Go Back
Chicken Alfredo Garlic Bread Bowls topped with creamy sauce and herbs.

Chicken Alfredo Garlic Bread Bowls

A creamy chicken pasta baked inside a crisped bread bowl, perfect for quick weeknight dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 lb Diced boneless chicken For quick, even cooking.
  • 1 tsp Garlic and herb seasoning For chicken and butter flavor.
  • 1 tbsp Olive oil For cooking the chicken.
  • to taste Salt and pepper To taste while cooking.
For the Pasta
  • 8 oz Short pasta That holds sauce well.
For the Bread Bowls
  • 4 pieces Kaiser rolls Small round rolls to hollow into bowls.
  • 4 tbsp Butter Melted to brush inside the bread bowls.
For the Sauce and Topping
  • 1 cup Alfredo sauce Plain creamy sauce for rich flavor.
  • 1/2 cup Parmesan cheese Shredded for topping and melting.
  • to taste Parsley or red pepper flakes Optional garnish for color or heat.

Method
 

Preparation
  1. Season and cook the chicken. Toss chicken with garlic and herb seasoning, salt, and pepper. Heat olive oil in a skillet and cook until the pieces are fully done, about six to eight minutes.
  2. Cook the pasta. Boil salted water and cook pasta until al dente. Drain well and set aside.
  3. Prepare the bread bowls. Slice tops off the kaiser rolls and remove the center gently to form bowls. Mix melted butter with garlic and herb seasoning and brush the inside and edges.
Assembly
  1. Toast the bowls and combine filling. Bake the brushed rolls at 375°F for a few minutes until lightly toasted. Stir pasta, cooked chicken, and Alfredo sauce together until evenly coated, then fill the toasted bowls with the mixture.
Finish and Serve
  1. Top with parmesan, return to the oven for a short bake until cheese melts and bread crisps. Garnish and serve hot.

Notes

Let the bowls rest one minute before serving for easier handling. Dry the chicken before cooking for a good sear. Use al dente pasta to hold texture after baking. Do not overfill bread to allow space for cheese and browning.