Chicken Alfredo Garlic Bread Bowls
A delicious fusion of creamy Alfredo sauce and tender chicken served in toasted garlic buttered bread bowls.
Servings: 6 servings
Calories: 700kcal
Ingredients
For the Chicken and Pasta
- 3 pieces chicken breasts, cut into juicy cubes
- 1 pound pasta (penne, fettuccine, or your favorite choice) Cook until al dente
- 1 jar of Alfredo sauce (about 15 oz)
For the Bread Bowls
- 6 pieces kaiser rolls (or more if desired) Hollow these out to make bowls
- 1/2 cup unsalted butter, melted For coating the rolls
- 3-4 teaspoons garlic and herb seasoning
- 1 tablespoon olive oil
For Toppings
- 1/2 cup shredded parmesan cheese For garnishing the bread bowls
- Salt and pepper, to taste
Instructions
Preparation
- Season the chicken cubes with garlic herb seasoning, salt, and pepper.
- Heat olive oil in a pan over medium-high heat and add the seasoned chicken, cooking until golden brown, about 6-8 minutes. Set aside.
- In a large pot, bring salted water to a boil. Add pasta and cook until al dente. Drain and rinse with cold water.
- Slice off the tops of the kaiser rolls and carefully hollow out the centers to create bowls.
Assembly
- Combine melted butter with garlic herb seasoning. Brush the mixture inside and edges of each hollowed roll.
- Place the coated rolls on a baking sheet and bake in a preheated oven at 375°F (190°C) for about 4-5 minutes until slightly toasted.
- In a large bowl, toss the cooked pasta with the chicken and Alfredo sauce until fully coated.
- Fill each bread bowl with the chicken Alfredo pasta mixture and top with shredded parmesan cheese.
- Return the filled bread bowls to the oven for another 4-5 minutes until the cheese melts.
- Serve warm, garnished with fresh parsley or a pinch of red pepper flakes.
Notes
Store leftovers in the refrigerator for up to three days. Reheat in the oven to maintain crispness. Experiment with different herb seasonings or add sautéed vegetables for more flavor.