Creamy Chicken Alfredo Garlic Bread Bowls
Indulge in these creamy chicken Alfredo garlic bread bowls, perfect for a cozy meal. Golden, garlic-infused bread rolls are filled with a rich Alfredo sauce and tender chicken, then baked until bubbly and delicious.
Equipment
- Oven
- Small bowl
- Baking sheet
- Large skillet or saucepan
Ingredients
Garlic Bread Bowls
- 4 medium-sized Round bread rolls sourdough, ciabatta, or large dinner rolls
- 2 tablespoons Butter divided for garlic butter
- 1 clove Garlic minced, for garlic butter
- pinch Italian seasoning for garlic butter
Chicken Alfredo Filling
- 2 tablespoons Butter remaining, for alfredo
- 2 cloves Garlic minced, for alfredo
- 1 cup Heavy cream
- 1/2 cup Freshly grated Parmesan cheese
- Salt and black pepper to taste
- 1.5 cups Cooked chicken shredded or diced (e.g., leftover rotisserie chicken)
- 1/2 cup Shredded mozzarella cheese
Seasoning
- Italian seasoning rest for Alfredo
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and prepare the bread rolls by cutting a circle around the top and hollowing them out, leaving a 1/2-inch wall.
- Melt 2 tablespoons of butter in a small bowl, then stir in 1 minced garlic clove and a pinch of Italian seasoning to create garlic butter.
- Brush the inside and rim of each hollowed bread roll generously with the garlic butter.
- Place the garlic-buttered bread bowls (and scooped-out bread pieces, if desired) on a baking sheet and bake for 5-7 minutes, or until lightly golden and fragrant, then set aside.
Alfredo Sauce
- Melt the remaining 2 tablespoons of butter in a large skillet or saucepan over medium heat, then add the remaining 2 cloves of minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the heavy cream and bring to a gentle simmer, stirring occasionally, then reduce heat to low.
- Gradually stir in the grated Parmesan cheese until melted and the sauce is smooth.
- Season with the remaining Italian seasoning, salt, and black pepper to taste.
- Stir the cooked, shredded or diced chicken into the Alfredo sauce.
Assembly and Baking
- Spoon the chicken Alfredo mixture generously into each toasted garlic bread bowl.
- Sprinkle a good amount of shredded mozzarella cheese over the filling in each bowl.
- Return the stuffed bread bowls to the oven and bake for another 8-10 minutes, or until the cheese is melted and bubbly and the bread is golden brown.
- Serve immediately, optionally with a green salad.
Notes
For an extra touch, you can rub the inside of the hollowed bread bowls with raw garlic before brushing with garlic butter for a more intense garlic flavor. Feel free to customize with other herbs like parsley or chives. This recipe is also great with leftover turkey or rotisserie chicken for a quick and easy meal. Store any leftovers in an airtight container in the refrigerator and reheat in the oven or microwave. However, the bread bowls might not be as crispy upon reheating.