Dinner

Chicken Alfredo Sloppy Joes Recipe

ByZoe Lane February 25, 2026February 25, 2026

Introduction

Chicken Alfredo Sloppy Joes offer a creamy, comforting twist on the classic sloppy joe sandwich. This recipe blends tender chicken with a rich Alfredo sauce, making for an indulgent and satisfying meal that’s perfect for any night of the week.

Three sliders are arranged on a detailed white plate sitting on a white marbled surface with a blue cloth nearby. Each slider has a shiny, smooth golden-brown bun as the top and base. Inside the bun, there is a generous layer of shredded chicken, slightly brown and textured. On top of the chicken, a creamy white sauce with visible herbs and specks is poured, some dripping over the sides. Small green chopped parsley is sprinkled over the sauce for garnish. In the background, there is a blurred tray of golden fries and another dish with a creamy sauce. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked chicken, shredded or diced (rotisserie works well)
2 tbsp butter
1 cup heavy cream
1 cup grated Parmesan cheese
1 small onion, finely chopped
2 garlic cloves, minced
1 tsp Italian seasoning
Salt and pepper, to taste
Optional: red pepper flakes
Optional: 1 cup chopped spinach or roasted red peppers
4 soft sandwich buns, toasted
Optional: shredded mozzarella for extra cheesiness

Instructions

Step 1: Prepare the chicken by shredding or dicing cooked chicken. If using raw chicken, cook it thoroughly until fully done and tender.
Step 2: In a skillet, sauté the finely chopped onion and minced garlic over medium heat until fragrant and translucent.
Step 3: Melt the butter in the skillet, then add the heavy cream. Gradually whisk in the grated Parmesan cheese, stirring constantly to avoid lumps. Season the sauce with Italian seasoning, salt, and pepper. Add red pepper flakes if you like a bit of heat.
Step 4: Fold the prepared chicken and any optional vegetables like chopped spinach or roasted red peppers into the Alfredo sauce. Stir gently until the mixture is evenly coated. Adjust the sauce consistency by adding a splash of cream if needed.
Step 5: Spoon the creamy chicken Alfredo mixture onto the toasted sandwich buns. If desired, sprinkle shredded mozzarella on top for extra cheesiness. Serve immediately or keep warm until serving.
Step 6: For a variation, try serving the chicken Alfredo mixture over pasta instead of buns for a different take on traditional Chicken Alfredo.

Tips & Variations

Use rotisserie chicken to save time and add extra flavor.
Add spinach or roasted red peppers for added color and nutrition.
For a spicy kick, include red pepper flakes or a dash of hot sauce.
Switch toasted buns for garlic bread to enhance the Italian flavors.

Storage

Store leftover chicken Alfredo mixture in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or milk to loosen the sauce if it thickens. Buns are best toasted fresh before serving.

How to Serve

Three chicken sliders sit on a white plate with detailed edging, placed on a white marbled texture. Each slider has three layers: a golden brown, shiny, soft top bun; a middle layer of shredded, tender, light brown chicken covered generously with creamy white sauce dotted with green parsley; and a bottom soft bun similar in color to the top. Fresh green parsley leaves are placed around the plate for garnish, and the background includes blurred sides of fries and dipping sauce. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese in this recipe?

Yes, you can substitute Parmesan with Pecorino Romano or a combination of Parmesan and mozzarella for a milder, creamier flavor.

Is it possible to make this dish dairy-free?

To make a dairy-free version, try using a plant-based butter substitute, coconut cream or almond milk in place of heavy cream, and a dairy-free Parmesan alternative. Keep in mind the flavor and texture will differ from the classic version.