Chicken Alfredo Bread Bowl (Printable Version)

Golden crispy bread bowl filled with luscious creamy chicken Alfredo sauce and Parmesan cheese.

# 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 to 350°F and allow to reach temperature.
02 - Cut a circle from the top of each bread loaf and carefully remove the center, leaving a 1-inch-thick shell. Reserve removed bread for another use.
03 - Place bread bowls on a baking sheet and bake for 10 minutes until slightly 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. Add to skillet and cook 5 to 6 minutes until golden and cooked through. Transfer to a plate.
05 - In the same skillet, melt butter and sauté minced garlic for 1 minute until fragrant.
06 - Add heavy cream and milk to skillet. Bring to a gentle simmer and cook 3 to 4 minutes, stirring occasionally.
07 - Stir in Parmesan cheese and nutmeg. Continue stirring until sauce thickens, approximately 2 to 3 minutes.
08 - Return cooked chicken to skillet and toss to evenly coat in Alfredo sauce. Taste and adjust seasoning as needed.
09 - Divide chicken Alfredo mixture evenly among bread bowls. Top each with extra grated Parmesan cheese.
10 - Return filled bread bowls to oven and bake for 8 to 10 minutes until tops are golden and sauce is bubbling.
11 - Remove from oven and garnish with fresh parsley if desired. Serve immediately while hot.

# Expert Tips:

01 -
  • Every bite gives you crispy bread and creamy sauce in one fork, no plate juggling required.
  • It feels fancy enough for company but comes together on a weeknight without drama.
  • Leftovers reheat beautifully, and the bread soaks up even more flavor overnight.
02 -
  • If you skip toasting the bread bowls first, the sauce will soak through and turn them mushy before you finish eating.
  • Freshly grated Parmesan melts infinitely better than the pre shredded kind, which clumps and never gets that silky texture.
  • Let the sauce simmer gently, high heat will cause the cream to break and turn grainy instead of smooth.
03 -
  • Use a serrated knife to hollow out the bread bowls cleanly without tearing the crust.
  • Warm your serving plates in the oven for a minute so the bread bowls stay hot longer at the table.
  • If your sauce gets too thick, whisk in a splash of milk or pasta water to loosen it back up.
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