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Chicken Alfredo Garlic Bread Bowls

Chicken Alfredo Garlic Bread Bowls filled with creamy chicken alfredo and bubbling mozzarella cheese on a wooden board
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Creamy homemade chicken alfredo sauce and tender chicken tucked inside golden toasted garlic bread bowls, topped with bubbling melted mozzarella. An impressive and comforting dinner the whole family will love.

Ingredients

Scale
  • 4 round bread loaves (sourdough or Italian)
  • 4 tablespoons butter, melted
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1/2 cup grated Parmesan cheese
  • 2 boneless, skinless chicken breasts, cut into bite-sized cubes
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups heavy cream
  • 1 cup whole milk
  • 1 cup grated Parmesan cheese, freshly grated
  • 1 cup shredded mozzarella cheese, plus extra for topping
  • 1 teaspoon Italian seasoning
  • 1/8 teaspoon nutmeg (optional)

Instructions

  1. Preheat oven to 375 degrees F (190 degrees C) and line a baking sheet with foil or parchment paper.
  2. Cut the top off each bread loaf and hollow out the inside, leaving about 1 inch of thickness on all sides. Reserve the scooped-out bread for croutons or dipping.
  3. Mix melted butter, minced garlic, and chopped parsley. Brush inside and outside of each bread bowl. Sprinkle Parmesan cheese over the inside and tops.
  4. Place bread bowls on baking sheet and bake for 10 minutes until lightly golden and toasted.
  5. Season cubed chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken in a single layer for 6 to 8 minutes until golden and cooked through to 165 degrees F. Remove to a plate and set aside.
  6. In the same skillet over medium heat, melt butter. Add garlic and saute 1 minute. Whisk in flour and cook 1 minute until paste-like.
  7. Gradually whisk in heavy cream and whole milk. Simmer over medium-low for 5 minutes, stirring often, until sauce thickens to coat the back of a spoon.
  8. Stir in Parmesan, mozzarella, Italian seasoning, and nutmeg if using. Return chicken to skillet and stir to coat.
  9. Spoon chicken alfredo filling into toasted bread bowls, filling to the top. Top each with a generous handful of shredded mozzarella.
  10. Bake for 15 to 20 minutes until cheese is bubbly and golden and bread edges are deep golden brown.
  11. Serve immediately garnished with fresh parsley or basil.

Notes

  • Always toast the bread bowls before filling to prevent sogginess.
  • Use freshly grated Parmesan for the richest, smoothest sauce.
  • If sauce is too thick, add a splash of whole milk. If too thin after 5 minutes, simmer 2 to 3 minutes longer.
  • Leave at least 1 inch of bread wall when hollowing to prevent collapse under the filling.
  • Do not freeze – cream sauces separate and bread bowls lose texture when thawed.

Nutrition

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