Chicken Parmesan Spaghetti Bread Bowl
This recipe takes classic chicken parmesan and serves it inside a hollowed-out loaf of garlic bread. It is a hearty, indulgent, and comforting meal featuring crispy chicken, spaghetti, marinara sauce, and plenty of melted cheese.
Equipment
- Large Skillet
- Baking Sheet
- Mixing Bowls
Ingredients
For the Bread Bowls
- 4 large round sourdough or Italian loaves About 1 pound each
- 1/2 cup unsalted butter, melted
- 2 cloves garlic, minced
- 1 tsp dried parsley
For the Chicken and Pasta
- 1.5 lb boneless, skinless chicken breasts Cut into 1-inch pieces
- 1 cup all-purpose flour
- 2 large eggs Beaten
- 1.5 cup Italian breadcrumbs
- 1/2 cup grated Parmesan cheese For breading
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup vegetable oil For frying
- 24 oz marinara sauce Store-bought or homemade
- 8 oz spaghetti Cooked according to package directions
- 2 cup shredded mozzarella cheese Divided
- 1/2 cup freshly grated Parmesan cheese For topping
Instructions
- Prepare the bread bowls. Slice the top quarter off each loaf and set aside. Scoop out the soft interior bread, leaving a half-inch thick shell. Brush the inside and the removed top piece with the melted butter mixed with minced garlic and parsley. Set aside.
- Set up a breading station: Place flour, salt, and pepper in one shallow dish. Beat the eggs in a second dish. Mix the breadcrumbs and 1/2 cup Parmesan cheese in a third dish.
- Dredge the chicken pieces first in the flour mixture, shaking off excess. Dip into the egg, then press firmly into the breadcrumb mixture to coat completely. You want a good, thick coating.
- Heat the vegetable oil in a large skillet over medium-high heat. Fry the breaded chicken in batches until golden brown and cooked through, about 3 to 4 minutes per side. Drain on paper towels.
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Place the hollowed bread shells on a baking sheet.
- In a large bowl, combine the cooked spaghetti, marinara sauce, and the fried chicken pieces. Stir gently to coat everything.
- Spoon the spaghetti and chicken mixture into the bread shells. Top generously with 1 1/2 cups of the mozzarella cheese and the remaining 1/2 cup of Parmesan cheese.
- Place the reserved bread tops next to the bowls on the baking sheet. Bake for 15 to 20 minutes, or until the cheese is melted and bubbly. Let the bowls rest for 10 minutes before serving.
Notes
Turning chicken parmesan into a bread bowl feels like the ultimate comfort upgrade—warm, cheesy, and deeply satisfying. If you prefer whole chicken breasts instead of pieces, cook them whole and slice them before assembling the bowls.