Chicken Alfredo Garlic Bread Bowls
Deliciously gooey and comforting Chicken Alfredo served in crunchy garlic bread bowls, perfect for a cozy meal.
Ingredients
Main Ingredients
- 3 pieces Chicken breasts, cut into cubes Choose fresh chicken for the best flavor and tenderness.
- 1 pound Pasta (penne, fettuccine, or your choice) Go for your favorite pasta shape; it’ll soak up that sauce beautifully.
- 6 pieces Kaiser rolls These hearty rolls hold up well and are perfect for nesting your filling.
- 1 jar Alfredo sauce (about 15 oz) Store-bought is a time-saver—feel free to make your own.
- 1/2 cup Unsalted butter, melted Adds a rich flavor to the bread bowls.
- 3-4 teaspoons Garlic and herb seasoning Use a blend that speaks to you.
- 1/2 cup Shredded parmesan cheese Adds a heavenly, cheesy top.
- 1 tablespoon Olive oil Used for cooking the chicken.
- Salt and pepper To taste.
Instructions
Preparation
- Season your chicken cubes with garlic and herb seasoning, salt, and pepper.
- Cook the seasoned chicken in olive oil over medium-high heat for about 6-8 minutes until golden brown and cooked through.
- While the chicken is cooking, boil a pot of salted water and cook your pasta until al dente. Drain and set aside.
- Slice the tops off the kaiser rolls and hollow out the centers, creating edible bowls.
- Combine melted butter and garlic seasoning and brush on the inside and edges of the bread bowls.
- Bake the bread bowls at 375°F (190°C) for about 4-5 minutes until lightly toasted.
- In a large bowl, combine the drained pasta with the cooked chicken and pour in the Alfredo sauce. Stir well.
- Spoon the chicken Alfredo mixture into the toasted bread bowls and sprinkle with shredded parmesan.
- Return the filled bowls to the oven for another 4-5 minutes until the cheese is melted and bubbly.
- Serve hot, garnished with parsley or red pepper flakes if desired.
Notes
Use day-old bread for better filling hold, add veggies for variation, and don't overfill the bowls to prevent spillage.