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Chicken Pillows with Creamy Parmesan Sauce

Chicken Pillows with Creamy Parmesan Sauce

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If you’re in search of a comforting dish that combines delightful flavors with ease of preparation, Chicken Pillows with Creamy Parmesan Sauce are the perfect choice! These fluffy pastries filled with shredded chicken and a luscious creamy sauce are not only delicious but also incredibly versatile. Ideal for busy weeknights or special gatherings, this recipe is sure to impress everyone at your table. With minimal prep time and straightforward steps, you’ll be serving up these golden-brown delights in no time. Pair them with a fresh salad or steamed vegetables for a well-rounded meal that the whole family will love!

Ingredients

Scale
  • 2 cups cooked and shredded chicken
  • 4 ounces cream cheese, softened
  • 1 tube (8-count) crescent roll dough
  • ¾ cup grated Parmesan cheese
  • 1 cup whole milk
  • ½ cup heavy cream
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried parsley
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon melted butter
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • ½ cup panko breadcrumbs (optional for added crunch)
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a bowl, mix together shredded chicken, cream cheese, garlic powder, onion powder, dried parsley, salt, black pepper, and melted butter until smooth.
  3. Unroll crescent roll dough into triangles and flatten slightly.
  4. Place a spoonful of the chicken mixture on each triangle's wide end and roll it up tightly.
  5. Brush each pillow with beaten egg and sprinkle panko breadcrumbs if desired.
  6. Bake for 20–25 minutes or until golden brown.
  7. Meanwhile, prepare the creamy sauce by whisking together melted butter and flour in a saucepan; gradually add milk and heavy cream until thickened. Stir in Parmesan cheese and seasonings.
  8. Drizzle the creamy sauce over baked pillows before serving.

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