Chicken Alfredo Bread Bowl (Printable)

Golden bread bowls filled with creamy chicken Alfredo sauce and Parmesan. A comforting Italian-American main dish that's perfect for any occasion.

# What You'll Need:

→ Bread Bowls

01 - 4 small round crusty bread loaves, 6 inches diameter

→ Chicken Alfredo Filling

02 - 2 tablespoons olive oil
03 - 2 boneless, skinless chicken breasts, approximately 14 ounces, diced
04 - 1 teaspoon salt
05 - 1/2 teaspoon black pepper
06 - 3 cloves garlic, minced
07 - 2 tablespoons unsalted butter
08 - 1 1/4 cups heavy cream
09 - 1 cup whole milk
10 - 1 cup freshly grated Parmesan cheese, plus extra for topping
11 - 1/4 teaspoon ground nutmeg
12 - 1 tablespoon chopped fresh parsley, optional

# How to make it:

01 - Set oven temperature to 350°F
02 - Cut a circle from the top of each bread loaf and carefully remove the center, leaving a 1-inch-thick shell. Reserve removed bread for alternative use
03 - Place bread bowls on a baking sheet and bake for 10 minutes until edges are slightly crisp. Remove from oven and set aside
04 - Heat olive oil in a large skillet over medium heat. Season diced chicken with salt and pepper. Add to skillet and cook 5 to 6 minutes until golden and cooked through. Transfer cooked chicken to a plate
05 - In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant
06 - Pour heavy cream and milk into the skillet. Bring to a gentle simmer and cook 3 to 4 minutes, stirring occasionally
07 - Stir in Parmesan cheese and ground nutmeg. Continue stirring until sauce reaches desired thickness, approximately 2 to 3 minutes. Adjust seasoning to taste
08 - Return cooked chicken to the skillet and toss thoroughly to coat evenly in Alfredo sauce
09 - Divide chicken Alfredo mixture evenly among the four bread bowls. Sprinkle additional Parmesan cheese generously on top
10 - Place filled bread bowls on baking sheet and return to oven. Bake for 8 to 10 minutes until tops are golden brown and sauce is bubbling
11 - Remove from oven and garnish with fresh parsley if desired. Serve immediately

# Recipe Expert Tips:

01 -
  • It turns dinner into an edible bowl situation, which means fewer dishes and more fun.
  • The contrast between the crunchy toasted bread and the silky Alfredo is borderline addictive.
  • You can make it look impressive without spending hours in the kitchen.
  • Leftovers reheat beautifully, and the bread soaks up even more flavor overnight.
02 -
  • Don't skip toasting the bread bowls before filling them, or they'll turn into a soggy mess halfway through dinner.
  • Use freshly grated Parmesan instead of the pre-shredded kind, which has anti-caking agents that make the sauce grainy.
  • Keep the heat at medium when making the sauce so the cream doesn't split or curdle.
  • Let the filled bowls rest for a minute after baking so you don't burn your mouth on molten cheese.
03 -
  • Rub the inside of the toasted bread bowls with a cut garlic clove before filling for an extra layer of flavor.
  • Use a mix of Parmesan and Pecorino Romano for a sharper, saltier kick in the sauce.
  • If the sauce gets too thick, whisk in a little pasta water or milk to loosen it without diluting the flavor.
  • Broil the filled bowls for the last minute to get a golden, bubbly crust on top.
Return