Chicken alfredo lovers unite! These are so crispy and filled with a cheesy and creamy chicken alfredo filling. And surprisingly, they're pretty easy to make!
These are so fun to make and eat! Basically chicken alfredo, melty cheesy goodness all wrapped in a crispy, flakey pastry.
If you like this recipe, you'll enjoy these Puff Pastry Pizza Pockets, these Butter Chicken Rolls, and these Azerbaijani Flatbreads!
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Ingredients
See recipe card BELOW for quantities.
- Chicken breast
- Salt
- Ground black pepper
- Paprika
- Italian seasoning
- Butter
- Oil
- Garlic cloves
- Parmesan cheese
- Heavy cream
- Fresh cilantro
- Puff pastry
- Mozzarella cheese
- Egg
- Milk
Instructions
- Cut chicken breast into small pieces and add to a bowl, along with spices and oil. Mix until everything is coated and set aside for at least 30 minutes.
- Heat oil and butter in pan over high heat and add in the chicken. Let it develop colour on the bottom before stirring. Continue cooking until the most of the chicken has developed a golden brown colour. Remove and set aside.
- In the same pan, heat butter and add in the minced garlic. Cook for 1-2 minutes till fragrant and almost golden. Pour in the heavy cream and stir. Let it come to a boil and lower heat. Add in the seasonings and cook until thickened. Grate in the parmesan and cilantro.
- Chop up the chicken even smaller and add it back in to the pan. Give it a stir, taste for seasonings and adjust. Let it cool.
- Preheat the oven to 425F. Prepare your puff pastry per package directions. Mine said to roll it out, some just need to be unfolded. Cut into 12 pieces, which will make 6 pastries and place half of them on a large baking tray lined with parchment.
- Beat together the egg and milk in a separate bowl for the egg wash.
- Add the grated mozzarella (how much you want) on the bottom and then the chicken alfredo mixture on top. Repeat with all.
- Brush sides with the egg wash and cover with the puff pastry pieces that were set aside. Crimp the edges with a fork. Cut 2 slits (or score any design) on top and brush with egg wash.
- Bake for about 20 minutes or until golden brown on top and bottom. Serve fresh and warm!
Hint: I like portioning it out to 6 portions to make it easier when assembling and to get equal amounts.
Storage
Let them cool down and store in an airtight container for 2-3 days in the fridge. Warm up in the toaster oven or air-fryer before serving!
Tips to make these chicken puff pastries even better
- Defrosting the puff pastry: Make sure to take out the puff pastry and defrost in the fridge overnight or for 2 hours at room temperature.
- Adding cheese before chicken filling: I find that adding it to the bottom prevents it from oozing out of the slits on top as they bake.
FAQ
Can I freeze these pastries?
Yes! After assembling, place them on a tray to flash freeze for 30 minutes to an hour until partially frozen. Transfer to a re-sealable bag and freeze for up to 3 months. You want them to at least solidify on the outside so they don't stick together in the bag.
I can't have eggs, can I skip the egg wash?
Instead of the egg wash, you can brush the pastries with milk or cream. This give them the desired browning and shine.
Related
Looking for other recipes like this? Try these:
Chicken Alfredo Puff Pastry
Chicken alfredo lovers unite! These are so crispy and filled with a cheesy and creamy chicken alfredo filling. And surprisingly, they're pretty easy to make!
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Servings: 6 pastries
Ingredients
Chicken
- 1 chicken breast
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon paprika
- ¼ teaspoon italian seasoning
Sauce
- 2 tablespoon butter
- 1 tablespoon oil
- 2 garlic cloves minced
- ¼ cup parmesan grated
- 10 tablespoon heavy cream
- ¼ teaspoon italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon paprika
- 1 tablespoon cilantro
Assembly
- 1 package puff pastry defrosted
- mozzarella grated
- 1 egg
- 1 tablespoon milk
Instructions
- Cut the chicken breast into cubes and add to a bowl, along with salt, pepper, paprika, italian seasoning and oil. Mix until all the chicken is coated and set aside for at least 30 minutes.1 chicken breast, ¼ teaspoon salt, ¼ teaspoon black pepper, ⅛ teaspoon paprika, ¼ teaspoon italian seasoning
Sauce:
- Heat oil and 1 tablespoon of the butter in a pan over high heat and add in the chicken. Spread it out on the pan and let it develop colour on the bottom before stirring the chicken around. Continue cooking until the most of the chicken has developed a golden brown colour. Don't worry about the inside not cooking completely because it'll be baked as well. Remove the chicken from pan and set aside.2 tablespoon butter, 1 tablespoon oil
- In the same pan, heat 1 tablespoon butter over medium heat. Add in the minced garlic and cook for 1-2 minutes till fragrant and almost golden. Add in the heavy cream and stir. Let it come to a boil and lower the heat. Add in the seasonings and cook until thickened.2 tablespoon butter, 2 garlic cloves, 10 tablespoon heavy cream, ¼ teaspoon italian seasoning, ½ teaspoon salt, ¼ teaspoon black pepper, ⅛ teaspoon paprika
- Grate in the parmesan and cilantro.¼ cup parmesan, 1 tablespoon cilantro
- Chop up the chicken even smaller and add it back in to the pan.
- Give it a stir, taste for seasonings and adjust. Let it cool. I like portioning it out to 6 portions to make it easier when assembling and to get equal amounts.
- Preheat the oven to 425F.
- Prepare your puff pastry per package directions. Mine said to roll it out, some just need to be unfolded.1 package puff pastry
- Cut into 12 pieces, which will make 6 pastries.
- Place half of them on a large baking tray lined with parchment.
- Beat together the egg and milk in a separate bowl for the egg wash.1 egg, 1 tablespoon milk
- Add the grated mozzarella (how much you want) on the bottom and then the chicken alfredo mixture on top. Repeat with all.mozzarella
- Brush sides with the egg wash and cover with the puff pastry pieces that were set aside. Crimp the edges with a fork. Cut 2 slits (or score any design) on top and brush with egg wash.
- Bake for about 20 minutes or until golden brown on top and bottom.
- Serve fresh and warm!
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