Can I make the Alfredo sauce ahead of time?

Yes, you can make the sauce up to 2 days ahead and store it in the refrigerator. Reheat gently over low heat, adding a bit of milk or cream to restore the creamy consistency.

What can I use instead of heavy cream for a lighter sauce?

You can substitute half-and-half or whole milk, though the sauce won't be as rich. For a dairy-free option, try using coconut cream or cashew cream.

How do I prevent the bread bowls from getting soggy?

Brush the inside with garlic butter and sprinkle with Parmesan while warm to create a moisture barrier. Serve immediately after assembling, and don't overfill the bowls with sauce.

Can I freeze this dish?

It's best to freeze the Alfredo sauce separately for up to 2 months. The bread bowls don't freeze well as they'll lose their texture. Thaw the sauce overnight in the refrigerator and reheat gently before serving.

What sides go well with Chicken Alfredo Garlic Bread Bowls?

A simple green salad, roasted vegetables, or a light soup complement this rich dish nicely. Consider serving with a crisp white wine like Pinot Grigio for an elegant touch.

(15-Min!) Easy Chicken Alfredo Garlic Bread Bowls

Description

Creamy Chicken Alfredo served inside crispy, garlicky bread bowls for a comforting and impressive all-in-one meal perfect for family dinners or entertaining guests.

Ingredients

Scale

4 large round bread rolls (sourdough or Italian)
4 tablespoons unsalted butter, melted
4 cloves garlic, minced (for bread)
2 tablespoons fresh parsley, chopped
1/4 cup grated Parmesan cheese (for bread)
2 boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon Italian seasoning
Salt and pepper to taste
2 tablespoons butter (for sauce)
3 cloves garlic, minced (for sauce)
1 cup heavy cream
1 cup freshly grated Parmesan cheese (for sauce)
1/4 teaspoon nutmeg (optional)
8 oz fettuccine pasta
Fresh parsley for garnish

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Instructions

Preheat oven to 375°F (190°C).
Cut tops off bread rolls and hollow out centers, leaving about 1/2 inch thick walls.
Mix melted butter, minced garlic, and chopped parsley. Brush inside and outside of bread bowls with mixture.
Place on baking sheet and bake 8–10 minutes until golden and crispy. Sprinkle interior with Parmesan cheese while warm.
Cook fettuccine in salted water until al dente. Drain and set aside.
Season chicken with Italian seasoning, salt, and pepper.
Heat olive oil in a skillet over medium-high heat. Cook chicken 6–7 minutes per side until internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice.
In the same skillet, melt butter over medium heat. Add garlic and sauté 1 minute.
Pour in heavy cream and bring to a gentle simmer.
Whisk in grated Parmesan cheese gradually until smooth and creamy. Add nutmeg if desired and adjust seasoning.
Add cooked pasta to the sauce and toss until evenly coated.
Divide Alfredo pasta among bread bowls, top with sliced chicken, garnish with parsley and extra Parmesan, and serve immediately.

Notes

Use freshly grated Parmesan for the smoothest sauce texture.
Do not boil the sauce vigorously to prevent separation.
Brush bread bowls twice with garlic butter for extra crispiness.
Add vegetables like broccoli or spinach for extra nutrition.
Store pasta and bread separately for best texture when reheating.

Nutrition

Serving Size: 1 bread bowl
Calories: 850 kcal
Sugar: 6 g
Sodium: 950 mg
Fat: 45 g
Saturated Fat: 25 g
Unsaturated Fat: 17 g
Trans Fat: 1 g
Carbohydrates: 65 g
Fiber: 3 g
Protein: 45 g
Cholesterol: 165 mg