why make this recipe
This dish is warm, cheesy, and simple. It mixes creamy Alfredo, tender chicken, and toast-y bread bowls. It feeds a family and feels special. It uses store-bought Alfredo to save time. If you like bowls, see more bowl ideas here.
introduction
Chicken Alfredo Garlic Bread Bowls give you a full meal in one bread bowl. The pasta and chicken soak into the bread. The top gets crispy and the inside stays soft. You can make this for a quick weeknight dinner or for guests.
how to make Chicken Alfredo Garlic Bread Bowls
Follow these clear steps below. Work in this order: cook chicken, cook pasta, toast bowls, mix, fill, and bake a little more.
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 in olive oil over medium-high heat for 6-8 minutes, until cooked through.
- Boil salted water and cook pasta until al dente. Drain well.
- Slice tops off kaiser rolls and hollow out the centers gently to create bowls.
- Combine melted butter with garlic and herb seasoning. Brush inside and edges of the bread bowls.
- Bake bowls at 375°F (190°C) for 4-5 minutes until lightly toasted.
- Add drained pasta and alfredo sauce to the chicken. Stir to combine well.
- Fill toasted bread bowls with the chicken alfredo mixture. Top with shredded parmesan.
- Return filled bowls to the oven for 4-5 minutes until cheese is melted and bread is crispy.
- Serve hot with garnish of parsley or red pepper flakes if desired.
how to serve Chicken Alfredo Garlic Bread Bowls
Serve them hot. Place each bowl on a plate. Add a small salad or steamed veggies on the side. Let people break the top and dip the bread into the sauce.
how to store Chicken Alfredo Garlic Bread Bowls
Cool the leftovers to room temperature. Put them in an airtight container. Store in the fridge for up to 3 days. Reheat in a 350°F (175°C) oven until warm to keep bread crisp. Microwaving will make the bread soft.
tips to make Chicken Alfredo Garlic Bread Bowls
- Use cooked rotisserie chicken to save time.
- Don’t overfill the bread bowls to avoid sogginess.
- Toast the bowls well so they hold the sauce.
- Use freshly grated parmesan for best melt and flavor.
- Season the chicken well; Alfredo sauce is mild.
variation (if any)
- Add cooked broccoli or peas for veggies.
- Use shrimp instead of chicken.
- Mix in cooked bacon bits for a smoky flavor.
- Try different cheeses like mozzarella or fontina.
FAQs
Q: Can I use frozen chicken?
A: Yes. Thaw first and pat dry. Cook the cubes until no pink remains.
Q: Can I make this ahead?
A: You can cook chicken and pasta ahead and store them separately. Toast the bowls and assemble before baking.
Q: Can I use other bread?
A: Yes. Round sourdough loaves work well as larger bowls.
Q: Is the Alfredo sauce homemade needed?
A: No. Store-bought Alfredo works fine and saves time.
Q: How do I keep the bread from getting soggy?
A: Toast the bread well and do not overfill. Serve soon after filling.
Conclusion
For a full recipe page and extra tips, see the Chicken Alfredo Garlic Bread Bowls Recipe on YummyCrafter: Chicken Alfredo Garlic Bread Bowls Recipe
Chicken Alfredo Garlic Bread Bowls
Ingredients
Method
- Season the chicken cubes with garlic and herb seasoning, salt, and pepper. Cook in olive oil over medium-high heat for 6-8 minutes, until cooked through.
- Boil salted water and cook pasta until al dente. Drain well.
- Slice tops off kaiser rolls and hollow out the centers gently to create bowls.
- Combine melted butter with garlic and herb seasoning. Brush inside and edges of the bread bowls.
- Bake bowls at 375°F (190°C) for 4-5 minutes until lightly toasted.
- Add drained pasta and Alfredo sauce to the chicken. Stir to combine well.
- Fill toasted bread bowls with the chicken Alfredo mixture. Top with shredded parmesan.
- Return filled bowls to the oven for 4-5 minutes until cheese is melted and bread is crispy.
- Serve hot. Place each bowl on a plate. Add a small salad or steamed veggies on the side. Let people break the top and dip the bread into the sauce.