Muffin-Tin Chicken Alfredo Biscuit Bombs Recipe

Of all the recipes that have become legendary in my household, few have achieved the rockstar status of these Muffin-Tin Chicken Alfredo Biscuit Bombs. I first whipped them up on a frantic Tuesday night, staring down a block of cream cheese, a rotisserie chicken, and a tube of refrigerated biscuits, wondering how to turn these humble ingredients into something my picky kids would actually eat. The result was nothing short of magic. The moment my family bit into the golden, crispy biscuit exterior to reveal the warm, gooey, and savory chicken alfredo filling, I knew I had a winner. They’re the ultimate comfort food mashup: part chicken pot pie, part garlic knot, and all delicious. They’ve since become our go-to for everything from quick dinners to game day snacks and party appetizers. They disappear from the plate so fast that I’ve learned to always make a double batch. This isn’t just a recipe; it’s a solution for busy parents, a crowd-pleaser for hosts, and a warm, cheesy hug in food form.

Why You Will Absolutely Adore This Recipe

Before we dive into the nuts and bolts of creating these pockets of joy, let’s talk about why this Muffin-Tin Chicken Alfredo Biscuit Bombs recipe deserves a permanent spot in your cooking repertoire.

• Incredibly Easy to Make: Using refrigerated biscuit dough and jarred alfredo sauce makes this recipe accessible to even the most novice cooks. It’s a “semi-homemade” masterpiece that delivers gourmet flavor with minimal effort.
• Perfectly Portioned: The muffin tin is the secret weapon here. It not only helps the biscuit bombs keep their shape but also creates perfect, individual servings. This makes them ideal for portion control, easy serving, and packing for lunches.
• A Guaranteed Crowd-Pleaser: The combination of creamy alfredo, savory chicken, and melted cheese wrapped in a warm, flaky biscuit is universally loved. Whether you’re feeding toddlers, teenagers, or adults, these are a certified hit.
• Endlessly Customizable: Think of this recipe as a delicious blueprint. You can easily swap proteins, add vegetables, or experiment with different sauces and cheeses to create your own signature biscuit bomb. (We’ll explore plenty of variations later!)
• The Ultimate Comfort Food: This recipe ticks all the boxes for a satisfying comfort meal. It’s warm, cheesy, carb-heavy, and packed with rich, creamy flavor. It’s the perfect dish for a chilly evening or whenever you need a little culinary pick-me-up.

Complete Recipe: Muffin-Tin Chicken Alfredo Biscuit Bombs

Here is the complete list of everything you’ll need to create twelve incredibly delicious biscuit bombs. For the best results, have all your ingredients prepped and ready to go before you begin assembly.

Ingredients

• For the Filling:
  • 2 cups cooked, shredded or diced chicken (rotisserie chicken works perfectly)
  • 1 cup prepared Alfredo sauce (your favorite jarred brand or homemade)
  • 4 ounces cream cheese, softened to room temperature
  • 1/2 cup shredded mozzarella cheese, plus more for topping
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried oregano or Italian seasoning
  • 2 tablespoons finely chopped fresh parsley or chives (optional, for freshness)
• For the Biscuits and Topping:
  • 1 (16.3-ounce) can refrigerated large buttermilk biscuits (the kind with 8 biscuits, like Pillsbury Grands!)
  • 2 tablespoons unsalted butter, melted
  • 1/2 teaspoon garlic powder
  • A pinch of dried parsley or Italian seasoning

Step-by-Step Instructions for Perfect Biscuit Bombs

Follow these detailed steps to ensure your biscuit bombs come out golden, gooey, and absolutely perfect every time.

Step 1: Preheat and Prepare

First things first, preheat your oven to 375°F (190°C). Generously grease a standard 12-cup muffin tin with non-stick cooking spray or butter. This step is crucial to prevent the biscuits from sticking and to ensure they get crispy on all sides.

Step 2: Create the Creamy Chicken Alfredo Filling

In a medium-sized mixing bowl, combine the softened cream cheese, Alfredo sauce, shredded mozzarella, grated Parmesan, 1/2 teaspoon garlic powder, black pepper, and dried oregano. Stir with a spatula or spoon until the mixture is smooth and well-combined. It’s important that the cream cheese is truly at room temperature to avoid lumps. Once smooth, gently fold in the shredded chicken and the optional fresh parsley or chives. Mix until the chicken is evenly coated in the creamy sauce.

Step 3: Prepare the Biscuit Dough

Open the can of biscuits and separate them. Since there are only 8 biscuits and we’re making 12 bombs, you’ll need to divide some. Take 4 of the biscuits and carefully cut them in half, creating 8 halves. You will now have a total of 12 pieces of dough (4 whole biscuits and 8 halves). Gently flatten each piece of dough with your fingers or a rolling pin until it’s about 4-5 inches in diameter. The goal is to create a large enough circle to hold the filling without being too thin.

Step 4: Fill and Seal the Biscuit Bombs

Place one flattened biscuit round into each of the 12 greased muffin cups, pressing it down gently to form a cup shape. Spoon a generous amount of the chicken alfredo filling (about 2-3 tablespoons) into the center of each biscuit cup. Be careful not to overfill, as this will make sealing them difficult and can cause them to leak during baking.

Once filled, carefully pull the edges of the biscuit dough up and over the filling, pinching them together tightly at the top to create a sealed “bomb.” Ensure there are no gaps or holes for the filling to escape.

Step 5: Add the Garlic Butter Topping

In a small bowl, melt the 2 tablespoons of butter. Stir in the remaining 1/2 teaspoon of garlic powder and the pinch of dried parsley. Using a pastry brush, generously brush this garlic butter mixture over the top of each sealed biscuit bomb. This will not only add a fantastic layer of flavor but also help them achieve a beautiful, deep golden-brown color in the oven. For an extra cheesy finish, you can sprinkle a little more shredded mozzarella on top of each bomb after brushing with butter.

Step 6: Bake to Golden Perfection

Place the muffin tin in the preheated oven. Bake for 15-20 minutes, or until the tops are a rich golden brown and the filling is hot and bubbly. The exact time may vary slightly depending on your oven. Keep a close eye on them during the last 5 minutes to prevent them from getting too dark.

Step 7: Cool and Serve

Once baked, carefully remove the muffin tin from the oven. Let the biscuit bombs rest in the tin for at least 5-10 minutes. This is a critical step! It allows the filling to set up slightly and makes them easier to remove without falling apart. After resting, you can use a small offset spatula or a butter knife to gently lift them out of the tin. Serve them warm.

Nutrition Facts

• Servings: 12 biscuit bombs
• Calories per serving (1 biscuit bomb): Approximately 280-320 kcal

Disclaimer: The nutritional information provided is an estimate and can vary based on the specific brands of ingredients used (e.g., type of biscuit dough, fat content of cheeses and alfredo sauce).

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes

How to Serve Your Chicken Alfredo Biscuit Bombs

These versatile bombs can be the star of the show or a fantastic supporting player. Here are some of our favorite ways to serve them:

• As a Hearty Main Course:
  • Serve 2-3 biscuit bombs per person.
  • Pair them with a simple side salad tossed in a light vinaigrette to cut through the richness.
  • Serve alongside steamed or roasted green beans, broccoli, or asparagus for a balanced meal.
• As a Crowd-Pleasing Appetizer:
  • Arrange them on a platter for parties, game days, or potlucks.
  • Provide dipping sauces on the side. Excellent choices include:
    • Warm marinara sauce
    • Extra Alfredo sauce for dipping
    • Ranch dressing
    • Pesto sauce
• For a Kid-Friendly Lunch or Dinner:
  • Serve one or two bombs with a side of fruit, yogurt, or their favorite raw veggies like carrot sticks and cucumber slices. They are easy for little hands to hold and enjoy.

A Deeper Dive into the Ingredients

Understanding the role of each component can help you master this recipe and customize it with confidence.

The Biscuits: Your Flaky Foundation

The refrigerated biscuit dough is the shortcut that makes this recipe so quick and easy.

• Recommended Type: Pillsbury Grands! Buttermilk Biscuits are a fantastic choice because they are large and flaky, providing a sturdy yet tender shell for the filling.
• Store Brands: Don’t hesitate to use a store-brand equivalent. Just be sure to get the “large” or “jumbo” size for the best results.
• Can I use homemade dough? Absolutely! If you have a favorite biscuit recipe, you can certainly use it. Just portion the dough into 12 equal pieces and proceed with the recipe as written. You may need to adjust the baking time slightly.

The Chicken: The Savory Star

The beauty of this recipe is its flexibility when it comes to the chicken.

• Rotisserie Chicken: This is the ultimate time-saver. Simply pull the meat from the bones and shred or dice it. You’ll get flavorful, moist chicken with zero cooking required.
• Leftover Chicken: This recipe is perfect for using up leftover baked, grilled, or poached chicken from another meal.
• Cooking Chicken From Scratch: If you’re starting with raw chicken breasts or thighs, you can poach them in simmering water until cooked through, bake them with a little salt and pepper, or pan-sear them. Let the chicken cool completely before shredding or dicing.

The Alfredo Sauce: The Creamy Core

The sauce is what brings everything together.

• Jarred Sauce: For convenience, a quality jarred alfredo sauce works wonderfully. Brands like Bertolli or Rao’s are popular choices.
• Simple Homemade Alfredo: Want to elevate the flavor? A quick homemade sauce is easy. In a small saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 1 cup of heavy cream and bring to a simmer. Reduce the heat and stir in 1/2 cup of grated Parmesan cheese until melted and smooth. Season with a pinch of nutmeg, salt, and pepper. Voilà!

5 Additional Tips for Biscuit Bomb Perfection

1. Don’t Overfill the Biscuits. It’s tempting to pack in as much filling as possible, but this is the number one cause of leaks. A heaping tablespoon or two is plenty. A clean seal is more important than an overstuffed bomb.
2. Seal Them Tightly. Spend an extra second on each bomb to make sure the seams are pinched together securely. A good seal prevents the cheesy filling from bubbling out and making a mess in your muffin tin.
3. The Egg Wash Trick. For an even deeper, shinier, golden-brown crust, whisk one egg with a tablespoon of water and brush this egg wash over the bombs before baking instead of the garlic butter. You can then drizzle the garlic butter on after they come out of the oven.
4. Let Them Rest. I can’t stress this enough. Letting the biscuit bombs rest in the muffin tin for 5-10 minutes after baking allows the molten filling to set slightly and the biscuit structure to firm up. They will be much easier to handle and less likely to fall apart.
5. Don’t Skip Greasing the Pan. Even if you have a non-stick muffin tin, a little extra cooking spray or butter is your best insurance policy. Any cheese that might leak out won’t weld the biscuit to the pan, ensuring easy removal.

Storage, Freezing, and Reheating

These biscuit bombs are fantastic for making ahead.

• Storing: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze these biscuit bombs either baked or unbaked.
  • To Freeze Baked: Let the cooked biscuit bombs cool completely. Place them on a baking sheet in a single layer and “flash freeze” for about an hour. Once solid, transfer them to a zip-top freezer bag. They will keep for up to 3 months.
  • To Freeze Unbaked: Assemble the biscuit bombs in the muffin tin as directed, but do not brush with butter. Place the entire muffin tin in the freezer until the bombs are solid. Then, transfer them to a freezer bag.
• Reheating:
  • From Refrigerator: The best way to reheat is in an oven or air fryer at 350°F (175°C) for 8-10 minutes, or until warmed through and crispy. The microwave will work in a pinch, but the biscuit will be soft, not crispy.
  • From Frozen (Baked): Reheat directly from frozen in a 350°F (175°C) oven for 20-25 minutes.
  • From Frozen (Unbaked): Place the frozen, unbaked bombs in a greased muffin tin. Brush with the garlic butter topping and bake at 375°F (190°C), adding about 10-15 minutes to the original baking time.

Frequently Asked Questions (FAQ)

1. Can I make these ahead of time for a party?
Yes! This is a great make-ahead recipe. You can assemble them completely in the muffin tin, cover with plastic wrap, and refrigerate for up to 24 hours before baking. Just take them out of the fridge about 20 minutes before you plan to bake to let them come to room temperature slightly, then brush with garlic butter and bake as directed.

2. Why did my biscuit bombs get soggy on the bottom?
Soggy bottoms are usually caused by one of two things: not greasing the muffin tin enough, which can trap steam, or a filling that is too “wet.” Ensure your cooked chicken is well-drained and not watery. Also, make sure the oven is fully preheated so the bottom of the biscuit starts cooking immediately.

3. Can I make these in an air fryer?
Absolutely! To make them in an air fryer, you may want to use silicone muffin liners for support. Place the assembled bombs in the air fryer basket (don’t overcrowd it). Air fry at 330°F (165°C) for 10-12 minutes, or until golden brown and cooked through.

4. What are some good variations for the filling?
The possibilities are endless! Try a Bacon Chicken Ranch version by swapping the alfredo for ranch dressing and adding crumbled bacon. Or, make a Spicy Buffalo Chicken version with buffalo sauce, blue cheese crumbles, and ranch. For a vegetarian option, use sautéed mushrooms and spinach instead of chicken.

5. Can I make these without a muffin tin?
Yes, you can. If you don’t have a muffin tin, you can place the sealed biscuit bombs seam-side down on a baking sheet lined with parchment paper. They may spread out a bit more and have a flatter shape, but they will still be delicious. Just be sure to space them about 2 inches apart.