Chicken Alfredo Garlic Bread Bowls: So Irresistible

Let’s be honest—sometimes we just need a meal that feels like a warm hug after a long day. Enter: Chicken Alfredo Garlic Bread Bowls. Creamy, cheesy pasta snuggled inside a buttery, toasted bread bowl? Yes please! If you’ve ever debated between ordering pasta or garlic bread … now you don’t have to.

This dish is everything busy weeknights dream of—easy, satisfying, and indulgent enough to make your family forget that it didn’t come from a fancy Italian restaurant. It’s also a serious crowd-pleaser (yes, even the picky eaters in your house will surrender to the creamy goodness). Ready to turn your dinner table into a pasta bread bowl party?

Why You’ll Love These Chicken Alfredo Garlic Bread Bowls

First of all, bread bowl chicken alfredo is the kind of cozy-meets-wow dish that looks like you put in way more effort than you actually did. It’s dinner magic—simple ingredients coming together to create something that looks straight off a food magazine cover.

✔️ One pot and one pan kind of easy
✔️ Comforting, creamy Alfredo meets crispy, garlicky bread
✔️ Perfect for weeknights, game days, or when you just want to treat yourself

Plus, you don’t even need fancy bread or homemade sauce (unless you’re feelin’ fancy, then go for it!). Kaiser rolls and a jar of Alfredo do just fine, thank you very much.

Ingredients You’ll Need

Here’s what you’ll want to gather:

• 3 chicken breasts, cut into cubes
• 1 pound pasta (penne, fettuccine, or your go-to favorite)
• 6 kaiser rolls (or more if you’re feeding a crowd)
• 1 jar Alfredo sauce (about 15 oz)
• 1 stick (½ cup) unsalted butter, melted
• 3–4 teaspoons garlic and herb seasoning
• ½ cup shredded parmesan cheese
• 1 tablespoon olive oil
• Salt and pepper, to taste

How to Make Chicken Alfredo Garlic Bread Bowls

Let’s break this down step by creamy, garlicky step :

1. Cook the Chicken

Start by seasoning your chicken cubes with garlic and herb seasoning, salt, and pepper. Heat a bit of olive oil in a skillet over medium-high, then toss in the chicken. Cook for 6–8 minutes until it’s golden, juicy, and cooked through. Try not to sneak too many pieces—though I won’t judge if you do.

2. Boil the Pasta

While the chicken sizzles, boil a pot of salted water and cook your pasta until al dente. Drain and set aside (bonus points if you give it a little stir with olive oil to keep it from sticking).

3. Prep the Bread Bowls

Take your kaiser rolls and slice the tops off—kind of like making little bread hats. Hollow out the insides gently (pro tip: save that bread for breadcrumbs or snacking later).

4. Make That Garlic Butter

In a bowl, mix melted butter with the remaining garlic and herb seasoning. Brush it generously inside and around the edges of each bread bowl. The more butter, the better. This is garlic bread’s moment to shine.

5. Toast the Bowls

Place the prepped bread bowls on a baking sheet and toast in a 375°F oven for 4–5 minutes, just until lightly crispy.

6. Combine the Good Stuff

Add the drained pasta and Alfredo sauce to your chicken in the skillet. Stir until everything’s coated and smells like heaven.

7. Fill the Bread Bowls

Spoon the creamy chicken Alfredo mixture into each garlic-toasted bowl. Go big—this isn’t the time to be modest.

8. Top and Bake Again

Sprinkle parmesan on top like you mean it. Slide the filled bowls back in the oven for 4–5 minutes until the cheese is melted and everything is bubbling like a love song.

9. Serve and Swoon

Garnish with chopped parsley or a sprinkle of red pepper flakes if you like a little kick. Serve warm and get ready for compliments.

Cooking Tips from My Kitchen to Yours

• Roll swap? No kaiser rolls? Use sourdough or even crusty dinner rolls. Anything with a good outer shell will work as a pasta bread bowl.
• Want it homemade? If you have time, homemade Alfredo sauce takes it up a notch—but jarred still delivers.
• Make it ahead: You can prep the chicken and pasta mix earlier in the day. Just fill and bake when ready.
• Got leftover insides? Toast the bread you scooped out with butter and herbs for crunchy croutons or a little snack for the chef (a.k.a. you!).

A Little Backstory…

This recipe came to life one cold weekend when my kids wanted Alfredo and I really wanted garlic bread. So I thought—why not both? I hollowed out some fresh rolls, added creamy pasta, and popped them in the oven. The result? Clean plates, big smiles, and a new family favorite. Now it’s our “treat yourself” meal when we need a little extra comfort without the takeout price tag.

FAQs About Chicken Alfredo Garlic Bread Bowls

Conclusion

There’s just something so cozy about these Chicken Alfredo Garlic Bread Bowls. They’re rich, satisfying, and guaranteed to impress—even if the only one you’re trying to impress is yourself after a long Tuesday. So go ahead and treat your taste buds. Your future dinner self will thank you.

Now, who’s ready to dig in?

More Cozy Chicken Recipes to Try Next

Love these Chicken Alfredo Garlic Bread Bowls? Keep the comfort food coming with these delicious recipes:

🍕 Chicken Alfredo Pizza – Everything you love about Alfredo pasta… baked on a golden crust!

🥦 Chicken Broccoli Alfredo Pasta – A creamy, veggie-packed twist on a pasta night favorite.

🧀 Mozzarella Lava Chicken Tenders – Crispy on the outside, molten cheese on the inside. Total crowd-pleaser!

🥓 Sweet and Smoky Garlic Bacon Chicken – For when you want smoky, savory, and absolutely unforgettable.

🥘 Neiman Marcus Chicken Casserole – A rich, creamy casserole your whole family will request on repeat.

Chicken Alfredo Garlic Bread Bowls

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• Author: Aneta
• Total Time: 40 mins
• Yield: 6 bread bowls 1x

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Description

Creamy, cheesy, and cozy, these Chicken Alfredo Garlic Bread Bowls are everything you love about pasta and garlic bread—baked into one irresistible, handheld meal. Perfect for busy weeknights or wow-worthy weekends, this comfort food classic is stuffed with tender chicken, rich Alfredo sauce, and melty parmesan, all inside golden-toasted bread bowls.

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Ingredients

Scale 1x2x3x

• 3 chicken breasts, cut into cubes

• 1 pound pasta (penne, fettuccine, or your choice)

• 6 kaiser rolls (or more if needed)

• 1 jar Alfredo sauce (about 15 oz)

• 1 stick (1/2 cup) unsalted butter, melted

• 3–4 teaspoons garlic and herb seasoning

• 1/2 cup shredded parmesan cheese

• 1 tablespoon olive oil

• Salt and pepper, to taste

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Instructions

1. Cook the Chicken: Season chicken cubes with garlic and herb seasoning, salt, and pepper. Heat olive oil in a skillet over medium-high heat and cook chicken for 6–8 minutes until golden and fully cooked.

2. Boil the Pasta: While the chicken cooks, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente, then drain.

3. Prepare the Bread Bowls: Slice the tops off the kaiser rolls and gently hollow out the centers to form bowls.

4. Make the Garlic Butter: Mix melted butter with remaining garlic and herb seasoning. Brush generously inside each bread bowl.

5. Toast the Bread Bowls: Place bread bowls on a baking sheet and bake at 375°F (190°C) for 4–5 minutes, until lightly golden.

6. Mix Pasta and Sauce: Combine cooked pasta, Alfredo sauce, and chicken in a skillet. Stir until everything is evenly coated and warm.

7. Assemble: Fill each bread bowl with the chicken Alfredo mixture. Top with shredded parmesan.

8. Final Bake: Bake for an additional 4–5 minutes until cheese is melted and bubbly.

9. Serve: Garnish with chopped parsley or red pepper flakes if desired. Serve warm and enjoy!

Notes

You can use rotisserie chicken to save time.
Swap kaiser rolls for sourdough or crusty dinner rolls.
Store leftovers by removing the pasta mixture from the bread and storing separately.
Try adding steamed broccoli or spinach for a veggie boost.

• Prep Time: 20 mins
• Cook Time: 20 mins
• Category: Dinner, Comfort Food
• Method: Baked, Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bread bowl
• Calories: 615 Kcal
• Sugar: 4 g
• Sodium: 920 mg
• Fat: 32 g
• Saturated Fat: 16 g
• Unsaturated Fat: 13 g
• Trans Fat: 0.5 g
• Carbohydrates: 45 g
• Fiber: 2 g
• Protein: 35 g
• Cholesterol: 125 mg