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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking & Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 filled bread bowl
- Calories: 680
- Sugar: 4g
- Sodium: 840mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 110mg
