Chicken Alfredo Garlic Bread Bowls
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.
Servings: 6 servings
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.
Notes
Store leftover filled bread bowls in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes to revive the crust.