Best 8 Chicken Alfredo Biscuit Recipes

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Indulge in the culinary delight of Chicken Alfredo Biscuit, a harmonious blend of creamy Alfredo sauce, tender chicken, and flaky biscuits. This delectable dish tantalizes taste buds with its rich and comforting flavors. The Alfredo sauce, prepared with a velvety combination of butter, cream, Parmesan cheese, and seasonings, envelops the succulent chicken, creating a symphony of creamy indulgence. Golden-brown biscuits, a symbol of Southern comfort, serve as the perfect vessel for this savory filling. As you bite into the biscuit, a burst of flavors tantalizes your palate, leaving you craving more. This article presents a collection of Chicken Alfredo Biscuit recipes, each offering a unique twist on this classic dish. From skillet variations to slow-cooker wonders and air fryer marvels, you'll discover a myriad of ways to savor this culinary masterpiece. Join us on a culinary journey as we explore the delightful world of Chicken Alfredo Biscuit.

Let's cook with our recipes!

ALFREDO CHICKEN 'N' BISCUITS



Alfredo Chicken 'n' Biscuits image

Chock-full of veggies and Alfredo sauce, this chicken n' biscuits casserole will warm you through. It's fun to prepare and has the most excellent flavor. I like to serve it with a crisp green salad. -Cheryl Miller, Fort Collins, Colorado

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 9

2 cups chopped fresh broccoli
1-1/2 cups sliced fresh carrots
1 cup chopped onion
2 tablespoons olive oil
2 cups cubed cooked chicken
1 carton (10 ounces) refrigerated Alfredo sauce
1 cup biscuit/baking mix
1/3 cup 2% milk
1/4 teaspoon dill weed

Steps:

  • Preheat oven to 400°. In a large skillet, saute broccoli, carrots and onion in oil until crisp-tender. Stir in chicken and Alfredo sauce; heat through. Transfer to a lightly greased 8-in. square baking dish. , In a small bowl, combine baking mix, milk and dill just until moistened. Drop by rounded tablespoonfuls onto chicken mixture. , Bake, uncovered, 18-22 minutes or until bubbly and biscuits are golden brown.

Nutrition Facts : Calories 578 calories, Fat 38g fat (12g saturated fat), Cholesterol 94mg cholesterol, Sodium 1161mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 4g fiber), Protein 28g protein.

ALFREDO CHICKEN & BISCUITS



Alfredo Chicken & Biscuits image

For a cute potpie presentation, dish this creamy chicken up in ramekins and top each with a biscuit. I sometimes serve it over hot linguine, too. -Jennifer Jordan of Hubbard, Ohio

Provided by Taste of Home

Categories     Dinner

Time 3h40m

Yield 10 servings.

Number Of Ingredients 12

2 jars (16 ounces each) Alfredo sauce
2 cans (15-1/4 ounces each) whole kernel corn, drained
2 cups frozen peas, thawed
2 jars (4-1/2 ounces each) sliced mushrooms, drained
1 medium onion, chopped
1 cup water
1 teaspoon garlic salt
1/2 teaspoon pepper
2 tablespoons canola oil
8 boneless skinless chicken breast halves (6 ounces each)
1 tube (12 ounces) refrigerated buttermilk biscuits
3 tablespoons grated Parmesan cheese

Steps:

  • In a large bowl, combine the first eight ingredients. Pour half into a 6-qt. slow cooker., In a large skillet, heat oil over medium-high heat. Brown chicken in batches on both sides. Transfer to slow cooker. , Pour remaining Alfredo mixture over chicken. Cook, covered, on low 3-4 hours or until chicken is tender (a thermometer inserted in chicken should read at least 165°)., Arrange biscuits on an ungreased baking sheet; sprinkle with cheese. Bake according to package directions., Remove chicken from slow cooker. Shred with two forks; return to slow cooker. Serve chicken mixture in ramekins or shallow bowls topped with a biscuit.

Nutrition Facts : Calories 480 calories, Fat 20g fat (9g saturated fat), Cholesterol 102mg cholesterol, Sodium 1305mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 5g fiber), Protein 37g protein.

SLOW-COOKER ALFREDO CHICKEN BISCUIT POT PIE



Slow-Cooker Alfredo Chicken Biscuit Pot Pie image

With a creamy, comforting base and fresh toppings, this flavorful slow-cooker dinner is a little bit pot pie and a little bit chicken Florentine. Pillsbury™ refrigerated biscuits make this weeknight meal even easier.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h30m

Yield 8

Number Of Ingredients 13

3 cups shredded cooked chicken
4 green onions, thinly sliced
1 jar (15 oz) Alfredo pasta sauce
5 cloves garlic, finely chopped
1 tablespoon Italian seasoning
1/4 teaspoon crushed red pepper flakes
4 tablespoons butter, melted
1 tablespoon Italian seasoning
3/4 teaspoon garlic powder
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Original Biscuits (8 Count)
2 cups chopped fresh baby spinach leaves
1/2 cup shredded mozzarella cheese (2 oz)
1/2 cup diced plum (Roma) tomato

Steps:

  • Spray 5- to 6-quart oval slow cooker with cooking spray. In slow cooker, mix Chicken ingredients, tossing to coat. Spread mixture evenly in bottom of slow cooker.
  • In medium bowl, mix melted butter, 1 tablespoon Italian seasoning and the garlic powder. Separate dough into 8 biscuits. Cut each biscuit into 6 pieces; stir into mixture in bowl. Place in even layer over chicken mixture in slow cooker.
  • Cover top of insert with large kitchen towel. Place slow-cooker lid on top of towel. (This will prevent condensation from dripping onto biscuits during cooking.) Cook on High heat setting 2 to 3 hours. Insert knife into center of casserole to test if biscuits are fully baked; outer edge of casserole will be deep golden brown.
  • Top mixture with chopped spinach, then sprinkle mozzarella cheese over top. Return lid to slow cooker; cook 5 to 10 minutes longer or until cheese melts.
  • Sprinkle with tomato. Serve warm.

Nutrition Facts : Calories 540, Carbohydrate 32 g, Cholesterol 115 mg, Fat 5 1/2, Fiber 1 g, Protein 23 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 5 g, TransFat 1 1/2 g

MUFFIN-TIN CHICKEN ALFREDO BISCUIT BOMBS



Muffin-Tin Chicken Alfredo Biscuit Bombs image

These biscuit bombs are stuffed with a cheesy chicken Alfredo and broccoli mixture and coated in bread crumbs and Parmesan for a delicious, dippable dinner or appetizer.

Provided by Betty Crocker Kitchens

Categories     Dinner

Time 55m

Yield 16

Number Of Ingredients 10

1 cup chopped cooked chicken
1 cup Cascadian Farm™ organic frozen broccoli florets (from 10-oz bag), thawed and cut into small pieces
1 jar (15 oz) Alfredo pasta sauce
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Buttermilk Biscuits (8 Count)
4 oz block mozzarella cheese, cut into 16 cubes
2 tablespoons butter
1/2 cup Progresso™ original panko crispy bread crumbs
1 tablespoon grated Parmesan cheese
1/4 teaspoon garlic powder
Chopped parsley, if desired

Steps:

  • Heat oven to 375°F. Generously spray 16 regular-size muffin cups with cooking spray.
  • In medium bowl, mix chicken, broccoli and 1/2 cup of the Alfredo sauce. Separate dough into 8 biscuits. Separate each biscuit into 2 layers. Press each biscuit into 3 1/2-inch round.
  • Place a heaping tablespoon of the chicken mixture and 1 mozzarella cube in center of each dough round. Gently stretch dough up and around chicken mixture and cheese, bringing to top, and pinching firmly to seal. (Biscuits will be full.)
  • In small microwavable bowl, microwave butter uncovered on High 20 to 30 seconds or until melted. Stir in bread crumbs, Parmesan cheese and garlic powder; mix well. Roll each biscuit in mixture, lightly pressing mixture into dough, and place pinched side down in muffin cup. With sharp knife, poke top of each biscuit two times to vent. Bake 19 to 24 minutes or until golden brown and biscuits are no longer doughy in center.
  • In small microwavable bowl, add remaining pasta sauce. Cover; microwave on High 60 to 90 seconds, stirring halfway through, until heated through. Serve warm biscuits with warm sauce for dipping. Garnish with parsley.

Nutrition Facts : Calories 240, Carbohydrate 19 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 0 g, Protein 8 g, SaturatedFat 8 g, ServingSize 1 Servings, Sodium 420 mg, Sugar 3 g, TransFat 0 g

CHICKEN FETTUCCINE ALFREDO



Chicken Fettuccine Alfredo image

Classic and easy to make, this version of Alfredo doesn't use flour to thicken the sauce. Instead, it relies on a slight simmer and a heavy dose of cheese.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

Kosher salt and freshly ground black pepper
12 ounces fettuccine
Olive oil, for tossing
12 ounces boneless, skinless chicken breast (about 2)
1 stick (8 tablespoons) unsalted butter
2 cups heavy cream
2 pinches freshly grated nutmeg
1 1/2 cups freshly grated Parmigiano-Reggiano

Steps:

  • Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
  • Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
  • Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
  • Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
  • Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.

GARLIC KNOT CHICKEN ALFREDO RING RECIPE BY TASTY



Garlic Knot Chicken Alfredo Ring Recipe by Tasty image

Here's what you need: pizza dough, chicken, bacon, shredded mozzarella cheese, grated parmesan cheese, fresh parsley, pepper, garlic powder, olive oil, alfredo sauce

Provided by Julie Klink

Categories     Appetizers

Yield 8 servings

Number Of Ingredients 10

13.8 oz pizza dough, 2 packages
2 cups chicken, cooked and shredded
1 cup bacon, cooked and chopped
2 cups shredded mozzarella cheese
1 cup grated parmesan cheese
3 tablespoons fresh parsley, chopped
½ teaspoon pepper
1 teaspoon garlic powder
2 tablespoons olive oil
1 cup alfredo sauce, plus more for serving

Steps:

  • Preheat the oven to 375˚F (190˚C).
  • Cut pizza dough into 2-inch (5 cm) pieces and roll into balls.
  • In a large bowl, combine pizza dough balls, chicken, bacon, mozzarella, Parmesan, parsley, pepper, garlic powder, olive oil, and Alfredo sauce and mix well.
  • Scoop the mixture evenly into a greased bundt pan or a 9-inch (23 cm) cake pan.
  • Bake for 20 minutes, until top is golden and bubbling.
  • Use a spatula help the ring out of the pan, then invert onto a plate.
  • Place small bowl of alfredo sauce in the ring hole.
  • Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 533 calories, Carbohydrate 26 grams, Fat 29 grams, Fiber 0 grams, Protein 38 grams, Sugar 2 grams

CHICKEN ALFREDO



Chicken Alfredo image

Bright broccoli, zucchini and sweet red pepper lend fresh taste to this rich chicken and pasta entree. Cream cheese makes the smooth sauce a snap to stir up. -Jody Stewart, Goldsboro, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 6 servings.

Number Of Ingredients 10

1 package (8 ounces) cream cheese, cubed
6 tablespoons butter, cubed
1/2 cup milk
1/2 teaspoon garlic powder
Salt and pepper to taste
2 boneless skinless chicken breast halves, cooked and cubed (about 1-1/2 cups)
2 cups frozen chopped broccoli, thawed
2 small zucchini, julienned
1/2 cup julienned sweet red pepper
6 ounces cooked fettuccine

Steps:

  • In a large skillet over low heat, melt cream cheese and butter; stir until smooth. Add the milk, garlic powder, salt and pepper. Cook and stir for 3 minutes or until thickened. , Add the chicken, broccoli, zucchini and red pepper. Cook over medium heat for 3 minutes. Reduce heat; cover and cook 5 minutes longer or until vegetables are tender. Serve with fettuccine.

Nutrition Facts : Calories 353 calories, Fat 27g fat (16g saturated fat), Cholesterol 102mg cholesterol, Sodium 268mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.

CHICKEN ALFREDO BISCUIT RECIPE - (4.2/5)



Chicken Alfredo Biscuit Recipe - (4.2/5) image

Provided by á-46561

Number Of Ingredients 6

3 large boneless chicken breasts, cooked and shredded
1 (12-ounce) can of flaky canned biscuits
1 jar Alfredo sauce
2 cups shredded mozzarella cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning

Steps:

  • Pour the Alfredo sauce into a big bowl. Add in the garlic powder and 1 teaspoon Italian seasoning. Stir to mix. Cut each biscuit into 6 pieces. Place them in the bowl with the Alfredo sauce then gently toss to mix . Add in the chicken and 1 cup of cheese. Gently toss to coat then combine well. Place the mixture in a lightly greased casserole dish and top with remaining cheese. Sprinkle with a little more Italian seasoning. Bake at 375°F about 30 minutes. Serve and enjoy!!!

Tips:

  • For a creamier sauce, use heavy cream instead of milk.
  • To make the dish even more decadent, add a cup of grated Parmesan cheese to the sauce.
  • If you don't have biscuit mix on hand, you can use refrigerated biscuits or even puff pastry.
  • For a crispy biscuit topping, brush the tops of the biscuits with melted butter before baking.
  • Serve the chicken Alfredo biscuit bake immediately, while the biscuits are still warm and fluffy.

Conclusion:

Chicken Alfredo biscuit bake is a quick, easy, and delicious meal that the whole family will love. It's perfect for a weeknight dinner or a casual weekend brunch. With its creamy Alfredo sauce, tender chicken, and fluffy biscuits, this dish is sure to be a hit. So next time you're looking for a comforting and satisfying meal, give chicken Alfredo biscuit bake a try.

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