Name: Chicken Alfredo Garlic Bread Bowls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups cooked chicken breast, shredded or chopped; 8 oz fettuccine or penne pasta, cooked al dente; 2 tbsp butter (plus extra for brushing); 2 cloves garlic, minced; 1 1/2 cups heavy cream; 1 cup grated Parmesan cheese; 1 cup shredded mozzarella cheese; Salt and pepper to taste; 1/2 tsp Italian seasoning (optional); 4 sturdy bread rolls or small round loaves, hollowed out; Chopped fresh parsley, for garnish

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Chicken Alfredo garlic bread bowls are the ultimate comfort food mash-up. I take buttery, crispy garlic bread rolls and stuff them with creamy chicken Alfredo pasta. It’s rich, cheesy, and completely satisfying—basically everything I crave in one handheld, indulgent dish.

Why You’ll Love This Recipe

I love this recipe because it’s easy to assemble, fun to serve, and downright irresistible. Each bread bowl is crisp on the outside and filled with velvety Alfredo sauce, tender chicken, and plenty of melty cheese. It’s a creative twist on two favorites—garlic bread and pasta—and it makes dinner feel like a treat without a ton of extra effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked chicken breast (shredded or chopped)
Fettuccine or penne pasta (cooked al dente)
Butter
Garlic (minced)
Heavy cream
Grated Parmesan cheese
Mozzarella cheese (shredded)
Salt and pepper
Italian seasoning (optional)
Bread rolls or small round loaves (hollowed out)
Fresh parsley (for garnish)

Directions

I start by cooking the pasta and setting it aside.
In a skillet, I melt butter and sauté the garlic until fragrant. Then I pour in the cream and let it simmer gently.
I stir in the Parmesan cheese, a pinch of salt, pepper, and Italian seasoning, letting the sauce thicken slightly.
I fold in the cooked chicken and pasta, coating everything in the Alfredo sauce.
I hollow out the bread rolls and brush the insides with a bit of melted garlic butter, then toast them in the oven until lightly crisp.
I spoon the Alfredo mixture into each bread bowl, sprinkle mozzarella on top, and bake until bubbly and golden.
I garnish with chopped parsley and serve hot.

Servings and timing

This recipe makes 4 bread bowls.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

I sometimes use rotisserie chicken to save time.
For a veggie version, I skip the chicken and add sautéed mushrooms, spinach, or broccoli.
I like using different cheeses like Asiago or provolone for a change in flavor.
I’ve also made mini versions using dinner rolls for party appetizers.

storage/reheating

I store the pasta mixture separately from the bread bowls if I’m making ahead.
Leftover Alfredo pasta keeps in the fridge for up to 3 days.
To reheat, I warm the pasta gently on the stove or in the microwave, and toast fresh bread bowls before serving again.
I don’t recommend storing assembled bread bowls—they get soggy.

FAQs

Can I use store-bought Alfredo sauce?

Yes, I’ve used a good-quality jarred Alfredo sauce when I’m short on time. I still like to add garlic and extra cheese for a homemade taste.

What’s the best type of bread for this recipe?

I use round sourdough rolls or mini boules. They’re sturdy enough to hold the filling and get nice and crispy when baked.

Can I make this ahead for a party?

Yes, I prepare the pasta and hollow out the bread bowls ahead of time. Right before serving, I fill, top with cheese, and bake.

Is this dish freezer-friendly?

I don’t freeze the assembled bread bowls, but I’ve frozen the Alfredo chicken pasta on its own. I just reheat and assemble fresh when ready to eat.

Can I add vegetables to the filling?

Absolutely. I love adding spinach, peas, or sautéed mushrooms for more flavor and color.

Conclusion

Chicken Alfredo garlic bread bowls are one of my favorite ways to turn a simple pasta night into something special. They’re cozy, cheesy, and full of flavor—perfect for impressing guests or just treating myself. Once I made these, they quickly became a requested favorite in my kitchen.

Chicken Alfredo Garlic Bread Bowls

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Chicken Alfredo garlic bread bowls are a cozy, indulgent mash-up of buttery garlic bread and creamy Alfredo pasta. Each toasted bread bowl is filled with rich Alfredo sauce, tender chicken, and melty cheese—making them the ultimate handheld comfort food.

Author: Mayaa
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 bread bowls
Category: Main Dish
Method: Baked
Cuisine: American
Diet: Halal

Ingredients

2 cups cooked chicken breast, shredded or chopped
8 oz fettuccine or penne pasta, cooked al dente
2 tbsp butter (plus extra for brushing)
2 cloves garlic, minced
1 1/2 cups heavy cream
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
Salt and pepper to taste
1/2 tsp Italian seasoning (optional)
4 sturdy bread rolls or small round loaves, hollowed out
Chopped fresh parsley, for garnish

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Instructions

Cook pasta according to package instructions; drain and set aside.
In a skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant (about 1 minute).
Pour in heavy cream and simmer for 3–4 minutes. Stir in Parmesan, salt, pepper, and Italian seasoning, cooking until sauce slightly thickens.
Fold in cooked chicken and pasta until evenly coated in Alfredo sauce. Remove from heat.
Brush hollowed bread bowls with melted garlic butter and toast in a 375°F oven for 5–7 minutes until lightly crisp.
Spoon Alfredo mixture into toasted bread bowls. Top each with mozzarella cheese.
Return to oven and bake for 10–12 minutes until cheese is bubbly and golden.
Garnish with chopped parsley and serve hot.