Description
These Chicken Alfredo Garlic Bread Bowls combine buttery, crisp bread with creamy Alfredo sauce, juicy chicken, and gooey cheese for a comforting, hand-held dinner. Perfect for busy weeknights, parties, or anytime you want a crowd-pleasing meal with minimal mess.
Ingredients
Scale
- 6–8 small round bread bowls or sturdy rolls (such as sourdough, ciabatta, or large dinner rolls)
- 2 cups cooked chicken, chopped or shredded (about 8 oz)
- 1 1/2 cups Alfredo sauce (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup unsalted butter, melted
- 2–3 cloves garlic, minced (or 1 teaspoon garlic powder)
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or foil.
- Slice the top off each roll (about 1/2 inch) with a serrated knife. Hollow out the inside, leaving about 1/2 inch of bread around the sides and bottom. Reserve the tops for serving.
- In a small bowl, mix melted butter, minced garlic, Italian seasoning, and a pinch of salt and pepper.
- Brush the insides (and tops, if desired) of each hollowed roll with the garlic butter. Reserve a little butter for brushing the tops before baking, if you like.
- In a mixing bowl, combine chopped cooked chicken, Alfredo sauce, half of the mozzarella (1/2 cup), and half of the Parmesan (1/4 cup). Stir until well coated. Season with salt and pepper to taste.
- Spoon the chicken Alfredo mixture into each prepared bread bowl, packing gently. Top each with the remaining mozzarella and Parmesan.
- Place the filled bread bowls on the prepared baking sheet. Bake for 15–18 minutes, until the cheese is melted and bubbling and the bread is golden and crisp. Tent with foil if the tops brown too quickly.
- Remove from the oven and let cool for 2–3 minutes. Garnish with fresh parsley and serve warm with the reserved bread tops for dipping.
Notes
Use sturdy rolls to prevent sogginess. Rotisserie chicken is a great shortcut. Add steamed broccoli, spinach, or peas for extra veggies. For gluten-free, use GF rolls or hollowed baked potatoes. Store leftovers tightly wrapped in the fridge for up to 2 days; reheat in the oven for best texture.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bread bowl
- Calories: 475
- Sugar: 3
- Sodium: 900
- Fat: 22
- Saturated Fat: 11
- Carbohydrates: 32
- Fiber: 2
- Protein: 23
Keywords: chicken alfredo, garlic bread bowls, easy dinner, comfort food, Italian, party food, weeknight meal, cheesy bread, stuffed bread, rotisserie chicken