Description
Indulge in crusty bread bowls filled with creamy Alfredo chicken pasta, perfect for cozy evenings or gatherings.
Ingredients
Scale
- 3 pieces boneless, skinless chicken breasts, cut into cubes
- 1 pound pasta (penne, fettuccine, or your choice)
- 6 pieces Kaiser rolls
- 1 jar Alfredo sauce (about 15 oz)
- 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)
Instructions
- In a bowl, season the chicken cubes with garlic and herb seasoning, salt, and pepper.
- Heat olive oil in a pan over medium-high heat. Add chicken cubes and cook for about 6-8 minutes, or until cooked through.
- In a large pot, bring salted water to a boil. Cook the pasta according to package instructions until al dente. Drain well.
- Slice the tops off the Kaiser rolls and hollow out the centers gently to create bowls.
- Combine melted butter with garlic and herb seasoning. Generously brush the insides and edges of the bread bowls.
- Place the bread bowls on a baking sheet and bake in a preheated oven at 375°F (190°C) for 4-5 minutes until lightly toasted.
- In the pan with cooked chicken, add the drained pasta and Alfredo sauce. Stir to combine until well-coated.
- Spoon the chicken Alfredo mixture into the toasted bread bowls, topping with shredded parmesan.
- Return the filled bowls to the oven for 4-5 minutes until the cheese is melted and bubbly.
- Garnish with parsley or red pepper flakes if desired, and serve hot!
Notes
For a healthier option, use whole grain pasta and lower-fat Alfredo sauce. Consider adding veggies like spinach or broccoli.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg