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Chicken Alfredo Breadbowl

This Chicken Alfredo Breadbowl is SO comforting! Creamy Alfredo sauce with shredded chicken inside a crusty bread bowl makes dinner fun and delicious.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 2 servings

Ingredients

  • 2 large bread bowls
  • 2 cups cooked chicken shredded
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 2 tablespoons butter
  • 3 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)

Instructions

Prepare the Bread Bowls

  • Preheat your oven to 350°F (175°C). Slice off the tops of the bread bowls and carefully hollow out the insides, leaving about a 1-inch thick shell.
  • Place the hollowed bread bowls and their tops on a baking sheet, and bake for about 10 minutes to crisp up the bread and prevent sogginess.

Make the Alfredo Sauce

  • Melt the butter in a medium saucepan over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
  • Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese and Italian seasoning, whisking constantly until the cheese melts and the sauce thickens.
  • Season the sauce with salt and pepper to taste.

Combine Chicken and Sauce

  • Add the shredded cooked chicken to the Alfredo sauce and stir until the chicken is well coated and heated through. Adjust seasoning if needed.

Assemble the Breadbowls

  • Spoon the creamy chicken Alfredo mixture generously into each bread bowl. Replace the tops of the bread bowls or serve them on the side.

Garnish and Serve

  • Sprinkle chopped fresh parsley over the top for a bright, fresh contrast. Serve immediately while warm.

Equipment

  • Oven
  • Baking Sheet
  • Medium Saucepan

Notes

  • Use day-old bread bowls to prevent sogginess and provide better structure.
  • Shred cooked chicken easily using two forks or a stand mixer paddle attachment.
  • Add a pinch of nutmeg to the Alfredo sauce for extra flavor.
  • Store leftover filling in an airtight container refrigerated up to 3 days; bread bowls best fresh.
  • Try adding veggies like broccoli, mushrooms, or spinach to customize your dish.