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chicken alfredo stuffed crescents featured
Avatar photoLia Patel

Chicken Alfredo Stuffed Crescents Recipe

These golden, flaky crescents are stuffed with a rich blend of creamy Alfredo sauce, tender chicken, and Parmesan cheese—baked to perfection in under 40 minutes. A modern American comfort classic that's easy to make and impossible to resist.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE MAIN DISH:
  • 1 (8-ounce) can refrigerated crescent roll dough (8 triangles)
  • 1 ½ cups (210g) cooked chicken, finely diced or shredded
  • 1 cup (240g) store-bought or homemade Alfredo sauce
  • ½ cup (50g) freshly grated Parmesan cheese, divided
  • 2 tablespoons unsalted butter, melted
  • 1 clove garlic, minced
  • ¼ teaspoon Italian seasoning
  • FOR SERVING (OPTIONAL):
  • Chopped fresh parsley or chives
  • Warm marinara or ranch for dipping

Equipment

  • 9x13-inch baking dish
  • Mixing bowl
  • Spoon
  • Pastry brush
  • Parchment paper or nonstick spray

Method
 

  1. chicken alfredo stuffed crescents recipeCard1
  2. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or line it with parchment paper for easy removal. Position the oven rack in the center to ensure even baking and proper rise of the crescent dough.
  3. In a medium mixing bowl, combine the cooked chicken, Alfredo sauce, ¼ cup of the grated Parmesan cheese, minced garlic, and Italian seasoning. Mix thoroughly until well blended. Taste and adjust seasoning if needed, adding a pinch of salt or black pepper for balance. Set aside while preparing the dough.
  4. Unroll the crescent roll dough and separate into 8 triangles. Place them on a clean work surface with the wide end facing you. Spoon 2–3 tablespoons of the chicken Alfredo filling onto the wide end of each triangle, avoiding the edges to prevent leakage. Fold the two bottom corners toward the center and then roll up toward the pointed tip, enclosing the filling completely. Place each filled crescent seam-side down in the prepared baking dish.
  5. Bake the crescents in the preheated oven for 22–25 minutes, or until puffed and a rich golden brown. Rotate the pan halfway through baking for even browning. Use an instant-read thermometer to verify the internal temperature reaches 165°F (74°C) for food safety.
  6. Remove from the oven and immediately brush the tops with melted butter. Sprinkle with the remaining ¼ cup Parmesan cheese while still hot so it melts slightly. Let rest for 3–5 minutes before serving to allow the filling to settle.
  7. Garnish with chopped parsley or chives if desired, and serve warm with optional dipping sauces like ranch or marinara. These crescents are best enjoyed fresh but can be stored and reheated as needed.

Nutrition

Calories: 320 | Carbohydrates: 26 | Protein: 18 | Fat: 16 | Fiber: 1 | Sugar: 3

Notes

STORAGE: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10–12 minutes to maintain crispness. Avoid microwaving to prevent sogginess.
MAKE AHEAD: Assemble unbaked crescents and refrigerate for up to 24 hours before baking. For best results, do not freeze unbaked rolls.
SUBSTITUTIONS: Use gluten-free crescent dough, low-fat Alfredo sauce, or plant-based cheese for dietary modifications. Replace chicken with tofu or turkey for variation.
PRO TIPS: Warm the Alfredo sauce slightly before mixing with chicken for better flavor integration. Crimp edges gently with a fork to prevent leaks. Let crescents rest after baking to stabilize the creamy filling.
SERVING SUGGESTIONS: Pair with watermelon feta salad, Caprese skewers, or grilled corn on the cob for a complete meal.
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