Chicken Alfredo Bread Bowl (Printable)

Crispy bread bowls filled with creamy chicken Alfredo sauce and Parmesan cheese. A hearty, comforting Italian-American main 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 (approximately 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

# Directions:

01 - Set oven temperature 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 removed bread for another use
03 - Place prepared bread bowls on a baking sheet and bake for 10 minutes until slightly crisp. Remove from oven and set aside
04 - While bread bowls bake, heat olive oil in a large skillet over medium heat. Season diced chicken with salt and pepper, then add to skillet and cook 5 to 6 minutes until golden brown and cooked through. Transfer to a plate
05 - In the same skillet, melt butter and sauté minced garlic for 1 minute until fragrant. Add heavy cream and milk, bringing to a gentle simmer and cooking 3 to 4 minutes while stirring occasionally
06 - Stir in Parmesan cheese and ground nutmeg. Continue stirring until sauce thickens, approximately 2 to 3 minutes
07 - Return cooked chicken to skillet and toss thoroughly to coat in Alfredo sauce. Taste and adjust seasoning as needed
08 - Divide chicken Alfredo mixture evenly among bread bowls and top with extra Parmesan cheese
09 - Return filled bread bowls to oven and bake for 8 to 10 minutes until tops are golden brown and sauce is bubbling
10 - Remove from oven and garnish with fresh parsley before serving if desired

# Expert Advice:

01 -
  • The bread bowl soaks up every bit of that rich, garlicky Alfredo sauce, so nothing goes to waste.
  • It feels fancy enough for guests but comes together in under an hour on a weeknight.
  • You get to eat the plate, which always makes cleanup feel like a victory.
02 -
  • If your bread bowls are too thin, they'll collapse under the weight of the sauce, so always leave at least an inch of wall.
  • Don't let the cream boil hard or it can break and turn grainy, keep it at a gentle simmer and stir often.
  • Freshly grated Parmesan melts in seconds, but if you add it off the heat the sauce will stay silky and won't seize up.
03 -
  • Rub the inside of each bread bowl with a little garlic butter before baking for an extra layer of flavor that soaks into every bite.
  • If your sauce thickens too much, whisk in a tablespoon of pasta water or milk at a time until it loosens to the consistency you want.
  • Use a serrated knife to carve the bread bowls cleanly without tearing the crust.
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