Chicken Alfredo in Bread Bowl (Printable Version)

Golden crusty bread bowl brimming with tender chicken in silky Parmesan cream sauce. A satisfying Italian-American comfort meal.

# What You Need:

→ Bread Bowls

01 - 4 small round crusty bread loaves, 6-inch diameter

→ Chicken Alfredo Filling

02 - 2 tablespoons olive oil
03 - 2 boneless, skinless chicken breasts, approximately 14 ounces, diced
04 - 1 teaspoon salt
05 - ½ teaspoon black pepper
06 - 3 cloves garlic, minced
07 - 2 tablespoons unsalted butter
08 - 1¼ cups heavy cream
09 - 1 cup whole milk
10 - 1 cup freshly grated Parmesan cheese, plus extra for topping
11 - ¼ teaspoon ground nutmeg
12 - 1 tablespoon chopped fresh parsley, optional

# How-To Steps:

01 - Preheat oven to 350°F. Cut a circle from the top of each bread loaf and carefully remove the center, leaving a 1-inch-thick shell. Set aside removed bread for another use.
02 - Place bread bowls on a baking sheet and bake for 10 minutes until slightly crisp. Remove from oven and set aside.
03 - Heat olive oil in a large skillet over medium heat. Season diced chicken with salt and pepper. Add to skillet and cook 5-6 minutes until golden and cooked through. Transfer to a plate.
04 - In the same skillet, melt butter and sauté minced garlic for 1 minute until fragrant. Add heavy cream and milk, bringing to a gentle simmer. Cook 3-4 minutes, stirring occasionally.
05 - Stir in Parmesan cheese and nutmeg. Continue stirring until sauce thickens, approximately 2-3 minutes. Return cooked chicken to skillet and toss to coat evenly. Taste and adjust seasoning as needed.
06 - Divide chicken Alfredo mixture evenly among bread bowls. Top with extra Parmesan cheese. Return filled bread bowls to oven and bake 8-10 minutes until tops are golden and bubbling.
07 - Garnish with fresh parsley if desired and serve immediately.

# Expert Advice:

01 -
  • It turns everyday ingredients into something that feels special enough for company but easy enough for a weeknight.
  • The crispy bread shell holds all that creamy sauce without falling apart, so every bite is pure comfort.
  • Leftovers reheat beautifully, and honestly, cold Alfredo bread the next morning is a guilty pleasure.
02 -
  • Do not skip baking the empty bread bowls first, they need that initial crisping or they will turn mushy under the sauce.
  • If your Alfredo sauce breaks or looks grainy, it is because the heat was too high or the cheese was added too fast, low and slow is the rule.
  • Freshly grated Parmesan is non-negotiable, the pre-shredded stuff has cellulose that prevents it from melting smoothly.
03 -
  • Use a serrated knife to hollow out the bread cleanly without tearing the walls.
  • Let the filled bowls rest for a minute after baking so the sauce thickens slightly and does not spill when you cut in.
  • If you want extra garlic flavor, rub the inside of the bread bowls with a cut garlic clove before baking.
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