Name: Chicken Alfredo Garlic Bread Bowls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3 pieces chicken breasts, cut into 1-inch cubes (Use rotisserie chicken for a quicker option.); 1 tablespoon olive oil (For cooking the chicken.); 1-2 teaspoons salt (Adjust according to taste.); 1-2 teaspoons freshly ground black pepper (Adjust according to taste.); 3-4 teaspoons garlic and herb seasoning (Divided for seasoning the chicken and the garlic butter.); 1 pound pasta (penne, fettuccine, or your choice) (Cook until al dente.); 1 jar Alfredo sauce (about 15 oz) (Any brand will work.); 6 pieces Kaiser rolls (Hollowed out to create bowls.); 1/2 cup unsalted butter, melted (For brushing the bread bowls.); 1/2 cup shredded Parmesan cheese (Plus extra for serving.)

I remember the first time I turned leftover chicken Alfredo into a handheld, cheesy weeknight showstopper — warm Alfredo saucy enough to soak the bread, tender chicken, and the crunch of a toasted Kaiser bowl. These Chicken Alfredo Garlic Bread Bowls are comfort food with a built-in spoon: creamy pasta and chicken tucked into garlic-buttered bread bowls that double as the plate.

If you like layered, saucy pasta dinners, you might also enjoy this twist on a casserole in my chicken Alfredo lasagna recipe: chicken Alfredo lasagna.

Why you’ll love this dish

This dish hits a lot of home-cooking sweet spots: it’s fast, doesn’t require fancy ingredients, and feels indulgent without complicated technique. It’s perfect for weeknights when you want something special with minimal fuss, and it’s great for feeding kids or a crowd because the bread bowls are fun and portable.

“Crispy, buttery bread meets velvety Alfredo — every forkful feels like a cozy restaurant meal at home.” — a dinner-testimonial from my family table

Reasons to try it:

Quick assembly: most work is cooking the pasta and searing chicken.
Budget-friendly: pantry Alfredo sauce and basic rolls keep costs low.
Crowd-pleaser: customise bowls for picky eaters (extra cheese, veggies, or less sauce).
Fun presentation: perfect for casual dinners, game nights, or an easy party main.

The cooking process explained

This is the short roadmap so you know what’s coming:

Season and quickly sear cubed chicken until just cooked.
Boil pasta to al dente; drain.
Hollow out Kaiser rolls and brush with garlic-butter. Toast briefly.
Toss chicken, pasta, and Alfredo sauce together.
Fill bread bowls, top with Parmesan, and bake until cheese melts and edges crisp.

That sequence keeps the pasta from going soggy and ensures the bread gets nicely toasted before it meets the creamy filling.

Gather these items

Key ingredients

3 chicken breasts, cut into 1-inch cubes
1 pound pasta (penne, fettuccine, or your choice)
6 Kaiser rolls (more if needed)
1 jar Alfredo sauce (about 15 oz)
1/2 cup unsalted butter, melted
3–4 teaspoons garlic and herb seasoning (divide for chicken and brush)
1/2 cup shredded Parmesan cheese (plus extra for serving)
1 tablespoon olive oil
Salt and freshly ground black pepper, to taste

Notes and swaps:

Use rotisserie chicken to save time—reduce searing step.
For a lighter version, try a low-fat Alfredo or mix with a little chicken broth to thin.
Gluten-free pasta and GF rolls work fine; adjust cook times per package.

Directions to follow

Season the cubed chicken with 1–2 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. Cook, stirring occasionally, 6–8 minutes until browned and cooked through. Remove from heat and set aside.
Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Drain well.
Preheat oven to 375°F (190°C).
Slice the tops off the Kaiser rolls and carefully hollow out the centers, leaving a sturdy wall and bottom so they hold filling. Save crumbs for another use or snack.
Mix the melted butter with the remaining garlic and herb seasoning. Brush the inside and the cut edges of each bread bowl generously.
Place the brushed bread bowls on a baking sheet and bake 4–5 minutes until lightly toasted and slightly crisp.
In the skillet with the chicken (or in a mixing bowl), combine drained pasta and the jar of Alfredo sauce. Stir until everything is evenly coated and warmed through. Taste and adjust salt and pepper.
Spoon the chicken Alfredo into each toasted bread bowl. Sprinkle 1–2 tablespoons shredded Parmesan over each.
Return filled bowls to the oven 4–5 minutes, or until the cheese melts and the bread edges crisp to your liking.
Serve immediately garnished with chopped parsley or a pinch of red pepper flakes for heat.

Short, direct actions help the timing stay predictable — avoid overfilling the bowls so they don’t collapse or get soggy.

What to serve it with

Best ways to enjoy it

A simple green salad with lemon vinaigrette cuts the richness.
Roasted broccoli or sautéed spinach complement the creamy sauce.
For a heartier spread, add garlic-roasted mushrooms or a side of Caesar salad.
If you want to change the protein profile for a slow-cooked meal, try pairing the bowls with a lighter, sweet-and-savory chicken like my Crockpot honey garlic chicken for nights you plan ahead.

Presentation tip: serve each bowl on a small plate with a napkin tucked under—any spills are part of the charm.

How to store & freeze

Storage and reheating tips

Refrigerate: Cool leftovers to room temperature then cover tightly and refrigerate up to 3 days. Bread will soften over time.
Reheat: Place filled bread bowl on a baking sheet and reheat at 350°F (175°C) for 8–12 minutes until heated through and edges crisp. Microwaving melts faster but makes the bread soggy — use only for quick reheats.
Freeze: It’s best to freeze the filling separately. Store cooled Alfredo-chicken mixture in an airtight container up to 2 months. Thaw overnight in the refrigerator and reheat on the stove; refresh with a splash of milk if the sauce tightens.

Food safety: store leftovers within two hours of cooking. Reheat to an internal temperature of 165°F (74°C) before serving.

Helpful cooking tips

Dry the chicken before seasoning so it browns instead of steams.
Cook pasta slightly firmer than you want—al dente helps it hold up inside the bread.
Toast the bread bowls before filling; this barrier helps prevent immediate sogginess.
If using homemade Alfredo, reduce salt in the initial seasoning until you taste the sauce.
Want less work? Use rotisserie chicken and pre-shredded Parmesan for a faster assembly.

For a flavor-forward shortcut, brush the roll edges with garlic butter and sprinkle extra Parmesan before the first toast. If you like honey-garlic accents alongside, check my notes on honey garlic chicken breasts for ideas that cross over nicely.

Flavor swaps

Creative twists

Veggie-forward: add roasted red peppers, spinach, or sun-dried tomatoes to the filling.
Spicy: fold in chopped jalapeño or a dash of cayenne; top with crushed red pepper.
Cheesy variety: swap Parmesan for fontina or provolone for a meltier pull.
Protein swaps: try shrimp or turkey cubes instead of chicken.
Bread alternatives: use small sourdough boule, ciabatta, or even large portobello caps for a low-carb twist.

Your questions answered

Q: How long does this take from start to finish?

A: Plan for about 30–40 minutes total: 10–12 minutes active for chicken and pasta, 10 minutes for hollowing/toasting and assembly, plus brief bakes. Using pre-cooked chicken cuts time.

Q: Can I prepare these ahead?

A: Prep the filling and hollow the rolls up to a day in advance. Store filling in the fridge and toast/fill right before serving so the bread stays crisp.

Q: Can I freeze the assembled bread bowls?

A: Assembled bowls don’t freeze well — bread gets soggy. Freeze only the filling; thaw and reheat, then fill freshly toasted rolls.

Q: Any good substitutions for Alfredo sauce?

A: Use a lighter cream sauce or a tomato-cream blend for a pink sauce. For dairy-free, try a cashew-based Alfredo and a dairy-free Parmesan alternative.

Q: Is this kid-friendly?

A: Very — you can keep the sauce mild, offer extra cheese on the side, and skip red pepper flakes for younger eaters.

Conclusion

If you want a quick recipe variation or another comforting chicken-pasta dinner to try, this version sits between a classic chicken Alfredo and a fun handheld meal — decadent, straightforward, and endlessly customisable. For a similar recipe with a tested timeline and photos, check out this Easy 40 Minute Chicken Alfredo Garlic Bread Bowls walkthrough. If you’d like a professional take with tips on sauce texture and presentation, this Alfredo Bread Bowl Recipe is a great companion resource.