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Bread Bowl Chicken Alfredo

This Bread Bowl Chicken Alfredo is a creamy, comforting pasta served inside a crusty bread bowl—perfect for cozy, indulgent dinners with a fun twist!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 4 servings

Ingredients

  • 4 cups cooked fettuccine pasta
  • 2 cups cooked, shredded chicken
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 3 cloves garlic minced
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
  • 1/2 teaspoon Italian seasoning
  • 4 large bread bowls
  • Chopped parsley for garnish

Instructions

Prepare the Bread Bowls

  • Preheat your oven to 350°F (175°C). Slice off the tops of the large bread bowls. Carefully hollow out the inside of each bread bowl, leaving about a half-inch thick shell to hold the filling. Set the bread bowls and tops aside on a baking sheet.

Make the Alfredo Sauce

  • Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned. Pour in the heavy cream, then stir in the grated Parmesan cheese, Italian seasoning, salt, and black pepper. Keep stirring until the cheese melts and the sauce thickens slightly, about 3-5 minutes.

Combine Chicken and Pasta

  • Add the cooked, shredded chicken to the Alfredo sauce, stirring well to coat all the chicken. Then fold in the cooked fettuccine pasta, ensuring every strand is covered with the rich sauce.

Fill the Bread Bowls

  • Spoon the creamy chicken Alfredo mixture generously into each hollowed bread bowl. Place the tops back on if you like, or serve them on the side for dipping.

Bake to Finish

  • Transfer the filled bread bowls to the oven and bake for about 10-15 minutes until heated through and the bread bowls are slightly crispy on the outside.

Garnish and Serve

  • Remove from the oven and sprinkle chopped parsley on top for a fresh, vibrant finish. Serve immediately and enjoy the warm, creamy goodness straight from the bread bowl.

Equipment

  • Oven
  • Baking Sheet
  • Large Skillet

Notes

  • Use day-old bread bowls to prevent sogginess and maintain a sturdy shell.
  • Shred chicken finely for better texture and easier mixing with the sauce.
  • Avoid overheating the sauce after adding cheese to prevent separation.
  • Substitute half the heavy cream with milk for a lighter sauce version.
  • Leftover sauce can be used as a dip or tossed with other pasta shapes for quick meals.