Description
A comforting twist on classic chicken Alfredo served in crispy garlic bread bowls.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 2 cups fettuccine pasta, cooked al dente
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons butter
- 3 cloves garlic, minced
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- 4 large ciabatta rolls or sourdough bread bowls
- 1/2 cup unsalted butter, softened
- 4 cloves garlic, minced
- 1 teaspoon dried Italian herbs (oregano, basil, or a mix)
- Salt, to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Mix together the softened butter, minced garlic, Italian herbs, and a pinch of salt to create a garlic butter mixture.
- Cut the tops off the ciabatta rolls and gently hollow out the insides.
- Spread the garlic butter inside and outside of the bread bowls.
- Bake the bread bowls for about 10-12 minutes, or until golden and crispy.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes.
- Pour in the heavy cream and bring it to a gentle simmer.
- Whisk in the Parmesan cheese until smooth. Season with salt and pepper.
- Stir in the shredded chicken and cooked fettuccine.
- Spoon the Alfredo mixture into each garlic bread bowl.
- Garnish with freshly chopped parsley and enjoy warm.
Notes
For a lighter option, substitute half-and-half for heavy cream. Feel free to customize the recipe with different proteins or vegetables.
- Prep Time: 15
- Cook Time: 15
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bread bowl
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg