Chicken Alfredo Cheesy Puffs

This chicken Alfredo puff pastry recipe transforms classic pasta flavors into handheld bites perfect for parties or weeknight dinners. The flaky layers of pastry conceal a creamy, cheesy chicken filling that delivers pure comfort in every bite.

These puffs have become my go to recipe whenever I host game nights. The first time I made them, they disappeared within minutes, and now my friends specifically request "those chicken cheese things" whenever they come over.

Ingredients

• Puff pastry sheets: The secret to effortless flakiness without making dough from scratch
• Cooked chicken: Use rotisserie chicken for maximum flavor with minimal effort
• Alfredo sauce: Provides creamy richness that binds everything together
• Mozzarella cheese: Creates that irresistible stretchy cheese pull when warm
• Parmesan cheese: Adds sharp umami depth to balance the mild mozzarella
• Garlic powder: Infuses the filling with aromatic flavor without the bite of fresh garlic
• Italian seasoning: A blend of herbs that complements the Alfredo perfectly
• Egg: Creates that gorgeous golden brown crust when brushed on top

Step-by-Step Instructions

Prepare the Oven and Pastry:

Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup. Take your puff pastry out of the freezer at least 30 minutes before starting to ensure it's properly thawed but still cold. Roll it out on a lightly floured surface until it forms a slightly larger square, then cut into 9 equal squares using a sharp knife or pizza cutter.

Create the Filling:

In a medium bowl, combine the shredded chicken, Alfredo sauce, mozzarella cheese, Parmesan cheese, garlic powder, and Italian seasoning. Mix thoroughly until all ingredients are evenly distributed. The mixture should be creamy but not runny. If it seems too wet, add a bit more Parmesan to absorb excess moisture.

Fill and Shape the Puffs:

Place a heaping tablespoon of filling in the center of each pastry square, being careful not to overfill. Too much filling will cause leakage during baking. Fold the four corners of each square toward the center, overlapping them slightly to create a little package. Pinch the seams firmly to seal completely.

Finish and Bake:

Carefully transfer each puff to your prepared baking sheet, spacing them about 2 inches apart to allow for expansion. Beat the egg in a small bowl until smooth, then use a pastry brush to lightly coat the top and sides of each puff. This creates a gorgeous golden sheen when baked. Bake for 18 to 22 minutes, or until the pastry has puffed dramatically and turned a deep golden brown.

Rest Before Serving:

Allow the puffs to cool on the baking sheet for at least 5 minutes before serving. The filling inside will be extremely hot and needs time to set slightly. This also allows the pastry to firm up, making the puffs easier to handle.

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The mozzarella is truly the star ingredient here. I once tried making these with just Parmesan, and while they were good, they lacked that irresistible cheese pull that makes everyone gasp with delight when they take their first bite. There is something magical about watching my nieces and nephews pull apart these puffs and see the strings of cheese stretch between the pieces.

Storage and Reheating

These chicken Alfredo puffs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 325°F oven for about 10 minutes until warmed through. Avoid using the microwave as it will make the pastry soggy rather than crisp. For best results, underbake them slightly if you know you'll be reheating them later.

Freezer Instructions

You can freeze these puffs either before or after baking. To freeze unbaked puffs, place them on a baking sheet until frozen solid, then transfer to a freezer bag. Bake directly from frozen, adding about 5 minutes to the baking time. For baked puffs, cool completely before freezing. Reheat frozen baked puffs in a 350°F oven for 15 minutes until heated through and crisp again.

Serving Suggestions

While these puffs are delicious on their own, you can elevate them further by serving with a side of warm marinara sauce for dipping. For a complete meal, pair them with a simple green salad dressed with lemon vinaigrette to cut through the richness. They also make excellent additions to a brunch spread or holiday appetizer table.

Variation Ideas

The basic puff formula works beautifully with countless filling combinations. Try replacing the chicken with crispy bacon and using cheddar instead of mozzarella for a breakfast version. Vegetarians might enjoy a spinach and ricotta filling with a hint of nutmeg. You can also add finely chopped sun-dried tomatoes or roasted red peppers to the original recipe for a pop of color and flavor.

Frequently Asked Questions

→ Can I use store-bought puff pastry?

Yes, store-bought puff pastry works perfectly for convenience and ease of preparation.

→ Can I substitute the Alfredo sauce?

You can substitute Alfredo sauce with a creamy béchamel or another sauce of your choice.

→ How can I prevent leakage while baking?

Ensure the pastry edges are tightly sealed by pinching firmly before baking.

→ Can I make these ahead of time?

Yes, you can assemble the puffs, refrigerate, and bake them fresh when needed.

→ What can I serve these with?

Serve them with a fresh salad or a dipping sauce like marinara or ranch for added flavor.