Chicken Alfredo Bread Bowl (Printable version)

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

# Ingredient List:

→ Bread Bowls

01 - 4 small round crusty bread loaves (about 6-inch diameter)

→ Chicken Alfredo Filling

02 - 2 tablespoons olive oil
03 - 2 boneless, skinless chicken breasts (about 14 ounces), diced
04 - 1 teaspoon salt
05 - ½ teaspoon black pepper
06 - 3 cloves garlic, minced
07 - 2 tablespoons unsalted butter
08 - 1¼ cups heavy cream
09 - 1 cup whole milk
10 - 1 cup freshly grated Parmesan cheese, plus extra for topping
11 - ¼ teaspoon ground nutmeg
12 - 1 tablespoon chopped fresh parsley (optional)

# How-To Steps:

01 - Set oven to 350°F
02 - Cut a circle from the top of each bread loaf and remove the center, leaving a 1-inch-thick shell. Reserve insides for another use.
03 - Place bread bowls on a baking sheet and bake for 10 minutes until slightly crisp. Remove 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 garlic for 1 minute until fragrant. Add heavy cream and milk. Bring to a gentle simmer and cook 3-4 minutes, stirring occasionally.
06 - Stir in Parmesan cheese and nutmeg. Continue stirring until sauce thickens, about 2-3 minutes.
07 - Return chicken to skillet and toss to coat in Alfredo sauce. Taste and adjust seasoning as needed.
08 - Divide chicken Alfredo mixture evenly among bread bowls. Top with extra Parmesan.
09 - Return filled bread bowls to oven and bake for 8-10 minutes until tops are golden and bubbling.
10 - Garnish with parsley before serving, if desired.

# Expert Advice:

01 -
  • It skips the pasta but keeps all the creamy, garlicky comfort you crave in Alfredo.
  • The bread bowl becomes part of the meal, crispy on the outside and soft where the sauce seeps in.
  • It looks impressive enough for company but comes together in under an hour.
  • Cleanup is easier since you eat the bowl itself.
02 -
  • Don't skip toasting the bread bowls before filling them, or they'll turn to mush under the weight of the sauce.
  • Use freshly grated Parmesan instead of the pre-shredded kind, it melts smoother and tastes sharper.
  • Let the sauce simmer gently, high heat will cause the cream to break and turn grainy.
  • Season the chicken well before cooking, the bread absorbs flavor and you need the filling to be bold.
03 -
  • Brush the insides of the bread bowls with a little melted butter before toasting for extra flavor and crispness.
  • If your sauce gets too thick, whisk in a splash of milk or pasta water to loosen it back up.
  • Make the Alfredo filling ahead of time and reheat it gently before spooning it into freshly toasted bowls.
  • Freeze the leftover bread centers and blend them into breadcrumbs for another recipe.
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