There’s something irresistibly comforting about creamy Alfredo packed into an edible bread bowl. This recipe takes tender cubes of seasoned chicken, al dente pasta, and rich jarred Alfredo, then tucks it all into toasted Kaiser rolls for a handheld, family-friendly dinner that feels a little special without extra fuss. It’s fast, forgiving, and exactly the kind of weeknight meal that doubles as a crowd-pleaser at casual get-togethers.
What makes this recipe special
This dish combines three wins: quick prep, familiar flavors, and a fun presentation. The bread bowl gives you built-in scooping—no extra plates or bowls—and the whole thing looks impressive for company. It’s also adaptable: swap pasta shapes, change the cheese, or bulk up the filling with veggies.
“We served these at a family game night and everyone loved tearing the toasted bread to get every last cheesy bite.” — a reader who made this for eight guests
If you enjoy hearty, shareable chicken recipes, you might also like this party-friendly option: Buffalo Chicken Bombs.
Step-by-step overview
Before you start: you’ll season and quickly pan-sear the chicken, boil the pasta, prepare the bread bowls, mix everything with Alfredo, and bake briefly to melt the cheese and crisp the edges. Expect active hands-on time of about 25–35 minutes (plus a few minutes for toasting and finishing in the oven). This keeps the dish fast for weeknights but tasty enough for a casual dinner party.
What you’ll need
- 3 pieces chicken breasts, cut into 1-inch cubes (season with garlic & herb, salt, pepper)
- 1 pound pasta (penne, fettuccine, or your preference)
- 6 Kaiser rolls (hollowed to make bowls; use more if rolls are small)
- 1 jar Alfredo sauce (about 15 oz)
- 1/2 cup unsalted butter, melted
- 3–4 teaspoons garlic and herb seasoning (divided)
- 1/2 cup shredded Parmesan cheese
- 1 tablespoon olive oil
- Salt and pepper, to taste
Notes and substitutions: - Chicken: boneless skinless breasts are used here for quick cubing and even cooking. For tips on prepping and cooking chicken breasts to stay juicy, see this quick guide: chicken breast recipe.
- Rolls: Kaiser rolls hold up well; sourdough boules or even small hollowed-out bread loaves work for a more rustic look.
- Alfredo: store-bought jarred Alfredo keeps this recipe fast. If you prefer, use homemade Alfredo or a lighter cream-cheese version.
Step-by-step instructions
- Season the chicken cubes with 2–3 teaspoons garlic & herb seasoning, salt, and pepper.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add chicken and cook 6–8 minutes, stirring occasionally, until browned and cooked to an internal temperature of 165°F (74°C). Remove from heat.
- Meanwhile, bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Drain well.
- Preheat oven to 375°F (190°C). Slice the tops off the Kaiser rolls and gently hollow out the centers to create bread bowls—leave about a 1/2-inch shell so they don’t collapse.
- Combine melted butter with remaining 1–2 teaspoons garlic & herb seasoning. Brush the insides and cut edges of each bread bowl with the garlic butter.
- Place the brushed bowls on a baking sheet and bake for 4–5 minutes, until lightly toasted and fragrant.
- Add drained pasta and Alfredo sauce to the pan with the cooked chicken. Stir thoroughly so the sauce coats everything evenly. Taste and adjust salt/pepper.
- Spoon the chicken Alfredo into each toasted bread bowl. Sprinkle shredded Parmesan on top.
- Return the filled bowls to the oven for 4–5 minutes, until the cheese melts and the top edges crisp.
- Serve immediately, garnished with chopped parsley or a pinch of red pepper flakes.
Best ways to enjoy it
These bowls are great straight from the oven. Pair them with:
- A crisp green salad (arugula, lemon vinaigrette) to cut the richness.
- Roasted broccoli or a simple sautéed spinach for color and nutrition.
- A glass of chilled Chardonnay or a light lager for a classic pairing.
For family meals, serve the bowls with small plates and let everyone tear into their roll—messy in the best way.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for 3–4 days. To keep the bread from getting soggy, store filling separate from bread if you know you’ll reheat.
- Freezing: You can freeze the filling (chicken, pasta, and sauce) for up to 2 months in a freezer-safe container. Bread bowls don’t freeze well once filled.
- Reheating: For best texture, reheat filling in a skillet over low heat with a splash of milk to loosen the sauce, or in the oven at 350°F (175°C) until hot. If reheating a filled bread bowl, use a 350°F oven and warm 10–12 minutes—expect the bread to be chewier. Microwave reheating is fastest but will make the roll soft and potentially soggy.
Pro chef tips
- Prevent soggy bread: Don’t hollow the rolls too thin; leave a sturdy shell. Toasting the inside with butter forms a small barrier so the sauce won’t soak in immediately.
- Sauce consistency: If your Alfredo is thick, thin it with a few tablespoons of pasta water or milk so it coats the pasta smoothly. Too-thin sauce will soak the bread faster.
- Chicken texture: Cut uniform cubes so they cook evenly. Don’t overcrowd the pan when searing—work in batches if necessary.
- Make-ahead shortcut: Cook the chicken and pasta and combine with sauce, then keep chilled. When ready to serve, toast bowls and bake filled bowls for the finishing touch.
Recipe variations
- Bacon & spinach Alfredo bowls: Crisp bacon and wilted spinach stirred into the Alfredo for extra savory depth.
- Cajun twist: Season the chicken with Cajun seasoning and use a pepper jack Parmesan mix on top.
- Veggie-forward: Replace chicken with roasted mushrooms, zucchini, and broccoli for a vegetarian option.
- Low-carb: Skip the pasta and use zoodles in the filling, or serve the Alfredo chicken over cauliflower rice instead of in a bread bowl.
- Vegan: Use a dairy-free Alfredo sauce, vegan parmesan, and a sturdy vegan roll.
Common questions
Q: How long does this take from start to finish?
A: Active time is about 25–35 minutes—10 minutes to prep and cook the chicken and pasta, plus about 10 minutes for toasting and final bake.
Q: Can I make these ahead for a party?
A: Yes. Prepare the chicken-pasta-Alfredo filling up to a day ahead and refrigerate. Toast the bread and finish baking filled bowls right before guests arrive for best texture.
Q: Is store-bought Alfredo safe to reheat?
A: Yes. Jarred Alfredo is fine to reheat; do so gently over low heat and add a splash of milk or pasta water if it becomes too thick. Reheat to at least 165°F (74°C) for food safety.
Q: Can I freeze the entire filled bread bowls?
A: It’s better to freeze the filling only. Filled bread bowls freeze poorly and will become soggy when thawed.
Q: What internal temperature should the chicken reach?
A: Cook chicken to 165°F (74°C) measured at the thickest piece to ensure safety.
If you want more ideas for easy crowd-pleasing chicken dishes, try searching for other baked or hand-held chicken recipes to rotate through weeknight menus.
Chicken Alfredo Bread Bowls
Ingredients
Main Ingredients
- 3 pieces chicken breasts, cut into 1-inch cubes Season with garlic & herb, salt, pepper
- 1 pound pasta (penne, fettuccine, or your preference) Cook until al dente
- 6 pieces Kaiser rolls Hollowed to make bowls; use more if rolls are small
- 1 jar Alfredo sauce (about 15 oz) Store-bought keeps it fast but homemade is an option
- 1/2 cup unsalted butter, melted For brushing the rolls
- 3–4 teaspoons garlic and herb seasoning Divided for chicken and bread
- 1/2 cup shredded Parmesan cheese
- 1 tablespoon olive oil For cooking chicken
- Salt and pepper, to taste
Instructions
Preparation
- Season the chicken cubes with 2–3 teaspoons garlic & herb seasoning, salt, and pepper.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add chicken and cook for 6–8 minutes until browned and cooked to an internal temperature of 165°F (74°C). Remove from heat.
- Meanwhile, bring a large pot of salted water to a boil and cook pasta until al dente according to package instructions. Drain well.
- Preheat the oven to 375°F (190°C). Slice the tops off the Kaiser rolls and hollow out the centers gently, leaving about a 1/2-inch shell.
- Combine melted butter with remaining 1–2 teaspoons garlic & herb seasoning. Brush the insides and cut edges of each bread bowl with the garlic butter.
- Place the brushed bowls on a baking sheet and bake for 4–5 minutes until lightly toasted and fragrant.
Combining and Baking
- Add drained pasta and Alfredo sauce to the pan with the cooked chicken. Stir thoroughly to coat everything evenly. Adjust salt and pepper to taste.
- Spoon the chicken Alfredo into each toasted bread bowl and sprinkle shredded Parmesan on top.
- Return the filled bowls to the oven for 4–5 minutes until the cheese melts and the top edges crisp.
- Serve immediately, garnished with chopped parsley or a pinch of red pepper flakes.