Chicken Alfredo Bread Bowl (Print Version)

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

# What You'll Need:

→ Bread Bowls

01 - 4 small round crusty bread loaves, 6 inches 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

# How to Prepare:

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

# Expert Advice:

01 -
  • Every bite combines creamy sauce with crispy, buttery bread so you never need a separate side.
  • It looks impressive enough for guests but comes together in under an hour on a regular weeknight.
  • The bread bowl soaks up all that rich Alfredo, which means no sauce left behind on the plate.
02 -
  • Do not skip toasting the bread bowls first, or they will turn into a soggy mess once you add the sauce.
  • Use freshly grated Parmesan instead of the pre-shredded kind, because the anti-caking agents in bagged cheese prevent it from melting smoothly.
  • Let the sauce simmer gently and do not rush it, or the cream can break and turn grainy instead of silky.
03 -
  • Toast the bread bowls a few hours ahead and store them at room temperature, then fill and bake right before serving so they stay crispy.
  • Add a pinch of red pepper flakes to the Alfredo if you like a gentle kick of heat that surprises your taste buds.
  • Freeze any leftover Alfredo sauce in an airtight container for up to two months, then thaw and reheat gently for a quick weeknight meal.
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