Chicken Alfredo Garlic Bread Bowls
Deliciously comforting Chicken Alfredo served in toasted bread bowls, perfect for family meals or entertaining friends.
Servings: 6 servings
Calories: 650kcal
Ingredients
For the Chicken and Pasta
- 3 pieces chicken breasts, cut into bite-sized cubes Ensure they are tender and juicy.
- 1 pound pasta (penne, fettuccine, or your choice) Perfect for holding the creamy sauce.
- 1 jar alfredo sauce (about 15 oz) Rich and creamy, the heart of this dish.
- 1 tablespoon olive oil For cooking the chicken perfectly.
- 3-4 teaspoons garlic and herb seasoning Adding aromatic depth.
- Salt and pepper to taste seasoning Enhancing all the flavors.
For the Bread Bowls
- 6 pieces kaiser rolls Serve as edible bowls.
- 1/2 cup unsalted butter, melted Gives that luscious flavor.
- 1/2 cup shredded parmesan cheese For a delightful cheesy topping.
Instructions
Preparation
- Season the chicken with garlic herb seasoning, salt, and pepper.
- Heat olive oil in a pan over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, until golden brown and cooked through.
- Cook pasta in boiling salted water until al dente, then drain.
- Slice the tops off kaiser rolls and hollow out the centers.
- Combine melted butter with garlic herb seasoning. Brush the inside and edges of the hollowed rolls.
- Toast the rolls in a preheated oven at 375°F (190°C) for 4-5 minutes, until lightly toasted.
Mixing and Filling
- In a bowl, mix the cooked pasta with alfredo sauce and cooked chicken until fully coated.
- Fill each toasted roll generously with the chicken alfredo mixture.
- Top filled rolls with shredded parmesan cheese. Bake for an additional 4-5 minutes until the cheese is melted and bubbly.
Serving
- Remove from the oven and serve warm, garnishing with fresh parsley or red pepper flakes if desired.
Notes
For variations, consider using fresh herbs, adding vegetables for nutrition, or trying different bread types. Meal prep by cooking the mixture ahead and assembling before baking.