This recipe for Chicken Pillows with Creamy Parmesan Sauce has been a celebration favorite in my kitchen for years. I first discovered the idea while looking for a way to use leftover roasted chicken and a can-do dinner roll dough—what started as a pantry experiment turned into a beloved crowd-pleaser. The combination of tender shredded chicken blended with cream cheese, wrapped in buttery dough, coated in crunchy panko and Parmesan, then plated with a luxuriously smooth Parmesan sauce, gives each bite a contrast of textures and rich, savory flavor that keeps people coming back for more.

I remember the first time I brought these to a potluck: they disappeared before I could refill the platter. The dough bakes up light and pillowy while the filling stays creamy thanks to the cream cheese; the panko/Parmesan exterior adds a satisfying crunch. The sauce lifts the whole thing—warm, fatty, tangy with a bright Parmesan finish. Make them for game day, a weeknight that deserves a little indulgence, or for meal prep when you want to freeze portions for later. I often make the filling a day ahead so assembly is fast when friends arrive.

Ingredients

• Chicken (Filling): 4 large boneless, skinless chicken breasts (about 2 1/2–3 lb). Use poached or slow-cooked chicken for the juiciest shredded texture; rotisserie chicken works well for a shortcut.
• Cream cheese: 2 packages (8 oz each) cream cheese, softened. Full-fat yields a richer filling; light cream cheese reduces calories but is slightly tangier.
• Seasonings: 1 tsp garlic powder and 1 tsp salt mixed into the filling to build savory depth without overpowering the Parmesan in the coating and sauce.
• Dough: 1 batch buttery crescent roll dough (store-bought or homemade). For store dough, choose a brand you trust for buttery flavor and pliability.
• Coating: 1/2 cup (1 stick) melted butter; 2 cups panko bread crumbs; 1/2 cup freshly grated Parmesan cheese. Panko gives a light, crisp crust and freshly grated Parmesan brings sharp umami.
• Parmesan sauce: 3 Tbsp butter; 3 Tbsp all-purpose flour; 1 cube chicken bouillon (or 1 tsp bouillon granules); 1/2 tsp salt; 1/4 tsp black pepper; 1 1/2 cups milk; 3/4 cup freshly grated Parmesan; 1 cup sour cream (light or regular). The sour cream brightens and stabilizes the sauce for a creamy finish.

Instructions

Cook and shred the chicken: Place 4 large chicken breasts in a slow cooker with 2 cups low-sodium chicken broth, a pinch of salt and pepper, and cook on low for 6 hours until tender. Alternatively, simmer breasts in a pot with broth for 20–25 minutes until cooked through, or use a 2–3 lb rotisserie chicken, shredded. Cool slightly, then shred finely with two forks or a mixer on low to create an even texture that will mix smoothly with the cream cheese. Make the filling: In a medium bowl, combine shredded chicken with 16 oz softened cream cheese, 1 tsp garlic powder and 1 tsp salt. Beat or stir until uniformly combined and creamy; this binds the filling so it stays together when baked. If too stiff, soften with 1–2 Tbsp milk. Chill if not assembling immediately—cold filling is easier to portion. Prepare the dough and fill pillows: Divide the crescent dough after its first rise. Roll each half into roughly a 13 x 20-inch rectangle. Cut each rectangle into 12 pieces (cut lengthwise in half, then into six pieces) for a total of 24; for larger pillows, cut larger pieces. Flatten each dough piece slightly, spoon about 1/4 cup filling into the center, then fold edges up and pinch firmly to seal—seam side down on the baking tray. Proper sealing prevents leaks during baking. Coat and arrange: Combine 2 cups panko and 1/2 cup freshly grated Parmesan in a shallow dish. Dip each filled pillow in 1/2 cup melted butter, then roll in the panko-Parmesan mixture. Place seam side down about 2 inches apart on parchment-lined baking sheets so heat circulates and the bottoms brown evenly. Bake until golden: Preheat the oven to 375°F. Bake the pillows for 18–20 minutes, rotating trays halfway, until the coating is golden brown and the dough is baked through. Internal temperature should read 165°F if you insert a thermometer into the center. Allow to rest 5 minutes before serving. Prepare the Parmesan sauce: While the pillows bake, melt 3 Tbsp butter in a medium saucepan over medium heat. Whisk in 3 Tbsp flour and cook 1–2 minutes until golden and bubbly. Gradually whisk in 1 1/2 cups milk, then stir in 1 cube chicken bouillon, 1/2 tsp salt and 1/4 tsp black pepper. Continue stirring until the sauce thickens and simmers, 5–10 minutes. Remove from heat, whisk in 3/4 cup grated Parmesan until melted, then fold in 1 cup sour cream. If too thick for drizzling, thin with 1–2 Tbsp milk. Serve: Plate warm pillows and drizzle the Parmesan sauce over them—or serve sauce on the side for dipping. Garnish with chopped parsley for color and a little extra grated Parmesan if desired.

Storage Tips

Store baked pillows in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 8–10 minutes to revive the crust. For longer storage, freeze formed, unbaked pillows on a tray until firm, then transfer to a freezer bag for up to 3 months. Bake from frozen at 375°F, adding 5–7 minutes to the original bake time. Store the sauce separately in the fridge for up to 4 days—reheat gently on low while stirring and add a splash of milk if it has thickened.

Ingredient Substitutions

If you prefer a lighter filling, swap half the cream cheese for 1/2 cup plain Greek yogurt—this keeps creaminess but reduces fat. Use gluten-free crescent dough and gluten-free panko if you need a gluten-free option, and choose a dairy-free cream cheese plus dairy-free Parmesan alternative to make a dairy-free version (note texture and flavor will change). For a sharper flavor, use Pecorino Romano in place of some Parmesan. Rotisserie chicken is an excellent shortcut that yields the same delicious result.

Serving Suggestions

Serve these as an appetizer with cocktail napkins, as finger food with toothpicks for parties, or alongside a crisp green salad for a lighter meal. They pair well with roasted vegetables, a bright tomato salad, or steamed green beans. For a holiday brunch, set out the pillows with additional sauces like marinara or a tangy mustard dip to offer variety.

Cultural Background

This dish is a contemporary American comfort concept that blends familiar elements: creamy chicken filling, buttery enriched dough reminiscent of European pastries, and a French-style beurre-manié-thickened sauce finished with Parmesan. It reflects the hybrid approach of modern home cooking—mixing pantry staples and culinary techniques to make something celebratory and accessible.

Seasonal Adaptations

In winter, add a teaspoon of dried thyme or a pinch of smoked paprika to the filling for warmth. In summer, lighten the sauce with half-and-half and fold in chopped fresh basil or chives for a brighter finish. For holiday gatherings, fold in a handful of finely chopped sun-dried tomatoes or sautéed mushrooms to vary the filling and complement seasonal spreads.

Meal Prep Tips

Make the filling one to two days ahead and store in the fridge. Form and coat half the batch and freeze for a future meal. On busy nights, bake straight from the fridge or freezer and quickly prepare the sauce while the pillows bake. Label frozen portions with the date and reheating instructions to streamline weeknight dinners.

These pillows are a joyful, shareable food that invite creativity: change the cheese, swap herbs, or offer multiple sauces. They’ve become a staple in my entertaining rotation because they’re crowd-pleasing, practical to make ahead, and endlessly adaptable. Give them a try and make them your own—the first bite will tell you how many you'll need to double next time.