Effortless Chicken Alfredo Crazy (Print Version)
# Ingredients:
→ Pizza Puffs
01 -
2 cups shredded rotisserie chicken pieces
02 -
12.4 oz can of Pillsbury pizza crust
03 -
8 slices of crispy cooked bacon, crumbled
04 -
2 1/2 cups of mozzarella, finely shredded
→ Creamy Alfredo Sauce
05 -
8 tbsp (1 stick) of unsalted butter
06 -
6 garlic cloves, finely minced
07 -
Heavy cream, 2 1/2 cups
08 -
Freshly grated parmesan, 3/4 cup
09 -
A pinch or two of red chili flakes
10 -
Season to taste with salt and pepper
→ Garlic Butter for Topping
11 -
6 tbsp of softened butter
12 -
3 garlic cloves, minced
13 -
1/4 cup parmesan cheese, grated
14 -
2 tbsp of freshly chopped parsley
15 -
Add red pepper flakes (optional spice boost)
# Instructions:
01 -
Melt your butter in a medium-sized pan on low heat. Once melted, stir in the garlic cloves and cook briefly until fragrant. Slowly stir in the heavy cream and keep mixing until it’s smooth. Let it cook gently for five minutes before adding the parmesan. Stir until the mixture thickens up, then season with salt, pepper, and chili flakes. Take it off the heat and set to the side.
02 -
Set your oven to 425°F (lower to 400°F if thin dough is used). Melt the butter and garlic in a small microwave-safe dish. Brush this melted garlic butter over the insides of your muffin tin holes. Stir some parmesan, parsley, and pepper flakes (if you want) into the leftover butter.
03 -
Spread out your pizza dough on a flat surface. Roll it into a rectangle (about 15x10 inches) and cut 12 circles using a glass or cutter. Press each circle into the muffin tray wells, pushing the dough up the sides into little cups.
04 -
Sprinkle some cheese as the first layer in each dough cup. Next, fill each one with a bit of chicken followed by a spoonful of the Alfredo sauce. Break the cooked bacon into small crumbs and add them on top. Add more shredded mozzarella over everything.
05 -
Bake the puffs in your preheated oven for about 10-14 minutes, turning the pan halfway to get even cooking. You’ll know they’re ready when the tops are golden and the cheese is bubbling.
06 -
Reheat the leftover garlic butter if it has solidified and apply it generously to the fresh-out-of-the-oven puffs. Let it soak into every surface. These beauties are best served warm, paired with some of the extra Alfredo sauce for dipping.
# Notes:
01 -
The Alfredo sauce can be made ahead of time—keep it in the fridge for up to three days, no reheating needed before assembling.
02 -
Save time by prepping extra garlic at the start, enough for both the sauce and the butter topping.
03 -
Switch to 400°F if you’re using Pillsbury thin crust to avoid over-baking.