This deliciously comforting Chicken Alfredo Garlic Bread Bowls recipe comes together in about 30 minutes and requires just one pot for a quick and easy weeknight dinner that your family will love! Switch up the ingredients to suit your taste or use it as a “clean out the fridge” meal to get rid of leftovers and odds and ends! Trust me, you’ll want to keep this one in your recipe rotation.
Ingredient Breakdown
When it comes to making Chicken Alfredo Garlic Bread Bowls, you’ll want to gather these satisfying ingredients:
- 3 pieces Chicken breasts, cut into cubes: I usually go for boneless, skinless, but you can use leftover chicken too!
- 1 pound Pasta (penne, fettuccine, or your choice): Whatever you have is fine this dish is versatile!
- 6 pieces Kaiser rolls (or more if needed): These make perfect edible bowls that soak up the sauce.
- 1 jar Alfredo sauce (about 15 oz): You can totally go with homemade if you’re up for it, but I love the convenience of jarred sauce!
- 1/2 cup Unsalted butter, melted: This adds richness and flavor to the garlic bread bowls!
- 3-4 teaspoons Garlic and herb seasoning: I prefer using a mix, but you can always fresh garlic if you’re feeling fancy.
- 1/2 cup Shredded parmesan cheese: For that cheesy goodness, of course!
- 1 tablespoon Olive oil: Helps cook the chicken perfectly.
- Salt and pepper (to taste): A couple pinches will do the trick!
Let’s Get Cooking!
Season the Chicken (6-8 minutes):
Start by seasoning the chicken cubes with garlic and herb seasoning, salt, and pepper. Heat the olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken cubes and cook, stirring occasionally, until they’re cooked through and no longer pink, about 6-8 minutes. The aroma will fill your kitchen, and you’ll want to eat it right away!Cook the Pasta (8-10 minutes):
While the chicken is cooking, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Mine usually takes about 8-10 minutes. Once done, drain the pasta well and set it aside.Prepare the Bread Bowls (5 minutes):
Grab your Kaiser rolls and slice the tops off (about 1 inch down) to create lids. Carefully hollow out the centers to create bowls, leaving about a 1/2-inch border. Be gentle so they don’t fall apart!Brush with Garlic Butter (2 minutes):
In a small bowl, combine the melted butter with additional garlic and herb seasoning. Use a pastry brush to coat the insides and edges of the bread bowls with this buttery goodness.Toast the Bowls (4-5 minutes):
Preheat your oven to 375°F (190°C). Nestle the bread bowls on a baking sheet and toast them in the oven for about 4-5 minutes until they’re lightly golden and crispy. You’ll be tempted to snack on them right out of the oven, don’t say I didn’t warn you!Mix Pasta and Chicken (2-3 minutes):
Now it’s time to bring everything together. To the cooked chicken, add the drained pasta and the jar of Alfredo sauce, stirring until everything is well-coated and creamy. Let it simmer for a minute, ensuring all those yummy flavors blend together.Fill and Top Bowls (5 minutes):
Carefully fill each toasted bread bowl with the creamy chicken Alfredo mixture. You can heap it high let’s be honest, there’s no such thing as too much pasta! Sprinkle the tops with shredded parmesan cheese.Final Bake (4-5 minutes):
Place the filled bowls back in the oven for another 4-5 minutes or until the cheese is melted and bubbly and the bread is perfectly crispy. The smell will have everyone gathering around the kitchen, just wait!Serve It Up!:
Take these delightful bowls out of the oven, and don’t forget to garnish them with a sprinkle of fresh parsley or a dash of red pepper flakes for an extra kick if you desire. Serve hot, and watch your loved ones dive right in!
Why I Love This Recipe
This is my go-to recipe when I need something comforting and satisfying on a busy weeknight. Honestly, who doesn’t love carbs encased in more carbs, right? I’m a real sucker for that creamy Alfredo sauce, it’s like a warm hug on a chilly day. And the best part is, you can throw in whatever you have on hand: leftover veggies, different cheeses, even holiday turkey if you’re feeling festive! It truly is a versatile recipe that your family will ask for again and again.
If you loved this recipe, be sure to check out my Creamy Vegan Sun-Dried Tomato Pasta, my Easy Hobo Casserole, or my Garlic Parmesan Crockpot Chicken and Potatoes!
Why This Recipe Works
Quick & Easy
This Chicken Alfredo Garlic Bread Bowls comes together in under 30 minutes! Perfect for those weeknights when you want something hearty but don’t have hours to spend in the kitchen.
Budget-Friendly
The ingredients are all affordable and likely to be already on your grocery list. Plus, you can customize based on what you have at home, no waste here!
Comfort Food
Let’s be real for a second, nothing hits quite like carbs and cheese. This meal is loaded with tons of flavor and will warm your soul after a long day. Trust me; your family will love it!
Customizable
Remember that bit about cleaning out the fridge? Well, this recipe allows for all sorts of substitutions! Swap chicken for shrimp, add in leftover veggies like broccoli or spinach, or adjust the cheese according to your family’s preferences.
Perfect for Meal Prep
I love making a larger batch of this dish for meal prep. You can have these rich, satisfying bowls ready to go for busy lunches or dinners throughout the week.
Serving and Storage Tips
Serving Suggestions
These Chicken Alfredo Garlic Bread Bowls are delicious on their own, but you can serve them with a side salad or some steamed veggies for a little freshness. Don’t shy away from a dash of hot sauce on top, if you’re a fan of a bit of heat!
Storage
Leftover bowls can be stored in an airtight container in the refrigerator for about 3 days. Just keep in mind that the bread may get a tad soggy, but they’ll still taste amazing!
Reheating Instructions
To reheat, place the bowls in the oven at 350°F (175°C) for about 10-15 minutes until heated through. If you’re in a hurry, the microwave works too, just cover it to prevent drying out!
Freezer Friendly
If you’d like to freeze them, I recommend filling the bread bowls but not toasting them beforehand. Wrap each one tightly in plastic wrap and then foil. Reheat directly from frozen at 375°F (190°C), covered with foil for about 30-40 minutes until warmed all the way through, then uncover and add cheese to bake for the last few minutes!
Notes
Feel free to get creative with additions or substitutes. The kids are picky? Only put half the pasta in one bowl. Mix the cheese into the chicken Alfredo for a sneaky way to add veggies. The sky’s the limit!
And there you have it, Chicken Alfredo Garlic Bread Bowls that promise to deliver comfort and smiles to your dinner table! This dish holds a special place in my heart and now, I hope it finds its way into your home too. Enjoy every scrumptious bite, and happy cooking! For more Recipes Follow Us in our Pinterest.
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Chicken Alfredo Garlic Bread Bowls
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A deliciously comforting dish that combines creamy chicken Alfredo with crispy garlic bread bowls, perfect for a quick family-friendly weeknight meal.
Ingredients
- 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 the chicken cubes with garlic and herb seasoning, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until no longer pink, about 6-8 minutes.
- While the chicken cooks, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente, about 8-10 minutes. Drain and set aside.
- Slice the tops off the Kaiser rolls to create lids and hollow out the centers to create bowls.
- Combine melted butter with garlic and herb seasoning. Brush the inside and edges of the bread bowls with this mixture.
- Preheat oven to 375°F (190°C). Place the bread bowls on a baking sheet and toast in the oven for about 4-5 minutes until golden.
- To the cooked chicken, add drained pasta and the Alfredo sauce, stirring until well-coated.
- Fill each toasted bread bowl with the chicken Alfredo mixture and sprinkle tops with shredded parmesan cheese.
- Return the filled bowls to the oven for 4-5 minutes until the cheese is melted and bubbly.
- Serve hot, garnished with fresh parsley or red pepper flakes if desired.
Notes
Feel free to customize with leftover veggies or different proteins. Leftover bowls can be stored in the refrigerator for about 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg
