Chicken Alfredo Bread Bowl (Printable Version)

Golden bread bowl brimming with creamy chicken Alfredo and Parmesan cheese. A comforting, restaurant-quality main dish for four.

# Ingredient List:

→ 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 - 1/2 teaspoon black pepper
06 - 3 cloves garlic, minced
07 - 2 tablespoons unsalted butter
08 - 1 1/4 cups heavy cream
09 - 1 cup whole milk
10 - 1 cup freshly grated Parmesan cheese, plus extra for topping
11 - 1/4 teaspoon ground nutmeg
12 - 1 tablespoon chopped fresh parsley, optional

# How to Make It:

01 - Preheat oven to 350°F (175°C).
02 - Cut a circle from the top of each bread loaf and remove the center, leaving a 1-inch-thick shell. Set aside insides for another use.
03 - Place bread bowls on a baking sheet and bake for 10 minutes until slightly crisp. Remove and set aside.
04 - Heat olive oil in a large skillet over medium heat. Season diced chicken with salt and pepper. Add to skillet and cook 5 to 6 minutes until golden and cooked through. Transfer to a plate.
05 - In the same skillet, melt butter and sauté garlic for 1 minute until fragrant. Add heavy cream and milk. Bring to a gentle simmer and cook 3 to 4 minutes, stirring occasionally.
06 - Stir in Parmesan cheese and nutmeg. Continue stirring until sauce thickens, approximately 2 to 3 minutes.
07 - Return chicken to skillet and toss to coat in Alfredo sauce. Taste and adjust seasoning as needed.
08 - Divide chicken Alfredo mixture evenly among bread bowls. Top with extra Parmesan.
09 - Return filled bread bowls to oven and bake for 8 to 10 minutes until tops are golden and bubbling.
10 - Garnish with parsley before serving, if desired.

# Expert Tips:

01 -
  • The bread bowl does double duty as your plate and a buttery, soak-it-all-up vessel for creamy sauce.
  • It looks impressive but comes together faster than most pasta dinners, especially if you grab a rotisserie chicken.
  • Leftovers reheat surprisingly well, and the bread stays crisp if you warm it in the oven instead of the microwave.
02 -
  • Don't skip crisping the bread bowls first or they'll get soggy and fall apart halfway through eating.
  • If your sauce looks too thick, whisk in a splash of milk off the heat, it loosens right up without breaking.
  • Let the filled bowls cool for a minute before serving or the first bite will scald your tongue, I learned that the hard way.
03 -
  • Always grate your own Parmesan, the pre-shredded stuff has cellulose that keeps it from melting smoothly into the sauce.
  • If your sauce breaks or looks grainy, pull it off the heat and whisk in a tablespoon of cold cream, it usually comes back together.
  • Serve these straight from the oven, they're at their best when the cheese is still bubbling and the bread is warm.
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