Name: Chicken Alfredo Garlic Bread Bowls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 3 pieces chicken breasts, cut into 1/2–3/4" cubes (Use rotisserie chicken for a quicker prep.); 1 pound pasta (penne, fettuccine, or preferred shape); 6 pieces Kaiser rolls (More if you want leftovers or larger bowls.); 1 jar Alfredo sauce (about 15 oz) (For a lighter sauce, mix with half jarred marinara.); 1/2 cup unsalted butter, melted; 3–4 teaspoons garlic and herb seasoning (Divide between chicken and butter.); 1/2 cup shredded Parmesan cheese; 1 tablespoon olive oil; Salt and freshly ground black pepper, to taste

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I’ve been making Chicken Alfredo Garlic Bread Bowls whenever I want something indulgent, portable, and impossibly comforting. Cubed, seasoned chicken tossed with creamy Alfredo and pasta, spooned into toasted Kaiser roll “bowls” and finished with melted Parmesan—this recipe turns weeknight pasta into a fun handheld meal the whole family loves. I first tried a viral version that inspired this riff; if you’ve seen the trend, you’ll get why it’s so addictive: the bread soaks up saucy pasta while staying crisp at the edges. For the original inspiration I referenced, see the viral Chicken Alfredo garlic bread that started it all.

Why you’ll love this dish

This recipe takes familiar comfort-food elements—creamy Alfredo, tender chicken, and garlic bread—and combines them into one easy, shareable package. It’s great for:

Weeknight dinners when you want something quick but special.
Casual parties or game-day evenings where guests can grab their own bowl.
Picky eaters: swap pasta shapes or omit herbs to suit tastes.

What makes it especially handy is that it’s mostly stovetop plus a short time in the oven; you don’t need a lot of fancy equipment. The Kaiser roll bowl keeps messy hands contained and adds a crunchy, buttery contrast to the silky sauce.

“My kids declared these the best weeknight dinner ever—cheesy, filling, and they loved tearing into the bread bowl. Easy enough to make on a school night!” — a happy tester

Step-by-step overview

Before you start, here’s the simple flow so you know what to expect:

Season and pan-sear cubed chicken until cooked through.
Boil pasta until al dente and drain.
Hollow and brush Kaiser rolls with garlic butter; briefly toast.
Mix chicken, pasta, and Alfredo sauce together.
Fill toasted bread bowls, top with Parmesan, and bake briefly to melt and crisp.
Serve hot with optional garnish.

This sequence keeps components hot and prevents sogginess by toasting the bread first.

What you’ll need

3 chicken breasts, cut into 1/2–3/4″ cubes
1 pound pasta (penne, fettuccine, or preferred shape)
6 Kaiser rolls (more if you want leftovers or larger bowls)
1 jar Alfredo sauce (about 15 oz)
1/2 cup unsalted butter, melted
3–4 teaspoons garlic and herb seasoning (divide between chicken and butter)
1/2 cup shredded Parmesan cheese
1 tablespoon olive oil
Salt and freshly ground black pepper, to taste

Notes and substitutions:

Use rotisserie chicken (about 2 cups shredded) to save time—stir it in at the end just to warm through.
For a lighter sauce, mix half Alfredo with half jarred marinara or use a lighter Alfredo.
If you prefer a sandwich-style finish, try the cheesy chicken garlic bread sandwich for ideas.

Cooking method

Season the chicken cubes with 2 teaspoons garlic and herb seasoning, salt, and pepper.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook, stirring occasionally, until golden and cooked through, about 6–8 minutes. Remove from heat and set aside.
Bring a large pot of salted water to a boil. Cook pasta until al dente, following package directions. Drain well and return to the pot.
While the pasta cooks, slice the tops off the Kaiser rolls and gently hollow out centers, leaving about a 1/2″ wall so bowls keep their shape.
Combine melted butter with the remaining garlic and herb seasoning (about 1–2 teaspoons). Brush the inside and edges of each bread bowl and the cut tops.
Place the brushed bread bowls on a baking sheet and bake at 375°F (190°C) for 4–5 minutes, until lightly toasted.
Add drained pasta and Alfredo sauce to the cooked chicken in the skillet. Stir gently to combine and heat through — you want everything evenly sauced. Taste and adjust salt and pepper.
Spoon the chicken Alfredo into the toasted bread bowls. Sprinkle shredded Parmesan evenly over each bowl.
Return filled bowls to the oven for 4–5 minutes, until the cheese melts and the edges of the bread are crisp.
Serve immediately with a sprinkle of parsley or red pepper flakes if you like a little heat.

Best ways to enjoy it

Plate on a shallow rimmed dish to catch any drips, and add a small side salad (mixed greens with lemon vinaigrette) for brightness.
For a heartier meal, serve with garlic-roasted broccoli or sautéed green beans.
Make a sharing board: cut one or two bowls into wedges and offer lemon wedges, crushed red pepper, and extra Parmesan on the side.

Storage and reheating tips

Refrigerate leftovers in an airtight container within 2 hours of cooking. Store for up to 3–4 days.
To reheat: remove filling and rewarm in a skillet or microwave until the internal temperature reaches 165°F (74°C). Spoon back into a freshly toasted roll or re-toast the original bowl in a 350°F (175°C) oven for about 8-10 minutes.
To freeze: place cooled, unfilled Alfredo-chicken mixture in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating and filling fresh bread. Do not freeze already-filled bread bowls—bread texture degrades.

Food safety note: always reheat to an internal temp of 165°F and don’t leave perishable food out more than 2 hours.

Helpful cooking tips

Pat chicken dry before seasoning so it browns instead of steams. Browning adds more flavor.
Salt the pasta water generously—this is your chance to flavor the pasta itself.
Hollow rolls gently; too thin and they’ll collapse when filled. A 1/2″ wall is a good rule of thumb.
If your Alfredo seems too thick after combining with pasta, loosen with 1–2 tablespoons of pasta water for silky sauce.
For extra garlic punch, add 1 minced clove of fresh garlic to the butter mixture before brushing the rolls.
For a shortcut, rotisserie chicken works well—toss it in at the last minute so it doesn’t dry out. See another quick assembly idea in the cheesy chicken garlic bread sandwich method for speeding prep.

Creative twists

Cajun twist: Season the chicken with Cajun spices and finish with a sprinkle of smoked paprika.
Veggie-forward: Add sautéed mushrooms, spinach, or roasted red peppers to the sauce for color and texture.
Cheesy upgrade: Use a mozzarella-Parmesan blend or a touch of fontina for extra melt.
Low-carb option: Hollow out bell peppers and bake as a low-carb “bowl” alternative.
Vegan swap: Use plant-based chicken substitute, dairy-free Alfredo, and vegan butter to convert this into a vegan-friendly meal.

Common questions

Q: How long does this take from start to finish?
A: Active time is about 25–30 minutes: 6–8 minutes to cook the chicken, 10–12 minutes for pasta, plus a few minutes to toast and finish in the oven. Total time is roughly 35–40 minutes depending on your pace.

Q: Can I assemble these ahead of time?
A: You can prepare the filling up to a day ahead and refrigerate. Toast fresh bread and reheat the filling to 165°F before filling and baking briefly to finish. Don’t assemble filled bowls more than 2 hours before serving.

Q: Will the bread get soggy?
A: Toasting the hollowed rolls with garlic butter creates a barrier that helps keep them crisp. Fill and finish in the oven right before serving to maintain texture.

Q: Can I freeze leftovers?
A: Freeze only the filling (not the filled bread). Store cooled filling in a freezer-safe container for up to 2 months. Thaw overnight and reheat thoroughly before filling fresh rolls.

Q: What if I don’t have Alfredo sauce?
A: Make a quick sauce by melting 2 tablespoons butter, stirring in 1 clove minced garlic, 1 cup heavy cream, and 1 cup grated Parmesan until smooth. Season to taste.

Conclusion

These Chicken Alfredo Garlic Bread Bowls are a crowd-pleasing shortcut to comfort food—easy to scale, simple to customize, and perfect for nights you want something a little special without fuss. If you want a recipe with similar timing and a full walkthrough, try Easy 40 Minute Chicken Alfredo Garlic Bread Bowls. For another professional take with plating tips, read Kitchn’s Alfredo bread bowl recipe.