Description
This Chicken Alfredo Garlic Bread Bowls recipe combines tender, seasoned chicken and creamy Alfredo pasta served inside crispy, garlic butter-infused hollowed-out Kaiser rolls. Perfect for a comforting and flavorful meal that’s both satisfying and fun to eat.
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 Toppings
- 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 chicken cubes with garlic and herb seasoning, salt, and pepper. Heat olive oil in a pan over medium-high heat and cook the chicken for 6-8 minutes until golden and cooked through, stirring occasionally to ensure even cooking.
- 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 the pasta and set it aside.
- Prepare the bread bowls: Slice the tops off the Kaiser rolls and hollow out the centers carefully to create bowl shapes without breaking the crust.
- Make garlic butter: Combine the melted butter with garlic and herb seasoning. Using a brush, coat the inside and edges of the hollowed-out bread bowls thoroughly with this 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 until they are lightly toasted and fragrant.
- Combine pasta and sauce: In the same pan used for cooking the chicken, add the drained pasta and jarred Alfredo sauce. Stir well to ensure the pasta is completely coated in the creamy sauce and warmed through.
- Assemble the bowls: Spoon the chicken Alfredo mixture generously into each garlic toast bread bowl. Sprinkle shredded Parmesan cheese on top of each filled bowl evenly.
- Bake again: Return the assembled bread bowls to the oven and bake for an additional 4-5 minutes at 375°F (190°C), or until the cheese has melted and the bread edges have become crispy.
- Serve and enjoy: Remove the bread bowls from the oven. Garnish with fresh parsley and a pinch of red pepper flakes if desired. Serve hot for a satisfying meal experience.
Notes
- You can substitute any pasta shape you prefer, but penne or fettuccine work best for coating with Alfredo sauce.
- Use fresh garlic if preferred by mixing minced garlic into the melted butter instead of garlic herb seasoning.
- If you want extra cheesy bread bowls, add more shredded Parmesan or sprinkle mozzarella cheese before baking the second time.
- Leftover chicken Alfredo mixture can be saved for quick lunches or dinners reheated on the stovetop or microwave.
- To make this recipe gluten-free, swap the Kaiser rolls and pasta with gluten-free alternatives.
