The easiest, no-fuss chicken alfredo you will ever make, conveniently stuffed in the butteriest roll ever!
Have you ever tried those tubes of crescent rolls before? Because if you haven’t, you’re really missing out.
Crescent rolls are one of the most versatile ingredients ever, and they’re so easy to use too.
I’ve made pigs in a blanket, mummy hot dogs and even pizza roll ups using these, although the crescent rolls itself are pretty darn good.
But nothing really tops this creation here with the most epic filling of all: chicken alfredo.
It is the most amazing, creamiest filling you will ever have, loaded with Parmesan-garlicky goodness, all neatly wrapped up in a buttery crescent roll.
To top it off, these babies are covered in Italian breadcrumbs for that extra flavor, and you can even top it off with a super easy homemade cheese sauce.
But the cheese sauce is definitely an added bonus because these babies are still amazing by themselves!
CHICKEN ALFREDO ROLL UPS
The easiest, no-fuss chicken alfredo you will ever make, conveniently stuffed in the butteriest roll ever!
INGREDIENTS
- 1 tablespoon olive oil
- 1 boneless, skinless chicken breast
- 1 (8-ounce) package cream cheese, at room temperature
- 1/4 cup freshly grated Parmesan
- 2 tablespoons chopped chives
- 1/2 teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste
- 1 (8-ounce) tube crescent rolls
- 1/2 cup Italian style bread crumbs
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1/2 cup milk
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup shredded cheddar cheese, or more, to taste
FOR THE OPTIONAL CHEESE SAUCE
INSTRUCTIONS
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
- Heat olive oil in a medium skillet over medium high heat.
- Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before shredding.
- In a large bowl, combine chicken, cream cheese, Parmesan, chives, garlic powder, salt and pepper, to taste.
- Remove rolls from the can, separating them into eight triangles. Top each triangle with a heaping tablespoon of the chicken mixture.
- Starting with the wide end, roll up each triangle, tucking the ends underneath, and dredge in bread crumbs, pressing to coat. Place seam-side down onto the prepared baking sheet and bake until golden brown, about 10-12 minutes.
- To make the cheese sauce, melt butter in a small saucepan over medium high heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes; season with salt and pepper, to taste. Stir in cheese, a handful at a time, until smooth, about 1-2 minutes.
- Serve crescent rolls immediately, drizzled with cheese sauce.
NOTES
Adapted from Nancy Fuller
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