Chicken Alfredo Bread Bowls
Delightful and comforting Chicken Alfredo Bread Bowls filled with tender chicken, creamy Alfredo sauce, and pasta, all served in a crispy bread bowl.
Ingrédients
Main Ingredients
- 3 pieces chicken breasts, cubed Preferably boneless, skinless
- 1 pound penne or fettuccine pasta Choose according to preference
- 6 pieces Kaiser rolls These will be hollowed out
- 15 ounces jar Alfredo sauce Store-bought or homemade
- ½ cup shredded Parmesan cheese For topping and flavor
- ½ cup unsalted butter, melted For greasing and flavor
- 3-4 teaspoons garlic and herb seasoning Adjust based on taste preference
- 1 tablespoon olive oil For cooking the chicken
- to taste Salt and pepper Use to season chicken and adjust flavors
Instructions
Preparation
- Start by gathering all your ingredients. Cube the chicken breasts and set them aside. Measure out the pasta, Alfredo sauce, and Parmesan cheese.
Cooking the Chicken
- In a skillet, heat the olive oil over medium-high heat. Season the cubed chicken with garlic and herb seasoning, salt, and pepper. Cook the chicken for about 6 to 8 minutes, or until it’s fully cooked and golden brown on the outside. Once done, remove from heat and set aside.
Boiling the Pasta
- While the chicken is cooking, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, about 8 to 10 minutes. Drain thoroughly and set aside.
Preparing the Bread Bowls
- Slice the tops off the Kaiser rolls and hollow out the centers with your fingers or a spoon to create bowls.
Toasting the Bread Bowls
- Mix the melted butter with the remaining garlic and herb seasoning. Brush this mixture generously inside and around the edges of the bread bowls. Bake in a preheated oven at 375°F (190°C) for 4 to 5 minutes until lightly toasted and golden.
Combining the Filling
- In a large mixing bowl, combine the cooked chicken cubes, drained pasta, and Alfredo sauce. Stir gently until evenly coated.
Filling the Bread Bowls
- Spoon the chicken Alfredo mixture generously into each hollowed roll.
Final Bake
- Sprinkle shredded Parmesan cheese on top of each filled bread bowl. Return to the oven and bake at 375°F (190°C) for another 4 to 5 minutes or until the cheese has melted and the bread is crispy.
Serving
- Once cooled, garnish with parsley or red pepper flakes if desired. Serve hot.
Notes
For variations, try using different proteins, adding vegetables, or making a lighter version with rotisserie chicken. Leftovers can be stored in an airtight container for 3 to 4 days.