For a richer flavor, consider using Gruyere or Fontina cheese in place of Cheddar. To prevent the dough from sticking, keep your work surface well-floured. These half moons can be made ahead and frozen. Freeze them on a baking sheet in a single layer, then transfer to a freezer bag once frozen solid. Cook from frozen, adding an extra minute or two to the cooking time. Experiment with adding herbs like thyme or rosemary to the chicken filling for a more complex flavor profile.
Chicken Half Moons
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING3 People
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VIEWS15
Delicate homemade pasta crescents, filled with a savory chicken and cheddar blend. These can be served simply or dressed with your favorite sauce, perfect as a delightful main course or a sophisticated side.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate84 g
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Cholesterol294 mg
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Fiber3 g
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Protein34 g
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Saturated Fat7 g
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Sodium259 mg
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Sugar3 g
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Fat16 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
7 mins
Lightly grease a large skillet and cook chicken until no longer pink and the internal temperature reaches 165°F (about 7-10 minutes). Remove from skillet and set aside to cool slightly.
02
Step
3 mins
In a food processor, combine the chopped onion and pulse until finely minced. Add the cubed Cheddar cheese and pulse until a coarse mixture forms. Add the cooked chicken and pulse until the mixture is finely ground and well combined. (2-3 minutes)
03
Step
7 mins
In a large bowl, place the flour and create a well in the center. Add the 3 eggs into the well and begin to mix, gradually incorporating the flour. Slowly add the water, mixing until a dough forms. Knead the dough on a lightly floured surface for 5-7 minutes until it becomes elastic and smooth, adding more flour or water as needed to achieve the right consistency – not too sticky, not too dry.
04
Step
10 mins
In a small bowl, whisk together the remaining egg and 1 tablespoon of water to create an egg wash. On a lightly floured surface, roll out the dough to about 1/8 inch thickness (almost paper thin). Use a 2-inch round cookie cutter or knife to cut out circles. Brush each circle with the egg wash. Place about 1 teaspoon of the chicken and cheese filling in the center of each circle. Fold the dough over to create a half-moon shape, pressing the edges to seal. Crimp the edges with a fork to ensure they are tightly sealed.
05
Step
3 mins
Bring a large pot of lightly salted water to a rolling boil. Gently add the chicken half moons, being careful not to overcrowd the pot. Cook for 2-3 minutes, or until they float to the surface and are al dente. Remove with a slotted spoon and drain well. (2-3 minutes)
06
Step
0 mins
Serve immediately, either plain or with your favorite sauce.
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RECIPE REVIEWS
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Please Rate
Vilma Maggioanderson
Jun 18, 2025I added some garlic powder to the chicken mixture, and it was a hit! My family loved these.
Nathanial Carroll
Jun 1, 2025The dough was a little tricky to work with at first, but once I got the hang of it, it was smooth sailing. Great recipe!
Dangelo Lueilwitz
May 30, 2025A bit time-consuming to make, but totally worth the effort. I will definitely be making these again!
Leda Ankunding
May 21, 2025These were amazing! The filling was so flavorful, and the pasta was perfectly tender.