Why Make This Recipe
Chicken Alfredo Garlic Bread Bowls are a delightful twist on classic comfort food. They combine tender chicken, creamy Alfredo sauce, and perfectly cooked pasta, all served in a warm, crunchy bread bowl. This recipe is great for gatherings, family dinners, or even a cozy night in. Everyone will love digging into their own bowl!
How to Make Chicken Alfredo Garlic Bread Bowls
Ingredients:
- 3 pieces Chicken breasts, cut into cubes
- 1 pound Pasta (penne, fettuccine, or your choice)
- 6 pieces Kaiser rolls (or more if needed)
- 1 jar Alfredo sauce (about 15 oz)
- 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)
Directions:
- Season the chicken cubes with garlic and herb seasoning, salt, and pepper. Cook them in olive oil over medium-high heat for 6-8 minutes until fully cooked.
- Boil salted water and cook the pasta until al dente. Drain it well.
- Slice the tops off kaiser rolls and gently hollow out the centers to create bowls.
- Combine melted butter with garlic and herb seasoning. Brush the inside and edges of the bread bowls with this mixture.
- Bake the bowls at 375°F (190°C) for 4-5 minutes until lightly toasted.
- Add the drained pasta and Alfredo sauce to the cooked chicken. Stir well to combine.
- Fill the toasted bread bowls with the chicken Alfredo mixture. Top each bowl with shredded parmesan.
- Return the filled bowls to the oven for another 4-5 minutes until the cheese melts and the bread is crispy.
- Serve hot, garnished with parsley or red pepper flakes if desired.
How to Serve Chicken Alfredo Garlic Bread Bowls
Serve Chicken Alfredo Garlic Bread Bowls hot and fresh out of the oven. They make a great main dish for dinner and can be accompanied by a simple salad or some steamed vegetables. Each person can have their own individual bread bowl, making it a fun and interactive meal.
How to Store Chicken Alfredo Garlic Bread Bowls
If you have leftovers, store them in an airtight container in the fridge. Reheat in the oven for the best results, making sure the bread stays crispy. It’s best to eat them within a couple of days to enjoy their full flavor and texture.
Tips to Make Chicken Alfredo Garlic Bread Bowls
- Use fresh chicken for the best taste.
- Try adding vegetables like broccoli or spinach to the pasta for an extra health boost.
- Don’t overfill the bread bowls, as they can break easily.
Variation
You can easily customize this recipe by using different proteins, like shrimp or sausage, or experimenting with various sauces, such as pesto or marinara. For a vegetarian option, skip the chicken and use sautéed mushrooms or a variety of vegetables.
FAQs
Can I use a different type of bread for this recipe?
Yes, you can use any bread that can hold the filling, like sourdough or French bread, if you prefer.
How long can I keep the leftovers?
Leftovers can be stored in the fridge for up to 3 days.
Can I make this recipe ahead of time?
You can prepare the chicken and pasta ahead of time and assemble the bowls when you’re ready to bake and serve them.
Chicken Alfredo Garlic Bread Bowls
Ingredients
Main ingredients
- 3 pieces Chicken breasts, cut into cubes Use fresh chicken for the best taste.
- 1 pound Pasta (penne, fettuccine, or your choice) Cook until al dente.
- 6 pieces Kaiser rolls Slice off the tops and hollow out the centers.
- 1 jar Alfredo sauce About 15 oz.
- 1/2 cup Unsalted butter, melted For brushing the bread bowls.
- 3-4 teaspoons Garlic and herb seasoning Adjust according to taste.
- 1/2 cup Shredded parmesan cheese Used for topping.
- 1 tablespoon Olive oil For cooking the chicken.
- Salt and pepper To taste.
Instructions
Preparation
- Season the chicken cubes with garlic and herb seasoning, salt, and pepper. Cook them in olive oil over medium-high heat for 6-8 minutes until fully cooked.
- Boil salted water and cook the pasta until al dente. Drain it well.
- Slice the tops off kaiser rolls and gently hollow out the centers to create bowls.
- Combine melted butter with garlic and herb seasoning. Brush the inside and edges of the bread bowls with this mixture.
- Bake the bowls at 375°F (190°C) for 4-5 minutes until lightly toasted.
- Add the drained pasta and Alfredo sauce to the cooked chicken. Stir well to combine.
- Fill the toasted bread bowls with the chicken Alfredo mixture. Top each bowl with shredded parmesan.
- Return the filled bowls to the oven for another 4-5 minutes until the cheese melts and the bread is crispy.
- Serve hot, garnished with parsley or red pepper flakes if desired.