Chicken Alfredo Bread Bowl (Printable)

Golden, crispy bread bowl filled with creamy chicken Alfredo sauce and topped with Parmesan for a comforting, hearty 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

# How To Make:

01 - Set oven temperature to 350°F and allow to fully preheat.
02 - Cut a circle from the top of each bread loaf and carefully remove the center, leaving a 1-inch-thick shell. Reserve insides for alternative use.
03 - Place bread bowls on a baking sheet and bake for 10 minutes until edges are 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 to 6 minutes until golden and cooked through. Transfer to a plate.
05 - In the same skillet, melt butter and sauté minced garlic for 1 minute until fragrant.
06 - Add heavy cream and whole milk to the skillet. Bring to a gentle simmer and cook 3 to 4 minutes, stirring occasionally.
07 - Stir in Parmesan cheese and ground nutmeg. Continue stirring until sauce thickens, approximately 2 to 3 minutes.
08 - Return cooked chicken to the skillet and toss to evenly coat with Alfredo sauce. Taste and adjust seasoning as needed.
09 - Divide chicken Alfredo mixture evenly among the four bread bowls. Top each with additional grated Parmesan cheese.
10 - Return filled bread bowls to the oven and bake for 8 to 10 minutes until tops are golden and sauce is bubbling.
11 - Remove from oven and garnish with fresh parsley if desired. Serve immediately while hot.

# Expert Hints:

01 -
  • The bread soaks up every bit of sauce so nothing goes to waste, and you get to eat your plate.
  • It feels indulgent but comes together in less than an hour with ingredients you probably have around.
  • Leftovers reheat beautifully, and the bread stays surprisingly crisp if you store it right.
02 -
  • Do not overfill the bread bowls or the sauce will spill over in the oven and make a mess, leave a little room at the top.
  • If your sauce gets too thick, add a splash of milk or pasta water to loosen it up before filling the bowls.
  • Let the filled bowls rest for a minute after baking so the sauce settles and does not run everywhere when you cut in.
03 -
  • Toast the bread bowl lids separately and use them as dippers or croutons on a salad the next day.
  • Add a pinch of red pepper flakes to the sauce if you want a little heat hiding under all that cream.
  • Use a spoon to press down the soft insides of the bread after hollowing so you get more room for filling without making the walls too thin.
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