Description
Creamy Chicken Alfredo Garlic Bread Bowls combine tender chicken pieces cooked in a rich homemade Alfredo sauce, all served inside crispy, golden garlic buttered bread bowls. This comforting and indulgent dish is perfect for a hearty family meal, offering a delightful mix of creamy, cheesy flavors with the satisfying crunch of garlic bread.
Ingredients
Scale
For the Garlic Bread Bowls:
- 4 large round bread bowls (store-bought or homemade)
- 1/2 cup unsalted butter, softened
- 4 garlic cloves, minced
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
For the Chicken Alfredo:
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1/2 cup chicken broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
For Garnish:
- Fresh parsley, chopped
- Additional grated Parmesan cheese (optional)
Instructions
- Prepare the garlic bread bowls: Preheat your oven to 375°F (190°C). Cut the tops off the bread bowls and scoop out the insides to create a bowl shape, leaving a thick edge around. Set aside the scooped-out bread for later use or snacking. In a small bowl, mix the softened butter with minced garlic, dried parsley, and salt. Brush this garlic butter mixture thoroughly inside and outside each bread bowl. Place the bread bowls on a baking sheet and bake for 10-12 minutes until they become golden and crispy.
- Cook the chicken: While the bread bowls bake, heat olive oil in a large skillet over medium heat. Season the bite-sized chicken pieces with salt and pepper, then add them to the skillet. Cook the chicken for 6-8 minutes until fully cooked through and lightly browned. Remove the cooked chicken from the skillet and set it aside.
- Make the Alfredo sauce: In the same skillet, add a little more olive oil if needed, and sauté the minced garlic for 1-2 minutes until it becomes fragrant. Add the heavy cream, chicken broth, Italian seasoning, garlic powder, and onion powder, stirring to combine. Bring the mixture to a simmer and let it gently cook for 3-4 minutes until it thickens slightly.
- Finish the Alfredo sauce: Lower the heat and gradually stir in the grated Parmesan and shredded mozzarella cheeses. Stir constantly until the cheeses melt completely into a smooth, creamy sauce. Add the cooked chicken back into the skillet and stir until the chicken is fully coated with the Alfredo sauce. Allow it to simmer for an additional 2-3 minutes to ensure the chicken is heated through and flavors meld.
- Assemble the dish: Remove the garlic bread bowls from the oven once they are golden and crisp. Carefully spoon the creamy chicken Alfredo mixture into each bread bowl, filling them generously with the cheesy sauce and chicken.
- Serve: Garnish the filled bread bowls with freshly chopped parsley and extra grated Parmesan cheese, if you like. Serve immediately alongside additional garlic bread or a fresh side salad for a complete meal.
Notes
- Save the scooped-out bread for dipping or toast it for croutons.
- Ensure chicken is cooked thoroughly to an internal temperature of 165°F (74°C).
- Use fresh garlic for the best flavor in both the bread and sauce.
- For a lighter version, substitute half-and-half for heavy cream but the sauce will be less rich.
- Gluten-free bread bowls can be used to make this recipe gluten-free-friendly.
