Chicken Alfredo Bread Bowl (Printable Version)

Crispy bread bowls loaded with creamy chicken Alfredo sauce and Parmesan cheese. A hearty, comforting Italian-American dish.

# What You'll Need:

→ 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 - ½ teaspoon black pepper
06 - 3 cloves garlic, minced
07 - 2 tablespoons unsalted butter
08 - 1¼ cups heavy cream
09 - 1 cup whole milk
10 - 1 cup freshly grated Parmesan cheese, plus extra for topping
11 - ¼ teaspoon ground nutmeg
12 - 1 tablespoon chopped fresh parsley, optional

# Steps:

01 - Preheat oven to 350°F.
02 - Cut a circle from the top of each bread loaf and remove the center, leaving a 1-inch-thick shell. Set aside 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 to 6 minutes until golden and cooked through. Transfer to a plate.
05 - In the same skillet, melt butter and sauté garlic for 1 minute until fragrant. Add heavy cream and milk. Bring to a gentle simmer and cook 3 to 4 minutes, stirring occasionally.
06 - Stir in Parmesan cheese and nutmeg. Continue stirring until sauce thickens, about 2 to 3 minutes. Return chicken to skillet and toss to coat in sauce. Taste and adjust seasoning as needed.
07 - Divide chicken Alfredo mixture evenly among bread bowls. Top with extra Parmesan.
08 - Return filled bread bowls to oven and bake for 8 to 10 minutes until tops are golden and bubbling.
09 - Garnish with parsley before serving if desired.

# Expert Advice:

01 -
  • Everything gets eaten, even the bowl, so there are no dishes to wrestle with later.
  • The crispy bread soaks up every drop of that silky Alfredo without turning to mush.
  • It looks wildly impressive but comes together faster than most pasta dishes.
  • Leftovers reheat beautifully, and the bread stays surprisingly sturdy overnight.
02 -
  • If you skip toasting the bread bowls first, they will turn to mush the second you add the sauce, and there's no rescuing them.
  • Grate your Parmesan fresh or the sauce will turn grainy and weird, the pre-shredded kind has coatings that prevent smooth melting.
  • Don't let the cream boil hard or it will break and separate, keep it at a gentle simmer and stir often.
  • Season the chicken before cooking, not after, or it will taste bland no matter how much salt you add to the sauce.
03 -
  • Use a serrated knife to hollow out the bread cleanly without tearing the sides, it makes all the difference.
  • Let the Alfredo sauce sit for a minute off the heat before filling the bowls, it thickens up just a bit more and clings better.
  • If the sauce gets too thick, whisk in a splash of milk or pasta water to loosen it back up.
  • Toast extra bread pieces from the centers and serve them on the side for dipping, nothing should go to waste here.
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