Chicken Alfredo Bread Bowl (Print Version)

Golden bread bowl loaded with creamy chicken Alfredo sauce and Parmesan cheese. A hearty, comforting main dish perfect for any occasion.

# What You'll Need:

→ 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 It:

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 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. Cook for 5-6 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. Add heavy cream and milk. Bring to a gentle simmer and cook for 3-4 minutes, stirring occasionally.
05 - Stir in Parmesan cheese and nutmeg. Continue stirring until sauce thickens, approximately 2-3 minutes.
06 - Return cooked chicken to skillet and toss to coat thoroughly in Alfredo sauce. Taste and adjust seasoning as needed.
07 - Divide chicken Alfredo mixture evenly among bread bowls. Top with extra Parmesan cheese.
08 - Return filled bread bowls to oven and bake for 8-10 minutes until tops are golden and bubbling.
09 - Garnish with fresh parsley before serving, if desired.

# Expert Advice:

01 -
  • It transforms simple ingredients into something that feels indulgent and special without fancy techniques.
  • The bread soaks up every bit of sauce, so nothing goes to waste and every bite is rich.
  • You can prep the filling while the bread crisps, making it surprisingly fast for a weeknight dinner.
  • It impresses guests but feels cozy enough for a quiet evening at home.
02 -
  • Don't skip crisping the bread bowls first, I learned this the hard way when my first batch turned into a soggy mess halfway through dinner.
  • Use freshly grated Parmesan, the pre-shredded kind has anti-caking agents that make the sauce grainy instead of smooth.
  • Let the sauce simmer gently, boiling it too hard can cause the cream to separate and ruin the texture.
  • If your sauce gets too thick, add a splash of milk or pasta water to loosen it up before filling the bowls.
03 -
  • Warm your serving plates in the oven for a minute before plating, it keeps the bread bowls hot longer and makes the meal feel more special.
  • If the Alfredo sauce thickens too much while sitting, whisk in a tablespoon of milk at a time until it reaches the consistency you want.
  • Grate your Parmesan right before using it, the flavor is sharper and the cheese melts more smoothly into the sauce.
  • Don't toss the bread you scoop out, pulse it into breadcrumbs and freeze for topping casseroles or coating chicken later.
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