Chicken Alfredo Garlic Bread Bowls

Chicken Alfredo garlic bread bowls are a rich, cheesy, and comforting twist on classic pasta night. Each crispy, buttery bread bowl is filled with creamy Alfredo pasta and tender chunks of chicken, making every bite taste like something straight out of a cozy Italian restaurant. It’s a complete meal served in an edible bowl—and I love how fun and satisfying it is.

Why You’ll Love This Recipe

I love this recipe because it combines two of my favorite comfort foods: garlic bread and creamy chicken Alfredo. The garlic bread bowl gets crispy on the outside, soft and buttery inside, and holds a hearty serving of pasta that’s creamy, cheesy, and packed with flavor. It’s the kind of dish that looks impressive but is surprisingly easy to make, especially when I use a few shortcuts like store-bought bread or rotisserie chicken.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the bread bowls:

• Small round bread rolls or sandwich boule loaves

• Butter (melted)

• Garlic (minced or garlic powder)

• Fresh parsley (chopped)

• Grated Parmesan cheese

For the Alfredo filling:

• Cooked pasta (penne or fettuccine work well)

• Cooked chicken (shredded or diced)

• Heavy cream

• Butter

• Garlic (minced)

• Parmesan cheese (freshly grated)

• Salt and black pepper

• Mozzarella or shredded Italian cheese blend (optional for topping)

Directions

1. I preheat the oven and prepare the bread bowls by slicing the tops off the rolls and hollowing out the centers.

2. I mix melted butter with garlic and parsley, then brush the inside and outside of each bread bowl.

3. I sprinkle Parmesan cheese inside and bake the bread bowls until lightly golden and crisp.

4. In a saucepan, I melt butter and sauté garlic until fragrant, then add cream and bring it to a gentle simmer.

5. I stir in Parmesan cheese, salt, and pepper, letting the sauce thicken slightly.

6. I fold in the cooked pasta and chicken until well coated.

7. I spoon the Alfredo mixture into the toasted bread bowls and top with shredded cheese, if using.

8. I return the filled bowls to the oven for a few minutes until bubbly and golden on top.

9. I garnish with extra parsley before serving.

Servings and timing

This recipe makes 4 bread bowls.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

• I use rotisserie chicken or leftover grilled chicken for convenience.

• I sometimes stir steamed broccoli or spinach into the Alfredo sauce for extra veggies.

• I make it spicy by adding crushed red pepper flakes or a dash of Cajun seasoning.

• For a shortcut, I use store-bought Alfredo sauce when I’m short on time.

storage/reheating

I recommend assembling the bread bowls fresh, but the Alfredo mixture can be made ahead and stored in the fridge for up to 3 days.
To reheat, I warm the pasta mixture on the stove or microwave, then fill freshly toasted bread bowls just before serving.
If I have leftover assembled bowls, I wrap them in foil and reheat in the oven until hot throughout.

FAQs

Can I make this with store-bought bread bowls?

Yes, I often use small bakery rolls or sourdough boules—they work perfectly and save time.

What’s the best pasta for this recipe?

I like using penne, rotini, or short-cut fettuccine. Anything that holds sauce well works great.

Can I use pre-made Alfredo sauce?

Absolutely. When I’m short on time, I warm store-bought sauce with some garlic and seasoning to boost the flavor.

How do I prevent the bread from getting soggy?

Toasting the inside of the bread bowls before filling helps create a barrier and keeps them crisp.

Can I freeze this dish?

I don’t recommend freezing the bread bowls, but the Alfredo pasta mixture can be frozen in an airtight container for up to 2 months.

Conclusion

Chicken Alfredo garlic bread bowls are the ultimate cozy, cheesy dinner that feels indulgent and fun to eat. Between the buttery garlic bread and the rich, creamy pasta inside, it’s everything I want in a comfort food dish. Whether I’m serving them for a family meal or impressing guests, these bowls never fail to satisfy.

Print