Description
Warm, cheesy Alfredo piled into a crisp, garlicky bread bowl — a comfort-food magic that’s perfect for weeknights or parties.
Ingredients
- 3 boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 lb pasta (penne, fettuccine, or your favorite)
- 6 Kaiser rolls or small round rolls, tops removed and centers hollowed
- 1 (15 oz) jar Alfredo sauce
- 1/2 cup unsalted butter, melted
- 3–4 tsp garlic and herb seasoning
- 1/2 cup shredded Parmesan cheese, plus extra for serving
- 1 tbsp olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Toss the cubed chicken with 2 tsp garlic and herb seasoning, a pinch of salt, and a few grinds of black pepper.
- Heat 1 tbsp olive oil in a skillet over medium-high heat. Add chicken in a single layer and cook 6–8 minutes, turning occasionally, until golden and cooked through. Remove to a plate.
- Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain well.
- Slice the tops off the Kaiser rolls and hollow out the centers with a spoon, leaving a sturdy shell about 1/2-inch thick.
- Stir the melted butter together with the remaining garlic and herb seasoning. Brush the inside of each roll generously.
- Arrange the buttered rolls on a baking sheet and toast in a 375°F (190°C) oven for 4–5 minutes until slightly crisp and fragrant.
- In a large bowl, combine the drained pasta with the Alfredo sauce and cooked chicken. Toss until everything is well coated; add reserved pasta water if the sauce feels too thick. Taste and adjust salt and pepper.
- Spoon the chicken Alfredo into the toasted rolls. Sprinkle each with the 1/2 cup Parmesan. Return to the oven for 4–5 minutes to warm through and melt the cheese. Serve immediately while hot.
Notes
For a lighter sauce, swap half the Alfredo for low-sodium chicken broth and a splash of milk. Use gluten-free pasta or rolls for dietary needs.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian