Indulge in creamy chicken alfredo served in crispy bread bowls for a fun and interactive meal!
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: Main
Cuisine: American
Keyword: Comfort Food, Easy
Servings: 6servings
Calories: 580kcal
Equipment
Pan
Large Pot
Baking Sheet
Mixing Bowl
Ingredients
Ingredients
3piecesChicken breasts, cut into cubes
1poundPasta (penne, fettuccine, or your choice)
6piecesKaiser rollsor more if needed
1jarAlfredo sauce(about 15 oz)
1/2cupUnsalted butter, melted
3-4teaspoonsGarlic and herb seasoning
1/2cupShredded parmesan cheese
1tablespoonOlive oil
Salt and pepperto taste
Instructions
Season the chicken cubes with garlic and herb seasoning, salt, and pepper. Cook in olive oil over medium-high heat for 6-8 minutes, until cooked through.
Boil salted water and cook pasta until al dente. Drain well.
Slice tops off kaiser rolls and hollow out the centers gently to create bowls.
Combine melted butter with garlic and herb seasoning. Brush inside and edges of the bread bowls.
Bake bowls at 375°F (190°C) for 4-5 minutes until lightly toasted.
Add drained pasta and alfredo sauce to the chicken. Stir to combine well.
Fill toasted bread bowls with the chicken alfredo mixture. Top with shredded parmesan.
Return filled bowls to the oven for 4-5 minutes until cheese is melted and bread is crispy.
Serve hot with garnish of parsley or red pepper flakes if desired.
Notes
Use sourdough or French rolls if kaiser rolls are unavailable. Store leftovers by separating pasta and bread to preserve texture. Perfect served with salad or wine.