Description
Discover how to make creamy chicken Alfredo served in cheesy garlic bread bowls. This easy, indulgent recipe combines rich Alfredo sauce, tender chicken, and crispy bread for a family-friendly dinner. Ready in 40 minutes!
Ingredients
Scale
- 4 round bread loaves (like sourdough or Italian)
- 3 tbsp (45 g) unsalted butter, melted
- 2 cloves garlic, minced
- ¼ cup (25 g) grated Parmesan cheese
- 1 tbsp fresh parsley, chopped
- 1 lb (450 g) boneless, skinless chicken breast, diced
- Salt and black pepper, to taste
- 2 tbsp (28 g) unsalted butter
- 2 cloves garlic, minced
- 1 ½ cups (360 ml) heavy cream
- 1 cup (100 g) grated Parmesan cheese
- 8 oz (225 g) cooked fettuccine pasta
- Fresh parsley, for garnish
Instructions
- Preheat oven to 375°F (190°C). Cut the tops off the bread bowls and hollow them out, leaving about ½-inch thick walls.
- In a small bowl, mix 🧄 melted butter, garlic, 🌿 parsley, and 🧀 Parmesan. Brush the inside of the bread bowls with the garlic butter mixture. Bake for 10 minutes until crispy.
- Season 🍗 chicken with salt and pepper. In a skillet over medium heat, melt 🧈 butter and sauté 🧄 garlic. Add chicken and cook until golden and cooked through, about 7-8 minutes.
- Pour 🥛 heavy cream into the skillet and bring to a simmer. Stir in 🧀 Parmesan until melted and creamy.
- Add 🍝 cooked fettuccine and toss to coat in the Alfredo sauce. Spoon the mixture into each garlic bread bowl.
- Garnish with 🌿 parsley and extra Parmesan if desired. Serve warm and enjoy!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 bread bowl with filling
- Calories: 620 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 135 mg