Chicken Florentine Puffs with Red Pepper Cream

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This was one of those dinners that just sort of happened. And I’m so glad it did! It was delicious! And the red pepper cream sauce? Totally an afterthought. Literally, while the puffs were in the oven baking!

I had actually meant to put the roasted red peppers INSIDE the puffs, and when I started cleaning the counters, there was my jar of drained roasted red peppers. I knew they had to be a part of this dish, I love red peppers! So I whipped up this sauce, which is a lovely complement to the spinach and chicken!

I hope you enjoy this is much as I did. It makes 8 LARGE puffs, which was too much for my family. So I just wrapped up the leftovers in foil, then in a ziploc freezer bag. Let’s hope when I go to reheat this at a later date they are just as delicious. I don’t see why not though, I freeze my quiche after baking it, they are made of puff pastry, and they turn out just as perfect after being frozen!

Yield: 8

Chicken Florentine Puffs with Red Pepper Cream

Chicken Florentine Puffs with Red Pepper Cream
Prep Time 15 minutes
Cook Time 18 minutes


  • 1 pkg puff pastry sheets (2 sheets), thawed
  • 1 lb boneless chicken tenders, cooked and diced
  • 10 oz frozen chopped spinach, thaw and drain
  • 4 oz cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1 tsp kosher salt (plus a pinch)
  • 1 tsp lemon juice
  • 4 turns of fresh ground pepper
  • 1 egg
  • 1 Tbsp water
  • 1 tsp Italian seasoning
  • 1/2 cup heavy cream
  • 6 oz jar roasted red peppers, diced
  • 1/4 cup basil, finely snipped
  • 1/4 cup parmesan cheese, grated
  • 1/2 tsp salt
  • 1/4 tsp pepper


  1. Lay both pastry sheets out and cut each one into 4 squares. I don’t like to roll puff pastry, so pick up each square and stretch it gently to nearly twice it’s size. Repeat for each square, then lay back on counter.
  2. In large bowl, mix cooked chicken with spinach (be sure all the juice is squeezed out), cream cheese, cheddar cheese, 1 tsp kosher salt, lemon juice and fresh ground pepper. Mix with hands to make sure cream cheese is thoroughly combined.
  3. Fill half of each square with the chicken filling. Then fold each square into a triangle, bringing the ends together. Use a fork to crimp the edges. Beat the one egg with water. Brush over each triangle. Sprinkle a pinch of salt over each one, and a pinch of Italian seasoning. Cut three small slits in the top of each triangle for venting.
  4. Using two large sheet pans, cover with parchment paper, place 4 puffs on each pan. Bake in a 400 degree oven for 15-18 minutes, until browned on top.
  5. While chicken is cooking, heat heavy cream in small saucepan. Add diced roasted red peppers, basil, parmesan, salt and pepper. Cook until heated through.
  6. To serve, drizzle red pepper cream over each florentine puff. Enjoy!


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19 comments on “Chicken Florentine Puffs with Red Pepper Cream”

  1. Oh wow! These look divine. I think this is a “must try” for dinner! Love your recipes, I stop by daily!

  2. Oh, those are seriously pretty. I love using puff pastry but I just never think to use it most nights. Looks like a delicious recipe, easy enough for dinner but at the same time, fancy enough for a get together.

  3. Wait.. hold on. Let me wipe off the drool before I comment…. WOW, Aimee! These sound so amazing! : )

  4. This sounds SO good! I am always looking for new main dish recipes, and this sounds like something we would love. bookmarking it for later 🙂

  5. Patty- so glad to have you stopping by!!
    Ali- I rarely think to use the puff pastry either! I was scanning my freezer for stuff to use, and that’s when I spotted the sad little box of spinach, and a box of puff pastry (left over from when I bought it for quiche). It’s so good.
    Holly- you all cleaned up from your drool? Hehe, thanks 🙂
    Sherri- let me know if you try it. We loved it!

  6. That recipes looks so delish. Cannot wait to give it a try.

  7. Hello Aimee! I found you through Basilmomma’s Blog Hop! Those chicken puffs look delish! Have a great day! Sherri

  8. “Pepper cream”? I don’t like the sound of that. 🙂

  9. This looks delicious, and I love your impromptu cream sauce! Yum!

  10. Ty- quiet, it’s good 🙂
    Tracy- impromptu can sometimes be a disaster, but not this time!!

  11. These look fantastic! I’m going to try them with the puff pastry I have in the freezer.

  12. Everything about this looks delish!

  13. Hi Aimee,
    What a beautiful dish. We would really enjoy your puffs, it is a great combination of flavor. Thank you so much for sharing with Full Plate Thursday, have a great week end and come back soon!
    Miz Helen

  14. I love when a plan comes together on the fly, these look great. Thanks for linking to Fat Camp Friday, see you next week!

  15. oh yum!! Thanks for linking this up to savory sunday!!

  16. a perfect savory compliment to a sweet life. i love the red pepper sauce…great last minute add! thank you for sharing with tuesday night supper club.

  17. This looks delicious, I am pinning this, and putting it on my shopping list, looks so yummy!


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