Domino’s Chicken Alfredo Bread Bowl Copycat Recipe

Why You’ll Love This Recipe

• Restaurant-style comfort at home: creamy Parmesan Alfredo tucked into a crackly, garlic-buttered pizza bread bowl.
• Smart technique: par-baking over inverted bowls gives you a sturdy, scoopable vessel that stays crisp.
• Weeknight friendly with store-bought dough, or weekend project with from-scratch dough.
• Customizable: add broccoli, spinach, bacon, or spice to match your cravings.

Grocery List

• Produce: 8 oz cremini mushrooms, 3 garlic cloves, fresh parsley
• Dairy: Heavy cream, whole milk, unsalted butter, Parmesan cheese, optional cream cheese
• Pantry: Pizza dough (or flour, yeast, sugar/honey, olive oil, salt), Italian seasoning, garlic powder, black pepper, paprika, nutmeg, crushed red pepper, cooking oil, 1 lb chicken breast

Full Ingredients

Pizza Dough (from scratch) or Store-Bought

• 2 lb store-bought pizza dough (room temp) or make dough below:
• 4 cups (500 g) bread or all-purpose flour
• 2 1/4 tsp (7 g) instant yeast
• 1 1/2 cups (360 ml) warm water, 105–110°F
• 2 tbsp (30 ml) extra-virgin olive oil
• 2 tsp kosher salt
• 1 tsp sugar or honey

Garlic-Herb Crust Brush

• 3 tbsp unsalted butter, melted
• 1 tbsp olive oil
• 1 tsp garlic powder (or 1 small clove, finely grated)
• 1 tsp Italian seasoning
• 2 tbsp finely grated Parmesan, plus more for sprinkling
• Pinch kosher salt

Chicken & Mushrooms

• 1 lb boneless skinless chicken breast, cut into 1-inch cubes
• 1 tbsp olive oil
• 1/2 tsp paprika
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 8 oz cremini mushrooms, sliced
• 1 tbsp unsalted butter
• 1/2 tsp fresh thyme leaves or 1/4 tsp dried (optional)

Alfredo Sauce

• 2 tbsp unsalted butter
• 3 garlic cloves, minced
• 1 1/4 cups (300 ml) heavy cream
• 3/4 cup (180 ml) whole milk
• 1 1/4 cups (about 110 g) very finely grated Parmesan
• 2 oz (55 g) cream cheese, softened (optional for extra thickness)
• 1/8 tsp ground nutmeg
• 1/2 tsp kosher salt, or to taste
• 1/4 tsp freshly ground black pepper
• Pinch crushed red pepper flakes (optional)

To Finish

• 1/4 cup grated Parmesan, for topping
• 2 tbsp chopped fresh parsley or chives

Step-by-Step Instructions

Step 1: Make the dough (or bring store-bought to room temp)

If using store-bought dough, remove from the fridge 45–60 minutes before baking to relax the gluten.

For homemade dough: In a large bowl, whisk flour, yeast, and sugar. Add warm water and olive oil; mix with a spoon until shaggy. Sprinkle in salt and knead 5–7 minutes on a lightly oiled surface until smooth and slightly tacky. Place in a lightly oiled bowl, cover, and let rise at room temperature until doubled, about 60 minutes. Punch down and divide into 4 equal balls (about 7.5–8 oz each).

Step 2: Sear the chicken

Pat chicken dry. Toss with olive oil, paprika, 1/2 tsp kosher salt, and 1/4 tsp pepper. Heat a large skillet over medium-high, add a thin film of oil, and cook chicken in a single layer, 3–4 minutes per side, until browned and cooked through (165°F). Transfer to a plate and tent loosely with foil.

Step 3: Brown the mushrooms

In the same skillet, melt 1 tbsp butter over medium-high. Add mushrooms, 1/2 tsp kosher salt, 1/4 tsp pepper, and thyme (if using). Cook 5–7 minutes, stirring occasionally, until their liquid evaporates and they’re deeply browned. Transfer to the plate with chicken.

Step 4: Cook the Alfredo sauce

Reduce heat to medium. Melt 2 tbsp butter in the skillet; add minced garlic and cook 30 seconds until fragrant. Pour in heavy cream and milk; simmer 3–4 minutes, stirring, until slightly thickened. Off heat, whisk in Parmesan (and cream cheese if using) until smooth. Season with nutmeg, 1/2 tsp kosher salt, black pepper, and a pinch of red pepper flakes to taste. Fold in the chicken and mushrooms. Keep warm over low heat; the sauce should be thick but spoonable.

Step 5: Preheat and prep for bread bowls

Preheat oven to 475°F with the rack in the lower-middle position. Line a rimmed baking sheet with parchment. Lightly oil the outside of 4 oven-safe bowls (about 16–20 oz capacity) or form 4 sturdy foil domes; place them upside down on the sheet.

Step 6: Shape and par-bake the bowls

On a lightly floured surface, roll each dough ball into a 7–8-inch round, about 1/4-inch thick. In a small bowl, mix the melted butter, olive oil, garlic powder, Italian seasoning, Parmesan, and a pinch of salt. Drape each dough round over an inverted bowl, smoothing to avoid thin spots; crimp a small rim at the base for strength. Brush the exposed dough with the garlic-herb butter and sprinkle with a little extra Parmesan. Poke 3–4 tiny vent holes with a fork to prevent ballooning. Par-bake 8–10 minutes until set and just starting to blond.

Let cool 1 minute. Using oven mitts, gently twist to release each bread shell and turn upright on the lined sheet.

Step 7: Fill, finish-bake, and garnish

Spoon the hot chicken-mushroom Alfredo into each bread bowl, nearly to the rim. Sprinkle the tops with the remaining Parmesan. Bake 8–12 minutes, until the bread is deep golden and the sauce bubbles. Rest 3 minutes. Garnish with chopped parsley and extra black pepper. Serve immediately.

Pro Tips

• Finely grate Parmesan (microplane or rasp) so it melts smoothly and thickens the sauce without graininess.
• Dry, browned mushrooms keep the crust crisp. Cook off their moisture before adding to the sauce.
• Use sturdy, oven-safe bowls and oil them well; this ensures easy release and strong bread walls.
• Par-bake just to set. Over-baking at this stage makes the final crust too hard.
• If the sauce thickens too much while you shape the bowls, whisk in a splash of warm milk to loosen.

Variations

• Bacon-Spinach: Fold 4 slices crisped, chopped bacon and 1 cup wilted spinach into the Alfredo.
• Broccoli Alfredo: Blanch 1 1/2 cups small broccoli florets 2 minutes, cool, and add to the sauce.
• Cajun Kick: Season chicken with 2 tsp Cajun seasoning and add a pinch of cayenne to the sauce.

Storage & Make-Ahead

Sauce and fillings keep 3 days refrigerated; rewarm gently with a splash of milk. Dough can be made 24–48 hours ahead and cold-fermented in the refrigerator; bring to room temperature before shaping. Fully baked leftovers: wrap and refrigerate up to 2 days; reheat at 350°F for 10–12 minutes, loosely tented with foil. For best texture, store bread and sauce separately, then assemble and bake before serving.

Nutrition (per serving)

Approx. 910 calories; 44 g fat; 84 g carbohydrates; 45 g protein; 2 g fiber; 1480 mg sodium. Values are estimates and will vary with ingredient brands and portion sizes.