Chicken Alfredo Roll-Ups
A cozy, handheld version of a classic meal! With a creamy homemade alfredo sauce, tender chicken, and broccoli all wrapped up in flaky crescent rolls, this is comfort food that’s fun to make and even better to eat.
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 Lb boneless skinless chicken breasts
- 1 1/2 C broccoli florets (chopped into bite-sized pieces)
- 1 8-oz package Pillsbury Crescents (Original)
- 1 C heavy cream
- 1 C parmesan
- 6 Tbsp salted butter (unsalted)
- 4 Tbsp all-purpose flour
- 2 Tbsp garlic butter (melted)
- 2 Tsp Italian seasoning
- 2 1/2 Tsp kosher salt (to taste)
- 1 1/2 Tsp olive oil
- 1/2 Tsp black pepper (freshly cracked)
Instructions
- 1
Preheat your oven to 375°F and line a baking sheet with a silicone mat or parchment paper. Fill a large pot halfway with water, add a generous amount of salt (like you’re boiling pasta), cover with a lid, and bring to a boil over high heat.
- 2
In a saucepan over medium-high heat, melt the butter. Add minced garlic and sauté until fragrant, about 2 minutes. Sprinkle in flour and stir until a thick paste forms, breaking it up as it cooks. Add 1/2 tsp kosher salt and 1 tsp Italian seasoning, then gradually whisk in the heavy cream. Bring to a simmer, stirring often. Add parmesan and black pepper, then reduce the heat to low, cover, and let it simmer while you prep the other ingredients, stirring occasionally.
- 3
Place a large skillet over medium-high heat. While it’s heating, place the chicken breasts in a bowl with olive oil, 1 tsp kosher salt, and 1 tsp Italian seasoning, coating evenly. Add the chicken to the hot pan and sear undisturbed for 3 minutes. Lower heat to medium, cook for another 2-3 minutes, then flip. Cook an additional 2-3 minutes, then remove from heat and set aside.
- 4
When your pot of water reaches a rolling boil, add the broccoli. Cook until bright green and just tender, about 4-6 minutes. Drain well, shake off excess water, and return broccoli to the pot.
- 5
Dice the chicken into small, bite-sized pieces. Add to the pot with broccoli, and mix. Pour in half of the alfredo sauce, stirring until everything is well coated. Set aside.
- 6
Open the crescent roll can, separate the triangles, and lay them out on a work surface. Spread a thin layer of alfredo sauce over each triangle, focusing on the wider end.
- 7
Scoop a spoonful of the chicken-broccoli filling onto the wide end of each crescent. Roll up each triangle around the filling, tucking in the sides if you prefer a more contained roll. Place each roll-up on the prepared baking sheet.
- 8
Brush each roll-up with garlic butter and bake for 25 minutes or until golden and the filling is bubbling. Let rest for 5 minutes.
- 9
Serve warm with extra alfredo sauce on the side for dipping. Dassit!