Chicken Alfredo Bread Bowl (Print)

Golden bread bowl filled with creamy chicken Alfredo sauce and topped with Parmesan cheese. A comforting, hearty Italian-American main dish.

# Ingredients:

→ Bread Bowls

01 - 4 small round crusty bread loaves, 6-inch diameter

→ Chicken Alfredo Filling

02 - 2 tablespoons olive oil
03 - 2 boneless, skinless chicken breasts, about 14 ounces, diced
04 - 1 teaspoon salt
05 - 1/2 teaspoon black pepper
06 - 3 cloves garlic, minced
07 - 2 tablespoons unsalted butter
08 - 1 1/4 cups heavy cream
09 - 1 cup whole milk
10 - 1 cup freshly grated Parmesan cheese, plus extra for topping
11 - 1/4 teaspoon ground nutmeg
12 - 1 tablespoon chopped fresh parsley, optional

# Instructions:

01 - Preheat oven to 350°F.
02 - Cut a circle from the top of each bread loaf and carefully remove the center, leaving a 1-inch-thick shell. Reserve insides for another use.
03 - Place bread bowls on a baking sheet and bake for 10 minutes until slightly crisp. Remove and set aside.
04 - Heat olive oil in a large skillet over medium heat. Season diced chicken with salt and pepper, add to skillet, and cook 5-6 minutes until golden and cooked through. Transfer to a plate.
05 - In the same skillet, melt butter and sauté minced garlic for 1 minute until fragrant.
06 - Add heavy cream and milk to the skillet. Bring to a gentle simmer and cook 3-4 minutes, stirring occasionally.
07 - Stir in Parmesan cheese and nutmeg. Continue stirring until sauce thickens, about 2-3 minutes.
08 - Return cooked chicken to the skillet and toss to coat evenly in Alfredo sauce. Taste and adjust seasoning as needed.
09 - Divide chicken Alfredo mixture evenly among bread bowls. Top with extra grated Parmesan cheese.
10 - Return filled bread bowls to oven and bake for 8-10 minutes until tops are golden and bubbling.
11 - Remove from oven and garnish with fresh chopped parsley if desired. Serve immediately.

# Pro Tips:

01 -
  • The bread bowl gets crispy on the outside but soaks up just enough creamy sauce on the inside to stay soft and rich.
  • You can make the Alfredo from scratch in under 15 minutes, and it tastes better than anything from a jar.
  • It feels fancy enough for guests but forgiving enough that even a distracted weeknight attempt turns out delicious.
02 -
  • Don't skip toasting the bread bowls first, I learned this the hard way when my first attempt turned into a soggy mess halfway through dinner.
  • Use freshly grated Parmesan instead of pre-grated, the powdery stuff doesn't melt smoothly and can make the sauce grainy.
  • Keep the heat medium when making the sauce, high heat will cause the cream to break and separate.
03 -
  • Add a pinch of red pepper flakes to the garlic if you like a subtle kick of heat in your Alfredo.
  • Let the filled bread bowls rest for a minute after baking so the sauce settles and doesn't spill everywhere when you cut into them.
  • Use a serrated knife to cut the tops off the bread cleanly without squashing the loaves.
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