Chicken Alfredo Bread Bowl (Printable)

Golden crispy bread bowls filled with creamy chicken Alfredo sauce and Parmesan cheese. A hearty, comforting Italian-American main dish.

# 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, diced (approximately 14 oz)
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

# Steps:

01 - Preheat oven to 350°F. Cut a circle from the top of each bread loaf and carefully remove the center, leaving a 1-inch-thick shell. Reserve bread insides for alternative use.
02 - Arrange bread bowls on a baking sheet and bake for 10 minutes until edges become slightly crisp. Remove from oven and set aside.
03 - 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 brown and cooked through. Transfer to a clean plate.
04 - In the same skillet, melt butter and sauté minced garlic for 1 minute until fragrant. Pour in heavy cream and milk, bringing to a gentle simmer while stirring occasionally, about 3 to 4 minutes.
05 - Stir in freshly grated Parmesan cheese and ground nutmeg. Continue stirring until sauce reaches desired thickness, approximately 2 to 3 minutes. Taste and adjust seasoning as needed.
06 - Return cooked chicken to the skillet and toss thoroughly to coat completely with Alfredo sauce.
07 - Divide chicken Alfredo mixture evenly among bread bowls. Top each bowl with additional grated Parmesan cheese. Return filled bowls to oven and bake for 8 to 10 minutes until tops are golden brown and bubbling.
08 - Remove from oven and garnish with fresh parsley if desired. Serve immediately while bread bowls are warm and crispy.

# Expert Tips:

01 -
  • The bread soaks up every bit of creamy sauce, giving you crispy edges and soft, flavor-drenched bites.
  • It turns dinner into an experience, no separate plates or bowls needed, just pure edible comfort.
  • You can prep the components ahead and assemble right before guests arrive.
  • Leftovers reheat beautifully, and the bread stays surprisingly intact even the next day.
02 -
  • Don't skip the first bake for the bread bowls, or they'll turn mushy under the weight of the sauce.
  • Use freshly grated Parmesan, the pre-shredded kind has anti-caking agents that prevent it from melting smoothly.
  • Let the sauce simmer gently, high heat will cause the cream to break and turn grainy.
  • If the sauce gets too thick, add a splash of milk and stir until it loosens up again.
03 -
  • Toast the bread bowls twice, once empty and once filled, to get the perfect balance of crispy and tender.
  • Add a pinch of red pepper flakes to the Alfredo if you like a little heat hiding under all that creaminess.
  • Serve these on a rimmed plate or shallow bowl to catch any sauce that spills over the edges.
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