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I make this on busy weeknights when everyone wants comfort and something a little playful — pasta, creamy sauce, and bread all in one handheld package. This recipe for chicken alfredo bread bowls is a cozy, crowd-pleasing dinner that turns ordinary ingredients (pasta, a jar of Alfredo, and Kaiser rolls) into an impressive, family-friendly meal. It’s great for casual dinner parties, game nights, or any night you want something warm, cheesy, and low-fuss. If you like creamy chicken pasta recipes, you might also enjoy my take on Creamy Garlic Parmesan Chicken Pasta for another easy comfort-dinner option.
Why you’ll love this dish
This dish checks a lot of boxes: it’s easy to pull together in about 30–40 minutes, uses mostly pantry staples, and feels special because everything is served in a toasted bread bowl. Kids love digging into a bread bowl, and adults love the rich Alfredo sauce paired with tender chicken. It’s also adaptable — switch the pasta shape or use rotisserie chicken to shave time.
“Perfect weeknight comfort — creamy, garlicky, and full of texture. The kids loved the bread bowl idea!” — a happy reader
How this recipe comes together
Start by seasoning and searing bite-sized chicken, then boil pasta until al dente. Mix the pasta into warmed Alfredo sauce and fold in the cooked chicken. Hollow out Kaiser rolls, brush them with a garlic-herb butter, toast briefly, then fill each bowl with the chicken Alfredo mixture and top with parmesan. A final oven blast melts the cheese and crisps the bread just so.
What you’ll need
3 pieces Chicken breasts, cut into cubes, 1 pound Pasta (penne, fettuccine, or your choice), 6 pieces Kaiser rolls (or more if needed), 1 jar Alfredo sauce ((about 15 oz)), 1/2 cup Unsalted butter, melted, 3-4 teaspoons Garlic and herb seasoning, 1/2 cup Shredded parmesan cheese, 1 tablespoon Olive oil, Salt and pepper (to taste)
Substitution tips:
- No Kaiser rolls? Use small sourdough boules or large ciabatta rolls.
- Short on time: swap cubed breasts for shredded rotisserie chicken.
- Want extra garlic flavor? Stir a crushed garlic clove into the melted butter before brushing.
How to prepare it
- Season the cubed chicken with garlic and herb seasoning, salt, and pepper.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook the chicken 6–8 minutes, stirring occasionally, until cooked through and nicely browned. Remove from heat.
- Bring a large pot of salted water to a boil and cook 1 pound pasta until al dente. Drain well.
- Slice the tops off 6 Kaiser rolls and gently hollow out the centers to form bowls, leaving about a 1/2-inch shell for structure.
- Combine 1/2 cup melted unsalted butter with an extra sprinkle of garlic and herb seasoning. Brush the inside and edges of each bread bowl generously.
- Place the prepared rolls on a baking sheet and bake at 375°F (190°C) for 4–5 minutes until lightly toasted.
- Return to the stove: add the drained pasta and 1 jar Alfredo sauce (about 15 oz) to the skillet with the cooked chicken. Stir until everything is combined and heated through.
- Spoon the chicken Alfredo mixture into the toasted bread bowls and top each with 1/2 cup shredded parmesan cheese divided among them.
- Bake the filled bowls at 375°F (190°C) for another 4–5 minutes until the cheese is melted and the bread edges are nicely crisp.
- Serve hot, garnished with chopped parsley or a pinch of red pepper flakes if you like heat.
Best ways to enjoy it
Pair these bread bowls with a crisp green salad (think arugula or a Caesar) to cut through the richness. Roasted broccoli, a simple tomato cucumber salad, or garlic-roasted green beans are great sides. For brunch-style service, add a fried egg on top before serving. Serve hot and offer extra parmesan, crushed red pepper, and chopped parsley on the side.
Storage and reheating tips
Refrigerate leftovers in an airtight container for up to 3 days. Bread bowls will soften in the fridge; store the filling separately from the hollowed rolls if possible. To reheat: spoon filling into a heatproof dish and warm in a 350°F oven until heated through (about 10–12 minutes). If you stored the bread separately, re-toast rolls for 5–7 minutes and then fill. To freeze: cool the filling, place it in a freezer-safe container for up to 2 months, thaw overnight in the fridge before reheating.
Helpful cooking tips
- Cut the chicken into uniform cubes so they cook evenly in 6–8 minutes.
- Drain pasta well — excess water will thin the Alfredo sauce. If it’s too thick, stir in a tablespoon of pasta cooking water.
- For a faster weeknight version, use rotisserie chicken and pre-made garlic-herb butter.
- If you love extra garlic flavor, try my Creamy Garlic Parmesan Chicken Pasta for another garlicky twist on creamy chicken pasta.
Creative twists
- Make it spicy: stir in 1/2 teaspoon crushed red pepper or a dash of hot sauce to the sauce.
- Lighter option: use half-and-half or a light Alfredo sauce and add steamed cauliflower for bulk.
- Vegetarian: skip the chicken and roast mushrooms or chickpeas for texture.
- Add-ins: peas, sun-dried tomatoes, or spinach folded in at the end brighten the dish.
Your questions answered
Q: Can I make these ahead for a party?
A: Yes. Toast the hollowed rolls and prepare the filling. Store them separately (filling chilled, rolls at room temp). Reheat the filling, fill the rolls, and bake for 4–5 minutes before serving.
Q: Will the bread get soggy?
A: Toasting the brushed rolls before filling creates a barrier that helps prevent sogginess. Serving immediately after the final bake keeps the bowl crispest.
Q: Can I use homemade Alfredo sauce?
A: Absolutely. Homemade gives better control over richness and seasoning — just use about 2 cups to replace the jarred 15 oz and adjust seasoning to taste.
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Creamy Garlic Parmesan Chicken Pasta
Creamy Garlic Parmesan Chicken Pasta
Chicken Alfredo Bread Bowls
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Poultry
Description
Cozy and crowd-pleasing chicken alfredo served in toasted bread bowls, perfect for busy weeknights.
Ingredients
- 3 pieces Chicken breasts, cut into cubes
- 1 pound Pasta (penne, fettuccine, or your choice)
- 6 pieces Kaiser rolls (or more if needed)
- 1 jar Alfredo sauce (about 15 oz)
- 1/2 cup Unsalted butter, melted
- 3–4 teaspoons Garlic and herb seasoning
- 1/2 cup Shredded parmesan cheese
- 1 tablespoon Olive oil
- Salt and pepper (to taste)
Instructions
- Season the cubed chicken with garlic and herb seasoning, salt, and pepper.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook the chicken for 6–8 minutes, stirring occasionally, until cooked through and nicely browned. Remove from heat.
- Bring a large pot of salted water to a boil and cook 1 pound pasta until al dente. Drain well.
- Slice the tops off 6 Kaiser rolls and gently hollow out the centers to form bowls, leaving about a 1/2-inch shell for structure.
- Combine 1/2 cup melted unsalted butter with an extra sprinkle of garlic and herb seasoning. Brush the inside and edges of each bread bowl generously.
- Place the prepared rolls on a baking sheet and bake at 375°F (190°C) for 4–5 minutes until lightly toasted.
- Add the drained pasta and 1 jar Alfredo sauce to the skillet with the cooked chicken. Stir until everything is combined and heated through.
- Spoon the chicken Alfredo mixture into the toasted bread bowls and top each with 1/2 cup shredded parmesan cheese divided among them.
- Bake the filled bowls at 375°F (190°C) for another 4–5 minutes until the cheese is melted and the bread edges are nicely crisp.
- Serve hot, garnished with chopped parsley or a pinch of red pepper flakes if you like heat.
Notes
You can substitute Kaiser rolls with small sourdough boules or large ciabatta rolls. For a quicker option, use shredded rotisserie chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bread bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg