Chicken Alfredo Bread Bowl (Printable)

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

# What You 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, 14 oz total, 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

# Steps:

01 - Set oven to 350°F
02 - Cut a circle from the top of each bread loaf and hollow out the center, leaving a 1-inch-thick shell. Reserve removed interior for another use
03 - Place bread bowls on a baking sheet and bake for 10 minutes until edges are lightly crisp. Remove and set aside
04 - 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 fully cooked through. Transfer to a plate
05 - In the same skillet, melt butter and sauté minced garlic for 1 minute until fragrant
06 - Add heavy cream and milk to the skillet. Bring to a gentle simmer and cook 3-4 minutes, stirring occasionally
07 - Stir in grated Parmesan cheese and ground nutmeg. Continue stirring until sauce thickens, approximately 2-3 minutes
08 - Return cooked chicken to skillet and toss thoroughly to coat evenly in Alfredo sauce. Taste and adjust seasoning as needed
09 - Divide chicken Alfredo mixture evenly among the bread bowls. Top each with additional grated Parmesan cheese
10 - Return filled bread bowls to oven and bake 8-10 minutes until tops are golden brown and filling is bubbling
11 - Remove from oven and garnish with fresh chopped parsley if desired. Serve immediately

# Expert Advice:

01 -
  • You get crispy, buttery bread and creamy pasta comfort all in one handheld masterpiece
  • It uses just one skillet for the filling, so cleanup is easier than you'd think
  • It's the kind of dish that makes everyone at the table stop talking and just eat
  • Leftovers reheat beautifully without turning soggy if you use the oven
02 -
  • If you skip crisping the bread bowls first, they'll turn to mush under the weight of the sauce, so don't rush that step
  • Grate your Parmesan fresh from a block because the pre-shredded kind won't melt smoothly and can make the sauce gritty
  • Don't let the cream boil hard or it might separate, keep it at a gentle simmer and stir often
  • Let the filled bowls rest for a minute before serving or the sauce will run everywhere when you cut into them
03 -
  • Toast the bread bowl tops separately and use them as dippers for any extra sauce left on your plate
  • If your sauce gets too thick, whisk in a little pasta water or milk to loosen it without losing flavor
  • For a golden, bubbly top, switch the oven to broil for the last minute, but watch it closely so it doesn't burn
  • Let the garlic cook just until fragrant, not browned, or it will taste bitter and overpower the cream
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