Ingredients
Scale
Gather these ingredients to create your own cozy night in:
- 4 small sourdough bread bowls or large rolls
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 cups cooked chicken breast, shredded
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
If you don’t have fresh parsley, dried parsley works just fine. And for those nights when you need to clear out the fridge, leftover rotisserie chicken is a fabulous substitute for cooked chicken breast.
Instructions
Ready to get cooking? Let’s dive in:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
- Cut the tops off the bread bowls and scoop out the insides, leaving a thick enough crust that can hold the filling. Save the tops for serving.
- In a small pan, heat olive oil over medium heat. Add minced garlic, sautéing until fragrant, about 1-2 minutes. Be careful not to burn it!
- In a saucepan, combine the heavy cream and Parmesan cheese over medium heat. Stir frequently until the cheese has melted and the sauce is smooth and creamy.
- Add the shredded chicken to the sauce, along with Italian seasoning, salt, and black pepper. Stir until the chicken is well-coated with the sauce.
- Spoon the chicken Alfredo mixture into each bread bowl, filling them generously. Replace the top of the bread.
- Place the filled bread bowls on the prepared baking sheet and bake for 12-15 minutes, or until the bread is golden and crispy on the edges.
- Garnish with fresh parsley before serving. Don’t forget to enjoy a bit of the crunchy, cheesy top with each bite!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Chicken Alfredo Garlic Bread Bowls, recipe, cooking, food
