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chicken alfredo spinach pinwheels recipe

Chicken Alfredo Spinach Pinwheels

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Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Dinner
Cuisine Italian
Servings 6 servings

Equipment

  • 1 large skillet
  • 1 Medium saucepan
  • 1 9x13 inch baking dish
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Mixing bowl
  • 1 Whisk
  • 1 Wooden spoon
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 foil sheet
  • 1 Cooling rack optional

Ingredients
  

  • 2 cup cooked chicken breast shredded
  • 2 tablespoon unsalted butter
  • 2 tablespoon all-purpose flour
  • 1 1/2 cup whole milk warmed
  • 1/2 cup heavy cream
  • 3/4 cup grated Parmesan cheese divided
  • 2 clove garlic minced
  • 1/4 teaspoon ground nutmeg
  • 3/4 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper divided
  • 2 cup fresh spinach roughly chopped
  • 1 tablespoon olive oil
  • 1 pound pizza dough or crescent sheet dough room temperature
  • 1 cup shredded mozzarella cheese
  • 1 tablespoon chopped parsley optional

Instructions
 

  • Preheat the oven to 375°F and lightly grease the 9x13-inch baking dish.
  • Heat olive oil in the skillet over medium heat, add spinach, and sauté until just wilted, then transfer to a bowl.
  • In the saucepan, melt butter over medium heat, whisk in flour, and cook 1 minute to form a roux.
  • Gradually whisk in warm milk and heavy 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, then remove from heat to cool slightly.
  • Combine shredded chicken and sautéed spinach in the mixing bowl and season with remaining salt and pepper.
  • On a lightly floured surface, roll pizza dough into a 12x16-inch rectangle.
  • Spread a thin, even layer of Alfredo sauce over the dough, leaving a 0.5-inch border on the long edge farthest from you.
  • Sprinkle mozzarella and remaining Parmesan evenly over the sauce.
  • Distribute the chicken-spinach mixture evenly over the cheese.
  • Starting from the long edge closest to you, roll the dough tightly into a log, sealing the seam with a pinch.
  • Slice the log into 12 equal pinwheels using a sharp knife and arrange them cut-side up in the baking dish.
  • Cover loosely with foil and bake for 15 minutes, then remove foil and bake 8 to 10 minutes more until golden and bubbling.
  • Remove from the oven, rest 5 minutes, and garnish with chopped parsley if desired before serving.

Notes

For the easiest rolling, let the dough come fully to room temperature so it doesn’t spring back, and dust the counter lightly to prevent sticking without adding too much flour. If using rotisserie chicken, remove skin and finely shred so the pinwheels slice cleanly. The Alfredo should be spread thinly to avoid soggy centers—reserve a little for dipping if you have extra. Use dental floss (unflavored) to slice the log for neater cuts. Pinwheels can be assembled ahead, refrigerated for up to 12 hours, and baked straight from the fridge, adding 3 to 5 minutes to the covered bake time.
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