Chicken Alfredo in Bread Bowl (Print Version)

Golden bread bowl filled with creamy chicken Alfredo sauce and fresh Parmesan cheese. A hearty Italian-American comfort meal.

# Ingredient List:

→ 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

# Cooking Directions:

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 the removed portions for another use.
02 - Place bread bowls on a baking sheet and bake for 10 minutes until lightly 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. Cook for 5-6 minutes until golden brown and fully cooked through. Transfer to a plate.
04 - In the same skillet, melt butter and sauté minced garlic for 1 minute until fragrant. Add heavy cream and milk, bringing to a gentle simmer. Cook for 3-4 minutes while stirring occasionally.
05 - Stir in Parmesan cheese and ground nutmeg. Continue stirring until sauce thickens, approximately 2-3 minutes. Taste and adjust seasoning as needed.
06 - Return cooked chicken to the skillet and toss thoroughly to coat evenly with Alfredo sauce.
07 - Divide chicken Alfredo mixture evenly among bread bowls. Top with additional Parmesan cheese. Return filled bowls to oven and bake for 8-10 minutes until tops are golden and sauce is bubbling.
08 - Remove from oven and garnish with fresh parsley if desired. Serve immediately while hot.

# Expert Suggestions:

01 -
  • You get to eat the bowl, which feels wonderfully rebellious and saves on dishes.
  • The crispy bread soaks up every bit of that silky Alfredo sauce without getting soggy.
  • It looks impressive but comes together in under an hour, perfect for weeknight indulgence.
  • Leftovers reheat beautifully, and the bread stays surprisingly crisp if you warm it in the oven.
02 -
  • Don't skip the initial baking of the empty bread bowls; I tried once and ended up with a soggy bottom that fell apart halfway through dinner.
  • Use freshly grated Parmesan and add it off the heat or on very low heat to prevent it from clumping into grainy bits.
  • If your sauce looks too thick, whisk in a splash of milk; if it's too thin, let it simmer another minute or two before adding the chicken.
03 -
  • Toast the hollowed-out bread pieces with butter and garlic for dipping into any leftover sauce.
  • Make the Alfredo sauce ahead and reheat gently, adding a splash of milk to loosen it up before filling the bread bowls.
  • If you want extra crispy edges, brush the inside of the bread bowls with melted butter before the first bake.
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