Save This hearty Chicken Alfredo Breadsticks recipe transforms classic Italian flavors into an irresistible handheld treat. The combination of soft, homemade dough wrapped around creamy chicken Alfredo filling creates the perfect balance of comfort and indulgence that will have everyone reaching for seconds.
I first created these breadsticks for my daughter's birthday party when I needed something that could be eaten without utensils. They disappeared so quickly that I had to make a second batch before the party even ended!
Ingredients
- For the Dough: All-purpose flour provides the perfect structure for soft yet sturdy breadsticks
- : Active dry yeast ensures a proper rise for fluffy texture
- : Warm water activates the yeast use a thermometer for best results
- : Olive oil adds richness and helps create a tender crumb
- : Sugar feeds the yeast and adds subtle sweetness
- : Salt enhances all flavors and strengthens the dough structure
- For the Chicken Alfredo Filling: Cooked chicken breast finely chopped for even distribution of protein
- : Alfredo sauce binds everything together with creamy richness
- : Shredded mozzarella cheese adds that essential gooey stretch factor
- : Grated Parmesan cheese provides sharp flavor and depth
- : Minced garlic clove infuses the filling with aromatic flavor
- : Black pepper balances the creamy elements with mild heat
- : Fresh parsley brightens the rich filling with herbal notes
- For Topping: Melted butter creates a golden glossy finish
- : Garlic powder infuses the crust with savory flavor
- : Grated Parmesan cheese adds a salty crust when baked
- : Fresh parsley adds color and freshness to the finished breadsticks
Instructions
- Activate the Yeast:
- Combine warm water, sugar, and yeast in a large bowl, stirring gently to dissolve. Let the mixture stand for exactly 5 minutes until it becomes foamy and fragrant. The water temperature is crucial here at 110°F, it perfectly activates the yeast without killing it.
- Form the Dough:
- Add olive oil, salt, and flour to the yeast mixture, incorporating gradually until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead vigorously for 5 to 7 minutes. You'll know it's ready when it feels smooth, elastic, and springs back when poked.
- First Rise:
- Place the kneaded dough in a bowl that's been lightly coated with olive oil, turning once to grease the top. Cover with a clean kitchen towel and let rise in the warmest spot in your kitchen for 45 to 60 minutes. The dough should double in size and feel airy when touched.
- Prepare the Filling:
- While the dough rises, combine the finely chopped cooked chicken, Alfredo sauce, both cheeses, minced garlic, black pepper, and optional parsley in a medium bowl. Mix thoroughly until evenly combined. Refrigerate until needed to keep the cheese from separating.
- Shape the Breadsticks:
- Punch down the risen dough to release air bubbles and divide it into 12 equal pieces. Roll each piece into a 6x3 inch rectangle on a lightly floured surface. Spoon 1 to 1½ tablespoons of filling down the center of each rectangle, leaving a small border around the edges.
- Fill and Seal:
- Carefully fold the long edges of each rectangle over the filling, pinching firmly to create a tight seal along the seam and at both ends. Roll each filled dough piece gently between your palms to create an even breadstick shape about 6 inches long.
- Prepare for Baking:
- Arrange the shaped breadsticks seam side down on a parchment lined baking sheet, spacing them about 1 inch apart. Brush the tops generously with melted butter, then sprinkle evenly with garlic powder, Parmesan cheese, and fresh parsley.
- Bake to Perfection:
- Bake in a preheated 400°F oven for 18 to 22 minutes, rotating the pan halfway through for even browning. Watch carefully toward the end as the high cheese content can cause quick browning. The breadsticks should be golden with some light brown spots when done.
Save The Alfredo sauce is truly the heart of this recipe. I discovered that using a high quality store bought version with real cream and aged Parmesan makes these breadsticks extraordinarily rich. My family now judges all Italian restaurants by comparing their Alfredo sauce to the one in these breadsticks!
Make-Ahead Options
These breadsticks are perfect for preparing in advance. You can make the dough up to 24 hours ahead and refrigerate it after the first rise. Simply punch down the dough, cover tightly with plastic wrap, and store in the refrigerator. When ready to use, let the dough sit at room temperature for 30 minutes before shaping. Alternatively, you can shape the filled breadsticks, place them on a baking sheet, cover loosely with plastic wrap, and refrigerate for up to 8 hours before baking. Allow them to sit at room temperature for about 20 minutes before brushing with butter and baking.
Serving Suggestions
These Chicken Alfredo Breadsticks make a stunning appetizer when served standing upright in a tall glass or mason jar lined with parchment paper. For a complete meal, pair them with a fresh Caesar salad or tomato soup. They also work beautifully on a grazing board alongside olives, roasted red peppers, and additional dipping sauces. For a fun twist, set up a dipping station with marinara sauce, extra Alfredo sauce, and pesto to let guests customize their experience.
Troubleshooting Tips
If your dough seems too sticky during kneading, resist adding too much extra flour as this can make the breadsticks tough. Instead, lightly oil your hands and continue kneading. The dough should be slightly tacky but not stick severely to your fingers. If the filling leaks during baking, your seams may not be sealed properly. Make sure to pinch the edges firmly and roll the breadsticks gently to reinforce the seam. For best results, avoid overfilling each breadstick as this can cause ruptures during baking.
Dietary Adaptations
For a lighter version, use reduced fat Alfredo sauce and part skim mozzarella cheese. The breadsticks will still be delicious with slightly less guilt. To make this recipe dairy free, substitute the Alfredo sauce with a cashew based alternative and use dairy free cheese substitutes. For a vegetarian version, replace the chicken with sautéed mushrooms, spinach, and artichoke hearts. The vegetables should be well drained to prevent soggy breadsticks.
Save Always test your yeast before starting. Let the dough rest for 5 minutes before rolling.
Recipe FAQ
- → Can I use rotisserie chicken instead of cooked breast?
Yes, rotisserie chicken is a convenient substitute and adds extra flavor to the Alfredo filling.
- → What can I use if I don’t have homemade Alfredo sauce?
Store-bought Alfredo sauce works well and saves time, but you can use any creamy pasta sauce you prefer.
- → How do I keep the breadsticks from bursting during baking?
Seal the dough edges tightly and place breadsticks seam-side down on the baking sheet to prevent leakage.
- → Can I make these breadsticks ahead of time?
Prepare in advance and refrigerate unbaked breadsticks. Bake just before serving for best texture and flavor.
- → Are there options to add more veggies?
Yes, sautéed spinach or mushrooms can be added to the chicken filling for extra nutrition and variety.
- → What dips pair well with these breadsticks?
Serve with extra Alfredo sauce, marinara, or garlic butter for delicious dipping options.