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Chicken Alfredo Bread Bowls

Creamy chicken alfredo pasta served inside crispy toasted bread bowls for the ultimate hearty comfort meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 bread bowls
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Bread Bowls
  • 4 large bread rolls round sourdough or artisan
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
Chicken Alfredo Filling
  • 2 chicken breasts diced
  • 2 tbsp olive oil
  • 4 tbsp butter
  • 3 cloves garlic minced
  • 2 cups heavy cream
  • 1 cup parmesan cheese freshly grated
  • 1 cup mozzarella cheese shredded
  • 8 oz pasta fettuccine or penne
  • 1 tsp Italian seasoning
  • 1 tsp salt or to taste
  • 0.5 tsp black pepper
  • 2 tbsp fresh parsley chopped

Equipment

  • Large skillet
  • Mixing bowls
  • Baking sheet
  • Pot for pasta

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Cook pasta until al dente, drain, and set aside.
  3. Hollow out bread rolls and brush with olive oil, garlic powder, and Italian seasoning.
  4. Bake bread bowls for 8–10 minutes until lightly toasted.
  5. Cook seasoned chicken in olive oil until golden and fully cooked.
  6. Melt butter, sauté garlic, then add cream and simmer.
  7. Stir in parmesan and mozzarella until smooth.
  8. Combine chicken, pasta, and sauce.
  9. Fill bread bowls with Alfredo mixture.
  10. Top with cheese and bake until bubbly.
  11. Garnish with parsley and serve hot.

Notes

For extra flavor, add broccoli, bacon, or mushrooms. Toasting the bread bowls first helps prevent sogginess.