Chicken Alfredo Spinach Pinwheels

Picture golden swirls studded with green spinach and flecks of Parmesan, edges crisp yet tender, releasing the cozy aroma of garlic and cream as they puff in the oven.

Imagine tearing into a warm, spiraled bite: silky Alfredo clings to shredded chicken, mozzarella stretches in soft ribbons, and the buttery dough gives just enough chew—comfort in every coil.

I love these because they deliver all the indulgence of fettuccine Alfredo without the fuss, and they’re easy to share straight from the pan.

One hectic evening before a school concert, these pinwheels saved dinner—assembled ahead, slid into the oven as we changed, and served hot in minutes, no mess, all smiles.

They’re perfect for busy weeknights, make-ahead lunches, potlucks, or slow Sunday suppers when you want something a little special without spending all day in the kitchen.

Ready? Let’s cook!

Why You’ll Love It

• Delivers creamy, garlicky Alfredo flavor in every bite
• Packs protein from chicken with fresh spinach goodness
• Bakes into golden, cheesy pinwheel perfection
• Preps ahead for easy weeknight dinners
• Kid-friendly, crowd-pleasing party appetizer option

Ingredients

• 2 cups cooked chicken breast, shredded — remove skin if using rotisserie for cleaner slices (opt for well-seasoned but not overly salty meat)
• 2 tablespoons unsalted butter — for the roux (choose high-fat European-style if available)
• 2 tablespoons all-purpose flour — thickens the Alfredo (use fresh flour to avoid off flavors)
• 1.5 cups whole milk, warmed — helps prevent lumps (use full-fat for best texture)
• 0.5 cup heavy cream — adds richness (look for 36% fat cream)
• 0.75 cup grated Parmesan cheese, divided — half for sauce, half for filling (buy a wedge and grate fresh)
• 2 cloves garlic, minced — aromatic base for sauce (use fresh, not jarred)
• 0.25 teaspoon ground nutmeg — classic Alfredo note (freshly grated if possible)
• 0.75 teaspoon kosher salt, divided — season sauce and filling separately (use Diamond Crystal if you have it)
• 0.5 teaspoon black pepper, divided — a little in sauce and filling (freshly cracked for best flavor)
• 2 cups fresh spinach, roughly chopped — wilts quickly (choose vibrant, unwilted leaves)
• 1 tablespoon olive oil — for sautéing spinach (use a mild, fruity oil)
• 1 pound pizza dough or crescent sheet dough, room temperature — rolls easier when relaxed (choose dough with good elasticity)
• 1 cup shredded mozzarella cheese — melt factor in the pinwheels (low-moisture, whole-milk preferred)
• 1 tablespoon chopped parsley, optional — garnish for freshness (flat-leaf for best flavor)

Step-by-Step Method

Make the Alfredo Sauce

Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute to form a roux. Gradually whisk in warm milk and cream until smooth and slightly thickened, 3 to 4 minutes. Stir in garlic, nutmeg, 0.5 teaspoon salt, 0.25 teaspoon pepper, and 0.5 cup Parmesan. Remove from heat to cool slightly.

Wilt the Spinach

Heat olive oil in a large skillet over medium heat. Add chopped spinach and sauté until just wilted, 1 to 2 minutes.

Transfer to a bowl to stop cooking and cool briefly. Avoid overcooking to prevent excess moisture. Pat dry if needed. This keeps the filling flavorful and prevents soggy pinwheels later.

Season the Chicken Mixture

Combine shredded cooked chicken and the wilted spinach in a mixing bowl. Season with the remaining 0.25 teaspoon salt and 0.25 teaspoon pepper. Toss gently to distribute seasonings evenly.

Keep the mixture chunky but uniform for consistent bites. Set aside while preparing the dough and sauce layer.

Prepare the Baking Dish and Oven

Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish with cooking spray or a thin film of oil. Set a loose piece of foil aside for later.

Preheating guarantees even baking and proper rise. Keep the dish nearby so assembled pinwheels can be placed immediately without sticking.

Roll the Dough

Lightly flour your work surface. Roll pizza dough into a 12×16-inch rectangle with even thickness. Let the dough come fully to room temperature to prevent spring-back.

Dust lightly to avoid sticking without toughening the dough. Square the edges with your hands for tidy, uniform slices later.

Spread the Sauce Thinly

Spread a thin, even layer of Alfredo sauce over the dough, leaving a 0.5-inch border along the long edge farthest from you. Use a spatula to smooth gently.

Don’t over-sauce to avoid soggy centers. Reserve any extra sauce for dipping. Keep the layer consistent for clean rolling.

Add Cheese and Filling

Sprinkle mozzarella and the remaining 0.25 cup Parmesan evenly over the sauce. Distribute the chicken-spinach mixture across the surface in an even layer.

Keep pieces small and uniform for tidy slices. Leave the border sauce-free to help the seam seal. Press lightly to adhere.

Roll and Seal the Log

Starting from the long edge closest to you, roll the dough tightly into a log. Use gentle tension and tuck as you go for a compact spiral.

Pinch the seam firmly to seal. Position the seam side down. Trim ragged ends if needed for even pieces and better presentation.

Slice the Pinwheels

Use a sharp knife or unflavored dental floss to cut the log into 12 equal pinwheels. Mark the log into halves, then thirds, then slice for consistent thickness. Clean the blade between cuts to maintain neat edges.

Handle gently to keep the spiral intact and prevent squashing.

Arrange and Bake Covered

Place pinwheels cut-side up in the prepared baking dish with slight spacing. Cover loosely with foil to prevent over-browning while they set. Bake for 15 minutes.

This covered stage helps the dough cook through and the cheeses melt evenly before finishing uncovered.

Finish Baking Uncovered

Remove the foil and continue baking 8 to 10 minutes until golden and bubbling. Watch for crisped edges and an internal temperature hot throughout. Rotate the dish if browning unevenly.

This final bake creates a lightly caramelized top and ensures the centers are cooked.

Rest, Garnish, and Serve

Remove from the oven and rest 5 minutes to set the cheese and juices. Sprinkle with chopped parsley if desired for freshness and color.

Serve warm, optionally with reserved Alfredo sauce for dipping. Transfer to a cooling rack briefly if you prefer crisper bottoms. Enjoy immediately.

Ingredient Swaps

• Dough: Use puff pastry or crescent roll sheets for convenience; gluten-free pizza dough for GF.
• Dairy: Substitute half-and-half for heavy cream (lighter) or full-fat coconut milk for dairy-free; use lactose-free milk and DF Parmesan-style and mozzarella alternatives for dairy-free.
• Cheese: Pecorino Romano or Grana Padano for Parmesan; provolone or fontina for mozzarella; budget option: part-skim mozzarella.
• Chicken: Rotisserie chicken, canned chicken (well-drained), or leftover turkey; vegetarian: sautéed mushrooms or canned white beans.
• Spinach: Frozen chopped spinach (thawed, well-squeezed), kale (finely chopped, briefly sautéed), or arugula.
• Butter/flour: Olive oil + cornstarch slurry (for gluten-free) to thicken the sauce.
• Seasoning: Add Italian seasoning or red pepper flakes; nutmeg optional—swap with a pinch of white pepper if preferred.

You Must Know

Doneness • If edges brown fast but centers look pale/gooey, tent with foil and continue 3–5 more minutes until cheese is bubbling across the middle and bottoms are light golden; this evens heat so centers set without over-browning.

Troubleshoot • When sauce feels thin on the spoon, return it to gentle heat and cook to nappe thickness; it should coat the back of a spoon and hold a clean finger swipe line, about 180–190°F, preventing soggy pinwheels.

Flavor Boost • For deeper savory notes, fold 1–2 teaspoons finely grated lemon zest and a pinch (1/8 teaspoon) red pepper flakes into the cooled sauce; bright acid and mild heat balance the richness without altering texture.

Swap • For lighter dairy, use 2 cups evaporated milk in place of milk + cream and 2 tablespoons cornstarch (slurry) instead of flour; cook until glossy and just thick enough to cling, about 2–3 minutes after the first bubbles.

Scale • For 9 servings, use 1.5× ingredients and two 8×8-inch dishes; slice 18 pinwheels (about 1-inch thick each) and rotate pans halfway through covered time to keep bake even.

Serving Tips

• Serve with a crisp Caesar salad and garlic knots for a classic combo.
• Plate atop warmed Alfredo or marinara for dipping and extra richness.
• Add a side of roasted broccoli or asparagus to balance the creamy pinwheels.
• Garnish with fresh parsley and extra Parmesan for color and salty pop.
• Offer a zesty Italian vinaigrette slaw to cut through the richness.

Storage & Make-Ahead

Refrigerate baked pinwheels in an airtight container 3–4 days.

Reheat covered at 350°F until warmed through.

Assemble unbaked up to 12 hours ahead, cover, and chill.

Add 3–5 minutes to initial bake.

Freeze baked or unbaked (well-wrapped) up to 2 months.

Thaw overnight in the fridge before baking or reheating.

Reheating

Reheat gently.

Microwave covered at 50% power in short bursts.

Oven at 300°F, covered, until warmed through.

Stovetop over low heat with a splash of milk, covered, stirring occasionally.

Tiktok Spiral Trend

Jumping on the TikTok spiral trend, I twist our Chicken Alfredo Spinwheels into extra-showy swirls that bake up with ruffled edges and gooey centers.

Here’s how I nail that dramatic look: after spreading the silky Alfredo and cheeses, I roll the dough tighter than usual, then chill the log 10 minutes so it firms up.

I slice with unflavored dental floss for crisp spirals—no squished layers. In the pan, I leave a fingertip of space between pieces so the edges puff and frill.

For extra wow, I spoon a tiny swirl of Alfredo on top of each cut side before baking, then finish with a shower of Parmesan.

The result? Golden spirals with defined rings of chicken, spinach, and sauce that practically beg for a close-up.

Final Thoughts

Ready to roll? Give these Chicken Alfredo Spinwheels a try, and feel free to tweak the fillings—swap in kale, add mushrooms, or spice it up with red pepper flakes to make them your own!

Frequently Asked Questions

Can I Freeze the Unbaked Pinwheels and Bake From Frozen?

Yes—you can freeze them unbaked. I freeze on a sheet until solid, wrap tightly, then bake from frozen at 375°F, covered 25–30 minutes, uncover 10–15 more until golden and bubbling. Brush with melted butter for aroma.

How Do I Make This Recipe Gluten-Free?

Use gluten-free pizza dough, swap flour for a 1:1 gluten-free blend, and confirm Parmesan, mozzarella, and chicken are GF. I’d dust with rice flour, whisk sauce silky, and bake until golden, fragrant, and bubbling.

What Dipping Sauces Pair Well Besides Alfredo?

I love serving pesto, garlicky marinara, lemon-herb aioli, or a tangy balsamic glaze. I’ll also whip up spicy vodka sauce, roasted red pepper coulis, or creamy Caesar—bright, savory dips that cut richness and make flavors pop.

Can I Cook These in an Air Fryer?

Yes, you can. I preheat to 350°F, arrange slices on parchment, and air-fry 8–10 minutes, flipping once, until golden and bubbling. I give them a 5-minute rest—crisp edges, creamy centers, and fragrant Parmesan steam.

How Can I Add Spice Without Overwhelming the Flavors?

Start gently: I’d add 1–2 teaspoons Calabrian chili paste or red pepper flakes to the sauce. I’d finish with lemon zest, cracked pepper, and a drizzle of chili oil. It’s warm, bright, and balanced—not overpowering.