Chicken Alfredo Bread Bowl (Printable)

Golden, crispy bread bowl filled with creamy chicken Alfredo sauce and Parmesan cheese. A comforting, hearty Italian-American main dish.

# 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 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

# How To:

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 insides 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 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 parsley before serving, if desired.

# Expert Tips:

01 -
  • It turns dinner into an edible bowl, so there are fewer dishes and more fun.
  • The bread soaks up all that creamy Alfredo without getting soggy if you time it right.
  • It feels fancy enough for company but forgiving enough for a weeknight scramble.
  • Leftovers reheat beautifully in a low oven, crisping back up like magic.
02 -
  • Don't skip toasting the bread bowls first or they'll turn soggy halfway through dinner.
  • Let the sauce simmer gently, not boil, or the cream can split and turn grainy.
  • Use a real block of Parmesan and grate it yourself; the pre-shredded kind has anti-caking agents that prevent smooth melting.
03 -
  • Toast the bread bowl tops separately and serve them on the side for dipping into the sauce.
  • If your sauce looks too thick, whisk in a splash of milk or pasta water to loosen it up.
  • For a golden, bubbling top, switch the oven to broil for the last minute, watching closely so it doesn't burn.
Go Back