Chicken Alfredo Crescent Pasta Bake
This Chicken Alfredo Crescent Pasta Bake is SO EASY! Creamy chicken, cheesy Alfredo sauce, and flaky crescent dough come together for a comforting weeknight dinner.
Servings: 4 servings
Ingredients
- 8 ounces crescent roll dough
- 2 cups cooked chicken shredded
- 1 cup Alfredo sauce
- 1 cup mozzarella cheese shredded
- 1/2 cup Parmesan cheese grated
- 1 cup broccoli florets steamed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- to taste salt and pepper
Instructions
Prepare the Broccoli
- Steam broccoli florets until tender but still bright green, about 4-5 minutes. Set aside to cool slightly.
Mix the Filling
- In a large mixing bowl, combine shredded cooked chicken, Alfredo sauce, steamed broccoli, mozzarella cheese, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Stir gently but thoroughly.
Prepare the Crescent Dough
- Unroll crescent roll dough and press perforations together to form one solid sheet. Press dough evenly into bottom and up sides of baking dish.
Assemble the Bake
- Pour chicken Alfredo mixture into prepared crescent dough crust, spreading evenly. Sprinkle extra mozzarella and Parmesan on top if desired.
Bake to Perfection
- Preheat oven to 350°F (175°C). Bake for 25-30 minutes until crescent dough is golden brown and filling is bubbling hot.
Let it Rest and Serve
- Remove from oven and cool for 5-10 minutes before slicing. Serve with salad or garlic bread.
Equipment
- Baking dish (9x9 inch or similar)
- Mixing Bowl
- Steamer or microwave-safe bowl
- Measuring cups and spoons
- Cheese Grater
- Fork or whisk
Notes
- Press crescent roll seams firmly to prevent filling leaks during baking.
- Steam broccoli just until tender crisp to maintain texture and color.
- Season filling well to enhance mild Alfredo sauce flavor.
- Let bake rest before slicing for easier serving.
- Leftovers store well refrigerated for 3 days or frozen for up to 2 months.