CHICKEN ALFREDO PASTA BREAD BOWL RECIPES

Steps:

• Preheat oven to 350º. In a medium ovenproof skillet over medium heat, melt butter. Whisk in flour and cook until golden, about 1 minute. Stir in milk and garlic and cook, whisking constantly, until slightly thickened, about 2 minutes. Remove pan from heat. Stir in cream cheese, mozzarella, Parmesan, lemon and chicken. Season with salt and pepper. Hollow out the inside of the bread with a serrated knife, emptying out excess bread with your hands if needed. Scoop alfredo into loaf, wrap in aluminum foil and bake until alfredo is warmed through and bread crusty, 28 to 30 minutes. Let cool 10 minutes, slice and serve.

Steps:

• In a pan over medium-high heat, melt butter, then add the chicken breast.
• Season with salt, pepper, oregano, and basil. Cook 8-10 minutes or until chicken is fully cooked. Remove from heat and set chicken aside.
• In the same pan over medium heat, melt butter and add the garlic. Cook until the garlic begins to soften.
• Add half of the flour to the garlic and butter, stirring until incorporated. Then add the rest of the flour and stir.
• Pour in the milk a little bit at a time, stirring well in between, until fully incorporated and sauce begins to thicken.
• Season with salt, pepper, oregano, and basil, and stir well to incorporate.
• Add parmesan cheese and stir until melted.
• Pour the sauce over cooked penne pasta, add the chicken and mix well.
• Add parsley and extra parmesan. Mix well.
• Enjoy!