Description
Chicken Pillows with Creamy Parmesan Sauce land perfectly on your dinner table as a comforting crowd-pleaser that comes together faster than you can say delicious. Crispy on the outside and tender inside, these pillows deliver creamy, cheesy satisfaction that makes weeknight meals something special.
Ingredients
Scale
Protein:
- 2 cups cooked shredded chicken
Dough and Coating:
- 2 (8 oz) tubes refrigerated crescent rolls
- 1 cup (60g) Italian-seasoned breadcrumbs
Sauce and Filling Components:
- 1 (8 oz) package cream cheese, softened
- ¼ cup (60g) melted butter
- 4 tablespoons (60g) butter
- ¼ cup (30g) all-purpose flour
- 2 cups (480ml) chicken broth
- 1 cup (240ml) milk
- ½ cup (50g) grated Parmesan cheese
- ¼ cup chopped green onions
- Salt to taste
- Black pepper to taste
Instructions
- Warm your oven to precisely 375°F (190°C) and generously coat a large baking sheet with cooking spray.
- In a medium mixing bowl, thoroughly blend 2 cups shredded chicken, 8 ounces softened cream cheese, ¼ cup chopped green onions, with a pinch of salt and pepper.
- Carefully unroll two 8-ounce tubes of crescent roll dough and separate each sheet into individual triangular sections.
- Spoon a generous heaping tablespoon of chicken mixture onto the wider base of each triangular dough section.
- Gently fold and roll the dough around the filling, pinching and sealing all edges to prevent leakage during baking.
- Submerge each formed pillow into ¼ cup melted butter, then roll completely in 1 cup Italian-seasoned breadcrumbs for a crispy exterior.
- Arrange coated pillows on the prepared baking sheet, spacing them evenly for consistent heating.
- Bake for 20-25 minutes until the pillows transform into a gorgeous golden-brown color with crisp edges.
- For the sauce, melt 4 tablespoons butter in a medium saucepan over medium heat.
- Whisk ¼ cup flour into the melted butter, creating a smooth roux that will thicken your sauce.
- Gradually pour 2 cups chicken broth and 1 cup milk into the roux, whisking continuously to prevent lumps.
- Simmer the sauce for 3-4 minutes until it reaches a luxurious, creamy consistency.
- Stir ½ cup grated Parmesan cheese into the sauce, seasoning with salt and black pepper to taste.
- Serve the warm chicken pillows immediately, generously drizzled with the rich Parmesan sauce.
Notes
- Always use room temperature cream cheese for easier mixing and smoother filling consistency.
- Seal pillow edges completely to prevent filling from leaking during baking.
- Crush breadcrumbs finely for a more even, crispy coating that adheres well to the dough.
- For a gluten-free version, substitute crescent dough with gluten-free pastry and use almond flour breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Chicken
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 370 kcal
- Sugar: 3 g
- Sodium: 640 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 70 mg