Chicken Alfredo Bread Bowl (Print View)

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

# Components:

→ 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 (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)

# Directions:

01 - Preheat oven to 350°F (175°C).
02 - Cut a circle from the top of each bread loaf and remove the center, leaving a 1-inch-thick shell. Set aside removed bread 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, approximately 2-3 minutes.
07 - Return chicken to skillet and toss to coat evenly in Alfredo sauce. Taste and adjust seasoning as needed.
08 - Divide chicken Alfredo mixture evenly among bread bowls. Top with extra Parmesan cheese.
09 - Return filled bread bowls to oven and bake for 8-10 minutes until tops are golden and bubbling.
10 - Garnish with fresh parsley before serving, if desired.

# Expert Advice:

01 -
  • The bread absorbs every drop of creamy Alfredo, so nothing goes to waste and every bite tastes richer than the last.
  • It feels fancy enough for guests but comes together in less than an hour with ingredients you probably already have.
  • Cleanup is almost nonexistent since the bread bowl is both plate and side dish.
02 -
  • Don't skip toasting the bread bowls before filling them or they'll turn soggy within minutes and collapse under the weight of the sauce.
  • Use freshly grated Parmesan instead of the pre-shredded kind, which contains cellulose and won't melt into a smooth, creamy sauce.
  • Let the sauce simmer gently, not boil, or the cream will break and you'll end up with a grainy, separated mess.
03 -
  • Season your chicken generously before cooking, under-seasoned chicken will make the whole dish taste flat no matter how good the sauce is.
  • If your sauce gets too thick, whisk in a splash of milk or pasta water to loosen it without losing the creamy texture.
  • For a golden, bubbly top, switch your oven to broil for the last minute or two, but watch it closely so it doesn't burn.
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