Chicken Alfredo Bread Bowl (Printable)

Golden crispy bread bowl brimming with creamy chicken Alfredo sauce, topped with fresh Parmesan for a comforting, elegant main course.

# What You'll Need:

→ 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 oz, 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

# How To Make It:

01 - Preheat oven to 350°F.
02 - Cut a circle from the top of each bread loaf and remove the center, leaving a 1-inch-thick shell. Reserve removed bread for other uses.
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.
06 - Add heavy cream and milk. Bring to a gentle simmer and cook 3-4 minutes, stirring occasionally.
07 - Stir in Parmesan cheese and nutmeg. Continue stirring until sauce thickens, approximately 2-3 minutes.
08 - Return chicken to skillet and toss to coat in Alfredo sauce. Taste and adjust seasoning as needed.
09 - Divide chicken Alfredo mixture evenly among bread bowls. Top with extra Parmesan.
10 - Return filled bread bowls to oven and bake for 8-10 minutes until tops are golden and bubbling.
11 - Garnish with fresh parsley before serving, if desired.

# Expert Suggestions:

01 -
  • Every bite gives you crispy, buttery bread soaked in creamy sauce, no fork required.
  • It turns a simple pasta dish into something that feels like a special occasion without extra effort.
  • Cleanup is easier because the bread bowl is your serving dish.
  • Guests always assume it took hours, but you know it only took 50 minutes.
02 -
  • Do not skip the step of baking the bread bowls empty first, or they will absorb too much sauce and fall apart when you try to pick them up.
  • Use freshly grated Parmesan from a block, the pre-shredded kind has anti-caking agents that make the sauce grainy instead of smooth.
  • If your sauce looks too thick, add a splash of milk and stir it in off the heat to loosen it up without breaking the texture.
03 -
  • Save the bread you scoop out of the bowls, toast it with olive oil and garlic, and use it for dipping into extra Alfredo sauce.
  • If you are short on time, use rotisserie chicken instead of cooking your own, it cuts the prep in half and tastes just as good.
  • Reheat leftovers gently in the oven at 300°F, microwaving turns the bread chewy and the sauce oily.
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