Creamy chicken Alfredo pasta tucked inside toasted garlic bread bowls and topped with melty mozzarella. A hearty, delicious twist on a classic.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
2 cups cooked chicken, chopped
1½ cups heavy cream
1½ cups grated Parmesan cheese
3 tbsp butter (plus 3 tbsp for garlic butter)
3 cloves garlic, minced
½ tsp Italian seasoning
Salt and black pepper, to taste
8 oz pasta (penne or fettuccine)
1 cup shredded mozzarella cheese
4 crusty bread rolls or small boules
1 tbsp olive oil or melted butter
Fresh parsley, chopped (optional)
Instructions
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Preheat oven to 375°F (190°C).
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Slice tops off bread rolls and hollow out centers.
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Melt butter and sauté 2 minced garlic cloves with Italian seasoning.
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Brush garlic butter on bread bowls inside and out.
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Bake bread bowls for 10–12 minutes to crisp.
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Cook pasta in salted water until al dente. Drain.
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In a skillet, melt remaining butter and sauté 1 garlic clove.
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Add heavy cream and bring to a simmer.
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Stir in Parmesan until melted and thickened.
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Season with salt and pepper.
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Add chicken and pasta, stir to coat.
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Fill bread bowls and top with mozzarella.
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Bake for 8–10 minutes until cheese melts.
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Garnish with parsley and serve hot.