Go Back
- 2 large round sourdough bread loaves - 2 cups cooked chicken, shredded - 1 cup heavy cream - 1 cup grated Parmesan cheese - 1/2 cup unsalted butter - 3 cloves garlic, minced - 1 teaspoon garlic powder - Salt and pepper to taste - 1/4 teaspoon nutmeg (optional) For this dish, the sourdough bread loaves are key. They hold the creamy Alfredo filling well. The cooked chicken adds protein and flavor. The heavy cream and Parmesan create the rich sauce. Garlic adds a nice kick. I often choose fresh ingredients for the best taste. - Fresh herbs for garnish - Seasoning variations You can add fresh herbs like parsley for color and taste. Other spices can make the dish unique. Try adding Italian seasoning or red pepper flakes. These small changes can make a big difference. - Baking sheet - Skillet - Measuring cups and spoons For this recipe, you need a baking sheet to hold the bread bowls. A skillet is crucial for cooking the sauce. Measuring cups and spoons help get the amounts just right. Having the right tools makes cooking easier and more fun. {{ingredient_image_1}} 1. Preheat the oven: Start by setting your oven to 350°F (175°C). This step is key for a perfect bake. 2. Hollowing out the bread loaves: Take your two sourdough bread loaves and cut off the tops. Carefully scoop out the insides, leaving about an inch of bread. This forms a sturdy bowl. You can save the bread you removed for croutons or other fun recipes. 1. Making the Alfredo sauce: In a large skillet, melt 1/2 cup of unsalted butter over medium heat. Add 3 cloves of minced garlic and cook for about one minute. Next, pour in 1 cup of heavy cream and let it simmer gently while you stir. 2. Combining chicken and sauce: Add 2 cups of shredded cooked chicken into the sauce. Stir well to coat the chicken. Mix in 1 teaspoon of garlic powder and 1/4 teaspoon of nutmeg if you like. Gradually whisk in 1 cup of grated Parmesan cheese until it melts and the sauce is smooth. Add salt and pepper to taste. 1. Filling the bread bowls: Generously spoon the chicken Alfredo mixture into each hollowed-out bread bowl. 2. Baking time and temperature: Place the filled bread bowls on a baking sheet. Bake them in the preheated oven for 15-20 minutes. You want the bread to be crispy and the filling warm. After baking, be sure to garnish with fresh chopped parsley for a pop of color. Enjoy your savory meal! To make a smooth Alfredo sauce, focus on a few key steps. First, start with a good balance of cream and cheese. This mix gives you a rich flavor. You want the sauce to coat the chicken well. If it's too thick, just add a splash of milk or more cream. This will help you get the right consistency. For a lighter version, swap the heavy cream for half-and-half or whole milk. You can also use a low-fat cheese like mozzarella. Both changes will help cut calories while keeping flavor. Choosing the right bread is key to your dish. I love using sourdough for its sturdy crust and tangy taste. It holds up well with the sauce. You could also try Italian bread or a baguette. Just make sure the bread is thick enough to hold the filling. To prevent sogginess, hollow out the bread carefully. Leave about an inch of bread around the edges. This keeps the bread sturdy. If you want, brush the insides with olive oil before filling. This adds flavor and helps seal the bread. Chicken Alfredo bread bowls are great on their own, but sides can elevate the meal. A simple green salad pairs well. Use a light vinaigrette to balance the richness of the Alfredo. Steamed vegetables or garlic bread also work nicely. When it comes to drinks, consider a crisp white wine like Pinot Grigio. It complements the creamy sauce. For a non-alcoholic option, try sparkling water with a slice of lemon. It refreshes the palate and adds a nice touch. Pro Tips Use Fresh Ingredients: Using fresh garlic and quality Parmesan cheese will elevate the flavor of your Alfredo sauce significantly. Customize Your Filling: Feel free to add vegetables like spinach or mushrooms to the chicken Alfredo mixture for added nutrition and flavor. Extra Crispy Bread: For a crunchier texture, brush the insides of the bread bowls with olive oil before baking. Serve Immediately: These bread bowls are best enjoyed right after baking to maintain their crispness and warmth. {{image_2}} You can switch up the protein in your Chicken Alfredo Bread Bowls. Shrimp or crab adds a new twist. If you prefer veggies, use mushrooms, spinach, or zucchini. These swaps keep the dish fresh and fun. Cheese also has options. Instead of Parmesan, try mozzarella or cheddar. Each cheese brings its own flavor. Mix and match to find your favorite combination. To make your Chicken Alfredo more exciting, add spices and herbs. Italian seasoning, basil, or thyme can add depth. A little red pepper flakes gives a kick of heat. You can also include veggies in the mixture. Peas, bell peppers, or broccoli can add color and nutrients. These extras make the dish more hearty and enjoyable. For gluten-free options, use gluten-free bread. Many brands offer tasty alternatives. Just make sure to check the label for safe ingredients. If you want a vegan option, swap the chicken for chickpeas or tofu. Use a plant-based cream and cheese. This way, you can enjoy the same rich flavors without animal products. To store your chicken Alfredo bread bowls, let them cool first. Place the bowls in an airtight container. You can also wrap them tightly with plastic wrap. This helps keep them fresh. Store them in the fridge for up to three days. The bread may get soft, but the flavor stays great. When it's time to reheat, use the oven. Set it to 350°F (175°C). Place the bread bowls on a baking sheet. Heat for about 10-15 minutes. This method keeps the bread crisp and the filling warm. Avoid using a microwave. Microwaving can make the bread chewy and soggy. Yes, you can freeze chicken Alfredo bread bowls! However, it's best to freeze them before baking. Wrap each bowl tightly in plastic wrap. Then, place them in a freezer bag. You can freeze them for up to three months. To thaw, move them to the fridge overnight. Bake them at 350°F (175°C) for 15-20 minutes when ready to eat. This keeps the bread and filling tasty. You can use half-and-half or whole milk mixed with butter. This mix gives a rich taste. You can also try coconut cream for a dairy-free option. Each choice will change the flavor slightly, but it still works well. Yes, you can prepare the filling ahead of time. Make the Alfredo sauce and store it in the fridge. Just fill the bread bowls and bake them when ready to eat. This saves time and makes serving easy. You might find them at local bakeries or specialty shops. Some grocery stores also sell them. If you're looking for a quick meal, check out restaurants that offer pasta dishes. They may have similar options on their menus. Absolutely! You can swap out the chicken for sautéed vegetables. Mushrooms, spinach, or zucchini work great. Use vegetable broth in place of chicken. This keeps the dish tasty and satisfying for vegetarians. To keep your bread bowls crisp, toast them before filling. Bake the hollowed-out bread for a few minutes. You can also add a layer of cheese at the bottom. This acts as a barrier and keeps the bread firm. You now know how to make delicious chicken Alfredo bread bowls. We covered the main ingredients, optional additions, and the kitchen tools you'll need. I shared the step-by-step process, from preparation to baking. Tips helped you perfect your sauce and choose the right bread. Remember, you can customize these bowls with different proteins or flavors. Store leftovers safely and reheat them the right way. Enjoy experimenting with this fun and tasty recipe at home. Happy cooking!

Chicken Alfredo Bread Bowls

Delicious sourdough bread bowls filled with creamy chicken Alfredo.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 2 large round sourdough bread loaves
  • 2 cups cooked chicken, shredded
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 2 unsalted butter
  • 3 cloves garlic, minced
  • 1 teaspoon garlic powder
  • to taste Salt and pepper
  • 0.25 teaspoon nutmeg (optional)
  • for garnish Fresh parsley, chopped

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • Cut the tops off the sourdough loaves and gently hollow out the insides, leaving about 1 inch of bread on the sides and bottom to create sturdy bowls. Save the removed bread for croutons or other uses.
  • In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
  • Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.
  • Add in the shredded cooked chicken, garlic powder, and nutmeg (if using). Stir until the chicken is well coated in the creamy mixture.
  • Gradually whisk in the grated Parmesan cheese until melted and the sauce is smooth. Season with salt and pepper to taste.
  • Remove the skillet from heat and allow the Alfredo sauce to thicken slightly, about 3-5 minutes.
  • Spoon the chicken Alfredo mixture generously into each hollowed-out bread bowl.
  • Place the filled bread bowls on a baking sheet and bake in the preheated oven for 15-20 minutes, until the bread is crispy and the filling is warmed through.
  • Once done, carefully remove the bread bowls from the oven and garnish with fresh chopped parsley before serving.

Notes

Save the removed bread for croutons or other uses.
Keyword alfredo, bread bowls, chicken, sourdough