Chicken Alfredo Stuffed Crescents Recipe: Easy 5-Step Flaky Comfort

The sound of crescent rolls popping open is basically my dinner bell—honestly, it means something delicious is coming. The first time I whipped up Chicken Alfredo Stuffed Crescents, I was just looking for a way to use up leftover rotisserie chicken and a half jar of Alfredo sauce. But, let’s just say, these flaky, creamy pockets of comfort have become my go-to when I want a meal that feels both special and effortless. (You know that feeling when you bite into something warm and cheesy, and suddenly, the world just pauses? That’s exactly what happens with these.)

Chicken Alfredo stuffed crescents have a way of combining everything I crave: rich flavor, a buttery crunch, and a creamy filling that’s just… dreamy. My kids actually ask for these more than pizza night, and even my picky eater (the one who could live on plain pasta) gives them two thumbs up. If you’re in the mood for a recipe that’s simple enough for a weeknight but impressive enough for guests, you’re in the right place.

I’ve made these crescents a dozen different ways—sometimes with extra veggies, sometimes swapping in turkey or even leftover ham. But nothing beats the classic chicken Alfredo combo. If you love comfort food but hate complicated prep, you’ll adore this recipe. It’s the kind of dish that brings people together, whether you’re serving hungry teens or just want to treat yourself at lunch. As someone who’s tested, tweaked, and taste-tested this recipe more times than I can count, trust me: Chicken Alfredo stuffed crescents never disappoint.

If you’re looking to add a little flaky, creamy magic to your dinner rotation, or just need an easy, crowd-pleasing appetizer, this recipe ticks all the boxes. Let’s get into why you’ll fall for these stuffed crescents—hard.

Why You’ll Love This Recipe

• Quick & Easy: You can have these Chicken Alfredo stuffed crescents ready in under 30 minutes. Perfect for those nights when you’re running between soccer practice and homework help.
• Simple Ingredients: No wild goose chases at the grocery store. You probably have crescent dough, cooked chicken, Alfredo sauce, and cheese waiting in your fridge right now.
• Perfect for Any Occasion: These are a hit at birthday parties, potlucks, and cozy family dinners alike. I’ve even served them as a brunch dish—just add a green salad and you’re golden.
• Crowd-Pleaser: Kids, adults, teens, and even picky eaters love them. My neighbor’s daughter once ate four in one sitting (not even kidding).
• Unbelievably Delicious: The combo of creamy Alfredo filling and flaky crescent crust is the kind of comfort food you crave on chilly nights… or any night, honestly.

What really sets this Chicken Alfredo stuffed crescents recipe apart is the way the filling stays perfectly gooey while the outside bakes up golden and crisp. I use a little trick—mixing shredded cheese directly into the chicken and sauce—so every bite is cheesy but not messy. Plus, the store-bought dough means you don’t spend hours rolling or proofing; it’s instant gratification.

Comfort food doesn’t have to mean heavy or complicated. This recipe is lighter than you’d expect, thanks to lean chicken breast and the option to use light Alfredo sauce. It’s the best kind of shortcut: no one will guess you skipped a bunch of steps. Whether you want to wow guests without breaking a sweat, or just need a fast, satisfying dinner, these stuffed crescents deliver that “wow” moment every time.

Honestly, there’s nothing like watching someone take that first bite, close their eyes, and just smile. That’s why I keep coming back to this recipe—it’s the kind of food that feels like a treat, even on a Tuesday.

What Ingredients You Will Need

This Chicken Alfredo stuffed crescents recipe keeps things simple but packs in the flavor. You don’t need anything fancy—just some pantry staples and fridge basics. Here’s what goes into each delicious, flaky roll:

• For the filling:
  • Cooked chicken breast, shredded or chopped (about 2 cups / 250g) (rotisserie chicken works great, or leftover grilled chicken)
  • Alfredo sauce (1/2 cup / 120ml) (store-bought or homemade—use light Alfredo for a healthier twist)
  • Mozzarella cheese, shredded (1/2 cup / 56g) (adds that stretchy, melty goodness)
  • Parmesan cheese, grated (1/4 cup / 25g) (for sharp, salty flavor)
  • Fresh parsley, chopped (1 tbsp / 6g) (optional, but adds color and freshness)
  • Salt & black pepper (to taste) (I usually do about 1/2 tsp each)
  • Garlic powder (1/4 tsp / 1g) (for a little kick—skip if you prefer mild)
• For the crescents:
  • Refrigerated crescent roll dough (1 tube / 8 crescents or 226g) (I like Pillsbury, but use your favorite brand)
• For finishing:
  • Extra Parmesan, for sprinkling
  • Egg wash (1 egg beaten with 1 tbsp water) (optional, for glossy tops)

If you’re out of cooked chicken, swap in turkey, ham, or even cooked ground sausage. For dairy-free, use plant-based Alfredo and cheese (I’ve tried Daiya and it works). Gluten-free crescent dough is available in some stores—just check the freezer section. If you want to sneak in veggies, chopped spinach or broccoli blends right into the mix.

I always recommend shredding your own cheese if you can; pre-shredded is fine, but freshly grated melts smoother. For the Alfredo, I’ve used everything from homemade to jarred—the flavor difference is noticeable, but both work. You can even make these with leftover cooked chicken—just make sure it’s seasoned so your filling doesn’t taste bland.

For busy weeknights, I love that all the ingredients can be prepped ahead. Just mix the filling in the morning, stash it in the fridge, and you’re ready to roll when you get home. No fuss, no mess.

Equipment Needed

• Baking sheet (lined with parchment or a silicone mat—makes cleanup a breeze!)
• Mixing bowl (medium-sized, for combining the filling)
• Fork or spatula (for mixing—honestly, I use whatever’s clean)
• Measuring cups and spoons (for precision, especially with cheese and seasoning)
• Pastry brush (for egg wash—can use a spoon if you’re in a pinch)
• Sharp knife or pizza cutter (helps with portioning crescents if you want to cut them smaller)

I’ve used everything from a fancy silicone baking mat to a cheap parchment sheet—both work, but parchment makes for less scrubbing later. If you don’t have a pastry brush, just use the back of a spoon for egg wash. For mixing, I’ve even used my hands (with gloves, for easy cleanup). If your baking sheet is old and warps, double up with another sheet below—it prevents uneven baking.

Budget tip: Most of these tools are probably already in your kitchen. Don’t stress if you’re missing something special; these crescents are super forgiving.

Preparation Method

1. Preheat and prep your baking sheet:
   
   Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
   
   Prep time: 5 minutes.
2. Mix the filling:
   
   In a medium bowl, combine 2 cups (250g) cooked chicken, 1/2 cup (120ml) Alfredo sauce, 1/2 cup (56g) shredded mozzarella, 1/4 cup (25g) grated Parmesan, 1 tbsp (6g) chopped parsley (if using), 1/2 tsp salt, 1/2 tsp black pepper, and 1/4 tsp garlic powder. Stir until everything is evenly coated and creamy.
   
   Tip: If your chicken is dry, add an extra tablespoon of Alfredo. The mixture should be thick but spreadable.
   
   Prep time: 5 minutes.
3. Assemble the crescents:
   
   Open the crescent roll tube and separate into 8 triangles. Place each triangle on the baking sheet. Spoon about 2 tablespoons of chicken Alfredo filling onto the wide end of each triangle.
   
   Gently roll up each crescent, starting at the wide end, and tuck the edges to seal in the filling. Place seam-side down.
   
   Tip: If the dough tears, pinch it together or patch with a scrap—imperfections bake up just fine.
   
   Prep time: 8 minutes.
4. Brush and sprinkle:
   
   Brush the tops of the crescents with egg wash (1 egg beaten with 1 tbsp water). Sprinkle a little extra Parmesan on each roll.
   
   Tip: If skipping the egg wash, the crescents will still brown, just less glossy.
   
   Prep time: 2 minutes.
5. Bake:
   
   Bake in preheated oven for 13–16 minutes, until crescents are golden brown and filling is bubbling at the edges.
   
   Sensory cue: You’ll smell buttery dough and cheesy goodness—if tops get too dark, tent with foil after 12 minutes.
   
   Cool for 3–4 minutes before serving (the filling stays hot!).
   
   Tip: If some filling leaks out, that’s normal—scoop up the melty bits for serving.
   
   Total bake time: 13–16 minutes.

Troubleshooting: If crescents are pale after 16 minutes, your oven may run cool—add 2 minutes and check again. If dough is too sticky when assembling, chill triangles for 5 minutes first. For efficiency, prep the filling while the oven preheats and you’ll be ready to roll!

Cooking Tips & Techniques

• Cheese matters: Shred your own mozzarella or use a blend for extra meltiness. Pre-shredded works, but isn’t quite as gooey.
• Don’t overfill: I’ve learned the hard way—too much filling means messy leaks. Stick to about 2 tablespoons per crescent for perfect results.
• Seal those seams: Pinching the dough edges helps keep all the creamy chicken Alfredo inside. If you see gaps, patch with leftover dough.
• Keep the dough cold: Warm dough gets sticky and hard to handle. Pop the triangles in the fridge for a few minutes if they start to soften while assembling.
• Egg wash for shine: This step is optional, but it gives the crescents a beautiful golden finish. No brush? Use your fingers or a spoon.
• Rotate the pan: About halfway through baking, rotate your baking sheet for even browning (especially if your oven has hot spots—I learned this after a few lopsided batches).
• Multitasking tip: Prep a quick side salad or steam some broccoli while the crescents bake. That way, dinner’s ready all at once!
• Consistency tip: Use the same brand of crescent dough each time. Different brands can bake up slightly differently—Pillsbury is my usual pick for reliability.

I’ve had a few “oops” moments—like skipping the egg wash or forgetting the Parmesan on top—but the recipe is forgiving. Even less-than-perfect rolls taste incredible. Remember: golden, flaky, creamy, and a little messy is part of the charm!

Variations & Adaptations

• Gluten-Free: Swap in gluten-free crescent dough (look for brands in the freezer section). Use the same filling and bake as usual.
• Veggie-packed: Add 1/2 cup (70g) chopped steamed broccoli or spinach to the filling. I’ve also tried finely diced bell pepper for color and crunch.
• Flavor twist: Try swapping Alfredo sauce for pesto or marinara. Use shredded turkey or ham instead of chicken for a holiday spin.
• Dairy-Free: Use plant-based Alfredo and cheese. I’ve made these with Daiya mozzarella and a cashew Alfredo—still creamy, just a tad less rich.
• Mini crescents: Cut each dough triangle in half for bite-sized appetizers. Bake 2–3 minutes less.

My favorite personal variation? Adding sun-dried tomatoes and a sprinkle of Italian seasoning to the filling. It’s a Mediterranean vibe that’s always a hit at gatherings. Feel free to experiment—the basic concept is super adaptable!

Serving & Storage Suggestions

Serve Chicken Alfredo stuffed crescents warm, straight from the oven. I like to arrange them on a platter with a sprinkle of fresh parsley and extra Parmesan. They’re perfect with a simple green salad, roasted veggies, or even a bowl of tomato soup for dipping.

If you’re hosting brunch, pair them with scrambled eggs and fruit. For dinner, serve with steamed broccoli or a Caesar salad—so easy and satisfying.

To store leftovers, let crescents cool completely, then wrap snugly in foil or airtight container. Refrigerate for up to 3 days. For longer storage, freeze individually wrapped crescents for up to 2 months.

To reheat, bake at 325°F (160°C) for 8–10 minutes (from fridge) or 15–18 minutes (from frozen). Microwave isn’t my favorite—makes them a bit soggy—but works in a pinch (about 30 seconds per crescent).

Bonus: The flavors deepen overnight, so leftovers taste just as good (sometimes better!). If you like a little crunch, pop them back in the oven for a couple minutes to refresh the flaky crust.

Nutritional Information & Benefits

Each Chicken Alfredo stuffed crescent (with standard ingredients) has roughly:

• Calories: 230
• Protein: 12g
• Carbohydrates: 18g
• Fat: 12g
• Saturated Fat: 5g
• Sodium: 400mg

Chicken brings lean protein, while mozzarella and Parmesan add calcium and essential fats. If you use light Alfredo or swap in veggies, you’ll cut calories and boost fiber. This recipe can be adapted for gluten-free or low-carb diets (use carb-conscious crescent dough).

Potential allergens: Dairy (cheese, Alfredo), wheat (crescent dough). For allergies, use vegan cheese and gluten-free dough. As someone focused on balanced meals, I love that these crescents offer comfort without going overboard—especially when paired with veggies.

Conclusion

So, why should you try these Chicken Alfredo stuffed crescents? They’re quick, easy, and a genuine comfort food—great for busy nights or whenever you want something a little special. The flaky crust and creamy filling hit all the right notes, and you can customize them endlessly.

I keep coming back to this recipe because it’s simple, satisfying, and always a hit with my family. Whether you stick to the classic or try out a variation, you’ll find yourself making these again and again. Don’t be afraid to experiment—make them your own!

If you try this recipe, let me know how it goes! Drop a comment below, share your favorite twists, or tag me on Pinterest with your creations. These crescents are all about sharing joy—so bake a batch, and enjoy every flaky, creamy bite!

FAQs

Can I use homemade Alfredo sauce in this recipe?

Absolutely! Homemade Alfredo gives an extra-rich flavor. Just make sure it’s thick enough to stay inside the crescents.

What’s the best chicken to use for Chicken Alfredo stuffed crescents?

Rotisserie chicken is my top pick—quick and flavorful. Any cooked, shredded chicken will work, though.

Can I prep these crescents ahead of time?

Yes. Assemble them, refrigerate (uncooked) for up to 6 hours, then bake fresh when ready. They taste best warm!

How do I make these crescents gluten-free?

Swap in gluten-free crescent dough—available in most specialty stores. The filling stays the same.

Can I freeze Chicken Alfredo stuffed crescents?

Definitely. Cool them completely, wrap individually, and freeze. Reheat in the oven for best texture and flavor.

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