Recipe: Delicious Chicken Alfredo in a garlic parm & herb bread bowl

Chicken Alfredo in a garlic parm & herb bread bowl. Try Microwavable Chicken Alfredo Pasta With A New Orleans Twist. Creamy Garlic Parmesan Chicken Alfredo is all cooked in ONE POT! Crispy golden seared chicken is mixed through a super creamy garlic parmesan Alfredo sauce!

What's more, it looks and tastes like a gourmet meal, but it's incredibly easy to make. Trust me, your entire family will love it! Cut chicken into bite-sized pieces and season with salt and pepper. You can have Chicken Alfredo in a garlic parm & herb bread bowl using 11 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Chicken Alfredo in a garlic parm & herb bread bowl

Prepare of a box of your favorite pasta).
It's of melted butter.
You need of Alfredo sauce.
Prepare of milk or cream.
You need of shredded mozzarella cheese.
You need of grated Parmesan cheese.
It's of chicken breast fried (see my last recipe).
It's of Italian seasoning.
Prepare of Minced garlic.
It's of Pepper and salt.
Prepare of large French bread loaf.

Cook the chicken in olive oil over medium heat until it's cooked through. Remove it from the pan and set it aside. To make the chicken: Lay a chicken Dip chicken in egg, then in bread crumbs combined with paprika, coating well. Heat a large skillet over medium heat, once the pan is hot add the olive oil.

Chicken Alfredo in a garlic parm & herb bread bowl instructions

Cool chicken breasts according to last recipe. Slice into thin strips..
Boil the noodles in salted water until aldente depending on shape time will vary. Drain and rinse in cold water..
Mix Alfredo sauce,milk, pepper, salt, and noodles together.
Hollow out your French bread like this: and put half the shredded cheese inside the bottom of the bread bowl then fill with Alfredo noodles and top with fried chicken strips, remaining shredded mozzarella and sprinkle with Parmesan cheese..
Mix melted butter and herbs together and brush on outside of bread and sprinkle with more Parmesan cheese. Place under the broiler on a baking sheet for 4/5 minutes until cheese is speckled and bubbly..

Add broth, pasta, salt and pepper; heat to boiling. Heat olive oil in a large heavy skillet or pan. Working with one piece at a time, dredge the chicken in the flour, shaking to remove any excess. Coat the chicken on both sides with the egg. Let the excess run off and then dredge both sides in the panko/Parmesan mixture.

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