Turn your favorite creamy pasta into an edible masterpiece that saves you from doing dishes. The first time I made these for my kids, they couldn’t stop talking about eating their plates, and honestly, I was just as excited about skipping the cleanup afterward.
Table of Contents
Ingredients for Chicken Alfredo Garlic Bread Bowls
I usually reach for kaiser rolls from my local bakery because they’re sturdy enough to hold the filling without falling apart. When it comes to the chicken, I often use rotisserie chicken from the store to save time, though cooking fresh chicken breasts gives you more control over seasoning.
- 3 chicken breasts, cut into cubes (trimmed of fat)
- 1 lb pasta (penne, fettuccine, or your choice), uncooked
- 6 kaiser rolls (or more if needed), tops sliced and centers hollowed – I recommend choosing rolls that are at least 4 inches wide
- 1 jar Alfredo sauce (about 15 oz), ready to use
- 1 stick (1/2 cup) unsalted butter, melted – my preference is unsalted so I can control the salt level
- 3 to 4 tsp garlic and herb seasoning, divided
- 1/2 cup shredded Parmesan cheese – in my experience, freshly grated melts better than pre-shredded
- 1 tbsp olive oil
- Salt and pepper to taste
- Optional: chopped parsley or red pepper flakes for garnish – I usually add parsley for a fresh pop of color
Step-by-Step Instructions
I recommend having all your ingredients prepped before you start cooking, especially the bread bowls hollowed out and ready. In my experience, the key to keeping these crispy is brushing every surface of the bread with that garlic butter before the first toasting.
Step 1: Season the chicken cubes generously with 1 to 2 teaspoons garlic and herb seasoning, salt, and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken in a single layer and cook for 6 to 8 minutes, stirring occasionally, until the pieces are golden brown on the outside and reach an internal temperature of 165°F. The chicken should have a nice sear and no pink should remain in the center. Remove from heat and set aside on a plate.
Step 2: While the chicken cooks, bring a large pot of generously salted water to a rolling boil. Add 1 pound of pasta and cook according to package instructions until al dente, which typically takes 8 to 10 minutes depending on the pasta shape. You want it to still have a slight bite because it will soften a bit more when mixed with the hot sauce. Drain well in a colander and return the pasta to the pot.
Step 3: Preheat your oven to 375°F. Slice the tops off 6 kaiser rolls and gently hollow out the centers using your fingers or a small spoon, leaving about a half-inch thick wall all around. Save the removed bread for making breadcrumbs or croutons later. The goal is to create a sturdy bowl that can hold the filling without collapsing.
Step 4: In a small bowl, combine the melted butter with 1 to 2 teaspoons garlic and herb seasoning, stirring until well mixed. Using a pastry brush or spoon, generously brush the inside walls and edges of each hollowed bread bowl with this garlic-butter mixture. Don’t skip any spots as this creates that irresistible buttery crust. You’ll know you’ve used enough when the bread looks slightly saturated.
Step 5: Place the brushed bread bowls on a baking sheet and bake at 375°F for 4 to 5 minutes until lightly toasted and golden. You’ll smell the garlic butter getting fragrant, which tells you they’re ready. This pre-toasting step is crucial for preventing soggy bottoms.
Step 6: Add the drained pasta and the entire jar of Alfredo sauce to the pot with the cooked chicken. Stir everything together over low heat for about 2 minutes so the sauce evenly coats the pasta and chicken. Taste and adjust seasoning with salt and pepper if needed. The mixture should be creamy but not swimming in sauce.
Step 7: Using a large spoon or ladle, fill each toasted bread bowl with the chicken Alfredo mixture, mounding it slightly but being careful not to overfill. Leave about a quarter-inch from the top edge to prevent overflow during the final bake. Sprinkle about 1 tablespoon of shredded Parmesan cheese over each filled bowl.
Step 8: Return the filled bowls to the oven for 4 to 5 minutes, or until the cheese is melted and bubbly and the bread edges are crisp and deeply golden. Watch them closely during this final bake to prevent burning.
Step 9: Remove from the oven and let them cool for about 2 minutes before serving. This brief rest helps the filling set slightly and prevents burned mouths. Garnish with chopped parsley or a pinch of red pepper flakes if you like a little heat. Serve hot while the bread is still crispy.
Perfect Side Dishes for Chicken Alfredo Garlic Bread Bowls
These rich, creamy bread bowls pair beautifully with lighter sides that provide fresh contrast and help balance the indulgence of the Alfredo sauce.
Crisp Green Salad with Lemon Vinaigrette: The bright acidity from fresh lemon juice and the crunch of mixed greens cut through the richness of the cream sauce perfectly, refreshing your palate between bites of the hearty bread bowls.
Steamed or Roasted Broccoli: Simple steamed broccoli or roasted broccoli florets with a touch of garlic butter add nutritional balance and echo the garlic flavors in the bread bowls without overwhelming the dish.
Roasted Asparagus: Oven-roasted asparagus spears with a sprinkle of salt bring an elegant, earthy element that complements the creamy pasta while adding vibrant color to your plate.
Tomato Cucumber Salad: A light salad of fresh tomatoes and cucumbers dressed with olive oil and herbs provides cooling acidity that balances the warm, rich bread bowls, especially nice during warmer months.
Caesar Salad: The tangy Caesar dressing and crisp romaine work harmoniously with the Alfredo flavors, creating a classic Italian-American pairing that feels restaurant-quality at home.
Garlic Bread Rolls: For garlic lovers, serving extra garlic bread on the side means you can soak up every last drop of that delicious Alfredo sauce.
Keeping Your Bread Bowls Fresh
Store any leftover filled bread bowls in an airtight container in the refrigerator for up to 3 days, though I recommend storing the chicken Alfredo mixture separately if the bread has already soaked through. The filling keeps beautifully and can be reheated in a skillet with a splash of milk to restore creaminess.
For the best results, reheat filled bread bowls in a 350°F oven for 8 to 10 minutes to revive the crispy crust. Avoid microwaving if you want to maintain that wonderful crunch. Pro tip: if you know you’ll have leftovers, slightly underfill the bread bowls initially so they stay crispier longer.
The Alfredo mixture freezes well in a sealed container for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stovetop. I don’t recommend freezing the assembled bread bowls as the texture changes significantly, but making the filling ahead is a great time-saver for busy weeks.
FAQs
Can I use store-bought rotisserie chicken instead of cooking fresh chicken?
Absolutely! Using rotisserie chicken is one of my favorite time-saving tricks. Simply shred or cube about 3 cups of cooked chicken and skip the cooking step. This cuts your prep time significantly and the seasoning from the rotisserie chicken adds extra flavor to the dish.
What if my bread bowls get soggy?
The key to preventing soggy bread bowls is brushing them generously with garlic butter and toasting them before filling. Also, avoid overfilling them with sauce. If your bread does get a bit soft, you can crisp it back up by placing the filled bowls under the broiler for 1 to 2 minutes, watching carefully to prevent burning.
Can I make these Chicken Alfredo Garlic Bread Bowls ahead for a party?
Yes! Prepare the chicken Alfredo mixture up to 24 hours ahead and store it refrigerated. Hollow out and butter the bread bowls in advance too, but wait to toast and fill them until just before serving. This way, your bread bowls will be perfectly crispy when guests arrive.
Chicken Alfredo Garlic Bread Bowls
Ingredients
Equipment
Method
- Season chicken cubes with 1-2 teaspoons garlic and herb seasoning, salt, and pepper. Heat 1 tablespoon olive oil in large skillet over medium-high heat. Cook chicken 6-8 minutes, stirring occasionally, until golden brown and internal temperature reaches 165°F. Remove and set aside.
- Bring large pot of salted water to boil. Add 1 pound pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain well and return to pot.
- Preheat oven to 375°F. Slice tops off kaiser rolls and hollow out centers, leaving half-inch thick walls.
- Mix melted butter with 1-2 teaspoons garlic and herb seasoning. Using pastry brush or spoon, generously brush inside walls and edges of each hollowed bread bowl with garlic-butter mixture.
- Place brushed bread bowls on baking sheet and bake 4-5 minutes until lightly toasted and golden.
- Add drained pasta and Alfredo sauce to pot with cooked chicken. Stir over low heat for 2 minutes until sauce coats pasta and chicken evenly. Taste and adjust seasoning.
- Fill each toasted bread bowl with chicken Alfredo mixture, being careful not to overfill. Leave about quarter-inch from top edge. Sprinkle about 1 tablespoon shredded Parmesan over each bowl.
- Return filled bowls to oven for 4-5 minutes until cheese melts and bread edges are crisp.
- Cool 2 minutes before serving. Garnish with parsley or red pepper flakes if desired. Serve hot.
