Ingredients
Scale
- 1 loaf Italian bread
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 jar (15 oz) Alfredo sauce
- 1/2 cup grated Parmesan cheese
Instructions
- Step 1: Preheat oven to 375°F (190°C). Cut a circle in the top of the Italian bread loaf, about 1 inch from the edge, and hollow out the inside, creating a bowl. Reserve the removed bread.
- Step 2: Cut the chicken breasts into bite-sized pieces. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until cooked through and no longer pink, about 5-7 minutes. Season with garlic powder, salt, and pepper.
- Step 3: Reduce heat to low and stir in the Alfredo sauce and Parmesan cheese. Simmer for 5 minutes, stirring occasionally, until heated through.
- Step 4: Spoon the chicken Alfredo mixture into the hollowed-out bread bowl.
- Step 5: Cut the reserved bread into cubes and arrange them around the bread bowl on a baking sheet. Bake for 10-15 minutes, or until the bread is golden brown and the Alfredo sauce is bubbly. Serve immediately.
Notes
- Refrigerate any leftover chicken alfredo separately from the bread bowl to prevent sogginess.
- For best results, reheat individual portions of the chicken alfredo in the microwave or on the stovetop, then spoon back into a freshly toasted bread bowl for serving.
- Garnish the finished bread bowl with fresh parsley or a sprinkle of red pepper flakes for added flavor and visual appeal.
- To prevent a soggy bread bowl, lightly toast the inside of the hollowed loaf before filling it with the chicken alfredo mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American