Chicken Alfredo Bread Bowl (Printable Version)

Crispy bread bowl filled with creamy chicken Alfredo sauce and a Parmesan topping.

# What You'll Need:

→ Bread Bowls

01 - 4 small round crusty bread loaves (6-inch diameter each)

→ Chicken Alfredo Filling

02 - 2 tablespoons olive oil
03 - 2 boneless, skinless chicken breasts (14 ounces), diced
04 - 1 teaspoon salt
05 - ½ teaspoon black pepper
06 - 3 cloves garlic, minced
07 - 2 tablespoons unsalted butter
08 - 1¼ cups heavy cream
09 - 1 cup whole milk
10 - 1 cup freshly grated Parmesan cheese, plus extra for topping
11 - ¼ teaspoon ground nutmeg
12 - 1 tablespoon chopped fresh parsley (optional)

# Steps to Follow:

01 - Set oven to 350°F to prepare for baking bread bowls and final cooking.
02 - Cut a circle from the top of each bread loaf and hollow out the center, leaving a 1-inch-thick shell. Reserve removed bread for another use.
03 - Place hollowed 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 chicken with salt and pepper, then cook for 5–6 minutes until golden and cooked through. Transfer to a plate.
05 - In the same skillet, melt butter and sauté minced garlic for 1 minute until fragrant.
06 - Add heavy cream and whole milk to the skillet. Bring to a gentle simmer and cook for 3–4 minutes, stirring occasionally.
07 - Stir in Parmesan cheese and ground nutmeg, continuing to stir until sauce thickens, approximately 2–3 minutes.
08 - Return cooked chicken to the skillet and toss to coat thoroughly in Alfredo sauce. Adjust seasoning as needed.
09 - Evenly divide the chicken Alfredo mixture among the prepared bread bowls, topping each with additional Parmesan cheese.
10 - Place filled bread bowls back in the oven and bake for 8–10 minutes until the tops are golden and the filling is bubbling.
11 - Optionally, sprinkle chopped fresh parsley over each bread bowl before serving.

# Additional Tips::

01 -
  • The bread bowl is edible, so there's no dish cleanup guilt and every bite includes that golden, buttery crunch.
  • It looks restaurant-quality impressive but takes barely an hour from start to table.
  • The Alfredo sauce is silky and forgiving—you control how thick or rich it gets.
02 -
  • Pre-shredded Parmesan won't melt into a smooth sauce no matter how hard you stir—always grate your own cheese fresh, and you'll taste the difference immediately.
  • Don't let the cream and milk boil or it can break and become grainy; gentle heat and constant stirring are your friends here.
  • Hollow out your bread bowls with a gentle hand to avoid puncturing the sides, or you'll end up with filling leaking everywhere.
03 -
  • Toast your bread bowls on the first bake even if it seems unnecessary—this is the difference between a crispy vessel and a soggy disappointment.
  • Save that chicken cooking liquid and any pan drippings by not washing the skillet between steps; they're liquid gold for flavor and help build a deeper sauce.
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