Rich, creamy chicken Alfredo pasta served in toasted garlic bread bowls, topped with melty mozzarella and packed with comforting flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
2 cups cooked chicken, chopped
1½ cups heavy cream
1½ cups freshly 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 short pasta (penne, rotini, or fettuccine)
1 cup shredded mozzarella cheese
4 crusty bread rolls or small boules
1 tbsp olive oil or melted butter
Fresh parsley for garnish (optional)
Instructions
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Preheat oven to 375°F (190°C).
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Cut tops off rolls and hollow them out.
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Melt 3 tbsp butter, add garlic and seasoning.
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Brush garlic butter on bread bowls.
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Bake for 10–12 minutes to toast.
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Cook pasta until al dente, then drain.
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In a pan, melt butter and cook 1 garlic clove.
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Add cream and let it simmer.
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Stir in Parmesan and season with salt and pepper.
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Add chicken and pasta to the sauce and combine.
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Fill each bread bowl with the pasta mixture.
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Top with mozzarella and bake 8–10 minutes.
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Garnish with parsley and serve hot.