Chicken Alfredo Bread Bowl (Printable)

Golden, crispy bread bowl filled with creamy chicken Alfredo sauce and Parmesan. A comforting, hearty Italian-American main dish.

# What You'll 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, diced (about 14 oz)
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

# Directions:

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 bread insides 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 chicken 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 while stirring occasionally.
05 - Stir in Parmesan cheese and ground nutmeg. Continue stirring until sauce thickens, approximately 2-3 minutes. Taste and adjust seasoning as needed.
06 - Return cooked chicken to the skillet and toss thoroughly to coat completely with Alfredo sauce.
07 - Divide chicken Alfredo mixture evenly among the four bread bowls. Top generously with extra Parmesan cheese.
08 - Return filled bread bowls to the oven and bake for 8-10 minutes until tops are golden brown and sauce is bubbling. Garnish with fresh parsley if desired before serving.

# Expert Tips:

01 -
  • Every bite gives you crispy toasted bread soaked in creamy sauce, so there's no need for extra dishes or sides.
  • It looks impressively fancy but comes together in under an hour, perfect for weeknight indulgence or casual dinner parties.
  • The bread bowl becomes part of the meal, meaning less cleanup and more cozy, hands-on eating.
02 -
  • Don't skip crisping the bread bowls before filling them, or they'll turn soggy and fall apart halfway through eating.
  • Grate your Parmesan fresh from a block instead of using pre-shredded cheese, which can make the sauce grainy and clumpy.
  • Keep the heat at medium when making the sauce so the cream doesn't break or curdle from too much direct heat.
03 -
  • Use a serrated knife to hollow out the bread bowls cleanly without tearing the crust or creating weak spots.
  • Let the filled bowls rest for a minute after baking so the sauce settles slightly and becomes easier to eat without spilling.
  • Serve with a crisp green salad and a chilled glass of Pinot Grigio to balance the richness and refresh your palate between bites.
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