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Chicken Alfredo Garlic Bread Bowls

A delightful meal that combines creamy Alfredo pasta and hearty bread, perfect for gatherings and comfort food cravings.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 3 pieces Chicken breasts, cut into cubes Ensure they are cooked through
  • 1 tablespoon Olive oil For cooking the chicken
  • 3-4 teaspoons Garlic and herb seasoning Used to season the chicken
  • Salt to taste Salt For seasoning
  • Pepper to taste Pepper For seasoning
For the Pasta
  • 1 pound Pasta (penne, fettuccine, or your choice) Cooked until al dente
  • 1 jar Alfredo sauce (about 15 oz) Add to cooked pasta and chicken
For the Bread Bowls
  • 6 pieces Kaiser rolls Hollowed out to create bowls
  • 1/2 cup Unsalted butter, melted Used for brushing the bread bowls
For Topping
  • 1/2 cup Shredded parmesan cheese For topping the filled bowls

Method
 

Preparation
  1. Season the chicken cubes with garlic and herb seasoning, salt, and pepper.
  2. Cook the chicken in olive oil over medium-high heat for 6-8 minutes, until cooked through.
  3. Boil salted water and cook the pasta until al dente. Drain well.
  4. Slice the tops off the kaiser rolls and gently hollow out the centers to create bowls.
  5. Combine melted butter with garlic and herb seasoning. Brush the inside and edges of the bread bowls with this mixture.
  6. Bake the bowls at 375°F (190°C) for 4-5 minutes until lightly toasted.
Combining Ingredients
  1. Add the drained pasta and Alfredo sauce to the cooked chicken. Stir to combine well.
  2. Fill the toasted bread bowls with the chicken Alfredo mixture.
  3. Top each bowl with shredded parmesan.
Finishing Touch
  1. Return the filled bowls to the oven for another 4-5 minutes until the cheese is melted and the bread is crispy.
  2. Serve hot with a garnish of parsley or red pepper flakes if desired.

Notes

If you have leftovers, store the Chicken Alfredo mixture separately from the bread bowls. Refrigerate in airtight containers. The pasta and chicken can last in the fridge for about 3-4 days, while the bread bowls are best eaten fresh.