Description
A delicious combination of creamy chicken alfredo pasta served in warm, crispy bread bowls.
Ingredients
- 3 pieces Chicken breasts, cut into cubes
- 1 pound Pasta (penne, fettuccine, or your choice)
- 6 pieces Kaiser rolls
- 1 jar Alfredo sauce (about 15 oz)
- 1/2 cup Unsalted butter, melted
- 3-4 teaspoons Garlic and herb seasoning
- 1/2 cup Shredded parmesan cheese
- 1 tablespoon Olive oil
- Salt and pepper (to taste)
Instructions
- Season the chicken cubes with garlic and herb seasoning, salt, and pepper. Cook in olive oil over medium-high heat for 6-8 minutes, until cooked through.
- Boil salted water and cook pasta until al dente. Drain well.
- Slice tops off kaiser rolls and hollow out the centers gently to create bowls.
- Combine melted butter with garlic and herb seasoning. Brush inside and edges of the bread bowls.
- Bake bowls at 375°F (190°C) for 4-5 minutes until lightly toasted.
- Add drained pasta and alfredo sauce to the chicken. Stir to combine well.
- Fill toasted bread bowls with the chicken alfredo mixture. Top with shredded parmesan.
- Return filled bowls to the oven for 4-5 minutes until cheese is melted and bread is crispy.
- Serve hot with garnish of parsley or red pepper flakes if desired.
Notes
If you have leftovers, remove the filling from the bread bowls and store them separately to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian