Go Back Email Link
–+ servings
Chicken alfredo puff pastry on a white plate. One is cut in half and showing the cheesy chicken filling inside.
Nabeah Wahab

Chicken Alfredo Puff Pastry

No ratings yet
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!
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Servings: 6 pastries
Course: Appetizer, Side Dish, Snack
Cuisine: American, Pakistani
Ingredients Method

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

Method
 

  1. 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:
  1. 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
  2. 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
  3. Grate in the parmesan and cilantro.
    ¼ cup parmesan, 1 tablespoon cilantro
  4. Chop up the chicken even smaller and add it back in to the pan.
  5. 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.
  6. Preheat the oven to 425F.
  7. Prepare your puff pastry per package directions. Mine said to roll it out, some just need to be unfolded.
    1 package puff pastry
  8. Cut into 12 pieces, which will make 6 pastries.
  9. Place half of them on a large baking tray lined with parchment.
  10. Beat together the egg and milk in a separate bowl for the egg wash.
    1 egg, 1 tablespoon milk
  11. Add the grated mozzarella (how much you want) on the bottom and then the chicken alfredo mixture on top. Repeat with all.
    mozzarella
  12. 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.
  13. Bake for about 20 minutes or until golden brown on top and bottom.
  14. Serve fresh and warm!

Tried this recipe?

Let us know how it was!
QR Code linking back to recipe