Chicken Alfredo Garlic Bread Bowls
600kcal
Ingredients
Main 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
Preparation
- 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.
Assembly and Baking
- 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.
Nutrition
Serving1gCalories600kcalCarbohydrates47gProtein28gFat32gSaturated Fat15gSodium900mgFiber2gSugar2g
Notes
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.