Description

Enjoy the ultimate comfort food with these Chicken Alfredo Garlic Bread Bowls! Crispy sourdough rolls filled with creamy, cheesy chicken Alfredo—perfect for a cozy dinner or impressive party dish.

Ingredients

For the Bread Bowls:

4 small round sourdough bread rolls (or mini boules)
2 tbsp butter, melted
2 cloves garlic, minced
1 tbsp chopped parsley

For the Chicken Alfredo:

1 lb chicken breast, cubed
Salt & pepper to taste
1 tbsp olive oil
2 tbsp butter
3 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1/2 cup shredded mozzarella
1 tsp Italian seasoning (optional)
Chopped parsley, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F (190°C).
Slice the tops off the bread rolls and hollow out the centers, leaving a sturdy shell.
Mix melted butter, minced garlic, and parsley; brush the inside and rims of the bread bowls.
Toast the bread bowls on a baking sheet for 8–10 minutes until crispy. Set aside.
Season cubed chicken with salt and pepper.
In a skillet, heat olive oil over medium-high heat and cook chicken until golden and fully cooked. Remove chicken from skillet.
In the same pan, melt butter and sauté minced garlic until fragrant.
Add heavy cream and bring to a gentle simmer for 2–3 minutes.
Stir in Parmesan and mozzarella cheese until smooth and thick.
Add Italian seasoning if using.
Return cooked chicken to the skillet, stirring to coat with the sauce.
Fill each toasted bread bowl with the chicken Alfredo mixture.
Top with extra mozzarella if desired and broil for 1–2 minutes until bubbly and golden.
Garnish with chopped parsley and serve hot.

Notes

Use rotisserie chicken for a quicker version.
You can prepare the bread bowls a few hours ahead and fill them just before serving.
Substitute the chicken with shrimp or mushrooms for a different twist.