Description
These Creamy Chicken Alfredo Bread Bowls with Garlic Butter are the ultimate comfort food. Imagine tender chicken, perfectly cooked pasta, and rich Alfredo sauce all served inside a warm, garlicky bread bowl. Perfect for cozy weeknight dinners, family meals, or impressing guests with minimal effort, this recipe turns classic Alfredo pasta into a fun and satisfying meal everyone will love.
Ingredients
For the Garlic Butter Bread Bowls
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4 small round bread loaves (sourdough or similar)
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6 tablespoons unsalted butter, melted
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3 cloves garlic, minced
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1 tablespoon fresh parsley, finely chopped
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Pinch of salt
For the Chicken Alfredo
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2 large chicken breasts, cut into bite-sized cubes
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1 tablespoon olive oil
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon Italian seasoning
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1 teaspoon salt
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1 teaspoon black pepper
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12 ounces fettuccine or penne pasta
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2 tablespoons unsalted butter
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4 cloves garlic, minced
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1 ½ cups heavy cream
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1 ½ cups freshly grated Parmesan cheese
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1 cup milk
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Salt and black pepper to taste
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Optional: fresh parsley for garnish
Instructions
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Preheat the oven to 350°F (175°C). Slice off the top portion of each bread loaf and hollow out the inside, leaving about a half-inch along the edges.
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In a small bowl, mix melted butter, minced garlic, parsley, and a pinch of salt. Brush the inside of each bread bowl evenly.
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Place bread bowls on a baking sheet and bake for 10 minutes to toast and strengthen the structure.
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Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, reserving ½ cup pasta water.
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Heat olive oil in a skillet over medium heat. Add chicken cubes and season with garlic powder, onion powder, Italian seasoning, salt, and black pepper. Cook for 6–8 minutes until golden and cooked through. Remove from skillet and set aside.
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Melt 2 tablespoons butter in the same skillet over medium heat. Add minced garlic and sauté for 1 minute.
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Pour in heavy cream and milk, stirring constantly. Bring to a gentle simmer. Gradually add Parmesan cheese, stirring until smooth and thickened. Season with salt and black pepper. If too thick, add reserved pasta water.
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Return cooked chicken to the skillet and fold in pasta, ensuring everything is evenly coated with sauce.
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Spoon the creamy chicken Alfredo into each toasted bread bowl. Top with fresh parsley if desired and serve immediately.
Notes
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Use sturdy bread like sourdough for best results.
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Freshly grated Parmesan ensures a smooth, creamy sauce.
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Toasting the bread bowls prevents sogginess.
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Store leftover Alfredo in the fridge for up to 3 days; do not freeze.
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Customize with broccoli, spinach, or extra cheese if desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes