How Chicken Alfredo Garlic Bread Bowls Ended Up in My Kitchen
Okay, real talk: every couple of months I get this wild craving for something ridiculously cozy; I'm talking a serotonin blanket, but make it edible, you know? That’s how these Chicken Alfredo Garlic Bread Bowls somehow showed up in my kitchen. First time was one of those evenings when everyone wanted different things and I just wanted something I could eat with my hands (why do plates exist, really?). Anyway, these ended up being a knockout, which was a pleasant surprise because I honestly thought the idea of hollowing out bread for pasta was a bit much. Turns out: nope—it's exactly the right amount of much. Oh, and my youngest called them "pasta volcanoes," which I cannot un-hear, so now you have to as well.
Why You'll Love Making (and Eating) These
I mostly whip these up on Fridays when I can’t be asked to wash a million dishes—everything’s in the bowl, so it’s blessedly tidy. My family goes bonkers for them (I think it’s the combination of sauce and the crispy, garlicky bread shell, but who can really say). And look, if you’ve ever been frustrated by runny Alfredo that just won’t cling, trust me, these bread bowls sort of forgive all sins. Bonus: they’re friendly with leftovers. If you're in a rush, you can even cheat with store-bought rotisserie chicken (done it and don't regret it).
What Goes In (and Yes, You Can Swap Stuff)
- 4 small round bread rolls: I use those crusty bakery ones, but I'll be honest—hot dog buns, in a pinch? Don’t judge. My gran always went for sourdough but I'll use whatever’s left at the end of the bread bin.
- 2 cups cooked chicken, shredded: Rotisserie is king if you’re feeling lazy (or did I say efficient?). Grilled, poached, or a tin of chicken—I won't tell.
- 1 ½ cups Alfredo sauce: Homemade, jarred, or if you’re like me and experimenting, half cream cheese, half cream sounds rebellious but actually, it’s good.
- 1 cup shredded mozzarella: Or a mix of whatever cheese is living in your fridge. Pepper jack? Live a little.
- 2 tablespoons butter, melted
- 2 cloves garlic, smashed and minced (the more the merrier): Garlic powder when I’m out of patience... or actual garlic.
- Parsley, fresh or dried, for sprinkling: Or don’t. Sometimes I just pretend the green flecks are there.
- Salt and black pepper, to taste
How I Actually Make These (You Got This)
- Warm up your oven to about 350°F (that’s 175°C for metric mates). Line a tray with foil if you hate washing up as much as I do.
- Hollow out your bread rolls: Slice off the tops and carefully scoop, but leave a nice thick border so things don't get soggy and leak everywhere. (Honestly, if one splits a bit, just patch it with a scrap—one less step for perfectionists.)
- Brush bread bowls with garlicky butter: Melt the butter, stir in that garlic, slather it inside the cavities and over the cut tops—bit messy but, uh, worth every greasy fingerprint.
- Toast the bowls for 5 or so minutes, till they feel a little crisp and you get that toasty garlicy smell wafting. I usually turn the tray halfway (doubt it does anything, but mum did it, so...)
- Mix up your filling: Chuck your shredded chicken, Alfredo, half the cheese, and a grating of pepper in a bowl. Mix till everything’s swimmingly coated. This is where I always sneak a little taste—in the name of quality control.
- Spoon filling into each bread bowl, pile it a bit higher than seems reasonable (trust), then sprinkle the rest of the cheese on top. Everything cheesy is better.
- Bake the bowls, loosely tented with foil if you’re worried about burning, for about 15 minutes. Pull off the foil last 4-5 minutes so the cheese can do its bubbly golden thing. If it’s oozing out, you’re doing it right!
- Scatter parsley, salt, extra pepper—if you remember. I usually forget and do it at the table.
Notes I Learned the (Sometimes) Hard Way
- Softer rolls sink, so sturdier bread works best. One time I used these pillowy buns and, well, it was more like Alfredo soup in a puddle than a bowl.
- Don’t toss out that bread you scoop—toast 'em up as dippers. Little bonus hack.
- If you use jarred Alfredo and it’s on the thick side, thin it just a bit with a splash of milk or even water. Actually, water’s fine (nobody noticed at my house).
How I’ve Swapped It Up (with One Total Fail)
- I’ve swapped chicken for leftover roast turkey after Thanksgiving—works a treat!
- Did it once with leftover rotini and Alfredo—it was like pasta inside bread inside carbs. My carb-loving cousin said "top tier."
- Once tried shrimp. Don’t. It leaked everywhere and shrimpy Alfredo is, well, not for me. You’ve been warned.
Need Gear? Here’s What I Use (But Workarounds Exist!)
- Baking tray—any old sheet will do. Cookie sheet, roasting pan…someone told me they used a pizza stone? Not tried, but let me know.
- Mixing bowl—best is one you can spin around one-handed when the phone rings midway.
- Basting brush—but, no brush? Honestly, your fingers are nature’s utensils. Or just drizzle.
- Bread knife—or as my uncle says, ‘‘the least dull knife in the drawer.’’
How Long Do They Keep? (Spoiler: Not Long Here)
These technically keep in the fridge for a good 2 days, wrapped in foil. Reheat in the oven, uncovered, at about 300°F so the bread crisps back up a bit. But, honestly, in my house they barely last one evening—genuinely have never seen the sunrise again. If you have leftovers, you have more willpower than anyone here.
How My Family Eats These (And, a Bit of Manners Out the Window)
Straight up, we serve this on movie nights with forks, but late at night, everyone just grabs and goes at the kitchen counter. I’ve also served these on a platter at a party. Once put a bowl of salad on the side which, ha, nobody touched. Garlic knots are fun, too—if you want to go all in on the carbs. My aunt dips hers in extra Alfredo. I think she’s onto something.
What I Wish I Knew Sooner (You Live, You Learn...)
- I tried rushing to fill the bowls straight out of the oven and burned my knuckles. Ow. Let ‘em cool a bit; your hands will thank you.
- If the filling looks too runny before it bakes, that’s actually okay—it thickens up as it bakes, not to worry.
- Bake them close together, they kind of prop each other up and don’t roll around.
Some FAQs I Actually Get Asked
- Can I freeze these? Someone asked that once. You, technically, can. But the bread gets a bit weird, IMHO. If you must, freeze unbaked with filling, thaw overnight, then bake fresh.
- What’s the best bread? I say bakery rolls, but supermarket ones do fine. Don’t overthink it—I mean, it’s still bread, right?
- Alfredo sauce—store or homemade? I do both, depending on if I’m feeling cheffy. Store-bought is 100% acceptable. Season it up a little to hide its age.
- No chicken? No problem. Turkey, ham, or leave it out and add in spinach. Actually, it's a good veggie option, come to think of it.
- Can I serve these to kids? Yup! I pull back a bit on the garlic for the younger ones—nobody needs complaints about "spicy bread."
- What else besides parsley? Any soft herb. Basil is lovely (but only if it won’t wilt in the oven—been there).
- Why do I crave these at midnight? All I can say is, me too, friend.
And, not to go off on a tangent, but these bowls were the perfect excuse to break in my new oven mitts—only took three years and a minor singeing last month. Sometimes kitchen gadgets do finally earn their keep.
Ingredients
- 2 large boneless skinless chicken breasts, cooked and diced
- 3 cups Alfredo sauce (homemade or store-bought)
- 4 small round bread loaves (mini boules or sourdough rolls)
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
Instructions
-
1Preheat oven to 375°F (190°C). Slice the tops off the bread loaves and gently hollow out the centers to form bowls, leaving about ½ inch of bread around the edges.
-
2In a small saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Brush the inside of each bread bowl with the garlic butter.
-
3In a large bowl, combine diced chicken with Alfredo sauce, mozzarella cheese, and Parmesan cheese. Season with salt and black pepper.
-
4Spoon the chicken Alfredo mixture evenly into the prepared bread bowls. Place the filled bowls on a baking sheet.
-
5Bake for 20-25 minutes or until the bread is golden and the filling is bubbly. Garnish with chopped fresh parsley before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!