Best 6 Chicken Alfredo Stuffed Bread Recipes

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Do you love the creamy, cheesy goodness of chicken Alfredo? Have you ever imagined biting into a freshly baked bread roll, only to discover a luscious filling of chicken, Alfredo sauce, and gooey cheese? If so, then this recipe is for you! This classic Italian dish is given a delightful twist by stuffing it inside a soft and fluffy bread roll, making it a perfect appetizer, main course, or party snack. The combination of flavors and textures in this dish is simply irresistible, and it's sure to become a family favorite in no time. So, gather your ingredients and get ready to embark on a culinary journey that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

CHICKEN ALFREDO STUFFED SHELLS



Chicken Alfredo Stuffed Shells image

Filled with ricotta and tender chicken-thigh meat, these stuffed shells are the best vessel for our beloved-and ultra-creamy-alfredo sauce yet!

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 14

Kosher salt and freshly ground black pepper
30 jumbo pasta shells
3 cups (24 ounces) whole-milk ricotta
2 cups (8 ounces) Italian blend shredded cheese
1/4 teaspoon crushed red pepper flakes, plus more for serving
1/4 teaspoon finely grated lemon zest
2 pinches ground nutmeg
3 tablespoons olive oil
2 boneless, skinless chicken thighs (about 1 pound), cut into 1/2-inch pieces
1 large leek, white and light-green parts only, thinly sliced into half-moons
1/2 cup dry white wine
2 1/2 cups heavy cream
3/4 cups freshly grated Parmesan
Chopped fresh chives, for serving

Steps:

  • Preheat the oven to 425 degrees F.
  • Bring a large pot of salted water to a boil and cook the pasta shells according to package directions for al dente. Drain and run under cold water until cool enough to touch.
  • Mix the ricotta, 1 cup of the Italian blend cheese, the red pepper flakes, lemon zest, 1 pinch of the nutmeg, 1/2 teaspoon salt and a few grinds black pepper together in a medium bowl. Set aside.
  • Heat the olive oil in a large heavy-bottom pot over medium-high heat. Add the chicken, 1/2 teaspoon salt and a few grinds black pepper and cook, stirring occasionally, until the chicken is just cooked through, 5 to 6 minutes. Transfer to a plate and add the leek to the pot. Cook, stirring occasionally, until softened, 3 to 4 minutes.
  • Pour the wine into the pot and stir to scrape up any browned bits with a wooden spoon. Bring to a boil and reduce until completely evaporated, stirring. Lower the heat to medium, pour in the cream and bring to a simmer. Stir in the Parmesan, the remaining pinch nutmeg, 1 teaspoon salt and a few grinds black pepper. Remove from the heat.
  • Fold the chicken and its juices from the plate into the ricotta mixture. Spread 1 cup of the cream sauce onto the bottom of a 9-by-13-inch casserole dish. Fill each pasta shell with a spoonful of ricotta mixture. Arrange the stuffed shells, seam-side up, shingling them so they all fit (you should have 5 shells along the short side and 6 shells along the long side). Ladle the remaining sauce over the top, then sprinkle with the remaining 1 cup Italian cheese blend and cover with aluminum foil.
  • Bake until the cheese is melted and the sauce is bubbling, about 20 minutes. Remove the foil and continue to bake until the cheese and tops of noodles start to turn golden brown, 15 to 20 minutes. Let cool for 10 minutes before sprinkling with some chives and more red pepper flakes.

CHICKEN ALFREDO STUFFED SHELLS



Chicken Alfredo Stuffed Shells image

These pasta shells, filled with warm, gooey cheese, are always popular. The tender chicken and rich sauce make the dish so satisfying, I simply serve salad on the side.-Michele Sheppard, Masontown, PA

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 10 servings.

Number Of Ingredients 14

1 package (12 ounces) jumbo pasta shells
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
2 tablespoons olive oil, divided
1/2 pound sliced baby portobello mushrooms
1 large egg, lightly beaten
1 carton (15 ounces) ricotta cheese
3-1/4 cups grated Parmesan cheese, divided
1 cup shredded part-skim mozzarella cheese
1 teaspoon dried parsley flakes
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup butter, cubed
2 garlic cloves, minced
2 cups heavy whipping cream

Steps:

  • Cook pasta according to package directions., Meanwhile, in a large skillet, brown chicken in 1 tablespoon oil. Remove and set aside. In the same pan, saute mushrooms in remaining oil until tender; set aside. In a small bowl, combine the egg, ricotta, 1-1/2 cups Parmesan, mozzarella and seasonings., Drain and rinse pasta with cold water; stuff each shell with about 1 tablespoon of cheese mixture. Place in a greased 13x9-in. baking dish. Top with chicken and mushrooms., In a large saucepan over medium heat, melt butter. Add garlic; cook and stir for 1 minute. Add cream; cook 5 minutes longer. Add 1-1/2 cups Parmesan cheese; cook and stir until thickened., Pour sauce over the casserole. Sprinkle with remaining Parmesan cheese. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly., If desired, cover and freeze unbaked shells for up to 1 month., To use frozen shells: Thaw in the refrigerator. Let stand at room temperature for 30 minutes. Bake as directed.

Nutrition Facts : Calories 684 calories, Fat 45g fat (26g saturated fat), Cholesterol 195mg cholesterol, Sodium 805mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 2g fiber), Protein 38g protein.

CHICKEN, BACON ALFREDO BREAD BOAT



Chicken, Bacon Alfredo Bread Boat image

Make and share this Chicken, Bacon Alfredo Bread Boat recipe from Food.com.

Provided by Seabreeze1116

Categories     Very Low Carbs

Time 30m

Yield 1 loaf, 4 serving(s)

Number Of Ingredients 12

1 loaf French bread
1 1/2 cups alfredo sauce
1 cup mozzarella cheese, shredded
1 teaspoon italian seasoning
1 teaspoon salt
1 teaspoon garlic powder
2 cups cooked chicken, chopped
1 cup cooked bacon, chopped
1 cup tomatoes, diced
1/2 cup green onion, thinly sliced
1 cup parmesan cheese, shredded
chopped parsley, garnish (optional)

Steps:

  • INSTRUCTIONS.
  • 1) Pre-heat oven to 400 degrees Fahrenheit.
  • 2) Cut the top of the French bread, off, and remove the bread inside to hollow it out. Place on a large baking sheet.
  • 3) Spread 2/3 of your Alfredo sauce evenly inside the loaf. Cover with a layer of mozzarella cheese. Mix together Italian seasoning, salt and garlic powder and sprinkle over cheese.
  • 4) Continue layering: chicken, bacon, tomatoes, remaining Alfredo sauce, green onions and top with Parmesan cheese.
  • 5) Bake for about 15 minutes or until cheese melts.
  • 6) Remove from oven, top with chopped parsley if desired, cut into slices and enjoy! Make sure to serve warm!

FETTUCCINE ALFREDO-STUFFED GARLIC BREAD RECIPE BY TASTY



Fettuccine Alfredo-stuffed Garlic Bread Recipe by Tasty image

Fettuccine Alfredo with garlic bread? A classic meal. But fettuccine Alfredo inside garlic bread? That's a dish only Tasty could dream up. Filled with fettuccine noodles, this three-cheese garlic bread is sure to be a showstopper at your next gathering. Don't forget to warm the leftover Alfredo sauce and serve it alongside for dipping!

Provided by Betsy Carter

Categories     Dinner

Time 4h20m

Yield 12 servings

Number Of Ingredients 23

1 cup whole milk
2 teaspoons sugar, divided
1 tablespoon active dry yeast
2 ½ cups all-purpose flour, plus more for dusting
4 tablespoons unsalted butter, softened
1 large egg yolk
2 teaspoons kosher salt
2 teaspoons garlic powder
¼ cup dried parsley
1 tablespoon olive oil
nonstick cooking spray, for greasing
1 large egg, beaten
3 tablespoons unsalted butter
5 garlic cloves, minced
2 tablespoons all purpose flour
3 cups milk, divided
8 oz cream cheese, softened
1 ¼ cups shredded mozzarella cheese
¾ cup parmesan cheese, freshly grated
2 teaspoons kosher salt
2 teaspoons black pepper
1 tablespoon lemon juice
1 cup fettuccine, cooked

Steps:

  • Make the dough: In a liquid measuring cup or medium glass bowl, heat the milk until lukewarm, about 110-115°F (43-46°C). Whisk in 1 teaspoon of sugar until dissolved, then sprinkle the yeast over. Let sit for 5-10 minutes, or until foamy.
  • Add the flour, butter, remaining teaspoon of sugar, the egg yolk, salt, garlic powder, and parsley and stir with a rubber spatula until the dough comes together, about 5 minutes.
  • Turn the dough out onto a lightly floured surface and knead with your hands until the dough is smooth, elastic, and not sticky at all, about 10 minutes.
  • Lightly grease a large bowl with the olive oil. Place the dough in the bowl, cover the bowl with a slightly damp kitchen towel or plastic wrap, and let rise for 1½-2 hours, until puffy and almost doubled in volume.
  • Meanwhile, make the filling: Melt the butter in a medium skillet over medium heat. Add the garlic and sauté for about 3 minutes, or until very fragrant. Whisk in the flour and cook until golden, about 1 minute. Stream in 2 cups of milk and cook, whisking constantly, until slightly thickened, about 2 minutes.
  • Reduce the heat to medium-low and stir in the cream cheese, mozzarella, Parmesan, salt, pepper, and remaining cup of milk until fully combined. Cook for about 3 minutes, whisking constantly, until smooth. Remove the pan from the heat and stir in the lemon juice. Reserve 2½ cups (600 ml) of the Alfredo sauce, then toss the cooked fettuccine in the remaining sauce until well coated. Let cool until ready to use.
  • Preheat the oven to 350°F (180°C). Grease a 9x5-inch (23x13 cm) loaf pan with nonstick spray.
  • Gently press down the dough to deflate, then turn it out onto a lightly floured surface. Roll the dough out into a large rectangle, about 12x18 inches (30x45 cm).
  • Spread about ½ cup (120 ml) of the reserved Alfredo sauce over the dough, then top with the sauced fettuccine, laying the noodles lengthwise, which will help when rolling.
  • Starting with a long side, roll the dough into a log and pinch the seam firmly closed. Trim 1 inch (2.5 cm) off the ends. Twist the dough around itself, creating a braid-like log. Tuck the ends together so the seams are down and transfer to the prepared loaf pan. Be careful not to work the dough too much while twisting, as the dough can tear from the weight of the noodles.
  • Cover the dough with a kitchen towel and let rise for another 20-30 minutes, or until visibly puffed. Uncover the dough and brush with the beaten egg.
  • Bake the bread for 30 minutes, then cover with foil and bake for another 20 minutes, until golden brown. Remove from the oven and let cool for 10 minutes in the pan before turning out onto a wire rack to cool completely.
  • Slice the bread with a large serrated knife and serve with warmed reserved Alfredo sauce alongside.
  • Enjoy!

Nutrition Facts : Calories 419 calories, Carbohydrate 41 grams, Fat 21 grams, Fiber 1 gram, Protein 15 grams, Sugar 6 grams

STUFFED ALFREDO CHICKEN



Stuffed Alfredo Chicken image

Make and share this Stuffed Alfredo Chicken recipe from Food.com.

Provided by Sassy in da South

Categories     Chicken Breast

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breasts
8 ounces ground mild Italian pork sausage
1 (1 1/4 ounce) envelope alfredo sauce mix
1 cup shredded mozzarella cheese
1 cup shredded parmesan cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/2 cup ricotta cheese
2 plum tomatoes, diced

Steps:

  • Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin; Set aside.
  • Cook sausage in a large skillet over medium-high heat 10 minutes or until it crumbles and is no longer pink; drain and set aside.
  • Prepare Alfredo sauce according to package directions; set aside.
  • Combine shredded mozzarella and Parmesan cheeses.
  • Stir together sausage, spinach, ricotta cheese, and 1/2 cup mozzarella cheese mixture.
  • Spoon mixture evenly down center of each chicken breast, and roll up, jellyroll fashion.
  • Arrange chicken rolls, seam side down, in a lightly greased 2-quart baking dish. (Secure with toothpick if needed).
  • Pour Alfredo sauce over chicken, and sprinkle evenly with remaining 1 1/2 cups mozzarella cheese mixture.
  • Bake at 350° for 50 minutes to 1 hour or until chicken is done. Let stand 10 minutes.
  • Cut chicken rolls into slices.
  • Serve with sauce; sprinkle evenly with diced tomatoes just before serving.

Nutrition Facts : Calories 599, Fat 37.2, SaturatedFat 17.6, Cholesterol 171.4, Sodium 1129.3, Carbohydrate 7.2, Fiber 2.6, Sugar 2, Protein 57.7

CHICKEN STUFFED POTATOES WITH ALFREDO SAUCE



Chicken Stuffed Potatoes with Alfredo Sauce image

The baking potato is a perfect palette to be transformed into a meal in one. You don't want to skip checking the temperature on the potato. The sweet spot for a perfect baked potato is between 205 and 212 degrees F (96 and 100 degrees C).

Provided by thedailygourmet

Categories     Baked Potatoes

Time 1h5m

Yield 8

Number Of Ingredients 11

8 large baking potatoes
1 tablespoon olive oil
½ teaspoon kosher salt, or to taste
1 (2 pound) rotisserie chicken
1 (16 ounce) package Vegetables, mixed, frozen, unprepared
4 tablespoons butter
4 cloves garlic, minced
1 cup fat-free half-and-half
½ cup heavy whipping cream
5 ounces freshly grated Parmigiano-Reggiano cheese
freshly ground black pepper or to taste

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Set a wire rack on a rimmed baking sheet.
  • Rinse and scrub potatoes, then prick with a fork. Drizzle with olive oil and sprinkle with salt. Set on the prepared rack.
  • Bake potatoes in the preheated oven until the internal temperature is 205 to 212 degrees F (96 to 100 degrees C), about 50 minutes.
  • While potatoes are baking, remove meat from rotisserie chicken; discard skin and bones. Pull or cut meat into chunks and keep warm.
  • Prepare Alfredo sauce: Melt butter in a skillet over medium heat until sizzling. Add garlic in a single layer; cook until soft and fragrant but not brown, about 1 minute. Reduce heat and pour in half-and-half and cream; whisk to incorporate. Add Parmesan cheese and pepper and continue to whisk, until cheese is melted.
  • Place vegetables in a microwave-safe bowl. Microwave on high power until warm, about 3 minutes. Chop vegetables into bite-sized pieces if desired, and mix with chicken.
  • When potatoes are finished baking, remove from the oven. Cut a slit into each potato with a fork or a knife, leaving 1/2 inch uncut on edge. Use both hands to press each potato in towards the center so it opens up. This will help let you stuff the potato.
  • Top potatoes with chicken mixture and drizzle with Alfredo sauce.

Nutrition Facts : Calories 686.8 calories, Carbohydrate 76.5 g, Cholesterol 108.9 mg, Fat 27.8 g, Fiber 10.4 g, Protein 34.8 g, SaturatedFat 13.2 g, Sodium 583 mg, Sugar 4.6 g

Tips:

  • Use high-quality ingredients for the best flavor. Fresh chicken, good quality Alfredo sauce, and a crusty bread loaf are all essential.
  • Don't overstuff the bread loaf. You want it to be packed with filling, but not so much that it bursts open when you bake it.
  • If you don't have a bread loaf, you can use a baguette or another type of bread that can be hollowed out.
  • Be careful when slicing the bread loaf. You don't want to cut all the way through the bottom crust.
  • Bake the bread loaf until the chicken is cooked through and the cheese is melted and bubbly.

Conclusion:

Chicken Alfredo stuffed bread is a delicious and easy-to-make meal that is perfect for any occasion. It's perfect for a quick weeknight dinner or a special party. Plus, it's a great way to use up leftover chicken and Alfredo sauce. So next time you're looking for a new and exciting recipe, give chicken Alfredo stuffed bread a try. You won't be disappointed!

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