Chicken Alfredo Bread Bowl (Print Version)

Golden crispy bread bowls filled with creamy chicken Alfredo sauce and topped with Parmesan for a hearty, comforting meal.

# What You'll Need:

→ Bread Bowls

01 - 4 small round crusty bread loaves, 6-inch diameter

→ Chicken Alfredo Filling

02 - 2 tablespoons olive oil
03 - 2 boneless, skinless chicken breasts, approximately 14 ounces, diced
04 - 1 teaspoon salt
05 - ½ teaspoon black pepper
06 - 3 cloves garlic, minced
07 - 2 tablespoons unsalted butter
08 - 1¼ cups heavy cream
09 - 1 cup whole milk
10 - 1 cup freshly grated Parmesan cheese, plus extra for topping
11 - ¼ teaspoon ground nutmeg
12 - 1 tablespoon chopped fresh parsley, optional

# How to Make It:

01 - Preheat oven to 350°F. Cut a circle from the top of each bread loaf and carefully remove the center, leaving a 1-inch-thick shell. Reserve removed bread for another use.
02 - Place bread bowls on a baking sheet and bake for 10 minutes until slightly crisp. Remove from oven and set aside.
03 - While bread bowls bake, heat olive oil in a large skillet over medium heat. Season diced chicken with salt and pepper, then add to skillet. Cook 5-6 minutes, stirring occasionally, until golden and cooked through. Transfer to a plate.
04 - In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
05 - Pour heavy cream and milk into the skillet. Bring to a gentle simmer and cook 3-4 minutes, stirring occasionally.
06 - Stir in grated Parmesan cheese and ground nutmeg. Continue stirring until sauce thickens, approximately 2-3 minutes. Taste and adjust seasoning as needed.
07 - Return cooked chicken to the skillet and toss gently to coat evenly in Alfredo sauce.
08 - Divide the chicken Alfredo mixture evenly among the four bread bowls. Sprinkle extra Parmesan cheese over each filled bowl.
09 - Return filled bread bowls to oven and bake for 8-10 minutes until tops are golden brown and sauce is bubbling at the edges.
10 - Remove from oven and garnish with fresh chopped parsley if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • Every bite gives you creamy sauce soaked into crispy bread, so nothing goes to waste and nothing needs a separate side.
  • It looks impressive but uses one skillet and basic ingredients you probably already have.
  • Eating from the bowl means fewer dishes and way more fun at the table.
02 -
  • Don't skip toasting the bread bowls first or they'll turn mushy under all that sauce.
  • Let the sauce simmer gently, high heat will make the cream break and turn grainy instead of smooth.
  • Use freshly grated Parmesan, the pre-shredded kind has additives that keep it from melting right.
03 -
  • Toast the bread bowls twice if you want extra crunch, once empty and once filled.
  • Save the scooped-out bread centers, tear them into pieces and toast them for dipping or turn them into breadcrumbs.
  • If your sauce gets too thick, whisk in a splash of milk or pasta water to loosen it up.
Return