sheet and bake at 375°F (190°C) for 4–5 minutes until lightly toasted and golden.
- Add the drained pasta and Alfredo sauce to the cooked chicken in the skillet or pot. Stir to combine well so the sauce evenly coats the pasta and chicken. Taste and adjust salt and pepper if needed.
- Spoon the chicken Alfredo mixture into the toasted bread bowls, filling them generously. Sprinkle each bowl with shredded Parmesan cheese.
- Return the filled bowls to the oven for 4–5 minutes, or until the cheese is melted and the bread edges are crisp.
- Serve hot with an optional garnish of chopped parsley or a pinch of red pepper flakes for color and heat.
What to Serve With:
Pair these bread bowls with fresh, bright sides that cut through the richness.
- A crisp green salad with lemon vinaigrette or balsamic dressing
- Steamed or roasted vegetables like broccoli, asparagus, or green beans
- A light tomato and cucumber salad for acidity
- Garlic-roasted potatoes for an extra-comforting plate
- Drinks: chilled white wine (Pinot Grigio or Chardonnay), sparkling water with lemon, or a light-bodied beer
Top Tips for Perfecting:
- Ingredient substitutions: Swap cooked rotisserie chicken for the chicken breasts to save time. Use whole-wheat or gluten-free pasta if preferred.
- Butter and seasoning: Don’t skimp on the garlic-butter brush inside the rolls — it’s what creates the best crunch and flavor.
- Timing: Toast the bread bowls first so they stay crisp when filled. If you plan to bake longer with cheese, keep an eye to avoid over-browning.
- Texture balance: Cook pasta to al dente to prevent it from becoming mushy when mixed with sauce and baked briefly.
- Common mistakes: Avoid overfilling the rolls so they don’t become soggy; under-seasoning the chicken can make the dish bland, so taste as you go.
Storing and Reheating Tips:
Refrigeration: Store leftover filled bread bowls in an airtight container for up to 3 days. If the rolls have soaked through, move the Alfredo and chicken to a separate container.
Freezing: The Alfredo mixture can be frozen in a sealed container for up to 2 months. Thaw overnight in the refrigerator before reheating. Freezing filled bread bowls is not recommended because the texture changes.
Reheating: Reheat leftover Alfredo and chicken in a skillet over medium-low heat, stirring in a splash of milk to loosen the sauce if needed. For filled bowls, reheat in a 350°F (175°C) oven for 8–10 minutes to revive the crust. Avoid microwaving if you want to preserve crispness.
FAQs
Can I use pre-cooked or rotisserie chicken?
Yes. Using rotisserie or leftover cooked chicken saves time — simply shred or cube the meat and add it to the sauce in step 6.
What type of Alfredo sauce works best?
A good-quality store-bought Alfredo sauce works fine, but homemade Alfredo (butter, cream, Parmesan) will yield the richest flavor. Choose a sauce you enjoy eating straight from the jar.
Can I make this vegetarian?
Absolutely. Replace the chicken with sautéed mushrooms, roasted vegetables, or chickpeas for a satisfying vegetarian alternative.
How do I prevent the bread bowls from getting soggy?
Brush the inside with garlic-butter and bake briefly before filling. Serve soon after assembling and avoid overfilling with extra sauce.
Can I prepare this in advance for a gathering?
Prepare the chicken and pasta mixture ahead and refrigerate for up to a day. Hollow and brush rolls just before guests arrive, then fill and bake to serve hot.
Conclusion
Chicken Alfredo Garlic Bread Bowls are a delicious, crowd-pleasing meal that combines creamy pasta, seasoned chicken, and buttery, toasted bread for a satisfying one-dish dinner. They’re easy to make, budget-friendly, and perfect for families or small gatherings. If you want a quick reference or a slightly different version, check out this handy recipe for Easy 40 Minute Chicken Alfredo Garlic Bread Bowls for more tips and variations. Try this recipe tonight and share it with loved ones — it’s the kind of comfort food that’s worth repeating.
Chicken Alfredo Garlic Bread Bowls
Equipment
- Large Skillet
- Large Pot
- Baking Sheet
- Mixing Bowl
Ingredients
Ingredients
- 3 pieces Chicken breasts, cut into cubes Trimmed of fat
- 1 pound Pasta (penne, fettuccine, or your choice), uncooked
- 6 pieces Kaiser rolls, tops sliced and centers hollowed Or more if needed
- 1 jar Alfredo sauce About 15 oz, ready to use
- 1/2 cup Unsalted butter, melted
- 3-4 teaspoons Garlic and herb seasoning Divided
- 1/2 cup Shredded Parmesan cheese
- 1 tablespoon Olive oil
- Salt and pepper To taste
Instructions
- Season the chicken cubes with garlic and herb seasoning, salt, and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6–8 minutes, stirring occasionally, until cooked through and lightly browned. Remove from heat and set aside.
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain well and return to the pot.
- Slice the tops off kaiser rolls and hollow out the centers gently to create bowls, leaving a sturdy wall so they hold the filling.
- In a small bowl, combine melted butter with 1–2 teaspoons garlic and herb seasoning. Brush the inside and edges of each hollowed bread bowl generously with the garlic-butter mixture.
- Place the brushed bread bowls on a baking sheet and bake at 375°F (190°C) for 4–5 minutes until lightly toasted and golden.
- Add the drained pasta and Alfredo sauce to the cooked chicken in the skillet or pot. Stir to combine well so the sauce evenly coats the pasta and chicken. Taste and adjust salt and pepper if needed.
- Spoon the chicken Alfredo mixture into the toasted bread bowls, filling them generously. Sprinkle each bowl with shredded Parmesan cheese.
- Return the filled bowls to the oven for 4–5 minutes, or until the cheese is melted and the bread edges are crisp.
- Serve hot with an optional garnish of chopped parsley or a pinch of red pepper flakes for color and heat.