Chicken Alfredo Bread Bowl (Printable View)

Golden bread bowl filled with creamy chicken Alfredo sauce and fresh Parmesan. A comforting Italian-American main dish.

# What You'll Need:

→ Bread Bowls

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

→ Chicken Alfredo Filling

02 - 2 tablespoons olive oil
03 - 2 boneless, skinless chicken breasts, approximately 14 oz, diced
04 - 1 teaspoon salt
05 - ½ teaspoon black pepper
06 - 3 cloves garlic, minced
07 - 2 tablespoons unsalted butter
08 - 1¼ cups heavy cream
09 - 1 cup whole milk
10 - 1 cup freshly grated Parmesan cheese, plus extra for topping
11 - ¼ teaspoon ground nutmeg
12 - 1 tablespoon chopped fresh parsley, optional

# How to Make It:

01 - Preheat oven to 350°F. 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 another use.
02 - Place bread bowls on a baking sheet and bake for 10 minutes until slightly crisp. Remove from oven and set aside.
03 - Heat olive oil in a large skillet over medium heat. Season diced chicken with salt and pepper, then add to skillet. Cook 5–6 minutes until golden and cooked through. Transfer to a plate.
04 - In the same skillet, melt butter and sauté minced garlic for 1 minute until fragrant. Add heavy cream and milk, bringing to a gentle simmer. Cook 3–4 minutes, stirring occasionally.
05 - Stir in Parmesan cheese and ground nutmeg. Continue stirring until sauce thickens, approximately 2–3 minutes.
06 - Return cooked chicken to skillet and toss to coat evenly in Alfredo sauce. Taste and adjust seasoning as needed.
07 - Divide chicken Alfredo mixture evenly among bread bowls. Top with extra Parmesan cheese. Return filled bread bowls to oven and bake 8–10 minutes until tops are golden and bubbling.
08 - Remove from oven and garnish with fresh parsley if desired. Serve immediately.

# Expert Tips:

01 -
  • You get all the creamy indulgence of Alfredo without dirtying a pot for pasta.
  • The bread bowl crisps up beautifully and soaks in just enough sauce to stay flavorful without getting soggy.
  • It looks impressive enough for guests but comes together in under an hour on a weeknight.
  • Leftovers reheat surprisingly well, and you can even freeze the sauce separately for future meals.
02 -
  • Don't skip toasting the bread bowls before filling them, or they'll turn mushy within minutes of adding the sauce.
  • Use freshly grated Parmesan instead of the pre shredded kind, which contains additives that prevent the sauce from getting smooth and creamy.
  • If your sauce looks too thin, let it simmer for an extra minute or two, it will thicken as it cools slightly.
  • Reheat leftovers gently in the oven rather than the microwave to keep the bread from getting rubbery.
03 -
  • If your bread bowls are uneven and wobble on the baking sheet, slice a tiny bit off the bottom to create a flat base.
  • Make a double batch of the Alfredo sauce and freeze half for a quick weeknight meal later, it thaws beautifully.
  • Toast the hollowed out bread pieces separately with butter and garlic to serve as dippers alongside the bowls.
  • For a golden, restaurant style finish, broil the filled bowls for the last 2 minutes of baking, watching closely so they don't burn.
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