Description
Creamy chicken Alfredo pasta served inside buttery garlic bread bowls for a fun, comforting, and crowd-pleasing dinner. Perfect for family meals, cozy nights, or an impressive yet easy recipe.
Ingredients
3 boneless skinless chicken breasts, cubed and trimmed
1 pound pasta (penne, fettuccine, or preferred type)
6 Kaiser rolls, tops sliced and centers hollowed
1 jar (15 oz) Alfredo sauce
1/2 cup unsalted butter, melted
3–4 teaspoons garlic and herb seasoning, divided
1/2 cup shredded Parmesan cheese
1 tablespoon olive oil
Salt and pepper, to taste
Instructions
1. Season chicken with garlic and herb seasoning, salt, and pepper.
2. Heat olive oil in a large skillet over medium-high heat and cook chicken for 6–8 minutes until fully cooked and lightly browned. Remove from heat.
3. Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Drain well.
4. Slice tops off Kaiser rolls and hollow out centers, leaving sturdy walls.
5. Mix melted butter with 1–2 teaspoons garlic and herb seasoning and brush inside and edges of bread bowls.
6. Place bread bowls on a baking sheet and bake at 375°F for 4–5 minutes until lightly toasted.
7. Combine cooked pasta, chicken, and Alfredo sauce, stirring until evenly coated.
8. Fill toasted bread bowls with the Alfredo mixture and sprinkle with Parmesan cheese.
9. Bake filled bowls for another 4–5 minutes until cheese is melted and edges are crisp.
10. Serve hot, optionally garnished with parsley or red pepper flakes.
Notes
Use sturdy rolls so they hold the filling.
Toast bread bowls before filling to prevent sogginess.
Best served fresh.
Leftover filling can be stored separately and reheated.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Baked
- Cuisine: American