Chicken Alfredo Bread Bowls (Printable Version)
Creamy garlic-infused chicken Alfredo served in toasted sourdough bread bowls for an elevated comfort food experience.
# What You'll Need:
→ Bread Bowls
01 -
4 small round sourdough bread rolls (or mini boules)
02 -
2 tbsp butter, melted
03 -
2 cloves garlic, minced
04 -
1 tbsp chopped parsley
→ Chicken Alfredo
05 -
1 lb chicken breast, cubed
06 -
Salt & pepper to taste
07 -
1 tbsp olive oil
08 -
2 tbsp butter
09 -
3 cloves garlic, minced
10 -
1 cup heavy cream
11 -
1 cup grated Parmesan cheese
12 -
1/2 cup shredded mozzarella
13 -
1 tsp Italian seasoning (optional)
14 -
Chopped parsley, for garnish
# Steps To Follow:
01 -
Cut the tops off the rolls and hollow out the insides, leaving a sturdy shell. Mix melted butter, garlic, and parsley. Brush inside and top edges of each bread bowl. Toast in oven at 375°F (190°C) for 8–10 minutes until golden and crisp. Set aside.
02 -
Season chicken cubes with salt and pepper. In a skillet over medium-high heat, add olive oil. Sear chicken until browned and cooked through. Remove and set aside.
03 -
In the same skillet, melt butter and sauté garlic until fragrant. Pour in heavy cream; simmer for 2–3 minutes. Stir in Parmesan and mozzarella; whisk until smooth and creamy. Add Italian seasoning if desired. Return chicken to the skillet and mix well.
04 -
Spoon creamy chicken Alfredo into each bread bowl. Sprinkle extra mozzarella on top if desired. Broil for 1–2 minutes for a golden top.
05 -
Sprinkle with chopped parsley. Serve immediately while warm and gooey.
# Notes and Tips:
01 -
For best results, choose bread bowls that are sturdy enough to hold the filling without becoming soggy.