Chicken Alfredo Bread Bowl (Print Version)

Golden bread bowl filled with creamy chicken Alfredo sauce and Parmesan cheese. A comforting Italian-American main dish for four.

# What You 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

# How To Make It:

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

# Expert Advice:

01 -
  • You get to eat the plate, which means no extra dishes and double the carbs in the best possible way.
  • The crispy bread soaks up all that creamy sauce without getting soggy, creating the perfect bite every single time.
  • It looks impressive enough for guests but comes together in under an hour with simple ingredients.
  • Leftovers reheat beautifully, and the bread bowls hold their shape even the next day.
02 -
  • Don't skip toasting the bread bowls before filling them, or they'll turn into a soggy mess halfway through eating.
  • Use freshly grated Parmesan, not the powdery stuff in a can, or your sauce will taste flat and gritty.
  • Let the sauce simmer gently, not boil hard, or the cream can break and turn grainy.
  • If your sauce looks too thick, thin it with a splash of milk rather than more cream to keep it from becoming too heavy.
03 -
  • Save the scooped-out bread centers and toast them for croutons, breadcrumbs, or just snacking while you cook.
  • If your sauce breaks or looks grainy, whisk in a tablespoon of cold butter off the heat to bring it back together.
  • For a golden, bubbly top, switch the oven to broil for the last minute or two, but watch it closely so it doesn't burn.
  • Make the Alfredo sauce ahead of time and store it in the fridge, then reheat gently and fill the bowls right before serving.
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