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Chicken Alfredo Garlic Bread Bowls

Warm bread bowls filled with creamy chicken Alfredo, simple and cozy for an easy weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Chicken and Pasta
  • 3 pieces Chicken breasts, cut into cubes
  • 1 pound Pasta (penne, fettuccine, or your choice)
  • 1 jar Alfredo sauce (about 15 oz)
  • 1 tablespoon Olive oil For cooking the chicken
  • Salt and pepper (to taste)
For the Bread Bowls
  • 6 pieces Kaiser rolls (or more if needed) For making the bowls
  • 1/2 cup Unsalted butter, melted For brushing on rolls
  • 3-4 teaspoons Garlic and herb seasoning For flavoring
  • 1/2 cup Shredded parmesan cheese For topping

Method
 

Preparation
  1. Season chicken cubes with garlic and herb seasoning, salt, and pepper.
  2. Cook chicken in olive oil over medium-high heat for 6–8 minutes until cooked through.
  3. Boil salted water and cook pasta until al dente. Drain well.
  4. Slice tops off kaiser rolls and hollow out centers gently to make bowls.
  5. Mix melted butter with garlic and herb seasoning. Brush inside and edges of the bread bowls.
  6. Bake bowls at 375°F (190°C) for 4–5 minutes until lightly toasted.
Filling and Serving
  1. Add drained pasta and Alfredo sauce to the cooked chicken. Stir to combine.
  2. Fill toasted bread bowls with the chicken Alfredo mixture. Top with shredded parmesan.
  3. Return filled bowls to the oven for 4–5 minutes until cheese melts and bread gets crispy.
  4. Serve hot with optional parsley or red pepper flakes.

Notes

Store leftover filling and unused bread bowls separately. Keep the filling in an airtight container in the fridge for up to 3 days. Reheat filling on the stove or microwave until hot, then fill fresh toasted rolls. Avoid storing filled bowls for long to prevent sogginess.