Golden garlic bread bowls filled with creamy chicken Alfredo pasta and topped with melted mozzarella — a satisfying, rich dish perfect for cozy nights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
2 cups cooked chicken, chopped
1½ cups heavy cream
1½ cups freshly grated Parmesan cheese
3 tbsp butter (plus 3 tbsp for garlic butter)
3 cloves garlic, minced
½ tsp Italian seasoning
Salt and pepper to taste
8 oz pasta (penne or fettuccine)
1 cup shredded mozzarella cheese
4 round bread rolls or boules
1 tbsp olive oil or melted butter
Fresh parsley for garnish (optional)
Instructions
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Preheat oven to 375°F (190°C).
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Cut tops off rolls and hollow them out to create bread bowls.
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Melt 3 tbsp butter, sauté 2 minced garlic cloves with Italian seasoning.
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Brush garlic butter onto bread bowls inside and out.
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Bake bread bowls for 10–12 minutes until lightly crisp.
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Cook pasta in salted water until al dente. Drain and set aside.
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In a skillet, melt remaining butter and cook 1 minced garlic clove.
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Add cream and bring to a simmer.
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Stir in Parmesan cheese until sauce is smooth.
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Season with salt and pepper.
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Add chicken and pasta to sauce, mix gently to coat.
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Fill bread bowls with mixture and top with mozzarella.
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Bake filled bowls for 8–10 minutes until cheese is melted.
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Garnish with parsley and serve immediately.