Chicken Alfredo Bread Bowl (Printable Version)

Golden, crispy bread bowl filled with luscious creamy chicken Alfredo sauce and Parmesan cheese for a comforting, hearty meal.

# 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

# Step-by-Step Directions:

01 - Preheat oven to 350°F.
02 - Cut a circle from the top of each bread loaf and carefully remove the center, leaving a 1-inch-thick shell. Set aside removed centers for another use.
03 - Place bread bowls on a baking sheet and bake for 10 minutes until slightly crisp. Remove from oven 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 5-6 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 to the skillet. Bring to a gentle simmer and cook 3-4 minutes, stirring occasionally.
07 - Stir in Parmesan cheese and nutmeg. Continue stirring until sauce thickens, approximately 2-3 minutes.
08 - Return cooked chicken to skillet and toss to coat evenly in Alfredo sauce. Taste and adjust seasoning as needed.
09 - Divide chicken Alfredo mixture evenly among prepared bread bowls. Top with extra grated Parmesan cheese.
10 - Return filled bread bowls to oven and bake for 8-10 minutes until tops are golden and bubbling.
11 - Garnish with fresh parsley if desired and serve immediately.

# Expert Advice:

01 -
  • Every spoonful scoops up tender chicken, silky sauce, and toasted bread in one perfect bite.
  • It turns a weeknight dinner into a cozy restaurant experience without leaving home.
  • The crispy edges of the bread bowl add a satisfying crunch that contrasts beautifully with the creamy filling.
  • Cleanup is surprisingly easy since the bread bowl doubles as both plate and edible vessel.
02 -
  • Don't skip toasting the bread bowls before filling them, or they'll collapse under the weight of the sauce halfway through dinner.
  • Use freshly grated Parmesan instead of the pre-shredded kind, which contains anti-caking agents that prevent smooth melting.
  • Keep the heat at medium when making the sauce so the cream doesn't break or curdle from high heat.
  • Let the chicken rest on a plate after cooking so it doesn't continue to cook and dry out in the skillet.
03 -
  • Rub the inside of the toasted bread bowls with a cut garlic clove before filling for an extra layer of flavor.
  • Use a serrated knife to hollow out the bread cleanly without tearing the walls.
  • If your sauce looks too thick, whisk in a little pasta water or extra milk to reach the perfect consistency.
  • Grate your Parmesan right before using it so it melts smoothly and tastes fresher.
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