Chicken Alfredo Garlic Bread Bowls
600kcal
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)
- 1/2 cup Unsalted butter, melted
- 3-4 teaspoons Garlic and herb seasoning
- 1/2 cup Shredded parmesan cheese
- 1 tablespoon Olive oil
- Salt and pepper (to taste)
For the Bread Bowls
- 6 pieces Kaiser rolls (or more if needed)
Method
Preparation
- Season the chicken cubes with garlic and herb seasoning, salt, and pepper.
- Cook in olive oil over medium-high heat for 6-8 minutes, until cooked through.
- Boil salted water and cook pasta until al dente. Drain well.
- Slice tops off kaiser rolls and hollow out the centers gently to create bowls.
Toast and Assemble
- 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.
Bake
- Return filled bowls to the oven for 4-5 minutes until cheese is melted and bread is crispy.
Serving
- Serve the bread bowls hot from the oven. Add a small green salad or steamed veggies on the side.
- You can also share extra parmesan and red pepper flakes at the table.
Nutrition
Serving1gCalories600kcalCarbohydrates70gProtein28gFat25gSaturated Fat12gSodium800mgFiber3gSugar3g
Notes
Cool the filled bowls to room temperature before storing. Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes to keep the bread crisp. You can also reheat in a microwave but the bread will soften.