A cozy, cheesy hug: Chicken Alfredo Garlic Bread Bowls
Imagine tearing into a crisp, golden kaiser roll to reveal a steaming pool of silky Alfredo sauce, tender bites of garlicky chicken, and al dente pasta threaded through a blanket of melted Parmesan. The steam carries the buttery, roasted-garlic aroma that makes your kitchen feel like a warm café; the first forkful delivers a luxurious mouthfeel — creamy sauce, soft pasta, and the satisfying crunch of toasted bread. It’s comfort food elevated: indulgent, nostalgic, and infectious in its ability to bring people together.
This recipe is perfect for casual dinner parties, a weekend family supper, or a cozy night in when you want something special without complicated steps. It also shines at potlucks (serve the bowls as handheld comfort), chilly autumn evenings, or whenever you crave the kind of food that feels like a warm hug. For a variation on the flavor profile, check this related garlic-buttered take on chicken Alfredo: Garlic-Butter Chicken Alfredo with Spinach & Bacon.
At a Glance
- Prep Time: 20 minutes
- Cook Time: 20 minutes (+ 9–10 minutes for toasting/heating in oven)
- Total Time: ~40–45 minutes
- Servings: 6 bread bowls (serves 6)
- Difficulty Level: Easy — approachable for weeknights and entertaining
Nutrition Highlights
Estimated nutrition per serving (1 filled bread bowl). These are approximate values based on ingredient quantities and typical product nutrition profiles; values may vary with brands and exact portion sizes. Estimates were compiled using standard nutrient reference data (USDA FoodData Central) and common product labels. For precise tracking, calculate using your exact brands.
- Calories: ~880–920 kcal
- Protein: ~38–42 g
- Carbohydrates: ~85–95 g
- Fiber: ~3–4 g
- Sugars: ~5–7 g
- Fat: ~45–55 g
- Saturated fat: ~22–28 g
- Sodium: ~900–1,200 mg
Notes on health: This dish is calorie-dense and higher in saturated fat and sodium due to butter, Alfredo sauce, and bread. For guidance on portions and heart-healthy eating, trusted resources include the USDA and Mayo Clinic. Consider lighter ingredient swaps (below) if you’re monitoring calories, sodium, or saturated fat.
Why You’ll Love It
- Comfort and decadence in one package: creamy Alfredo and buttery garlic bread combine textures and flavors that satisfy both cravings and happy memories.
- Crowd-pleaser: individual bread bowls make serving easy and fun — guests get a personal portion and minimal plating.
- Flexible and forgiving: swap pasta shapes, add veggies or change cheeses; the core method remains simple.
- Great for sharing moments: perfect for family dinners, casual get-togethers, or as a centerpiece at a relaxed party.
How to Make Chicken Alfredo Garlic Bread Bowls
Ingredients
- 3 pieces boneless skinless chicken breasts, cut into 1-inch cubes (about 18 oz combined)
- 1 pound dry pasta (penne, fettuccine, or your choice)
- 6 kaiser rolls (or more if needed)
- 1 jar Alfredo sauce (about 15 oz / 425 g)
- 1/2 cup unsalted butter, melted (about 8 tbsp / 113 g)
- 3–4 teaspoons garlic and herb seasoning (divided)
- 1/2 cup shredded Parmesan cheese (about 50 g)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
Optional ingredients and substitutions
- Swap Alfredo jar for 2 cups homemade Alfredo (heavy cream + butter + Parmesan) for fresher flavor.
- Use whole-wheat pasta for more fiber.
- Substitute Greek yogurt-based Alfredo or light cream for a lower-fat sauce (taste and texture will differ).
- Add cooked spinach, steamed broccoli florets, or sun-dried tomatoes for color and nutrients.
- Use gluten-free rolls and pasta for a GF version.
Step-by-step Instructions
- Preheat your oven to 375°F (190°C).
- Season the chicken cubes with 2 teaspoons garlic and herb seasoning, salt, and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add seasoned chicken and cook, stirring occasionally, for 6–8 minutes until cooked through and golden on the edges. Remove from heat and set aside. Tip: Cut a larger cube and slice it to check for no pink center.
- While the chicken cooks, bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Drain well and return to the pot. (Reserve a tablespoon of pasta cooking water if you prefer to loosen the sauce.)
- Slice the tops off the kaiser rolls and gently hollow out the centers to create bowls, leaving a sturdy wall (about 1/4–1/2 inch thickness). Save the tops for dipping or breadcrumbs.
- Combine melted butter with 1–2 teaspoons garlic and herb seasoning in a small bowl. Brush the inside and edges of each hollowed roll thoroughly with the garlic butter.
- Place the buttered bread bowls on a baking sheet and bake at 375°F (190°C) for 4–5 minutes until lightly toasted and golden. They should be crisp but not hard.
- Add drained pasta and Alfredo sauce to the cooked chicken in the pan (or combine in the pot). Stir to combine well; if it seems too thick, add a splash of reserved pasta water or a tablespoon of milk to reach desired creaminess. Taste and adjust salt/pepper.
- Spoon the chicken Alfredo mixture into each toasted bread bowl, dividing evenly. Top each with shredded Parmesan.
- Return the filled bowls to the oven for 4–5 minutes until cheese is melted and the bowls are heated through and slightly crisp on the edges.
- Serve immediately, garnished with chopped parsley or red pepper flakes if desired.
Practical tips
- Avoid overcooking pasta — al dente holds up better in the sauce and when baked.
- Toast the bread bowls first so they hold the filling without getting soggy.
- If you prefer a crisper shell, brush an extra layer of butter and return to the oven a minute longer under broil — watch closely.
- Use warm Alfredo and pasta to speed final assembly and reduce oven time.
Serving Suggestions
- Serve It Up: Place each filled bread bowl on a plate with a small side salad (arugula with lemon vinaigrette) to cut richness.
- Casual pairing: Offer garlic-roasted asparagus, steamed broccoli, or a simple Caesar salad.
- Cozy option: Complement with a warm cup of tomato basil soup or a mug of savory broth for dipping the bread top.
- Snack/party adaptation: Slice filled bowls in half for smaller portions at a buffet. For more ideas and an edgier spicy pairing, see this spicy chicken penne inspiration: Spicy Garlic Chicken Penne with Velveeta Alfredo.
Storage Instructions
- Room temperature: Do not leave filled bread bowls at room temperature for more than 2 hours (perishable dairy/chicken). Unfilled, sealed bread rolls can sit at room temp for 1–2 days in an airtight bag.
- Refrigeration: Store leftovers (filling and bread separately is best) in airtight containers for up to 3–4 days. Reheat the filling gently on the stovetop over low heat or in the microwave; re-crisp the bread in a 350°F oven for 5–7 minutes.
- Freezer: Freeze the Alfredo-chicken-pasta filling in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating. Bread bowls can be frozen (well wrapped) for up to 1 month; thaw before reheating.
Chef’s Advice
- Best bread: Use sturdy rolls like kaiser, pretzel rolls, or sourdough boule halves. They should have a firm crust and dense crumb to hold the filling.
- Sauce texture: If your Alfredo sauce is too thick, loosen it with reserved pasta water or a splash of milk for silkier coating. If too thin, simmer briefly to reduce.
- Chicken doneness cue: When cubes are white throughout with clear juices and register 165°F (74°C) on an instant-read thermometer, they’re done.
- Flavor layering: Season the pasta and chicken separately; a little salt on the pasta water and a final seasoning adjustment after combining makes the flavors pop.
- Prevent sogginess: Toasting the inside of the bread bowl and serving promptly reduces the risk of a soggy bottom.
Creative Twists
- Veggie-forward: Stir in roasted broccoli, mushrooms, or wilted spinach for color and nutrition — add before filling to warm through.
- Spicy Cajun: Season chicken with Cajun spices and top with pepper jack instead of Parmesan for a smoky-spicy edge.
- Lighter version: Use whole-wheat pasta, a light Alfredo (or cauliflower-based sauce), and reduced-fat cheese. Serve in smaller rolls or open-faced on toasted slices.
- Seafood swap: Replace chicken with sautéed shrimp or crab meat (cook just until opaque) for a seafood Alfredo bread bowl.
- Cheesy bake: Mix in shredded mozzarella with the Parmesan and broil momentarily for a bubbly, golden topping.
All Your Questions Answered
Q: Can I make these ahead?
A: You can prepare components ahead—cook the chicken and pasta and store separately in the fridge up to 3 days. Toast and fill just before serving to maintain the bread’s texture.
Q: How do I avoid soggy bread bowls?
A: Lightly toast the hollowed rolls after brushing with butter, and fill them right before serving. Thicker bread walls help, too.
Q: Can I use rotisserie chicken?
A: Yes—rotisserie chicken is a great shortcut. Shred or cube it and warm briefly in the Alfredo before filling.
Q: Is there a gluten-free option?
A: Use gluten-free pasta and replace kaiser rolls with gluten-free rolls or hollowed gluten-free bread bowls.
Q: How to make it lower calorie?
A: Use light Alfredo or a cauliflower-based sauce, reduce butter, swap regular rolls for smaller whole-grain rolls, and add more vegetables to stretch portions.
Conclusion
I hope this Chicken Alfredo Garlic Bread Bowls recipe inspires you to bring a little comfort-and-ceremony into your weeknight dinners or next casual gathering. If you try it, snap a photo and share how you customized the flavors — I love seeing creative twists. For another take or printable variations, these guides are useful references: Chicken Alfredo Garlic Bread Bowls Recipe and Easy 40 Minute Chicken Alfredo Garlic Bread Bowls. Enjoy the warmth of this cheesy, garlicky meal — and happy cooking!
Print
Chicken Alfredo Garlic Bread Bowls
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: None
Description
Indulge in the comfort of creamy chicken Alfredo served in crispy toasted bread bowls, perfect for gatherings or cozy nights in.
Ingredients
- 3 pieces boneless skinless chicken breasts, cut into 1-inch cubes (about 18 oz combined)
- 1 pound dry pasta (penne, fettuccine, or your choice)
- 6 kaiser rolls (or more if needed)
- 1 jar Alfredo sauce (about 15 oz / 425 g)
- 1/2 cup unsalted butter, melted (about 8 tbsp / 113 g)
- 3–4 teaspoons garlic and herb seasoning (divided)
- 1/2 cup shredded Parmesan cheese (about 50 g)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Season the chicken cubes with 2 teaspoons garlic and herb seasoning, salt, and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add seasoned chicken and cook for 6–8 minutes until cooked through. Remove from heat.
- Cook pasta in a large pot of salted boiling water until al dente. Drain and return to pot.
- Hollow out the kaiser rolls, brushing the insides with a mixture of melted butter and garlic seasoning.
- Toast the hollowed rolls in the oven for 4–5 minutes until golden.
- Add drained pasta and Alfredo sauce to the chicken and mix well.
- Spoon the mixture into each toasted bread bowl and top with shredded Parmesan.
- Return to the oven for 4–5 minutes until cheese is melted and bowls are heated through.
- Serve immediately, garnished with parsley or red pepper flakes, if desired.
Notes
Consider lighter ingredient swaps if monitoring calories, sodium, or saturated fat. For a gluten-free version, use gluten-free rolls and pasta.
- Prep Time: 20 minutes
- Cook Time: 29 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bread bowl
- Calories: 900
- Sugar: 6g
- Sodium: 1050mg
- Fat: 50g
- Saturated Fat: 25g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 90g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 90mg
