Description
Indulge in the comfort of creamy chicken Alfredo served in crispy toasted bread bowls, perfect for gatherings or cozy nights in.
Ingredients
Scale
- 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