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Chicken Alfredo Garlic Bread Bowls

Creamy homemade chicken alfredo pasta served inside toasted, garlic-buttered bread rolls for the ultimate indulgent dinner.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 Bowls
Course: Dinner, Main Course
Cuisine: Comfort Food, Italian-American
Calories: 950
Ingredients Equipment Method Notes

Ingredients
  

Garlic Bread Bowls
  • 4 large hard rolls or mini boules Kaiser or sourdough work best
  • 0.5 cup unsalted butter melted
  • 3 cloves garlic minced
  • 1 tbsp fresh parsley chopped
Chicken & Pasta
  • 8 oz fettuccine pasta
  • 2 large chicken breasts boneless skinless
  • 1 tbsp olive oil
  • 1 tsp Italian seasoning
Alfredo Sauce
  • 0.5 cup unsalted butter
  • 1.5 cups heavy cream
  • 2 cloves garlic minced
  • 1.5 cups Parmesan cheese freshly grated
  • 1 pinch nutmeg optional

Equipment

  • Large Skillet
  • Large Pot
  • Baking sheet
  • Whisk

Method
 

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Slice tops off bread rolls and hollow out centers. Mix melted butter, minced garlic, and parsley.
  3. Brush insides and outsides of bread bowls with garlic butter. Bake for 5-8 minutes until golden.
  4. Cook fettuccine in salted boiling water until al dente. Drain, reserving 1/2 cup water.
  5. Season chicken with Italian seasoning, salt, and pepper. Pan-sear in olive oil until cooked through (165°F). Cube chicken.
  6. In the same pan, melt butter and sauté garlic. Add cream and simmer 2-3 minutes.
  7. Stir in parmesan cheese until smooth. Toss in pasta and chicken to coat.
  8. Fill toasted bread bowls with pasta mixture. Garnish with extra parsley and serve immediately.

Notes

Use freshly grated parmesan for the smoothest sauce; pre-shredded cheese may not melt as well.