Chicken Alfredo Bread Bowl (Printer View)

Golden bread bowls filled with creamy chicken Alfredo sauce and fresh Parmesan cheese for a comforting, hearty meal.

# 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, about 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

# Method:

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. Reserve the 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. Bring to a gentle simmer and cook 3-4 minutes, stirring occasionally.
05 - Stir in Parmesan cheese and ground nutmeg. Continue stirring until sauce thickens, approximately 2-3 minutes.
06 - Return cooked chicken to skillet and toss to coat evenly in Alfredo sauce. Taste and adjust seasoning as needed.
07 - Divide chicken Alfredo mixture evenly among bread bowls. Top generously with extra Parmesan cheese. Return filled bowls to oven and bake for 8-10 minutes until tops are golden and bubbling.
08 - Remove from oven and garnish with chopped fresh parsley if desired. Serve immediately.

# Expert Advice:

01 -
  • The bread soaks up every bit of that rich, garlicky Alfredo sauce and turns golden at the edges.
  • Its impressive enough for guests but easy enough that you can make it on a weeknight without losing your mind.
  • You get to eat the bowl, which means fewer dishes and more comfort in every bite.
02 -
  • Dont skip the step of baking the bread bowls empty first or theyll turn into a soggy mess under all that sauce.
  • Let the sauce simmer gently and dont crank the heat or the cream will break and turn grainy instead of silky.
  • Use freshly grated Parmesan because the pre-shredded kind has anti-caking agents that make the sauce gritty and weird.
03 -
  • Season your chicken well before it goes into the pan because the sauce wont fix bland meat later.
  • Dont walk away from the sauce while its simmering; stir it every minute or so to keep it smooth and prevent scorching.
  • If the sauce gets too thick, whisk in a tablespoon of milk at a time until it reaches the perfect creamy consistency.
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