Rotisserie Chicken Alfredo Puff Pastry Pockets

a stack of puff pastry chicken pockets on a grey plate with chopped bacon and shredded Parmesan.

5 from 1 rating

Rotisserie Chicken Alfredo Puff Pastry Pockets

These incredible chicken alfredo puff pastry pockets are the weeknight dinner or heavy appetizer that dreams are made of! Made with store-bought rotisserie chicken and convenient frozen puff pastry, these chicken bites are perfectly flavored with a quick homemade alfredo sauce and crispy, crumbly bacon.

Prep Time10

Cook Time30

Total Time40

Course: Appetizer, Main Course, Side Dish

Cuisine: American

Keyword: puff pastry chicken bites, puff pastry recipe with chicken

Servings:

Author: Sarah Cook

Equipment

Ingredients

2 sheets puff pastry {from 1, 17 oz box}
all-purpose flour {for working with the puff pastry}
2 tbsp salted butter
2 cloves garlic {finely minced}
1/2 cup heavy cream
1/4 tsp salt
1/8 tsp ground black pepper
1/4 tsp dried Italian seasoning
3/4 cup Parmesan {shredded}
2 cups cooked rotisserie chicken {shredded}
5 strips bacon {cooked and diced}
1 tbsp heavy cream
1/3 cup Parmesan {shredded}

Instructions

Follow thawing times on the puff pastry box (anywhere from 20-120 minutes depending on the brand).
2 sheets puff pastry
Line a baking sheet with a piece of parchment or a silpat.
Preheat oven to 400˚F.
Melt butter in a medium skillet over low heat.
2 tbsp salted butter
Add garlic and saute for ~3 minutes, or until the garlic is starting to soften.
2 cloves garlic
Stir in heavy cream, salt, pepper, and Italian seasoning, and increase the heat to medium. Allow it to simmer for 2 minutes, stirring often.
1/2 cup heavy cream, 1/4 tsp salt, 1/8 tsp ground black pepper, 1/4 tsp dried Italian seasoning
Stir in the Parmesan cheese until it fully melted. If possible, let cool for 10-15 minutes.
3/4 cup Parmesan
On a lightly floured surface, unfold each sheet of puff pastry.
Using a floured rolling pin, gently roll out each sheet of pastry until it is about 12×12 inches.
all-purpose flour
Cut each piece of the puff pastry into 6 rectangles. Pro tip: a pizza cutter makes this job easy.
In the center of each portion of puff pastry add: alfredo sauce, then cooked chicken, sprinkle with cooked bacon, and a pinch of shredded Parmesan cheese.
2 cups cooked rotisserie chicken, 5 strips bacon, 1/3 cup Parmesan
Fold two sides of the puffed pastry to meet in the middle, gently sealing the edges by pressing with your fingers. Place on a baking sheet.
Brush heavy cream over the tops of the puff pastry.
1 tbsp heavy cream
Bake at 400˚F for 12-15 minutes.
Allow the rolls to rest for 5 minutes before serving.

Notes

If the pastry becomes too warm and sticky during the rolling process, refrigerate the chicken pockets for 20-30 minutes prior to baking. Puff pastry that is too warm will often "fall" as it bakes instead of puffing up.
Nutrition values are an estimate only

Nutrition