Ingredients
Method
Preparation
- Season the chicken cubes with garlic and herb seasoning, salt, and pepper.
- Cook the chicken in olive oil over medium-high heat for 6-8 minutes, until cooked through.
- Boil salted water in a pot and cook the pasta until al dente. Drain well.
- Slice the tops off the kaiser rolls and hollow out the centers gently to create bowls.
- Combine melted butter with garlic and herb seasoning. Brush the inside and edges of the bread bowls.
- Bake the bowls at 375°F (190°C) for 4-5 minutes until lightly toasted.
- Add the drained pasta and Alfredo sauce to the cooked chicken. Stir to combine well.
- Fill the toasted bread bowls with the chicken Alfredo mixture. Top with shredded parmesan.
- Return the filled bowls to the oven for 4-5 minutes until the cheese is melted and the bread is crispy.
Nutrition
Notes
Serve hot with a garnish of parsley or red pepper flakes if desired. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to restore the bread's crispiness. To enhance flavor, make sure not to overcook the chicken and consider adding crushed red pepper flakes for a kick.