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Chicken Alfredo Garlic Bread Bowls Recipe

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3.9 from 40 reviews

Chicken Alfredo Garlic Bread Bowls combine crispy, buttery sourdough bread bowls with creamy homemade Alfredo sauce, tender diced chicken, and perfectly cooked fettuccine. This comforting dish is a delightful twist on classic chicken Alfredo, ideal for a hearty family meal or special gathering.

Ingredients

Bread Bowls

  • 4 large round bread rolls (crusty sourdough preferred)
  • 2 tablespoons olive oil (for brushing)
  • 4 tablespoons unsalted butter (divided)
  • 3 cloves garlic (minced, divided)
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon freshly ground black pepper

Alfredo Sauce and Filling

  • 2 cups cooked chicken breast (diced, rotisserie recommended)
  • 8 oz fettuccine pasta (or pasta of choice)
  • 1.5 cups heavy cream
  • 4 oz cream cheese (softened)
  • 1 cup freshly grated Parmesan cheese (divided)
  • 2 tablespoons unsalted butter (remaining from the 6 tablespoons total)
  • 3 cloves garlic (minced, remaining)
  • ¼ cup fresh parsley (chopped for garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking while toasting the bread bowls.
  2. Prepare Bread Bowls: Using a serrated bread knife, carefully cut the tops off the bread rolls. Hollow out the insides, leaving about half-inch thick walls to create sturdy bowls.
  3. Make Garlic Butter: In a small bowl, mix 4 tablespoons of butter with half of the minced garlic, Italian seasoning, salt, and freshly ground black pepper until well combined.
  4. Brush Bread Bowls: Using a pastry brush, coat both the inside and outside of each hollowed bread bowl and their tops with the garlic butter mixture.
  5. Bake Bread Bowls: Place the bread bowls and their tops on the prepared baking sheet. Bake in the preheated oven for 10 to 12 minutes or until golden brown and crispy.
  6. Cook Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, according to package instructions. Drain well and set aside.
  7. Prepare Alfredo Sauce: In a large skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the remaining minced garlic and sauté for about 1 minute until fragrant.
  8. Combine Cream and Cheese: Pour in the heavy cream and add the softened cream cheese. Whisk continuously until the mixture is smooth. Allow it to simmer gently for 3 to 4 minutes.
  9. Finish Sauce: Stir in half of the Parmesan cheese until it melts fully into the sauce, creating a creamy texture.
  10. Toss Pasta and Chicken: Add the cooked pasta and diced chicken to the Alfredo sauce. Toss gently to coat everything evenly with the sauce.
  11. Assemble Bowls: Spoon the creamy chicken Alfredo mixture into the toasted garlic bread bowls. Garnish each with chopped fresh parsley and the remaining Parmesan cheese for added flavor and presentation.

Notes

  • For best results, use crusty sourdough rolls to hold the filling well without becoming soggy.
  • Rotisserie chicken can save time, but freshly cooked chicken breast works perfectly as well.
  • You can substitute fettuccine with any pasta of your choice, such as penne or linguine.
  • To make the bread bowls extra rich, brush the tops again with garlic butter halfway through baking.
  • Leftover bread from hollowing can be toasted and served on the side as croutons.

Find it online: https://deliciousyum.com/chicken-alfredo-garlic-bread-bowls-recipe/