Ingredients
- 4 small sourdough bread bowls
- 2 cups cooked chicken breast, shredded or diced
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 cup mozzarella cheese, shredded
- 1 tablespoon butter
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- Fresh parsley, chopped (optional for garnish)
Feel free to substitute cooked turkey for chicken if you have leftovers, or add a handful of spinach for a pop of color and nutrition. The beauty of cooking is making it your own!
Instructions
- Preheat your oven to 350°F. Using a sharp knife, carefully cut the top off each sourdough bread bowl and hollow out the inside, leaving about a half-inch border. Save the tops for later.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add the cooked chicken to the skillet, and season with salt, pepper, and Italian seasoning. Stir to combine.
- Pour in the heavy cream, stirring gently until it begins to simmer. Gradually add the Parmesan cheese, stirring until the sauce is smooth and thickened, about 5 minutes.
- Remove the skillet from heat and stir in the mozzarella cheese until melted and well integrated into the sauce.
- Spoon the chicken alfredo mixture into each bread bowl, filling them generously.
- Place the filled bread bowls on a baking sheet, and brush the edges with melted butter for extra crispiness.
- Bake in the preheated oven for 10-15 minutes, or until the bread bowls are golden and the filling is bubbly.
- Serve warm, garnished with fresh parsley, and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International