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Chicken Alfredo Garlic Bread Bowls

This cozy, family-friendly recipe turns classic chicken alfredo into a hand-held comfort meal by baking the creamy pasta inside toasted kaiser rolls, perfect for weeknight meals and gatherings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Comfort Food, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Chicken and Pasta
  • 3 pieces Chicken breasts, cut into cubes Use rotisserie chicken to save time.
  • 1 pound Pasta (penne, fettuccine, or your choice)
  • 1 jar Alfredo sauce (about 15 oz) Mix half with low-sodium chicken broth for a lighter sauce.
Bread Bowl
  • 6 pieces Kaiser rolls (or more if needed) Any sturdy roll can replace a kaiser roll; ciabatta and sourdough work well.
  • 1/2 cup Unsalted butter, melted For a lower-fat option, reduce butter slightly.
  • 3-4 teaspoons Garlic and herb seasoning For extra garlic flavor, add minced fresh garlic.
Toppings
  • 1/2 cup Shredded parmesan cheese
  • 1 tablespoon Olive oil
  • Salt and pepper (to taste)

Method
 

Preparation
  1. Season the chicken cubes with garlic and herb seasoning, salt, and pepper. Cook in olive oil over medium-high heat for 6-8 minutes, until cooked through.
  2. Boil salted water and cook pasta until al dente. Drain well.
  3. Slice tops off kaiser rolls and hollow out the centers gently to create bowls. Leave about a 1/2-inch shell.
  4. Combine melted butter with garlic and herb seasoning and brush inside and edges of the bread bowls.
Baking
  1. Bake bowls at 375°F (190°C) for 4-5 minutes until lightly toasted.
  2. Add drained pasta and Alfredo sauce to the chicken. Stir to combine well.
  3. Fill toasted bread bowls with the chicken Alfredo mixture. Top with shredded parmesan.
  4. Return filled bowls to the oven for 4-5 minutes until cheese is melted and bread is crispy.
Serving
  1. Serve hot with garnish of parsley or red pepper flakes if desired.

Notes

Refrigerate leftovers in an airtight container for up to 3 days. To reheat: bake at 350°F until warmed through, about 10-15 minutes. Freeze assembled bowls without baking the final step, wrap individually, and freeze up to 1 month.