Chicken Alfredo Garlic Bread Bowls — Easy Dinner Comfort Food
There’s something about warm, cheesy comfort food that instantly feels like home. I first made Chicken Alfredo Garlic Bread Bowls on a rainy weeknight when my kids insisted on “pasta in bread” after seeing it on a cooking show. We improvised with Kaiser rolls from the corner bakery, and the buttery, garlicky bread filled with creamy Alfredo and tender chicken became an instant family favorite. It’s cozy, indulgent, and simple enough for a weeknight — the very definition of comfort food.
Alfredo sauce itself has humble beginnings in Rome, credited to Alfredo di Lelio in the early 20th century. Over time, this creamy sauce traveled and evolved, finding new life in American kitchens paired with bread bowls and melted cheese. This recipe melds that Italian-American comfort with a playful bread bowl presentation that’s perfect for sharing.
Who is this recipe for?
- This recipe is ideal for busy parents, weeknight cooks, comfort-food lovers, and anyone who enjoys an easy, crowd-pleasing meal that feels special without a lot of fuss.
Core ingredient overview:
- This dish combines cubed chicken, pasta, creamy Alfredo sauce, buttery garlic-brushed Kaiser rolls, and shredded Parmesan to create a rich, satisfying meal that’s quick enough for busy nights.
Tools & Ingredients:
Tools
- Large pot for boiling pasta
- Large skillet or frying pan
- Colander
- Baking sheet
- Knife and cutting board
- Pastry brush
- Mixing bowl or large spoon for combining
- Measuring cups and spoons
- Oven (set to 375°F / 190°C)
- Cheese grater (optional)
Ingredients (with benefits)
- 3 pieces Chicken breasts, cut into cubes — lean protein to make the meal filling.
- 1 pound Pasta (penne, fettuccine, or your choice) — hearty base that soaks up the sauce.
- 6 pieces Kaiser rolls (or more if needed) — sturdy bread bowls that hold the filling and add texture.
- 1 jar Alfredo sauce (about 15 oz) — creamy, comforting sauce that simplifies prep.
- 1/2 cup Unsalted butter, melted — provides rich flavor and helps crisp the bread without excess salt.
- 3–4 teaspoons Garlic and herb seasoning — adds aromatic depth; effortless seasoning.
- 1/2 cup Shredded parmesan cheese — salty, nutty finish that melts beautifully.
- 1 tablespoon Olive oil — for browning the chicken and boosting flavor.
- Salt and pepper (to taste) — essential to balance and highlight flavors.
Instructions:
- Preheat the oven to 375°F (190°C).
- Season the cubed chicken with 1–2 teaspoons garlic and herb seasoning, salt, and pepper. Please season generously but to taste.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6–8 minutes, stirring occasionally, until cooked through and lightly browned. Remove from heat and set aside.
- While the chicken cooks, bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain well in a colander.
- Slice the tops off the Kaiser rolls and gently hollow out the centers to create bowls, leaving enough bread to keep structure.
- In a small bowl, combine the melted butter with 1–2 teaspoons garlic and herb seasoning. Use a pastry brush to coat the inside and edges of each hollowed roll with the garlic butter.
- Place the prepared bread bowls on a baking sheet and bake at 375°F (190°C) for 4–5 minutes, until they are lightly toasted and fragrant.
- Return the skillet to low heat (or use a mixing bowl). Add the drained pasta and jar of Alfredo sauce to the cooked chicken. Stir gently to combine until everything is evenly coated in sauce.
- Spoon the chicken Alfredo mixture into each toasted bread bowl, dividing evenly. Sprinkle shredded Parmesan cheese over the tops.
- Return the filled bread bowls to the oven for 4–5 minutes, or until the cheese has melted and the bread edges are nicely crisped.
- Remove from the oven, garnish with chopped parsley or red pepper flakes if desired, and serve hot.
Always add 
tag after Directions.
FAQ:
Q: Can I freeze this recipe?
A: You can freeze the chicken Alfredo mixture (without the bread bowls) in an airtight container for up to 2 months. Reheat gently on the stove with a splash of milk to restore creaminess. Bread bowls are best prepared fresh to avoid sogginess.
Q: What pasta works best?
A: Penne, rigatoni, or fettuccine all work well. Choose a pasta with texture or ridges to help hold the sauce.
Q: Can I use homemade Alfredo sauce instead of jarred?
A: Yes — homemade Alfredo adds extra freshness. Use a simple mixture of butter, cream, and Parmesan cooked until thickened.
Q: How can I make this lighter?
A: Use a reduced-fat Alfredo or a cauliflower-based sauce, lean chicken, and smaller rolls. Serving with a side salad balances richness.
Tips & Tricks:
- Don’t over-hollow the rolls: leave about a 1/2-inch shell so they hold the filling without collapsing.
- Toast the bread bowls before filling: this helps prevent soggy bottoms and creates a better contrast of textures.
- Season in layers: taste and adjust salt and pepper after combining pasta and sauce to ensure balanced flavor.
- Reheat gently: when warming leftovers, add a splash of milk to revive the Alfredo sauce and avoid drying out the chicken.
Enjoy this warm, cheesy meal with family or friends — it’s great for cozy nights and sharing. If you make it, snap a photo and share it with someone who loves comfort food.
Conclusion
For another version and visual guide, see Chicken Alfredo Garlic Bread Bowls Recipe. If you want a quick 40-minute approach, try Easy 40 Minute Chicken Alfredo Garlic Bread Bowls. For a viral take that inspired many home cooks, check out The Viral Chicken Alfredo Garlic Bread I’m Obsessed With. If you’d like an alternate comfort-style presentation, read This Alfredo Bread Bowl Recipe Is the Comfort Meal You’ve Been …. For a creative spin on the flavors as a pizza, see Chicken Alfredo Garlic Bread Pizza – Kudos Kitchen by Renee.
Chicken Alfredo Garlic Bread Bowls
Ingredients
- 3 pieces Chicken breasts, cut into cubes Lean protein to make the meal filling.
- 1 pound Pasta (penne, fettuccine, or your choice) Hearty base that soaks up the sauce.
- 6 pieces Kaiser rolls Sturdy bread bowls that hold the filling and add texture.
- 1 jar Alfredo sauce (about 15 oz) Creamy, comforting sauce that simplifies prep.
- 1/2 cup Unsalted butter, melted Provides rich flavor and helps crisp the bread without excess salt.
- 3–4 teaspoons Garlic and herb seasoning Adds aromatic depth; effortless seasoning.
- 1/2 cup Shredded parmesan cheese Salty, nutty finish that melts beautifully.
- 1 tablespoon Olive oil For browning the chicken and boosting flavor.
- Salt and pepper (to taste) Essential to balance and highlight flavors.
Method
- Preheat the oven to 375°F (190°C).
- Season the cubed chicken with 1–2 teaspoons of garlic and herb seasoning, salt, and pepper. Please season generously but to taste.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6–8 minutes, stirring occasionally, until cooked through and lightly browned. Remove from heat and set aside.
- While the chicken cooks, bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain well in a colander.
- Slice the tops off the Kaiser rolls and gently hollow out the centers to create bowls, leaving enough bread to keep structure.
- In a small bowl, combine the melted butter with 1–2 teaspoons of garlic and herb seasoning. Use a pastry brush to coat the inside and edges of each hollowed roll with the garlic butter.
- Place the prepared bread bowls on a baking sheet and bake at 375°F (190°C) for 4–5 minutes, until they are lightly toasted and fragrant.
- Return the skillet to low heat (or use a mixing bowl). Add the drained pasta and jar of Alfredo sauce to the cooked chicken. Stir gently to combine until everything is evenly coated in sauce.
- Spoon the chicken Alfredo mixture into each toasted bread bowl, dividing evenly. Sprinkle shredded Parmesan cheese over the tops.
- Return the filled bread bowls to the oven for 4–5 minutes, or until the cheese has melted and the bread edges are nicely crisped.
- Remove from the oven, garnish with chopped parsley or red pepper flakes if desired, and serve hot.
