Chicken Alfredo Garlic Bread Bowls are warm, creamy, and easy to make. This dish puts chicken and alfredo pasta inside toasted kaiser rolls. It feels rich but is quick to make for a weeknight or for guests. If you like bold garlic flavor, try the cheesy garlic chicken wraps for another simple meal idea.
Why make this recipe
- It combines pasta, chicken, and bread in one fun bowl.
- Kids and adults usually like it.
- It looks nice on the table with little work.
- You can change the toppings to fit what you have.
How to prepare Chicken Alfredo Garlic Bread Bowls
Follow simple steps: cook the chicken, boil the pasta, toast the bread bowls, mix chicken and sauce, then fill and bake briefly. Keep things warm and work fast so the bread stays crisp.
Ingredients:
- 3 pieces Chicken breasts, cut into cubes
- 1 pound Pasta (penne, fettuccine, or your choice)
- 6 pieces Kaiser rolls (or more if needed)
- 1 jar Alfredo sauce (about 15 oz)
- 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)
Steps:
- Season the chicken cubes with garlic and herb seasoning, salt, and pepper. Cook in olive oil over medium-high heat for 6-8 minutes, until cooked through.
- Boil salted water and cook pasta until al dente. Drain well.
- Slice tops off kaiser rolls and hollow out the centers gently to create bowls.
- Combine melted butter with garlic and herb seasoning. Brush inside and edges of the bread bowls.
- Bake bowls at 375°F (190°C) for 4-5 minutes until lightly toasted.
- Add drained pasta and alfredo sauce to the chicken. Stir to combine well.
- Fill toasted bread bowls with the chicken alfredo mixture. Top with shredded parmesan.
- Return filled bowls to the oven for 4-5 minutes until cheese is melted and bread is crispy.
- Serve hot with garnish of parsley or red pepper flakes if desired.
FAQ
Q: Can I use rotisserie chicken instead of cooking chicken breasts?
A: Yes. Shred or chop rotisserie chicken and add it in step 6. No extra cook time needed.
Q: What pasta works best?
A: Penne or fettuccine work well. Use any pasta you like.
Q: Can I make this ahead?
A: You can cook the chicken and pasta ahead and store them in the fridge. Toast and fill the bowls just before baking.
Q: Can I use other bread?
A: Yes. Small sourdough bowls or dinner rolls can work. Make sure they are big enough to hold the pasta.
How to serve Chicken Alfredo Garlic Bread Bowls
Serve warm. Place each filled bowl on a plate to catch any sauce. Add a small salad or steamed veggies on the side for a full meal. Sprinkle extra parmesan or parsley on top.
How to store Chicken Alfredo Garlic Bread Bowls
- Store leftovers in an airtight container in the fridge for up to 3 days.
- If you stored the mixture and bread separately, reheat the mix and fill fresh bread when ready.
- To reheat filled bowls, bake at 350°F (175°C) for 8-10 minutes until hot.
Tips to make Chicken Alfredo Garlic Bread Bowls perfectly
- Do not overcook the pasta; aim for al dente so it holds shape in the bowl.
- Dry the pasta well before mixing to avoid soggy bread.
- Brush butter well inside the bread to add flavor and crisp the crust.
- Warm the alfredo sauce slightly before mixing so it coats the pasta easily.
Variations (if possible)
- Add cooked broccoli or spinach to the pasta for more veggies.
- Swap parmesan for mozzarella for a gooier top.
- Use pesto mixed with alfredo for a basil twist.
- Make it spicy with red pepper flakes or a dash of hot sauce.