Description

This Chicken Alfredo Garlic Bread Bowls recipe combines tender garlic and herb-seasoned chicken with creamy Alfredo pasta, all served in toasted hollowed-out Kaiser rolls. It’s a comforting, indulgent dish perfect for a family dinner or casual gathering, featuring crispy garlic butter bread bowls filled with rich, cheesy chicken Alfredo and topped with Parmesan cheese and optional fresh parsley and red pepper flakes.

Ingredients

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Main Ingredients

3 chicken breasts, cut into cubes
1 pound pasta (penne, fettuccine, or your choice)
6 Kaiser rolls (or more if needed)
1 jar Alfredo sauce (about 15 oz)
½ cup shredded Parmesan cheese
Salt and pepper, to taste

Garlic Butter Mixture

1 stick (½ cup) unsalted butter, melted
3-4 teaspoons garlic and herb seasoning

Cooking Essentials

1 tablespoon olive oil
Fresh parsley (optional, for garnish)
Red pepper flakes (optional, for garnish)

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Instructions

Cook the chicken: Season the cubed chicken breasts with garlic and herb seasoning, salt, and pepper. Heat the olive oil in a pan over medium-high heat, then add the chicken and cook for 6-8 minutes until golden brown and cooked through.
Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
Prepare the bread bowls: Slice the tops off the Kaiser rolls and carefully hollow out the centers to create bowl shapes, leaving enough bread to hold the filling.
Make garlic butter: Combine the melted butter with garlic and herb seasoning. Using a brush, coat the inside and edges of the bread bowls generously with the garlic butter mixture.
Bake the bread bowls: Place the prepared bread bowls on a baking sheet and bake in a preheated oven at 375°F (190°C) for 4-5 minutes, or until they are lightly toasted.
Combine pasta and sauce: In the pan with the cooked chicken, add the drained pasta and jar of Alfredo sauce. Stir gently to fully coat the pasta with the sauce and incorporate the chicken evenly.
Assemble the bowls: Spoon the creamy chicken Alfredo mixture into each toasted bread bowl. Sprinkle the shredded Parmesan cheese evenly on top of each filled bowl.
Bake again: Return the filled bread bowls to the oven and bake for another 4-5 minutes until the cheese is melted and bubbly and the bread edges are crispy.
Serve and enjoy: Remove from the oven, garnish with freshly chopped parsley and red pepper flakes if desired. Serve hot for a rich, satisfying meal.

Notes

Use any sturdy bread rolls suitable for hollowing out, like sourdough or ciabatta, if you can’t find Kaiser rolls.
For extra flavor, you can add sautéed mushrooms or steamed broccoli to the Alfredo mixture.
If preferred, use homemade Alfredo sauce instead of jarred for a fresher taste.
Make sure not to overfill the bread bowls to prevent leakage while baking.
Leftovers can be refrigerated and gently reheated in the oven to maintain crispness.