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Delicious chicken alfredo served in garlic bread bowls

Classic Chicken Alfredo Garlic Bread Bowls

Warm, crusty garlic bread bowls filled with creamy chicken Alfredo pasta, topped with melted mozzarella, offering a comforting and satisfying meal perfect for any occasion.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 bowls
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

For the Garlic Bread Bowls:
  • 4-6 individual sourdough or crusty dinner rolls
  • 4 tablespoons unsalted butter, melted
  • 2-3 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped (optional)
  • 1/2 cup shredded mozzarella cheese
For the Chicken Alfredo:
  • 1 tablespoon olive oil
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
  • Salt and freshly ground black pepper to taste
  • 1/2 lb fettuccine or pasta of choice
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1 cup grated Parmesan cheese plus extra for serving
  • nutmeg Pinch of (optional)
  • Fresh parsley, chopped for garnish

Equipment

  • Oven
  • Baking Sheet
  • Small Bowl
  • Large Skillet or Pan
  • Pot

Method
 

Prepare the Bread Bowls
  1. Preheat oven to 375°F (190°C). Slice the top off each roll, hollow out the inside, and brush with garlic butter. Bake for 8-10 minutes until golden, then set aside.
Cook the Chicken
  1. Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper, then cook for 5-7 minutes until golden brown and cooked through. Remove and set aside.
Make the Alfredo Sauce
  1. In the same skillet, melt butter and cook minced garlic for 1 minute. Pour in heavy cream, bring to a gentle simmer, and then reduce heat to low.
Combine and Thicken
  1. Gradually add Parmesan cheese, stirring constantly until melted and the sauce is smooth and slightly thickened. Add a pinch of nutmeg if desired, and adjust seasoning with salt and pepper.
Cook the Pasta
  1. While sauce simmers, cook fettuccine in salted boiling water according to package directions until al dente. Drain well.
Assemble the Filling
  1. Add the cooked chicken and drained pasta to the Alfredo sauce, tossing gently to coat everything evenly.
Fill and Bake
  1. Spoon the chicken Alfredo mixture into each warm garlic bread bowl and top with shredded mozzarella cheese. Bake for 5-10 minutes, or until the cheese is melted and bubbly and the bread bowls are heated.
Serve
  1. Garnish with fresh chopped parsley and extra grated Parmesan cheese if desired, then serve immediately.

Notes

For extra flavor, roast the garlic before mincing for the garlic butter. You can also add some red pepper flakes to the Alfredo sauce for a subtle kick.