Go Back Email Link

Cheesy Chicken Alfredo Pockets

Cheesy Chicken Alfredo Pockets are crispy puff pastry filled with shredded chicken, creamy Alfredo sauce, and melted mozzarella. Golden on the outside, gooey inside—perfect for a quick, comforting meal or snack.
Print Recipe Pin Recipe

Ingredients
  

For the Filling:

  • 1 lb cooked chicken breast shredded
  • ½ cup Alfredo sauce
  • 1 cup shredded mozzarella cheese

For the Dough:

  • 1 package frozen puff pastry sheets 2 sheets, thawed

For Brushing:

  • 1 egg beaten
  • 1 tablespoon water

Optional Add-ins:

  • Diced bell peppers
  • Fresh spinach
  • Garlic powder
  • Red pepper flakes

Instructions
 

  • Set your air fryer to 375°F and let it heat up for about 3–5 minutes. This helps the pockets cook evenly and turn crispy.
  • In a bowl, mix the shredded chicken, Alfredo sauce, and half of the mozzarella cheese. If you’d like, add chopped bell peppers, spinach, garlic powder, or red pepper flakes to boost the flavor.
  • Roll out the thawed puff pastry on a floured surface. Cut each sheet into 4 squares (you’ll have 8 total). Spoon about ¼ cup of the filling into the center of each square. Sprinkle a little more mozzarella on top.
  • Fold each square into a triangle or rectangle. Press the edges down and crimp them with a fork to seal. Brush the tops with egg wash to give them a golden shine.
  • Spray the air fryer basket lightly with cooking spray. Place the pockets inside in one layer, leaving space between them. Air fry for 8–10 minutes, flipping halfway through, until they’re golden and crispy.
  • Let the pockets cool for a few minutes. Serve with marinara, ranch, or more Alfredo sauce on the side for dipping.