A cozy, dinner-party-worthy dish that combines creamy Alfredo pasta with garlicky toasted bread bowls — perfect for scooping and sharing.
introduction
These Chicken Alfredo Garlic Bread Bowls turn simple pantry staples into a comforting, shareable meal. Tender cubes of seasoned chicken and al dente pasta are tossed in rich Alfredo sauce, then spooned into hollowed kaiser rolls brushed with garlic butter and baked until crisp. If you enjoy buttery, pull-apart breads as a side, you might also like this cheesy pull-apart garlic butter bread, which pairs beautifully with saucy pasta bowls.
why make this recipe
- It’s a one-dish, hands-on meal that’s both fun and filling.
- Uses easy-to-find ingredients and a simple technique—great for weeknights or casual gatherings.
- Bread bowls soak up the sauce, giving you a crunchy, garlicky vessel and a saucy, cheesy filling in every bite.
how to make Chicken Alfredo Garlic Bread Bowls
This recipe is straightforward: cook the chicken, boil the pasta, transform kaiser rolls into bread bowls, toast them with garlic butter, combine pasta and sauce with the chicken, then fill and melt the cheese. Timing is flexible—prep the components while the rolls toast to keep everything hot and fresh.
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)
Directions :
- Season the chicken cubes with garlic and herb seasoning, salt, and pepper. Cook in olive oil over medium-high heat for 6-8 minutes, until cooked through.
- Boil salted water and cook pasta until al dente. Drain well.
- Slice tops off kaiser rolls and hollow out the centers gently to create bowls.
- Combine melted butter with garlic and herb seasoning. Brush inside and edges of the bread bowls.
- Bake bowls at 375°F (190°C) for 4-5 minutes until lightly toasted.
- Add drained pasta and alfredo sauce to the chicken. Stir to combine well.
- Fill toasted bread bowls with the chicken alfredo mixture. Top with shredded parmesan.
- Return filled bowls to the oven for 4-5 minutes until cheese is melted and bread is crispy.
- Serve hot with garnish of parsley or red pepper flakes if desired.
how to serve Chicken Alfredo Garlic Bread Bowls
Serve the bowls hot from the oven so the sauce is saucy and the bread stays crisp at the edges. Plate one bread bowl per person, and offer extra parmesan, chopped parsley, and red pepper flakes at the table. A simple green salad and a glass of white wine make nice companions.
how to store Chicken Alfredo Garlic Bread Bowls
- Refrigerator: Store leftover filling and unused toasted bread bowls separately in airtight containers for up to 3 days. Reheat filling on the stove or microwave; spoon into reheated/toasted bread.
- Freezer: Freeze the pasta-and-chicken mixture (without bread) for up to 2 months in freezer-safe containers. Thaw overnight in the fridge before reheating.
tips to make Chicken Alfredo Garlic Bread Bowls
- Hollow rolls carefully to keep a thick enough shell that won’t collapse when filled.
- Toasting the bread before filling prevents sogginess and adds flavor.
- Use freshly grated parmesan for better melting and flavor.
- If your Alfredo sauce is thick, loosen with a splash of milk or pasta cooking water for a creamier filling.
- For evenly cooked chicken, cut pieces to uniform size and avoid overcrowding the pan.
variation (if any)
- Swap chicken for cooked shrimp or sautéed mushrooms for a pescatarian or vegetarian option.
- Stir in steamed broccoli, peas, or spinach for added veggies.
- Add cooked bacon or a pinch of nutmeg to the sauce for extra depth.
Conclusion
For a full printable recipe and step-by-step photos, check out this detailed guide to making Easy 40 Minute Chicken Alfredo Garlic Bread Bowls: Easy 40 Minute Chicken Alfredo Garlic Bread Bowls.
Chicken Alfredo Garlic Bread Bowls
Ingredients
Method
- Season the chicken cubes with garlic and herb seasoning, salt, and pepper. Cook in olive oil over medium-high heat for 6-8 minutes, until cooked through.
- Boil salted water and cook pasta until al dente. Drain well.
- Slice tops off kaiser rolls and hollow out the centers gently to create bowls.
- Combine melted butter with garlic and herb seasoning. Brush inside and edges of the bread bowls.
- Bake bowls at 375°F (190°C) for 4-5 minutes until lightly toasted.
- Add drained pasta and alfredo sauce to the chicken. Stir to combine well.
- Fill toasted bread bowls with the chicken alfredo mixture. Top with shredded parmesan.
- Return filled bowls to the oven for 4-5 minutes until cheese is melted and bread is crispy.
