Ingredients
Scale
- Boneless, skinless chicken breasts 1.5 lbs
- Puff pastry sheets 2 (14.1 oz)
- Cream cheese 4 oz
- Parmesan cheese, grated 1/2 cup
- Heavy cream 1 cup
- Garlic, minced 2 cloves
- Italian seasoning 1 tsp
- Salt and pepper to taste
Instructions
- Step 1: Preheat oven to 400°F (200°C). Cut chicken breasts into 1-inch cubes. Season with salt, pepper, and Italian seasoning.
- Step 2: In a large skillet, cook chicken over medium heat until cooked through, about 8-10 minutes. Set aside.
- Step 3: In the same skillet, melt cream cheese over low heat. Gradually stir in heavy cream and Parmesan cheese until smooth and creamy. Add minced garlic and cooked chicken to the sauce, stirring to combine.
- Step 4: Unfold puff pastry sheets on a lightly floured surface. Cut each sheet into 9 squares. Spoon chicken mixture onto the center of each square.
- Step 5: Fold the corners of each puff pastry square towards the center, pinching the edges to seal and form a pillow shape.
- Step 6: Place the chicken pillows on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until golden brown and puffed up. Serve immediately.
Notes
- Store leftover chicken pillows in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat in a preheated oven at 350°F (175°C) to maintain the crispy puff pastry.
- Serve these creamy chicken pillows with a side of steamed asparagus or a fresh garden salad for a complete meal.
- Don't overcrowd the skillet when cooking the chicken; work in batches to ensure even browning and juicy chicken cubes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American