The first time I pulled a tray of these Chicken Alfredo Stuffed Breadstick Bombs out of my oven, I knew I had struck gold. The aroma was unbelievable—garlicky, cheesy, buttery warmth that filled the kitchen and had everyone wandering in, asking, “What is that and when can I have some?” These bombs are pure, gooey comfort food magic, a fun, handheld twist on a classic pasta dish that’s perfect for game day, a party, or just a seriously satisfying weeknight treat. I love how they turn pizza dough into a vessel for all my favorite Alfredo flavors. Trust me, once you make these, they’ll become a regular in your rotation.
Ingredients
- 1 pound pre-made pizza dough (or your favorite breadstick dough)
- 2 cups cooked chicken, shredded or finely chopped
- 1½ cups Alfredo sauce (homemade or store-bought)
- 1½ cups shredded mozzarella cheese
- ½ cup crispy cooked bacon, crumbled
- ¼ cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
- 1 egg, beaten (for egg wash)
- Salt and freshly ground black pepper to taste
Now, let’s talk ingredients. The pre-made pizza dough is a huge time-saver, and I find the ones from the bakery section of the grocery store work even better than the canned kind. For the chicken, I often use a rotisserie chicken to make life easy—just shred it up. Please, do not skip the Parmesan cheese. That salty, nutty bite it adds is non-negotiable and cuts through the richness perfectly. As for the Alfredo sauce, a good-quality jarred sauce works wonderfully, but if you have an extra 10 minutes, a simple homemade version with butter, cream, and Parmigiano-Reggiano will truly make these sublime.
Equipment Needed
- Rolling pin
- Parchment paper
- Baking sheet
- Large mixing bowl
- Small bowl (for egg wash)
- Pastry brush
- Sharp knife or pizza cutter
- Measuring cups and spoons
You don’t need any fancy equipment here, which is part of why I love this recipe. A rolling pin is essential for getting the dough thin enough—if you don’t have one, a clean wine bottle works in a pinch. I am a huge advocate for parchment paper on your baking sheet; it prevents any cheesy leakage from sticking and makes cleanup a dream. And a good pastry brush for the egg wash is worth having. I’ve tried using the back of a spoon, and it just doesn’t give that same even, glossy coating that makes the tops brown so beautifully.
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