Chicken Alfredo Bread Bowl (Print View)

Golden bread bowls overflowing with creamy chicken Alfredo sauce and melted Parmesan for an indulgent comfort meal.

# Components:

→ Bread Bowls

01 - 4 small round crusty bread loaves, 6 inches 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 - Preheat oven to 350°F. Cut a circle from the top of each bread loaf and remove the center, leaving a 1-inch-thick shell. Reserve bread insides for another use.
02 - Place bread bowls on a baking sheet and bake for 10 minutes until slightly crisp. Remove 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 to 6 minutes until golden and cooked through. Transfer to a plate.
04 - In the same skillet, melt butter and sauté garlic for 1 minute until fragrant.
05 - Add heavy cream and milk. Bring to a gentle simmer and cook 3 to 4 minutes, stirring occasionally.
06 - Stir in Parmesan cheese and nutmeg. Continue stirring until sauce thickens, approximately 2 to 3 minutes. Taste and adjust seasoning as needed.
07 - Return cooked chicken to skillet and toss to coat thoroughly in Alfredo sauce.
08 - Divide chicken Alfredo mixture evenly among bread bowls. Top with additional grated Parmesan cheese.
09 - Return filled bread bowls to oven and bake for 8 to 10 minutes until tops are golden and bubbling.
10 - Garnish with fresh parsley before serving if desired.

# Expert Advice:

01 -
  • The bread soaks up just enough creamy sauce to stay soft inside while the edges get golden and crunchy.
  • It feels fancy enough for guests but comes together with everyday ingredients you probably already have.
  • Theres no need for extra plates or side dishes because the bowl is part of the meal.
  • Leftovers reheat beautifully in the oven without turning soggy or separating.
02 -
  • Dont 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.
  • Use freshly grated Parmesan instead of the bagged stuff, it melts smoother and tastes sharper without any weird aftertaste.
  • Let the sauce simmer gently and never boil it hard or the cream can break and turn grainy.
  • If your sauce gets too thick, whisk in a splash of milk or pasta water until it loosens up to the consistency you want.
03 -
  • Toast your bread bowls on a wire rack set inside the baking sheet so air circulates and they crisp evenly on all sides.
  • Reserve a little pasta water or chicken broth to thin the sauce if it thickens too much while sitting.
  • Grate your Parmesan on the smallest holes of a box grater so it melts into the sauce instead of clumping.
  • Rub the inside of each bread bowl with a cut garlic clove before toasting for an extra layer of flavor.
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