Chicken Broccoli Alfredo Pinwheels (Puff Pastry)

These chicken broccoli alfredo pinwheels roll creamy Alfredo sauce, shredded chicken, chopped broccoli and melty cheese into flaky puff pastry. They're sliced into pinwheels and baked until puffed and golden.

The filling is simple: cooked chicken and broccoli, mozzarella and Parmesan, a little garlic powder and Italian seasoning, all held together by Alfredo sauce. Serve them warm with extra Alfredo for dipping.

They work as a snack, appetizer, lunch or party bite. This is an indulgent recipe made with puff pastry and Alfredo sauce, so it isn't a low-carb dish.

For UK and Australian readers, use a ready-rolled puff pastry sheet, grated mozzarella, a baking tray lined with baking parchment (or baking paper), and a creamy Alfredo-style pasta sauce.

Why You'll Love Them

• Creamy Alfredo, tender chicken, broccoli and melty cheese in every bite
• Flaky, golden puff pastry
• A good fit for snacks, appetizers, lunch or parties
• Served with extra Alfredo for dipping

Prep & Cooking

• Bake Time: 18 to 22 minutes

(Note: Exact prep time, total time, and serving yield will depend on your specific pastry sheet size and how thickly you slice the pinwheels.)

Ingredients

• Puff pastry — 1 sheet, thawed
• Cooked chicken, shredded — 1 cup
• Broccoli, finely chopped and cooked — 1 cup
• Alfredo sauce — ½ cup (plus extra for dipping)
• Shredded mozzarella cheese (grated in UK/AU) — 1 cup
• Grated Parmesan cheese — ¼ cup
• Garlic powder — ½ tsp
• Italian seasoning — ½ tsp
• Salt and black pepper — to taste
• Egg, beaten — 1, for brushing

Equipment

• Baking sheet (baking tray)
• Parchment paper (baking paper)
• Rolling pin
• Sharp knife
• Pastry brush

Instructions

Step 1 — Prep the oven and pan

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2 — Roll out the pastry

Roll out the puff pastry into a rectangle on a lightly floured surface.

Step 3 — Add the sauce

Spread the Alfredo sauce evenly over the pastry, leaving a small border around the edges.

Step 4 — Layer the filling

Sprinkle on the shredded chicken, chopped cooked broccoli, mozzarella, Parmesan, garlic powder, Italian seasoning, salt and pepper.

Pro Tip: Drain the cooked broccoli extremely well before adding it so the pinwheels stay crisp instead of soggy.

Step 5 — Roll into a log

Roll the pastry tightly into a log, starting from one long side.

Step 6 — Slice and arrange

Slice the log into pinwheels about 1 inch (2.5 cm) thick and place them cut-side up on the prepared baking sheet.

Step 7 — Brush with egg wash

Brush the tops and visible pastry edges of the pinwheels with the beaten egg.

Step 8 — Bake and serve

Bake for 18 to 22 minutes, or until puffed and golden brown. Let cool for a few minutes, then serve warm with extra Alfredo sauce for dipping.

Storage and Reheating

Refrigerate leftovers promptly in an airtight container for up to 3 days. Reheat them in a 350°F oven or air fryer until warmed through and the pastry recrisps. Avoid the microwave as it will make the puff pastry soggy.

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