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Chicken Alfredo Garlic Bread Bowls

Chicken Alfredo Garlic Bread Bowls

Creamy chicken Alfredo pasta served inside crispy, buttery garlic bread bowls and topped with Parmesan and fresh parsley.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 750
Ingredients Method Notes

Ingredients
  

  • For the Bread Bowls:
  • 4 large round crusty bread rolls
  • 3 tbsp unsalted butter melted
  • 2 cloves garlic minced
  • 1 tbsp fresh parsley chopped
  • ¼ tsp Italian seasoning
  • Pinch of salt
  • For the Chicken Alfredo:
  • 2 large boneless skinless chicken breasts
  • 8 oz fettuccine or preferred pasta
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • ½ cup reserved pasta water as needed
  • ½ tsp Italian seasoning
  • ¼ tsp black pepper
  • ¼ tsp salt
  • 2 tbsp fresh parsley chopped

Method
 

  1. Season chicken: Season chicken with salt, pepper, and Italian seasoning.
  2. Cook chicken: Sear in olive oil over medium-high heat until cooked through. Rest and chop.
  3. Cook pasta: Boil pasta until al dente. Reserve ½ cup pasta water, then drain.
  4. Make Alfredo: Melt butter, sauté garlic, add cream, then stir in Parmesan until smooth.
  5. Combine: Toss pasta and chicken with the Alfredo sauce.
  6. Prepare bowls: Hollow out bread rolls, leaving sturdy walls and bottoms.
  7. Add garlic butter: Mix melted butter, garlic, parsley, and Italian seasoning; brush over bread.
  8. Toast: Bake bread bowls at 375°F (190°C) for 8–10 minutes.
  9. Fill: Spoon chicken Alfredo into the toasted bread bowls.
  10. Finish: Top with Parmesan and parsley; serve warm.

Notes

  • Use sturdy round bread rolls to prevent sogginess.
  • Freshly grated Parmesan gives the smoothest Alfredo sauce.
  • Reserve pasta water to thin the sauce if needed.
  • Rotisserie chicken can be used for a quicker version.
  • Serve immediately for the crispiest bread bowls.