Chicken Alfredo Garlic Bread Bowls
A warm, creamy meal served inside toasted rolls, mixing chicken, pasta, and Alfredo sauce for an easy, shareable comfort food experience.
Ingredients
For the Chicken and Pasta
- 3 pieces chicken breasts, cut into cubes
- 1 pound pasta (penne, fettuccine, or your choice)
- 1 jar Alfredo sauce (about 15 oz)
For the Bread Bowls
- 6 pieces Kaiser rolls (or more if needed)
- 1/2 cup unsalted butter, melted
- 3–4 teaspoons garlic and herb seasoning
- 1 tablespoon olive oil
- to taste Salt and pepper
For Topping
- 1/2 cup shredded Parmesan cheese
Instructions
Preparation
- Season the chicken cubes with garlic and herb seasoning, salt, and pepper.
- Cook the chicken in olive oil over medium-high heat for 6–8 minutes, until cooked through.
- Boil salted water and cook the pasta until al dente. Drain well.
- Slice tops off Kaiser rolls and hollow out the centers gently to create bowls.
- Combine melted butter with garlic and herb seasoning. Brush inside and edges of the bread bowls.
- Bake bowls at 375°F (190°C) for 4–5 minutes until lightly toasted.
- Add drained pasta and Alfredo sauce to the chicken. Stir to combine well.
- Fill toasted bread bowls with the chicken Alfredo mixture. Top with shredded Parmesan.
- Return filled bowls to the oven for 4–5 minutes until cheese is melted and bread is crispy.
- Serve hot with a garnish of parsley or red pepper flakes if desired.
Notes
Serve with a simple green salad or steamed vegetables on the side. Offer extra Parmesan or red pepper flakes on the table for customization. Cool leftovers quickly and store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.