Chicken Alfredo Bread Bowl (Printer-friendly)

Golden bread bowl filled with creamy chicken Alfredo sauce and Parmesan cheese. A comforting Italian-American main dish.

# What You'll 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

# How to Make It:

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 intact. Reserve the removed bread for another use.
03 - Place bread bowls on a baking sheet and bake for 10 minutes until lightly crisped. Remove from oven and set aside.
04 - Heat olive oil in a large skillet over medium heat. Season diced chicken with salt and pepper, then add to skillet. Cook for 5 to 6 minutes until golden brown and cooked through. Transfer to a plate.
05 - In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
06 - Pour heavy cream and whole milk into the skillet. Bring to a gentle simmer and cook for 3 to 4 minutes, stirring occasionally.
07 - Stir in grated Parmesan cheese and ground nutmeg. Continue stirring until sauce thickens, approximately 2 to 3 minutes. Taste and adjust seasoning as needed.
08 - Return cooked chicken to the skillet and toss gently to coat evenly in Alfredo sauce.
09 - Divide chicken Alfredo mixture evenly among bread bowls. Top each with extra grated Parmesan cheese.
10 - Return filled bread bowls to oven and bake for 8 to 10 minutes until tops are golden and sauce is bubbling.
11 - Remove from oven and garnish with fresh chopped parsley if desired. Serve immediately.

# Expert Suggestions:

01 -
  • The bread bowl becomes part of the meal, so theres no waste and every bite tastes richer.
  • It looks impressive but comes together in under an hour with simple pantry staples.
  • Kids and adults both love tearing into their own edible bowl.
02 -
  • Dont skip toasting the bread bowls empty first, or theyll turn soggy the moment you add the sauce.
  • Use freshly grated Parmesan, the pre-shredded kind wont melt smoothly and can make the sauce grainy.
  • Keep the heat at medium when making the sauce, high heat can cause the cream to separate or scorch.
03 -
  • Brush the inside of the bread bowls with melted butter before the first bake for extra flavor and a golden finish.
  • If the Alfredo sauce gets too thick, whisk in a splash of milk or pasta water to loosen it up.
  • Leftovers reheat beautifully in a 300°F oven for 10 minutes, just cover loosely with foil so the bread doesnt dry out.
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