Chicken Alfredo Garlic Bread Bowls Recipe
Chicken Alfredo Garlic Bread Bowls combine tender, seasoned chicken and creamy Alfredo pasta served in a crispy, garlic-butter brushed bread bowl. This comforting, indulgent meal is perfect for a cozy dinner, featuring a cheesy, flavorful filling with a crispy bread crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Ingredients
Units
Scale
Chicken
- 3 pieces Chicken breasts, cut into cubes
- 1 tablespoon Olive oil
- 3-4 teaspoons Garlic and herb seasoning
- Salt and pepper to taste
Pasta & Sauce
- 1 pound Pasta (penne, fettuccine, or your choice)
- 1 jar Alfredo sauce (about 15 oz)
Bread Bowls & Toppings
- 6 pieces Kaiser rolls or more if needed
- 1/2 cup Unsalted butter, melted
- 3-4 teaspoons Garlic and herb seasoning (for mixing with butter)
- 1/2 cup Shredded parmesan cheese
Instructions
- Season and Cook Chicken: Season the chicken cubes with garlic and herb seasoning, salt, and pepper. Heat olive oil in a skillet over medium-high heat and cook the chicken for 6-8 minutes until fully cooked and browned.
- Cook Pasta: Bring salted water to a boil in a large pot and cook the pasta of your choice until al dente. Drain the pasta thoroughly and set aside.
- Prepare Bread Bowls: Slice the tops off the Kaiser rolls and hollow out the centers carefully to create bowls without breaking the crust.
- Brush Bread with Garlic Butter: Mix the melted unsalted butter with additional garlic and herb seasoning. Brush this mixture generously inside and around the edges of the hollowed bread bowls.
- Toast Bread Bowls: Preheat the oven to 375°F (190°C). Place the prepared bread bowls on a baking sheet and bake for 4-5 minutes until they are lightly toasted and fragrant.
- Combine Pasta, Chicken, and Sauce: In a large bowl or skillet, combine the cooked pasta with the Alfredo sauce and cooked chicken. Stir well to combine all ingredients evenly.
- Fill Bread Bowls: Spoon the creamy chicken Alfredo pasta mixture into the toasted bread bowls, filling them generously.
- Add Cheese and Bake: Sprinkle shredded parmesan cheese on top of each filled bread bowl. Return them to the oven and bake for an additional 4-5 minutes until the cheese melts and the bread becomes crispy.
- Serve: Remove from oven and serve hot. Optionally, garnish with chopped parsley or red pepper flakes for extra flavor and presentation.
Notes
- Choose your favorite pasta shape, but penne or fettuccine work best to hold the sauce in the bread bowls.
- If kaiser rolls are not available, use any sturdy round bread rolls that can hold the filling.
- For extra garlic flavor, add minced garlic to the butter mixture before brushing on the bread bowls.
- To make this dish lighter, you can substitute half-and-half or a light Alfredo sauce.
- Leftover filled bread bowls can be wrapped and refrigerated for up to 2 days; reheat in the oven for best results.
