Chicken and Bacon Alfredo Served in a Bread Boat

chicken bacon alfredo pasta in a bread boat

4.34 stars (6 reviews)

Chicken and Bacon Alfredo Served in a Bread Boat

Chicken and bacon Alfredo in a bread boat is made with a creamy homemade Alfredo sauce. It is then spooned into a hollowed out loaf of bread to make for the ultimate presentation!

Course Italian Inspired

Cuisine Italian

Keyword Alfredo pasta, chicken alfredo, pasta

Prep Time 20

Cook Time 10

Total Time 30

Servings Servings

Calories 1112kcal

Author Tamara J.

Equipment

Sensarte 9.5/11-Inch Nonstick Frying Pan Skillet, Swiss Granite Coating Omelette Pan, Healthy Stone Cookware Chef's Pan, PFOA Free (9.5 Inch )
Tony Chachere Seasoning Blends, Variety Pack, 4 Count
LiveFresh Stainless Steel Micro-Perforated 5-Quart Colander - Professional Strainer with Heavy Duty Handles and Self-draining Solid Ring Base - Dishwasher Safe
TUO Chef's Knife, Kitchen Vegetable Meat Knives, German X50CrMoV15 Stainless Steel, Full Tang Ergonomic Pakkawood Handle, Razor Sharp Stain Rust Resistant, Fiery Series, 7 inch with Gift Box
bamfitwell Bamboo Cutting Board with Juice Groove
Sensarte Stock Pot Nonstick 4.5 Quart Soup Pot Casserole Pot with Lid Healthy Pasta Pot Cooking Pot Black Sauce Pot with Woodgrain Bakelite Handle, All Stove Compatible Cookware, Easy to Clean

Ingredients

3 whole Chicken Breast
1 cup Bacon cooked and chopped
16 ounce box Bow tie pasta
1/2 stick Butter unsalted
2 cups Heavy cream
1 cup Parmesan cheese
1 cup Mozzarella cheese
1 whole loaf French bread
Chicken broth add as-needed to thin sauce

Seasoning for Chicken

1 tablespoon Seasoned salt
1/2 tablespoon Garlic powder
1 teaspoon Paprika
1 teaspoon Black pepper
2 tablespoons Olive oil to sear chicken

Seasoning for Alfredo Sauce

1 tablespoon Cajun seasoning
1/2 tablespoon Seasoned salt
1/2 tablespoon Garlic Powder
1/2 tablespoon Italian Seasoning
1 teaspoon Black pepper

Garlic butter for bread

1/2 stick Butter melted
1 teaspoon Garlic powder
1 teaspoon Parsley

Instructions

Bring a large stock pot of water to a boil, add about 2 tablespoons of salt to the water. Once the water boils, pour the box of pasta in. Boil the pasta for about 10 minutes, until it is al dente. Drain the water, and set the pasta to the side.
Season the chicken evenly with the seasoned salt, garlic powder, paprika, and black pepper. Add olive oil to a skillet and place it over medium-high heat.
Gently place the chicken breast in the skillet and sear each side for five minutes. Remove the chicken from the skillet and set it aside.
Add the half stick of butter to the same skillet. Next pour in the heavy cream, and add the parmesan cheese. Mix it in well.
Sprinkle in the Cajun seasoning, seasoned salt, garlic powder, Italian seasoning, and black pepper directly into the alfredo sauce. Mix well.
Stir in chicken broth one tablespoon at a time until desired consistency is achieved. Careful not to make the sauce too thin.
While the sauce is simmering, thinly slice the chicken breast. Add the pasta and chicken directly into the alfredo sauce and mix it all together. Mix in half of the crumbled bacon (reserve the other half to sprinkle over the top).
Using a serrated knife, cut the top of the loaf off of the bread. Angle the knife so that the top comes out at an angle. Once the top is off, use your hands to dig out the bread, to hollow it out.
Brush the melted butter onto the top part of loaf that was cut off, and use any remaining butter to brush into the hollowed out part.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and place the loaf of bread on top.
Gently spoon the alfredo pasta into the bread boat. Sprinkle the mozzarella cheese over the top, then sprinkle the remaining crumbled bacon over the top.
Sprinkle some dried parsley over the top and place the baking sheet in the oven and cook for 10 minutes. Remove from the oven and serve.

Notes

See post for add-in options.

Nutrition