Ingredients
Scale
- 3 pieces Chicken breasts, cut into cubes
- 1 pound Pasta (penne, fettuccine, or your choice)
- 6 pieces Kaiser rolls (or more if needed)
- 1 jar Alfredo sauce (about 15 oz)
- 1/2 cup Unsalted butter, melted
- 3–4 teaspoons Garlic and herb seasoning
- 1/2 cup Shredded parmesan cheese
- 1 tablespoon Olive oil
- Salt and pepper (to taste)
Instructions
- Season chicken cubes with garlic and herb seasoning, salt, and pepper. Sauté in olive oil over medium-high heat for 6-8 minutes until cooked through.
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and set aside.
- Prepare Kaiser rolls by slicing tops and hollowing the centers to create bowls.
- Mix melted butter with garlic and herb seasoning; brush inside and edges of bread bowls.
- Toast bread bowls in a preheated oven at 375°F (190°C) for 4-5 minutes until lightly crispy.
- Add drained pasta and Alfredo sauce to the skillet with chicken. Stir until thickened and glossy.
- Fill toasted bowls with pasta and chicken mixture; top with shredded parmesan.
- Return filled bowls to the oven for another 4-5 minutes until cheese is melted and bubbling.
- Serve hot, optionally garnished with parsley or red pepper flakes.
Notes
Add steamed broccoli or sautéed spinach for extra greens. Swap chicken for shrimp or include sun-dried tomatoes for variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg