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–+ servings
Chicken alfredo in a bite size form.
Rachel Koller

Chicken Alfredo Cups

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Chicken Alfredo Cups are a creamy, cheesy twist on a classic pasta dish—perfect for dinner, snacks, or party appetizers.
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Prep Time 10 minutes
Cook Time 15 minutes
Cool Time 10 minutes
Total Time 35 minutes
Servings: 16
Course: Dinner
Calories: 267

Ingredients
  

  • 1 tube 8 ct store-bought Jumbo flaky biscuits
  • 10 oz cooked or grilled chicken diced
  • 22-32 oz Alfredo sauce
  • 8 oz mozzarella cheese 8–16 slices

Method
 

  1. Preheat oven to 350°F.
  2. This recipe yields 16 muffins; use two pans if your muffin tin holds only 12.
  3. Spray muffin tin with nonstick spray.
  4. Split each biscuit into two circle halves.
  5. Press one biscuit circle half into each muffin cavity, covering bottom and sides.
  6. Add about 1 Tbsp Alfredo sauce, then fill with diced chicken.
  7. Top with 1 Tbsp additional Alfredo sauce and a cheese slice that fits the opening.
  8. Bake 12–16 min or until biscuits are golden brown and cooked through.
  9. Cool for 5–10 minutes before enjoying.

Nutrition

Serving: 1gCalories: 267kcalCarbohydrates: 5gProtein: 13gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 7gTrans Fat: 1gCholesterol: 81mgSodium: 565mgSugar: 1g

Notes

  • Leave the biscuits in the fridge until right before you’re ready to assemble. This keeps them cold and flaky.
  • Jumbo flaky biscuits are strongly recommended; two tubes of small biscuits may be used in a pinch.
  • Homemade or store-bought Alfredo sauce both work.
  • Great way to use leftover grilled chicken or rotisserie chicken.
  • Store leftovers airtight in the fridge up to 3 days; microwave 30–60 sec to reheat.

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