Chicken Alfredo Garlic Bread Bowls
These Chicken Alfredo Garlic Bread Bowls combine crispy, buttery garlic bread and creamy homemade chicken alfredo pasta for the ultimate comfort food served in an edible bowl — impressive and easier than it looks!
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 ¾-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.
Notes
Use sturdy bread bowls like sourdough to prevent sogginess. Save scooped-out bread for dipping or toasting. Don’t overfill bowls if serving ahead — sauce will thicken as it sits.