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Chicken Alfredo Garlic Bread Bowls

Dive into warm, cheesy garlic bread bowls filled with rich, creamy chicken Alfredo. Perfect for cozy nights or impressing guests!
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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
  

Main 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)

Method
 

Preparation
  1. Season the cubed chicken 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 some 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 little bowls.
  5. Combine melted butter with garlic and herb seasoning. Brush this mixture inside and around the edges of the bread bowls.
  6. Bake the bowls at 375°F (190°C) for 4-5 minutes until lightly toasted.
Assembly
  1. Add the drained pasta and Alfredo sauce to the chicken. Stir well to combine.
  2. Fill those toasted bread bowls with the chicken Alfredo mixture and sprinkle some shredded parmesan on top.
  3. Return the filled bowls to the oven for 4-5 minutes until the cheese melts and the bread gets crispy.
Serving
  1. Serve hot, garnished with parsley or red pepper flakes if desired.

Notes

For easier cleanup, use a single pot for pasta and chicken. Store leftovers in the fridge for about 3 days, but be aware the bread might get soggy. To reheat, pop them in the oven for a few minutes to bring back the crunch.