Description
A delightful fusion of creamy chicken Alfredo pasta served in crispy bread bowls for a fun and comforting meal.
Ingredients
Scale
- 3 pieces Chicken breasts, cut into cubes
- 1 pound Pasta (penne, fettuccine, or your choice)
- 6 pieces Kaiser rolls
- 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 chicken cubes with garlic and herb seasoning, salt, and pepper. Cook in olive oil over medium-high heat for about 6-8 minutes, until cooked through.
- In a separate pot, boil salted water and cook your choice of pasta until al dente. Drain and set aside.
- Slice the tops off the Kaiser rolls, then gently hollow out the centers to create bread bowls.
- Mix the melted butter with garlic and herb seasoning, then brush it onto the insides and edges of each bread bowl.
- Bake the bowls at 375°F (190°C) for around 4-5 minutes, just until lightly toasted.
- Combine the drained pasta with the chicken and Alfredo sauce. Stir well to ensure everything is coated.
- Fill the toasted bread bowls with the creamy chicken Alfredo mixture, then top with shredded parmesan cheese.
- Return the filled bowls to the oven for another 4-5 minutes until the cheese melts and the bread is crispy.
- Serve hot, garnished with parsley or red pepper flakes, if desired.
Notes
Use rotisserie chicken for a quicker option and feel free to experiment with different cheeses.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg