Chicken Alfredo Garlic Bread Bowls
A delightful twist on classic chicken Alfredo served in toasted bread bowls, perfect for any gathering.
Ingredients
Main Ingredients
- 3 pieces Chicken breasts, cut into cubes
- 1 pound Pasta (penne, fettuccine, or your choice)
- 6 pieces Kaiser rolls (or more if needed)
- 1 jar Alfredo sauce (about 15 oz)
- ½ cup Unsalted butter, melted
- 3-4 teaspoons Garlic and herb seasoning
- ½ cup Shredded parmesan cheese
- 1 tablespoon Olive oil
- Salt and pepper (to taste)
Instructions
Preparation
- Season the chicken cubes with garlic and herb seasoning, salt, and pepper.
- Heat olive oil in a pan over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, until fully cooked and no longer pink inside.
- In a large pot, bring salted water to a boil. Add your choice of pasta and cook until al dente, following package instructions. Drain the pasta well and set aside.
- Slice the tops off the kaiser rolls and gently hollow out the centers to create bowls.
- Combine melted butter with garlic and herb seasoning. Brush the inside and edges of the hollowed bread bowls with the mixture.
- Place the bowls in a preheated oven at 375°F (190°C) for 4-5 minutes until they are lightly toasted.
Assembly
- In a large mixing bowl, combine the drained pasta and Alfredo sauce with the cooked chicken. Stir well to ensure everything is coated evenly.
- Carefully fill the toasted bread bowls with the chicken Alfredo mixture. Top each bowl with shredded parmesan cheese.
- Return the filled bowls to the oven for another 4-5 minutes until the cheese melts and the bread turns crispy.
Notes
Serve hot with a sprinkle of fresh parsley or red pepper flakes. Store leftovers in an airtight container for up to 2 days.
