Chicken Alfredo Garlic Bread Bowls
I still make this whenever I want something indulgent but unfussy — creamy chicken Alfredo tucked into a crisp, garlicky bread bowl. It’s comfort food for one or a crowd: pan-seared cubes of chicken mixed with al dente pasta and jarred Alfredo, then baked briefly inside hollowed Kaiser rolls so every bite is pasta and sauce with a crunchy, buttery rim. If you like one-skillet dinners and handheld comfort, this is for you — and it’s easier than it looks (you can even swap the roll for sourdough boule). For a slightly different noodle take, I sometimes pair the filling with a cheesy garlic chicken spaghetti twist I use in other weeknight recipes: cheesy garlic chicken spaghetti.
Why you’ll love this dish
This recipe takes two crowd-pleasers — chicken Alfredo and garlic bread — and combines them into single-serving bowls that are fun to serve and simple to eat. Benefits at a glance:
- Fast midweek dinner: uses jarred Alfredo to cut prep time.
- Kid- and crowd-friendly: creamy, mild flavors most people enjoy.
- Minimal cleanup: one pan for the chicken, pot for pasta, and the bread doubles as serving vessel.
- Customizable: switch pasta shapes, make it spicy, or use different cheeses.
“The kids went nuts for these — crunchy bread, silky sauce, and no extra plates to wash. Quick enough for weeknights but special enough for guests.”
If you want a richer, saucier version or an alternate cheese-forward approach, see a similar method I use for a penne-based Alfredo meal: cheesy Alfredo garlic butter chicken with penne.
Step-by-step overview
Before you start: you’ll season and pan-sear cubed chicken, boil pasta until just al dente, hollow and toast Kaiser rolls, toss pasta and chicken with Alfredo sauce, then fill the toasted bowls, top with parmesan, and bake briefly to melt and crisp. Total active time is about 30–40 minutes depending on pasta and how many bowls you assemble.
High-level flow:
- Season and cook chicken until 165°F (74°C).
- Cook pasta in salted water; drain.
- Hollow and butter the rolls; toast briefly.
- Combine chicken, pasta, and Alfredo; spoon into bowls.
- Top with parmesan and bake until bubbly and crisp.
What you’ll need
- 3 chicken breasts, cut into 1/2–1" cubes (about 1–1.25 lb)
- 1 pound pasta (penne, fettuccine, or your favorite)
- 6 Kaiser rolls (or more, depending on size)
- 1 jar Alfredo sauce (about 15 oz)
- 1/2 cup unsalted butter, melted
- 3–4 tsp garlic and herb seasoning (adjust to taste)
- 1/2 cup shredded Parmesan cheese
- 1 tbsp olive oil
- Salt and freshly ground black pepper, to taste
Notes and substitutions:
- Swap the Kaiser rolls for small sourdough boules or hollowed ciabatta if you prefer a chewier crust.
- For lower dairy, use a light Alfredo or a cauliflower-based cream sauce; texture will be slightly different.
- Want to prep ahead? Hollow the rolls earlier and store dry in an airtight container to crisp later; see a similar make-ahead approach here: chicken Alfredo garlic bread bowls.
Step-by-step instructions
- Season the chicken: toss the cubed chicken with 2–3 tsp garlic and herb seasoning, salt, and pepper.
- Cook the chicken: heat 1 tbsp olive oil in a large skillet over medium-high. Add chicken in a single layer; cook 6–8 minutes, turning occasionally, until browned and cooked through (internal temp 165°F/74°C). Remove from heat and set aside.
- Boil pasta: bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain well and return to the pot.
- Hollow the rolls: slice the tops off the Kaiser rolls and gently scoop out most of the soft center, leaving a sturdy shell and bottom.
- Make garlic butter: combine melted butter with 1 tsp garlic and herb seasoning (or more to taste). Brush the inside and cut edges of each bread bowl.
- Toast the bowls: place bread bowls on a baking sheet and bake at 375°F (190°C) for 4–5 minutes until lightly toasted and fragrant.
- Combine filling: add cooked chicken and Alfredo sauce to the drained pasta in the pot. Stir to combine until noodles are fully coated.
- Fill and top: spoon the chicken Alfredo into each toasted bread bowl. Sprinkle each with shredded Parmesan.
- Finish in oven: return filled bowls to oven for 4–5 minutes, or until cheese melts and tops are bubbling. If you like a browned top, broil for 1 minute while watching carefully.
- Serve: garnish with chopped parsley or red pepper flakes if desired and serve hot.
Serving suggestions
- Best ways to enjoy it: eat straight from the bowl with a fork — the toasted rim makes it easy to get crunchy bread with every bite.
- Side pairings: a bright mixed green salad with lemon vinaigrette, roasted asparagus, or a simple Caesar salad balances the richness.
- Drinks: a crisp Pinot Grigio or a light lager complements the creamy sauce.
- Plating: put each bowl on a small plate to catch drips. Add a lemon wedge or sprinkle of extra Parmesan for presentation.
Storage and reheating tips
- Refrigerator: Store leftover filling and bread bowls separately in airtight containers for 3–4 days. Keep the bread shell dry to avoid soggy crusts.
- Reheating filled bowls: Preheat oven to 350°F (175°C). Place filled bowls on a baking sheet, cover loosely with foil to prevent excessive browning, and heat 12–15 minutes until piping hot. For a crisper top, remove foil and bake 3–5 more minutes.
- Freezing: To freeze, cool filling completely and store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge, then warm and spoon into freshly toasted rolls. Freezing assembled filled bread bowls is not recommended because the bread will become soggy.
- Food safety: refrigerate within 2 hours of cooking and reheat to at least 165°F (74°C) before serving.
Helpful cooking tips
- Don’t overcook the pasta: al dente pasta holds up better when mixed with sauce and baked briefly.
- Get even chicken browning: cut cubes uniformly and don’t overcrowd the pan; cook in batches if needed.
- Butter the bread well: brushing the interior and rim with seasoned butter creates a flavorful barrier and crisp texture.
- Sauce thickness: if your Alfredo is very thin, reduce it on low for a few minutes or add 1/4–1/2 cup shredded mozzarella for body.
- Time-savers: use pre-cubed rotisserie chicken for an even quicker weeknight version.
- Safety note: always check chicken reaches 165°F (74°C) with a thermometer to ensure it’s safe.
Creative twists
- Spicy kick: stir in red pepper flakes or a spoonful of sriracha to the Alfredo before filling.
- Veg-forward: fold in sautéed mushrooms, spinach, or roasted sun-dried tomatoes.
- Cheesy upgrade: mix shredded mozzarella with the Parmesan topping for a gooey finish.
- Low-carb option: serve the Alfredo chicken over roasted cauliflower instead of pasta and use hollowed-out portobello caps as “bowls.”
- Make it Italian-style: sprinkle with Italian seasoning and finish with torn basil and a drizzle of olive oil.
Common questions
Q: How long does this take from start to finish?
A: Active time is about 30–40 minutes: 10 minutes prep (chopping and hollowing), 10–12 minutes for pasta and chicken, plus two to four short oven steps (toasting and baking).
Q: Can I make this vegetarian?
A: Yes — swap the chicken for pan-seared tofu cubes, roasted cauliflower, or a medley of mushrooms and peppers. Use a vegetarian-friendly Alfredo sauce.
Q: Is it safe to reheat filled bread bowls?
A: Yes, but for best texture, reheat the filling separately and toast or reheat the bread just before serving. If reheating assembled bowls, heat to 165°F (74°C) and expect some softening of the bread.
Q: Can I make these ahead for a party?
A: Prepare the filling and hollow the rolls ahead of time. Toast the bowls and reheat fillings just before guests arrive, then assemble and finish quickly in the oven so everything is hot and crisp.
Conclusion
If you want another take on this crowd-pleasing concept, check out this alternative method for the same idea at Chicken Alfredo Garlic Bread Bowls Recipe, or try a quicker 40-minute approach here: Easy 40 Minute Chicken Alfredo Garlic Bread Bowls. These guides offer slight variations and timing tips that pair well with the instructions above.
Chicken Alfredo Garlic Bread Bowls
Ingredients
Method
- Toss the cubed chicken with garlic and herb seasoning, salt, and pepper.
- Heat olive oil in a large skillet over medium-high. Add chicken in a single layer; cook for 6–8 minutes, turning occasionally, until browned and cooked through (internal temp 165°F/74°C). Remove from heat and set aside.
- Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain and return to the pot.
- Slice the tops off the Kaiser rolls and gently scoop out most of the soft center, creating a sturdy shell.
- Combine melted butter with garlic and herb seasoning. Brush the insides and cut edges of each bread bowl.
- Place bread bowls on a baking sheet and bake at 375°F (190°C) for 4–5 minutes until lightly toasted and fragrant.
- Add cooked chicken and Alfredo sauce to the drained pasta in the pot. Stir to combine until coated.
- Spoon the chicken Alfredo mixture into each toasted bread bowl. Sprinkle with shredded Parmesan.
- Return filled bowls to the oven for 4–5 minutes until cheese melts and tops are bubbling. Broil for 1 minute if a browned top is desired.
- Garnish with chopped parsley or red pepper flakes if desired and serve hot.
