Description
Chicken Alfredo Garlic Bread Bowls combine tender, seasoned chicken and creamy Alfredo pasta served in crispy, buttery garlic bread bowls. This comforting dish is perfect for a hearty meal that blends Italian flavors with a fun edible serving vessel.
Ingredients
Scale
Chicken and Pasta
- 3 chicken breasts, cut into cubes
- 1 pound pasta (penne, fettuccine, or your choice)
- 1 jar Alfredo sauce (about 15 oz)
- 1 tablespoon olive oil
- Salt and pepper, to taste
Bread Bowls and Garlic Butter
- 6 kaiser rolls (or more if needed)
- 1 stick (½ cup) unsalted butter, melted
- 3-4 teaspoons garlic and herb seasoning
- ½ cup shredded Parmesan cheese
Garnish (Optional)
- Fresh parsley
- Red pepper flakes
Instructions
- Cook the Chicken: Season the cubed chicken breasts with garlic and herb seasoning, salt, and pepper. Heat olive oil in a pan over medium-high heat, then add the chicken. Cook for 6-8 minutes until the chicken is golden brown and cooked through.
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain the pasta thoroughly and set it aside.
- Prepare the Bread Bowls: Slice the tops off the kaiser rolls and carefully hollow out the centers, forming bowl shapes that will hold the pasta mixture.
- Make Garlic Butter: Combine the melted unsalted butter with 3-4 teaspoons garlic and herb seasoning. Brush this mixture generously on the inside and edges of the hollowed bread bowls.
- 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 until they become lightly toasted and fragrant.
- Combine Pasta and Sauce: In the pan with the cooked chicken, add the drained pasta and the jar of Alfredo sauce. Stir well to combine, ensuring the pasta and chicken are fully coated with the creamy sauce.
- Assemble the Bowls: Spoon the chicken Alfredo pasta mixture into each garlic-buttered bread bowl. Sprinkle shredded Parmesan cheese evenly over the top.
- Bake Again: Return the filled bread bowls to the oven and bake for an additional 4-5 minutes at 375°F (190°C) until the cheese melts and the bread edges become crisp.
- Serve and Enjoy: Garnish with fresh parsley and red pepper flakes if desired. Serve immediately while hot for a delicious and hearty meal.
Notes
- You can use any type of pasta such as penne, fettuccine, or rotini based on your preference.
- Be careful when hollowing the rolls so the bread bowls maintain structure to hold the filling properly.
- For a spicier dish, increase the amount of red pepper flakes or add some crushed chili to the Alfredo sauce.
- Leftover chicken Alfredo mixture can be stored separately and reheated before stuffing fresh bread bowls.
- To make this recipe gluten-free, substitute the kaiser rolls and pasta with gluten-free versions.
