Creamy, comforting, and downright irresistible, I love how Chicken Alfredo Garlic Bread Bowls bring together everything I crave in a cozy dinner. I take tender chicken, rich Alfredo sauce, and pasta, then tuck it all into buttery, garlic-brushed bread bowls that turn golden and crisp in the oven. It feels indulgent yet familiar, and I always enjoy how the kitchen fills with that warm garlic aroma while these bake. This is one of those meals that feels special without being complicated, perfect for slowing down and enjoying a hearty bite.
Why You’ll Love This Recipe
I enjoy this recipe because it combines comfort and fun in a single dish. I get creamy Alfredo coated over juicy chicken and pasta, balanced by crisp, garlicky bread on the outside. I also appreciate how practical it is, since I can use simple pantry ingredients and even leftover chicken if I have it on hand. It feels like a restaurant-style meal, but I know exactly what went into it, and everyone gets their own edible bowl, which always makes dinner more enjoyable.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
3 chicken breasts, cut into cubes
1 pound pasta, uncooked
6 kaiser rolls
1 jar Alfredo sauce
1/2 cup unsalted butter, melted
3–4 teaspoons garlic and herb seasoning
1/2 cup shredded Parmesan cheese
1 tablespoon olive oil
Salt and pepper, to taste
Directions
I start by seasoning the cubed chicken with garlic and herb seasoning, salt, and pepper. I heat olive oil in a skillet over medium-high heat, then cook the chicken until it’s lightly browned and cooked through. I set it aside once it’s done.
Next, I boil the pasta in salted water until al dente, drain it well, and return it to the pot. While the pasta cooks, I slice the tops off the kaiser rolls and gently hollow out the centers, making sure the sides stay sturdy.
I mix the melted butter with a bit more garlic and herb seasoning and brush it generously inside each bread bowl. I toast the bread bowls in the oven until lightly golden, which helps keep them crisp.
I then combine the cooked chicken, pasta, and Alfredo sauce, stirring until everything is evenly coated. I spoon the creamy mixture into the toasted bread bowls, sprinkle Parmesan cheese on top, and bake again until the cheese melts and the edges are crisp. I serve them hot, sometimes with a little parsley or red pepper flakes if I’m in the mood.
Servings And Timing
This recipe makes about 6 servings.
Prep time is around 15 minutes, cook time is about 30 minutes, and the total time comes to roughly 45 minutes from start to finish.
Variations
I sometimes swap the chicken for sautéed mushrooms or roasted vegetables when I want a vegetarian version. If I’m short on time, I use rotisserie chicken instead of cooking fresh chicken breasts. I also like experimenting with different pasta shapes or adding a handful of mozzarella for extra meltiness.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. If the bread bowls soak up too much sauce, I separate the filling from the bread. To reheat, I warm the Alfredo mixture gently on the stovetop or reheat filled bowls in the oven until heated through and crisp again.
FAQs
Can I Use Pre-Cooked Chicken?
I often do. Rotisserie or leftover chicken works perfectly and saves time during busy days.
How Do I Keep The Bread Bowls From Getting Soggy?
I always toast the bread bowls before filling them and avoid overloading them with sauce.
Can I Make This Ahead Of Time?
I prepare the chicken and pasta mixture a day in advance and assemble the bread bowls just before baking.
What Pasta Works Best?
I like penne or fettuccine, but any pasta that holds sauce well works nicely.
Can I Freeze This Recipe?
I freeze the Alfredo and chicken mixture only. I don’t freeze the filled bread bowls because the texture changes.
Conclusion
Chicken Alfredo Garlic Bread Bowls are one of my favorite ways to turn a classic comfort dish into something a little more fun and memorable. I enjoy how creamy, crispy, and satisfying they are, all in one bite. This recipe fits perfectly into busy weeknights or relaxed family dinners, and it’s one I find myself coming back to whenever I want something warm, filling, and comforting.
Creamy chicken Alfredo and pasta served in golden, garlic-brushed bread bowls—this indulgent dish blends comfort and fun into a hearty, crowd-pleasing meal.
Total Time:45 minutes
Yield:6 servings
Ingredients
3 chicken breasts, cut into cubes
1 pound pasta, uncooked
6 kaiser rolls
1 jar Alfredo sauce
1/2 cup unsalted butter, melted
3–4 teaspoons garlic and herb seasoning
1/2 cup shredded Parmesan cheese
1 tablespoon olive oil
Salt and pepper, to taste
Instructions
Preheat oven to 375°F (190°C).
Season chicken with garlic and herb seasoning, salt, and pepper.
Heat olive oil in a skillet and cook chicken until golden and cooked through. Set aside.
Boil pasta in salted water until al dente. Drain and return to pot.
Cut tops off kaiser rolls and hollow out centers to form bowls.
Mix melted butter with additional garlic and herb seasoning. Brush inside bread bowls generously.
Toast bread bowls in oven for 5–8 minutes until lightly golden.
Combine pasta, cooked chicken, and Alfredo sauce. Stir until well coated.
Spoon the mixture into toasted bread bowls and sprinkle with Parmesan cheese.
Bake filled bowls for another 10–12 minutes, until cheese is melted and edges are crisp.
Serve hot, optionally topped with parsley or red pepper flakes.
Notes
Use rotisserie chicken for a quicker version.
Swap chicken for sautéed mushrooms or veggies for a vegetarian twist.
Toast bread bowls before filling to prevent sogginess.
Experiment with pasta types like penne or shells for variety.
Store filling separately from bread if saving leftovers.
