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To make Chicken Alfredo Bread Bowls, gather these simple ingredients: - 4 small sourdough bread bowls - 2 cups cooked chicken breast, shredded - 1 cup heavy cream - 1 cup grated Parmesan cheese - 2 tablespoons unsalted butter - 2 cloves garlic, minced - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh parsley, chopped (for garnish) You will need a few handy tools to make this dish: - A medium saucepan for the Alfredo sauce - A baking tray for the bread bowls - A sharp knife for slicing the bread tops - A spoon to hollow out the bread - Measuring cups and spoons for accuracy These tools will help make your cooking process smooth and fun. Enjoy your time in the kitchen! {{ingredient_image_2}} First, I preheat my oven to 350°F (175°C). This step is key for a nice finish. Next, I take the sourdough bread bowls and slice off the tops. Be careful not to cut too deep. I use my fingers or a spoon to scoop out the insides. This creates room for the tasty filling. I save the scooped-out bread for later. It’s perfect for croutons or breadcrumbs. In a medium saucepan, I melt two tablespoons of unsalted butter over medium heat. Once it’s melted, I add two minced garlic cloves. I sauté the garlic for about one minute. It should smell great and soften up. Next, I slowly pour in one cup of heavy cream. I also add one teaspoon of Italian seasoning. I stir the mix well and let it simmer for about two to three minutes. After that, I gradually add one cup of grated Parmesan cheese. While I stir, I make sure the cheese melts fully. The sauce should get thick and creamy. I taste it and add salt and pepper to my liking. Finally, I fold in two cups of shredded cooked chicken. I stir until every piece is coated in the sauce. I remove the saucepan from heat when it’s all combined. Now, I generously spoon the creamy chicken Alfredo into each hollowed bread bowl. I fill them to the brim to make them extra tasty. I place the filled bowls on a baking tray. Then, I pop them into the oven for 15 to 20 minutes. I watch for the bread to turn lightly golden and crispy. The filling should be warm inside. After baking, I carefully take them out of the oven. I let them cool for a few minutes. Just before serving, I sprinkle fresh chopped parsley on top. This adds a nice touch of color and flavor. To make the best Chicken Alfredo, follow these simple tips: - Use fresh ingredients. Fresh garlic and high-quality Parmesan cheese make a big difference. - Keep the heat low when melting the cheese. This prevents it from clumping. - Stir the sauce often. This helps it stay smooth and creamy. - Taste as you cook. Adjust salt and pepper to your liking. Presenting your Chicken Alfredo bread bowls can be fun. Here are some ideas: - Place the bowls on a wooden platter for a rustic look. - Offer extra grated Parmesan on the side for guests to sprinkle. - Use the reserved bread for dipping. Cut it into cubes for easy serving. - Garnish with fresh parsley right before serving for a splash of color. If you have dietary needs, try these substitutions: - For a gluten-free option, use gluten-free bread bowls. - Swap heavy cream for a dairy-free cream to make it vegan. - Use shredded tofu or chickpeas instead of chicken for a plant-based dish. - Adjust the seasonings to suit your taste. Experiment with different herbs or spices. Pro Tips Choose the Right Bread: Opt for small sourdough bread bowls as they have a sturdy crust that holds up well against the creamy filling. Customize Your Filling: Feel free to add vegetables like spinach or mushrooms to the chicken Alfredo mixture for extra flavor and nutrition. Make it Extra Cheesy: For a richer flavor, mix different types of cheese such as mozzarella or gouda with the Parmesan cheese. Serve with a Side: Pair the bread bowls with a fresh salad or garlic bread to complete the meal and enhance the dining experience. {{image_4}} You can make a great vegetarian version of these bread bowls. Just swap the chicken for mushrooms. Use about 2 cups of sliced mushrooms. Cook them in the butter until they become soft. Add them to the creamy sauce just like you do with the chicken. This gives you rich flavors without meat. The mushrooms add a nice, earthy taste that works well with the Alfredo sauce. If you need a gluten-free option, use gluten-free bread instead. Many stores sell gluten-free sourdough bread. Follow the same steps to hollow out the bread. Make sure to check the ingredients to avoid gluten. The creamy sauce stays the same, so everyone can enjoy this dish. Your friends and family will love these tasty bread bowls, even without gluten. You can change the protein in your Alfredo too. For a beef option, use ground beef. Cook it in the butter like you do with garlic. Mix it with the sauce and fill the bread bowls. For shrimp Alfredo, use peeled shrimp instead. Cook the shrimp with the garlic until they turn pink. Then add them to the sauce. Both choices bring a new twist to this recipe. Enjoy experimenting with flavors! After enjoying your Chicken Alfredo bread bowls, you may want to save leftovers. To do this, let the bread bowls cool down. Cover them tightly with plastic wrap or foil. You can also use an airtight container. Store them in the fridge for up to three days. When ready to eat, simply reheat them. Avoid microwaving them directly, as the bread may become soggy. Instead, place them in an oven at 350°F (175°C) for about 10 minutes. This will help keep the bread crisp. If you want to store them longer, freezing is a great option. First, allow the bread bowls to cool completely. Wrap each one in plastic wrap and then in aluminum foil. This double wrap helps to protect them from freezer burn. You can freeze them for up to two months. When you’re ready to eat, thaw them in the fridge overnight. Reheat them in the oven at 350°F (175°C) for about 15-20 minutes. This method keeps the filling warm and the bread fresh. Enjoy your creamy Chicken Alfredo even after a few weeks! You can serve a simple green salad with fresh veggies. A side of garlic bread works well too. You might also enjoy roasted vegetables for a healthy touch. For drinks, a light white wine or sparkling water pairs nicely. Don't forget dessert! A fruit salad or a scoop of sorbet makes a great finish. Yes, you can prepare the filling a day before. Store it in the fridge in a sealed container. When you’re ready, hollow the bread bowls and fill them. Then, bake as usual. Baking them fresh gives the best taste and texture. You can add extra spices like nutmeg or cayenne for heat. Try different cheeses, like mozzarella or asiago. You could also mix in sun-dried tomatoes or spinach for added taste and color. For a zing, a splash of lemon juice brightens the sauce. Each change lets you create your own unique dish! You learned about making Chicken Alfredo Bread Bowls step by step. We covered the key ingredients and tools needed. I shared tips for cooking, serving, and swapping ingredients. You found ideas for variations like vegetarian and gluten-free options. Finally, we discussed how to store and reheat your creations. Now, you have the tools to create a delicious meal. Enjoy sharing this warm and hearty dish with friends and family. Dive into these recipes and get cooking!

Chicken Alfredo Bread Bowls

Delicious sourdough bread bowls filled with creamy chicken Alfredo.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4
Calories 500 kcal

Ingredients
  

  • 4 small sourdough bread bowls
  • 2 cups cooked chicken breast, shredded
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Begin by preheating your oven to 350°F (175°C).
  • Carefully slice off the tops of the sourdough bread bowls and hollow out the insides.
  • In a medium saucepan over medium heat, melt the unsalted butter and sauté the minced garlic for about 1 minute.
  • Slowly pour in the heavy cream and add the Italian seasoning, allowing it to simmer for 2-3 minutes.
  • Gradually add the grated Parmesan cheese, stirring until melted and the sauce is thick.
  • Fold in the shredded chicken until fully coated and remove from heat.
  • Spoon the creamy chicken Alfredo mixture into each hollowed-out bread bowl.
  • Place the filled bread bowls on a baking tray and bake for 15-20 minutes until golden and crispy.
  • Remove from the oven and let cool for a few minutes before serving.
  • Sprinkle with freshly chopped parsley before serving.

Notes

Arrange on a rustic platter and serve with extra Parmesan cheese.
Keyword Alfredo, bread bowls, chicken, sourdough