Chicken Alfredo Bread Bowl (Printable)

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

# 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 (about 14 oz), 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)

# How-To Steps:

01 - Preheat oven to 350°F.
02 - Cut a circle from the top of each bread loaf and remove the center, leaving a 1-inch-thick shell. Set aside insides for another use.
03 - Place bread bowls on a baking sheet and bake for 10 minutes until slightly crisp. Remove 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 5–6 minutes until golden and cooked through. Transfer to a plate.
05 - In the same skillet, melt butter and sauté garlic for 1 minute until fragrant.
06 - Add heavy cream and milk. Bring to a gentle simmer and cook 3–4 minutes, stirring occasionally.
07 - Stir in Parmesan cheese and nutmeg. Continue stirring until sauce thickens, about 2–3 minutes.
08 - Return chicken to skillet and toss to coat in Alfredo sauce. Taste and adjust seasoning as needed.
09 - Divide chicken Alfredo mixture evenly among bread bowls. Top with extra Parmesan.
10 - Return filled bread bowls to oven and bake for 8–10 minutes until tops are golden and bubbling.
11 - Garnish with parsley before serving, if desired.

# Expert Advice:

01 -
  • The bread becomes part of the meal, crispy on top and creamy underneath, so nothing goes to waste.
  • It looks impressive but comes together faster than most pasta dishes once you get the rhythm down.
  • Leftovers reheat beautifully in the oven, and the bread stays surprisingly good the next day.
02 -
  • If you skip toasting the bread bowls first, they will turn soggy before you finish eating, learned that one the hard way.
  • Use freshly grated Parmesan from a block, the pre-shredded kind makes the sauce grainy and never melts smoothly.
  • Let the sauce simmer gently, not boil hard, or the cream can break and look curdled instead of silky.
03 -
  • Dice the chicken into even pieces so everything cooks at the same rate and you don't end up with dry or undercooked bits.
  • Taste the sauce before you fill the bowls, it's your last chance to adjust salt or add a little more Parmesan if it needs it.
  • Let the filled bowls rest for a minute after baking so the sauce thickens slightly and doesn't run everywhere when you cut in.
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