Oh my goodness, have I got a show-stopper for you today! These Chicken Alfredo Garlic Bread Bowls combine two of life’s greatest pleasures – garlicky, buttery bread and creamy, cheesy pasta. The first time I made these for my family, there was absolute silence at the dinner table…followed by nothing but the sounds of happy eating! Trust me, when you serve these gorgeous bread bowls, people will think you spent all day in the kitchen, but our little secret? They’re surprisingly simple to make. The crispy garlic bread exterior with that warm, creamy alfredo inside is basically heaven on a plate!
Table of Contents
Why You’ll Love This Recipe
- The presentation is absolutely STUNNING – perfect for impressing dinner guests or making an ordinary weeknight feel special
- It’s a complete meal in one adorable edible package – pasta, protein, and bread all in one delicious bite
- The contrast between the crunchy, garlicky bread and the creamy alfredo is pure comfort food magic
- Customize it to your heart’s content with different proteins, veggies, or pasta shapes
Ingredients
For the Bread Bowls:
- Round sourdough bread loaves – their sturdy texture and slight tanginess create the perfect vessel for our alfredo
- Butter – the base for our garlic spread that transforms ordinary bread into something extraordinary
- Garlic – freshly minced works best for that intense flavor that makes everything better
- Parsley – adds a fresh pop of color and flavor to our garlic butter
- Parmesan cheese – creates a beautiful crusty, cheesy exterior when baked
For the Chicken Alfredo:
- Fettuccine pasta – the classic choice for alfredo, but any pasta shape will work
- Chicken breasts – tender, juicy protein that pairs perfectly with our creamy sauce
- Butter – creates the rich base for our homemade alfredo sauce
- Heavy cream – the key to that luxurious, silky texture we all crave
- Garlic – adds depth and warmth to our sauce
- Parmesan cheese – freshly grated makes all the difference for a smooth, creamy sauce
- Italian seasoning – a convenient blend of herbs that adds dimension
- Salt and pepper – essential for bringing all the flavors together
The full ingredient list with measurements will be available in the recipe card below.
How to Make Chicken Alfredo Garlic Bread Bowls
Preparing the Bread Bowls:
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Cut the tops off your round sourdough loaves and hollow them out, leaving about Âľ-inch thickness on the bottom and sides. (Don’t throw away those bread insides – they make fabulous croutons or breadcrumbs!)
- In a small bowl, mix together the softened butter, minced garlic, chopped parsley, and a tablespoon of grated parmesan.
- Generously spread this mixture all over the inside of each bread bowl and on the underside of the tops.
- Place the bread bowls and their tops on your prepared baking sheet and bake for 10-12 minutes until they’re lightly golden and crispy.
For the Chicken Alfredo:
- Bring a large pot of salted water to a boil and cook your fettuccine until al dente. Drain and set aside.
- While the pasta cooks, season your chicken breasts with salt, pepper, and Italian seasoning.
- Heat a tablespoon of olive oil in a large skillet over medium heat and cook the chicken for 5-7 minutes per side until golden and cooked through. Remove from the skillet, let rest for a few minutes, then dice into bite-sized pieces.
- In the same skillet, melt the butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Cook for 3-4 minutes until it starts to thicken.
- Gradually stir in the grated parmesan cheese until completely melted and the sauce is smooth.
- Add the diced chicken and cooked pasta to the sauce, tossing gently to coat everything.
- Season with salt, pepper, and a pinch more Italian seasoning to taste.
Assembling:
- Spoon the hot chicken alfredo into your baked bread bowls.
- Sprinkle with a little extra parmesan and chopped parsley.
- Serve immediately with the toasted bread tops on the side.
Pro Tips for Making the Recipe
- Choose bread bowls that are sturdy enough to hold your filling without collapsing – sourdough or a hearty Italian bread works beautifully
- Don’t skimp on hollowing out enough bread – you want plenty of room for all that creamy alfredo goodness!
- Save the bread you scoop out to serve alongside for dipping, or toast it with a little olive oil for the perfect crunchy topping
- For extra flavor, add a pinch of nutmeg to your alfredo sauce – it’s an Italian secret that takes the sauce to the next level
- If your alfredo sauce gets too thick, thin it with a little pasta cooking water – the starch helps maintain that silky texture
How to Serve
These Chicken Alfredo Garlic Bread Bowls are a complete meal on their own, but if you’re feeding a hungry crowd, consider adding:
- A crisp green salad with a light vinaigrette to balance the richness
- Roasted asparagus or broccoli spears for a pop of green and extra nutrition
- A glass of chilled Pinot Grigio or Chardonnay makes this an elegant dinner for grown-ups
For a fun presentation, place the bread bowl on a plate with the lid leaning against it. Sprinkle with a little extra parsley and freshly cracked black pepper right before serving for that “wow” factor!
Make Ahead and Storage
Make Ahead:
You can prepare components of this recipe in advance to make assembly quicker:
- Hollow out the bread bowls and store in an airtight container for up to 1 day
- Prepare the garlic butter mixture and refrigerate for up to 3 days
- Cook and dice the chicken up to 2 days ahead
Storage:
- Leftover assembled bread bowls will get soggy, so it’s best to store components separately
- Store leftover alfredo pasta in an airtight container in the refrigerator for up to 3 days
- Bread bowls that have been hollowed but not filled can be wrapped tightly and stored at room temperature for 1 day
Reheating:
- Reheat the alfredo pasta gently in a saucepan over low heat, adding a splash of milk or cream to revive the sauce
- Refresh the bread bowls in a 350°F oven for 5 minutes before filling
Freezing:
- The alfredo sauce alone (without pasta) can be frozen for up to 1 month
- I don’t recommend freezing the assembled bread bowls or the hollowed bread bowls
FAQs
Can I use store-bought alfredo sauce to save time?
Absolutely! While homemade alfredo has a freshness that’s hard to beat, there’s no shame in taking shortcuts when you need them. If using jarred sauce, enhance it with a little extra garlic and freshly grated parmesan to give it that homemade touch. Warm it gently on the stovetop, add your cooked chicken and pasta, and no one will know the difference!
What can I use instead of chicken for a vegetarian version?
This recipe is wonderfully adaptable for vegetarians! Simply omit the chicken and add sautĂ©ed mushrooms, spinach, and sun-dried tomatoes for a hearty vegetarian option that doesn’t sacrifice flavor. Broccoli florets or roasted bell peppers would also be delicious. Just make sure to cook your veggies before adding them to the sauce to remove excess moisture that could water down your alfredo.
My sauce is separating or looks grainy – what did I do wrong?
This usually happens when the sauce gets too hot or when the cheese is added too quickly. For smooth, silky alfredo sauce, make sure to remove the pan from direct heat before adding the cheese, and stir it in gradually rather than all at once. Also, use freshly grated parmesan rather than pre-grated, as the anti-caking agents in packaged cheese can prevent proper melting. If your sauce does break, try whisking in a splash of hot heavy cream to help it come back together.
Can I make these in individual bread rolls instead of large bread bowls?
You certainly can, and they make adorable individual servings! Choose sturdy dinner rolls (sourdough or French rolls work well), cut off the tops, and hollow them out just like you would the larger loaves. Reduce the baking time for the bread to about 5-7 minutes since they’re smaller. Fill with the chicken alfredo and serve – they’re perfect for dinner parties or when you want to add a special touch to family dinner!
Chicken Alfredo Garlic Bread Bowls
Equipment
- Baking sheet
- Mixing bowl
- Small Skillet
- Saucepan
- Knife
- Cutting board
Ingredients
For the Garlic Bread Bowls
- 4 round sourdough bread loaves small individual size
- 1/2 cup unsalted butter softened
- 2 cloves garlic minced
- 2 tablespoons fresh parsley chopped
- 2 tablespoons Parmesan cheese grated
For the Chicken Alfredo
- 8 oz fettuccine pasta
- 2 chicken breasts boneless, skinless
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 cloves garlic minced
- 1 cup heavy cream
- 1 cup Parmesan cheese freshly grated
- 1 teaspoon Italian seasoning
- salt and pepper to taste
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Cut tops off sourdough bread bowls and hollow out insides, leaving a Âľ-inch wall. Reserve bread for croutons or breadcrumbs.
- Mix softened butter, minced garlic, parsley, and 1 tbsp Parmesan. Spread inside each bread bowl and underside of tops.
- Bake bowls and tops on sheet for 10–12 minutes, until lightly golden and crisp.
- Cook pasta in salted water until al dente. Drain and set aside.
- Season chicken with salt, pepper, and Italian seasoning. Sear in olive oil over medium heat for 5–7 minutes per side until cooked through. Rest and dice.
- In the same skillet, melt butter and sauté garlic for 30 seconds. Add heavy cream and simmer 3–4 minutes.
- Gradually stir in Parmesan until smooth and melted.
- Add cooked pasta and diced chicken to sauce. Toss to coat and adjust seasoning if needed.
- Fill warm garlic bread bowls with chicken alfredo. Garnish with more Parmesan and parsley. Serve immediately.