Chicken Pillows with Creamy Parmesan Sauce

Ingredients

• 2 cups cooked, shredded chicken
• 1 cup cream cheese, softened
• 1/2 cup shredded Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 package (17.3 oz) frozen puff pastry, thawed
• 1 cup heavy cream
• 1 cup shredded Parmesan cheese
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1/2 teaspoon Italian seasoning
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the cooked, shredded chicken, softened cream cheese, shredded Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until well combined.
3. On a lightly floured surface, roll out one sheet of thawed puff pastry to a 1/8-inch thickness. Cut the pastry into 4 squares (about 5 inches each).
4. Place a generous spoonful of the chicken mixture in the center of each square. Fold the corners of the pastry over the filling, pinching to seal tightly.
5. Place the filled chicken pillows seam-side down on the prepared baking sheet. Brush the tops lightly with a beaten egg (optional).
6. Bake in the preheated oven for 20-25 minutes, or until the pillows are p￭ up and golden brown.
7. While the chicken pillows are baking, melt the butter in a saucepan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in the shredded Parmesan cheese and Italian seasoning, and cook until the cheese is melted.
8. Once the chicken pillows are done baking, remove them from the oven and let them cool slightly. Drizzle the creamy Parmesan sauce over each chicken pillow before serving.