Chicken Alfredo Bread Bowl (Print-Friendly)

Golden bread bowls filled with creamy chicken Alfredo sauce and Parmesan cheese. A comforting Italian-American main dish.

# What You'll Need:

→ Bread Bowls

01 - 4 small round crusty bread loaves (about 6-inch diameter)

→ Chicken Alfredo Filling

02 - 2 tablespoons olive oil
03 - 2 boneless, skinless chicken breasts (about 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

# Cooking Steps:

01 - Preheat oven to 350°F. Cut a circle from the top of each bread loaf and carefully remove the center, leaving a 1-inch-thick shell. Reserve insides for another use.
02 - Place bread bowls on a baking sheet and bake for 10 minutes until slightly crisp. Remove from oven and set aside.
03 - 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.
04 - In the same skillet, melt butter and sauté minced garlic for 1 minute until fragrant. Add heavy cream and milk, bringing to a gentle simmer. Cook 3-4 minutes, stirring occasionally.
05 - Stir in Parmesan cheese and ground nutmeg. Continue stirring until sauce thickens, approximately 2-3 minutes. Taste and adjust seasoning as needed.
06 - Return cooked chicken to skillet and toss thoroughly to coat in Alfredo sauce.
07 - Divide chicken Alfredo mixture evenly among bread bowls. Top with extra Parmesan cheese. Return filled bread bowls to oven and bake for 8-10 minutes until tops are golden and bubbling.
08 - Garnish with fresh parsley if desired and serve immediately.

# Expert Tips:

01 -
  • Every bite combines creamy sauce, juicy chicken, and crunchy toasted bread in one spoonful.
  • It feels fancy enough for guests but forgiving enough for a weeknight experiment.
  • There's no need for extra plates or sides because the bread bowl holds everything perfectly.
  • Leftovers reheat beautifully, and the bread soaks up even more flavor overnight.
02 -
  • Don't skip toasting the bread bowls before filling them, or the sauce will soak through and turn them mushy halfway through dinner.
  • Use freshly grated Parmesan instead of the pre-shredded kind, which contains anti-caking agents that can make your sauce grainy instead of smooth.
  • Let the cream simmer gently and never boil it hard, or it might break and turn oily instead of silky.
  • If the sauce thickens too much, add a splash of milk or pasta water to loosen it back up before filling the bowls.
03 -
  • Brush the inside of the toasted bread bowls with a little melted butter before filling them for extra flavor and an even crispier texture.
  • If your sauce looks too thin after adding the cheese, let it simmer for another minute or two off the heat and it will thicken as it cools.
  • Use tongs to turn the chicken pieces in the skillet so they brown evenly on all sides without sticking or tearing apart.
  • Save the scooped-out bread and pulse it into breadcrumbs, then freeze them for topping casseroles or breading cutlets later.
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