Chicken Alfredo Bread Bowls

$- 4 large round bread boules (single-serving size) - 2 cups cooked chicken breast, shredded - 2 cups fettuccine pasta (or pasta of choice) - 1 cup heavy cream - 1 cup grated Parmesan cheese - 2 tablespoons butter In this dish, the main ingredients create a rich and hearty meal. The bread boules hold everything together and add a nice crunch. The chicken gives protein, while the fettuccine adds comfort. Heavy cream and Parmesan cheese form the creamy Alfredo sauce that ties it all together. - 1/2 teaspoon nutmeg (optional, for extra flavor) - Fresh parsley, chopped (for garnish) Nutmeg can add a warm touch to the Alfredo sauce. It gives a hint of spice that enhances the dish. Fresh parsley brightens up the presentation and adds freshness to each bite. You can skip these if you prefer, but they can elevate your meal. - 2 cloves garlic, minced - Salt and pepper to taste Garlic is essential for flavor in this recipe. It adds a savory note that complements the creaminess. Salt and pepper season the dish perfectly. Adjust them to your taste, so every bite is just right. {{ingredient_image_1}} 1. Preheat your oven to 375°F (190°C). This step is key for cooking the bread evenly. 2. Take your large round bread boules. Cut the tops off each one. Save these tops for later. 3. Carefully hollow out the insides of the boules. Leave about a 1-inch border. This gives you space for the filling. 1. In a large skillet, add 2 tablespoons of butter. Heat it over medium. 2. Once the butter melts, add 2 cloves of minced garlic. Sauté for about 1-2 minutes. You want it fragrant but not brown. 3. Pour in 1 cup of heavy cream. Bring it to a gentle simmer. Stir often. 4. Add in 1 cup of grated Parmesan cheese. Stir until it melts into the sauce. For extra flavor, you can also mix in 1/2 teaspoon of nutmeg. Season it all with salt and pepper to taste. 1. Add 2 cups of shredded cooked chicken to the skillet. Mix well until coated with the Alfredo sauce. 2. Stir in 2 cups of cooked fettuccine pasta. Ensure it blends evenly with the chicken and sauce. 3. Take your hollowed bread boules and fill each one with the chicken Alfredo mixture. Pack it lightly to keep it stable. 4. Place the filled boules on a baking sheet. Bake them in the preheated oven for 15-20 minutes. Look for a golden, crispy finish. 5. Once done, take them out of the oven. You can garnish with chopped parsley. If you like, put the tops back on the boules for a nice touch. How to achieve a thick Alfredo sauce To make a thick Alfredo sauce, use heavy cream. Heat it gently and stir in grated Parmesan cheese. Keep stirring until it melts. If you want it thicker, let it simmer longer. Adding a bit of nutmeg also enhances the flavor. Ideal pasta cooking time Cook fettuccine for about 8-10 minutes. It should be al dente, meaning it’s firm but not hard. Drain it well and toss it with a bit of olive oil to prevent sticking. Serving suggestions for added flair Serve your Chicken Alfredo bread bowls on a wooden board. This gives a rustic look. Add a small salad to brighten up the dish. Drizzle leftover Alfredo sauce around the board for a nice touch. Garnishing ideas with parsley and cheese Top each bread bowl with fresh parsley. This adds color and freshness. You can also sprinkle extra grated Parmesan on top for more flavor and a nice look. Overcooking the pasta Don’t let the pasta cook too long. It can become mushy when mixed with the sauce. Remember, it will cook a bit more while baking in the bread bowls. Not properly hollowing the bread Make sure to hollow out the bread boules carefully. Leave about a 1-inch border. If you don’t, the bowls may break or won’t hold enough filling. Pro Tips Use Day-Old Bread: Stale bread holds up better when filled, preventing sogginess. Customize Your Fillings: Feel free to mix in vegetables like spinach or mushrooms for added flavor and nutrients. Make it Cheesy: For an even creamier sauce, add extra cheese like mozzarella or cream cheese to the Alfredo mix. Garnish Creatively: Add a sprinkle of red pepper flakes or lemon zest for a pop of color and additional flavor. {{image_2}} You can switch out the chicken for other proteins. Shrimp works well and adds a nice twist. You can also use tofu or seitan for a vegetarian choice. This keeps the dish flavorful and fun. For cheese, feel free to experiment. Mozzarella gives a stretchy bite, while gouda adds a smoky taste. Mixing cheeses can create a unique flavor. Always go with what you enjoy. Adding vegetables can boost the nutrition and taste. Spinach, broccoli, or bell peppers fit well in this dish. Sauté them with garlic before mixing them into the sauce. This brings color and texture. Herbs and spices can change the flavor profile too. Try adding fresh basil or thyme for a fragrant touch. A pinch of red pepper flakes adds heat and excitement. Don't be afraid to get creative! You can serve the bread bowls as a main dish or a side. If you make smaller bowls, they work great alongside soups or salads. This makes them perfect for gatherings or family dinners. Pairing with salads adds freshness. A crisp Caesar or a tangy arugula salad brings balance. The greens cut through the richness of the Alfredo sauce. This creates a well-rounded meal that you and your guests will love. To store leftover Chicken Alfredo Bread Bowls, let them cool down first. Place each filled bread bowl in an airtight container. You can also wrap them in plastic wrap. Keep them in the fridge for up to three days. This keeps the bread from getting too soggy. When you're ready to eat, just reheat them. Yes, you can freeze Chicken Alfredo Bread Bowls! To do this, follow these steps. First, let the bowls cool completely. Wrap each bowl tightly in plastic wrap. Then, place them in a freezer bag. They can stay in the freezer for up to a month. When you want to eat them, thaw in the fridge overnight before reheating. For the best taste, reheat your Chicken Alfredo Bread Bowls in the oven. Preheat your oven to 350°F (175°C). Place the bowls on a baking sheet and cover them with foil. Heat for about 15-20 minutes. This method keeps the bread crispy and warms the filling evenly. You can also use a microwave, but the bread may become soft. Enjoy your warm and tasty dish! To make Chicken Alfredo from scratch, you start by melting butter in a skillet. Add minced garlic and let it cook for a minute. Then, pour in heavy cream and bring it to a gentle simmer. Stir in grated Parmesan cheese. Keep stirring until it melts and thickens. Finally, season with salt and pepper to your taste. This homemade sauce is rich and creamy, perfect for your bread bowls. You can use store-bought Alfredo sauce if you need a quick option. The pros are that it saves time and effort, making weeknight meals easier. However, the cons include less control over flavor and texture. Often, pre-made sauces have preservatives, which may affect taste. If you choose this route, look for high-quality brands for the best flavor. For a balanced meal, pair your Chicken Alfredo Bread Bowls with a fresh salad. A simple green salad with mixed greens and a light vinaigrette works well. You can also serve steamed veggies like broccoli or green beans for added nutrition. These sides complement the creamy, rich flavors of the Alfredo sauce and make your meal more vibrant. This article walked you through making delicious Chicken Alfredo Bread Bowls. We covered ingredients like bread boules, chicken, and fettuccine. You learned to prepare the sauce and bake everything together. I shared tips to avoid common mistakes and how to store leftovers. Now, you can enjoy a fun and tasty meal with your family or friends. Feel free to get creative by adding your favorite ingredients. Cooking should be enjoyable, so don’t hesitate to make this recipe your own!$

Delicious bread bowls filled with creamy chicken Alfredo and pasta.

Print Recipe Pin Recipe

Course Main Course

Cuisine Italian

Servings 4

Calories 600 kcal

Ingredients

4 large round bread boules
2 cups cooked chicken breast, shredded
2 cups fettuccine pasta
1 cup heavy cream
1 cup grated Parmesan cheese
2 tablespoons butter
2 cloves garlic, minced
to taste salt and pepper
to taste fresh parsley, chopped
1/2 teaspoon nutmeg (optional)

Instructions

Preheat your oven to 375°F (190°C).
Begin by cooking the fettuccine according to package instructions. Once cooked, drain and set aside.
While the pasta is cooking, prepare the bread boules. Carefully cut the tops off each boule and hollow out the insides, leaving about a 1-inch border. Keep the tops for later use.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Pour in the heavy cream and bring it to a gentle simmer. Stir in the Parmesan cheese and nutmeg (if using), continuing to stir until the cheese is melted and the sauce is thickened. Season with salt and pepper to taste.
Add the shredded chicken to the skillet and mix until the chicken is coated in the Alfredo sauce. Stir in the cooked pasta until evenly combined.
Fill each hollowed bread boule with the chicken Alfredo mixture, packing it in lightly for stability.
Place the filled bread bowls on a baking sheet and bake in the preheated oven for about 15-20 minutes or until the bread is golden and slightly crispy.
Remove from the oven, garnish with chopped parsley, and place the tops back on the boules if desired.

Notes

Serve with a small salad and extra Parmesan for garnish.

Keyword Alfredo, bread bowls, chicken, pasta