Name: Garlic Parmesan Chicken Alfredo Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 12 soft flour tortillas, 4 inches each; 400 g cooked chicken breast, diced into small pieces; 20 g unsalted butter, for the sauce base; 3 garlic cloves, minced finely; 120 ml heavy cream, for a rich, velvety sauce; 40 g Parmesan cheese, finely grated for the sauce; 10 g Parmesan cheese, for topping; 150 g mozzarella cheese, shredded; 2 tbsp fresh parsley, chopped for garnish; 1/4 tsp salt, or to taste; 1/4 tsp black pepper, or to taste; 2 tsp oil, for brushing tortillas and greasing the muffin tin

Description

These Garlic Parmesan Chicken Alfredo Cups feature crispy tortilla shells filled with tender diced chicken coated in a silky, garlic-infused parmesan cream sauce topped with melted mozzarella cheese. Perfect for entertaining, these elegant yet simple appetizers deliver restaurant-quality flavor in under 45 minutes and are sure to impress your guests or family at any gathering.

Ingredients

Scale

12 soft flour tortillas, 4 inches each
400 g cooked chicken breast, diced into small pieces
20 g unsalted butter, for the sauce base
3 garlic cloves, minced finely
120 ml heavy cream, for a rich, velvety sauce
40 g Parmesan cheese, finely grated for the sauce
10 g Parmesan cheese, for topping
150 g mozzarella cheese, shredded
2 tbsp fresh parsley, chopped for garnish
1/4 tsp salt, or to taste
1/4 tsp black pepper, or to taste
2 tsp oil, for brushing tortillas and greasing the muffin tin

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Instructions

Preheat and Prepare: Preheat your oven to 400°F (200°C) and lightly brush a standard 12-cup muffin tin with oil, ensuring each cup is well coated to prevent sticking.
Shape the Tortillas: Brush both sides of each tortilla lightly with oil, then gently press one tortilla into each muffin cup, allowing the edges to rise slightly above the rim for a rustic appearance.
Bake Until Golden: Bake the tortilla cups for 12 to 15 minutes, or until they are golden brown and crispy, rotating the pan halfway through for even cooking.
Cool Briefly: Remove from the oven and let the cups cool in the tin for 3 to 5 minutes before carefully removing them with a fork or small spatula.
Melt and Infuse: In a medium saucepan over medium heat, melt the butter, then add the minced garlic and cook, stirring frequently, for 1 to 2 minutes until fragrant but not browned.
Add the Cream: Pour in the heavy cream slowly while stirring constantly, bringing the mixture to a gentle simmer over medium heat for about 2 to 3 minutes.
Incorporate the Cheese: Remove the pan from heat and stir in the 40 g of grated Parmesan cheese, mixing until completely melted and smooth, about 1 minute.
Season the Sauce: Taste and adjust with salt and pepper, then gently fold in the diced cooked chicken, stirring until every piece is coated with the creamy sauce.
Fill the Cups: Spoon approximately 2 to 3 tablespoons of the chicken alfredo mixture into each tortilla cup, distributing it evenly and leaving a small border at the top.
Add the Cheese Topping: Sprinkle the shredded mozzarella cheese over each filled cup, then add a small pinch of the remaining Parmesan cheese for extra flavor and a golden finish.
Final Bake: Place the filled cups on a baking sheet and bake at 375°F (190°C) for 10 to 12 minutes, or until the cheese is melted, bubbly, and lightly golden on top.
Garnish and Serve: Remove from the oven, sprinkle each cup with fresh chopped parsley, and serve warm while the cheese is still stretchy and delicious.

Prep Time: 15 minutes
Cook Time: 30 minutes