Chicken Alfredo Garlic Bread Bowls

Ingredients:
For the Bread Bowls:
4 small round sourdough bread rolls (or mini boules)
2 tbsp butter, melted
2 cloves garlic, minced
1 tbsp chopped parsley
For the Chicken Alfredo:
1 lb chicken breast, cubed
Salt & pepper to taste
1 tbsp olive oil
2 tbsp butter
3 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1/2 cup shredded mozzarella
1 tsp Italian seasoning (optional)
Chopped parsley, for garnish
Instructions:
Prepare Bread Bowls:
Slice off the tops of the rolls and scoop out the centers, keeping a firm shell.
Combine melted butter with garlic and parsley. Brush the inside and rims of bread bowls.
Place on a baking sheet and toast at 375°F (190°C) for 8–10 minutes, until crispy. Set aside.
Cook Chicken:
Lightly season the cubed chicken with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Cook chicken until golden and done. Transfer out.
Make Alfredo Sauce:
Using the same pan, melt butter and cook garlic until aromatic.
Add heavy cream, bringing it to a gentle simmer for 2–3 minutes.
Whisk in Parmesan and mozzarella until the sauce turns smooth and thick.
Stir in Italian seasoning if using.
Return the cooked chicken to the skillet and stir to coat.
Assemble:
Fill each toasted bread bowl with the creamy chicken Alfredo mixture.
Top with additional mozzarella if desired.
Broil for 1–2 minutes to achieve a golden, bubbling top.
Garnish & Serve:
Finish with a sprinkle of chopped parsley.
Serve hot while the bread is crisp and the center is creamy.