Chicken Alfredo Garlic Bread Bowls
A comforting dish where creamy chicken Alfredo is served in a crispy, buttery bread bowl, perfect for family nights or cozy dates.
Ingredients
Main Ingredients
- 3 pieces Chicken breasts, cut into cubes
- 1 pound Pasta (penne, fettuccine, or your choice)
- 6 pieces Kaiser rolls or more if needed
- 15 oz Jar Alfredo sauce about
- 1/2 cup Unsalted butter, melted
- 3-4 teaspoons Garlic and herb seasoning
- 1/2 cup Shredded parmesan cheese
- 1 tablespoon Olive oil
- Salt and pepper to taste
Instructions
Cooking Chicken
- Season the chicken cubes with garlic and herb seasoning, salt, and pepper.
- Cook in olive oil over medium-high heat for 6-8 minutes, until cooked through.
Preparing Pasta
- Boil salted water and cook pasta until al dente. Drain well.
Preparing Bread Bowls
- Slice tops off kaiser rolls and hollow out the centers gently to create bowls.
- Combine melted butter with garlic and herb seasoning. Brush the inside and edges of the bread bowls.
- Bake bowls at 375°F (190°C) for 4-5 minutes until lightly toasted.
Combining Ingredients
- Add drained pasta and Alfredo sauce to the chicken. Stir to combine well.
Assembly
- Fill toasted bread bowls with the chicken Alfredo mixture and top with shredded parmesan.
- Return filled bowls to the oven for 4-5 minutes until cheese is melted and bread is crispy.
- Serve hot with a garnish of parsley or red pepper flakes if desired.
Notes
These bowls keep well in the fridge for about 3 days. For freezing, wrap them tightly; they’ll last up to 3 months. Reheat in the oven before serving.