Description
A delightful twist on traditional pasta dishes, featuring creamy alfredo sauce and tender chicken served in crispy garlic bread bowls.
Ingredients
Scale
- 4 sturdy bread rolls (Italian or French)
- 2 boneless, skinless chicken breasts
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C). Slice the tops off the bread rolls and scoop out the insides. Brush with melted butter and sprinkle with garlic powder. Bake for 10-12 minutes until golden and crispy.
- Season the chicken with salt and pepper. In a skillet over medium heat, melt some butter, add the chicken, and cook for 6-8 minutes per side until fully cooked. Cut into bite-sized pieces.
- In the same skillet, sauté minced garlic until fragrant. Pour in heavy cream and let simmer before whisking in Parmesan cheese. Stir until melted, then season with Italian seasoning, salt, and pepper.
- Combine the chicken with the alfredo sauce, then fill each bread bowl with the mixture.
- Optionally sprinkle more cheese on top and bake again until bubbling. Serve warm.
Notes
Use sturdy rolls for the best results. Leftover chicken can be used to save time. For a vegetarian option, substitute chicken with sautéed veggies.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg