Chicken Alfredo Bread Bowl (Printable)

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

# 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 - 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

# Directions:

01 - Set oven temperature to 350°F
02 - Cut a circle from the top of each bread loaf and carefully remove the center, leaving a 1-inch-thick shell intact. Reserve removed portions for another use
03 - Place bread bowls on a baking sheet and bake for 10 minutes until lightly crisp. Remove from oven and set aside
04 - Heat olive oil in a large skillet over medium heat. Season diced chicken with salt and pepper, then add to skillet. Cook 5 to 6 minutes until golden brown and cooked through. Transfer to a plate
05 - In the same skillet, melt butter and sauté minced garlic for 1 minute until aromatic
06 - Add heavy cream and milk to the skillet. Bring to a gentle simmer and cook 3 to 4 minutes while stirring occasionally
07 - Stir in Parmesan cheese and nutmeg. Continue stirring for 2 to 3 minutes until sauce reaches desired thickness
08 - Return cooked chicken to the skillet and toss thoroughly to coat with Alfredo sauce. Taste and adjust seasoning as needed
09 - Divide chicken Alfredo mixture evenly among the bread bowls. Sprinkle extra Parmesan cheese on top of each bowl
10 - Return filled bread bowls to oven and bake for 8 to 10 minutes until tops are golden and sauce is bubbling at edges
11 - Remove from oven and garnish with chopped fresh parsley if desired. Serve immediately while hot

# Expert Tips:

01 -
  • The bread soaks up every bit of creamy sauce, so nothing goes to waste and every bite is indulgent.
  • It looks impressive enough for guests but comes together in less than an hour on a regular weeknight.
  • You can skip half the cleanup because the bread bowl is both serving dish and side all in one.
02 -
  • Don't skip toasting the bread bowls before filling them; I learned this the hard way when my first attempt turned into a soggy mess halfway through dinner.
  • Grate your own Parmesan instead of using the pre-shredded kind, or the sauce might turn grainy and clumpy no matter how much you stir.
  • Let the sauce simmer gently, not boil hard, or the cream can break and turn oily instead of smooth.
03 -
  • Use a serrated knife to cut the top off the bread cleanly without squashing the loaf, and a spoon to scoop out the insides in one smooth motion.
  • If your sauce gets too thick, whisk in a little extra milk or pasta water to loosen it up before filling the bowls.
  • For a golden, cheesy crust on top, switch the oven to broil for the last minute or two, but watch it closely so it doesn't burn.
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