Chicken Alfredo Bread Bowls

🛒 Ingredients (Check Off As You Measure)

• 4 small round sourdough bread loaves (about 6 inches wide)
• 2 tbsp olive oil
• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup unsalted butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg (optional)
• 2 tbsp fresh parsley, chopped for garnish

🍳 Step-by-Step Instructions

1. Preheat oven to 400°F (200°C). Cut a circle out of the top of each bread loaf, hollow out the inside to create a bowl, and set the bread tops aside. Place the hollowed loaves on a baking sheet.
2. In a large skillet, heat olive oil over medium-high heat. Add chicken pieces, season with salt and pepper, and cook until golden and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
3. In the same skillet, reduce heat to medium, add butter and garlic, and sauté for 1 minute until fragrant. Pour in heavy cream, bring to a gentle simmer, then stir in Parmesan cheese until melted and smooth. Add nutmeg if using.
4. Return the chicken to the skillet, stir to coat in the sauce, and cook for another 2-3 minutes until heated through. Adjust seasoning if needed.
5. Spoon the chicken alfredo into the hollowed bread bowls, sprinkle with fresh parsley, and place the bread tops on the side. Serve immediately while warm.