Description
Creamy, comforting, and downright irresistible — Chicken Alfredo Garlic Bread Bowls tuck classic Alfredo into a golden, edible bread bowl for a fun, indulgent meal.
Ingredients
- 3 pieces chicken breasts, cut into cubes, trimmed of fat
- 1 pound pasta (penne, fettuccine, or choice), uncooked
- 6 Kaiser rolls, tops sliced and centers hollowed
- 1 jar Alfredo sauce (15 oz)
- 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 chicken with garlic and herb seasoning, salt, and pepper. Heat olive oil in a large skillet over medium-high heat, cook 6-8 minutes until cooked and lightly browned. Remove and set aside.
- Cook pasta in salted boiling water until al dente, drain, and return to pot.
- Slice tops off Kaiser rolls and hollow out centers to create bowls.
- Mix melted butter with 1-2 teaspoons garlic and herb seasoning. Brush inside and edges of bread bowls.
- Toast bread bowls at 375°F (190°C) for 4-5 minutes until golden.
- Combine cooked pasta, chicken, and Alfredo sauce in skillet or pot. Adjust salt and pepper.
- Spoon mixture into toasted bread bowls. Sprinkle with Parmesan cheese.
- Bake filled bowls for 4-5 minutes until cheese melts and bread edges crisp. Serve hot, optionally garnished with parsley or red pepper flakes.
Notes
- Store leftover filled bread bowls in an airtight container for up to 3 days. Reheat at 350°F (175°C) for 8-10 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet & Oven
- Cuisine: American