Chicken Alfredo Sloppy Joes
Cooked shredded chicken goes into a garlic cream sauce with Parmesan and cream cheese, then onto toasted buns. The filling makes four sandwiches.
Start with cooked chicken, such as shredded rotisserie chicken or properly refrigerated leftovers. The short cooking time below is for heating it in the sauce, not cooking raw chicken.
Keep the sauce at a gentle simmer and stir until the cheeses melt. It should be thick enough to sit on a bun rather than run straight off. Heat the chicken filling to 165°F before serving.
Toast the cut sides of the buns while the filling cooks, then assemble just before eating. Brioche gives a soft, slightly sweet bun; a hamburger or pretzel roll also works. Keep a few napkins handy for the sauce.
Questions You May Have About This Recipe
Can I use rotisserie chicken?
Yes. Remove the skin and bones, shred the cooked meat, and measure 2 cups. Taste before adding salt, since rotisserie chicken is usually seasoned.
Can I use jarred Alfredo sauce?
Jarred Alfredo can replace the homemade sauce, but its thickness and salt level vary. Add enough to coat the cooked chicken without making it soupy, then heat the filling to 165°F. Do not add a full jar on top of the cream and cheeses listed below.
What kind of buns work best?
Soft brioche or hamburger buns work well. Toast them slightly to prevent sogginess.
Can I make this ahead of time?
Yes. Refrigerate the filling promptly, then reheat gently to 165°F and assemble before serving.
Can I add vegetables?
Yes. Cook mushrooms first to drive off their moisture, wilt and drain spinach, or use small pieces of cooked broccoli. Add a modest amount so the filling still holds together.
What You Need to Make Chicken Alfredo Sloppy Joes
For the Filling
2 cups cooked shredded chicken
2 tablespoons butter
2 cloves garlic, minced
1 cup heavy cream
½ cup grated Parmesan cheese
¼ cup cream cheese
½ teaspoon Italian seasoning
Salt and pepper to taste
For the Sandwich
4 brioche buns, toasted
1 tablespoon butter for toasting
Chopped parsley for garnish
As an Amazon Associate I earn from qualifying purchases. Check the chicken filling with a TempPro TP19H instant-read thermometer (paid link). Stir first and check several spots for 165°F without touching the pan. Remove the thermometer after checking; it is not a leave-in probe.
How to Make Chicken Alfredo Sloppy Joes
In a skillet, melt the 2 tablespoons butter for the filling over medium heat. Add garlic and cook until fragrant, about 1 minute.
Stir in heavy cream and bring to a gentle simmer. Add Parmesan, cream cheese, Italian seasoning, salt, and pepper. Stir until smooth and creamy.
Add the shredded cooked chicken and stir until coated. Simmer gently for about 3 to 5 minutes, or until the mixture is thick enough to mound on a bun and reaches 165°F.
Use the remaining 1 tablespoon butter to lightly butter the buns, then toast in a pan or briefly under the broiler, watching closely.
Spoon the chicken mixture onto the bottom bun, top with parsley, and place the other half on top.
Serve warm and enjoy.
Tips
Refrigerate the filling in a shallow covered container within 2 hours, or 1 hour above 90°F. Keep at 40°F or below and use within 3–4 days of the chicken’s original cooking date; making the filling does not restart that clock.
For an optional mozzarella topping, broil the open sandwiches briefly on a broiler-safe tray, without parchment. Watch constantly, then add the top buns after broiling.
If the sauce is thin, simmer gently a little longer, stirring often. Avoid a hard boil, which can separate the sauce. Reheat leftovers gently to 165°F.
Serve with a side salad or roasted vegetables to balance the richness.
Finely grated Parmesan melts more readily than large shreds. Add salt only after the cheese and chicken are mixed in.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “I made this for dinner and everyone loved it. It’s like a mix of Alfredo and comfort food heaven.” Susan K.
⭐️⭐️⭐️⭐️ “Used rotisserie chicken and jarred sauce, and it still turned out great. Fast and filling.” Carol D.
⭐️⭐️⭐️⭐️⭐️ “So creamy and delicious. My husband said it’s his new favorite sandwich.” Linda H.
⭐️⭐️⭐️⭐️ “Loved how easy this was. Added spinach for some greens, and it worked perfectly.” Patty G.
⭐️⭐️⭐️⭐️⭐️ “Made these on a busy weeknight, and they were a hit. Simple and full of flavor.” Diane P.
Printable Recipe
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Chicken Alfredo Sloppy Joes
Cooked shredded chicken in a garlic cream sauce with Parmesan and cream cheese, served on toasted buns. Heat the filling to 165°F and assemble the four sandwiches just before serving.
Ingredients
- For the Filling
- 2 cups cooked shredded chicken
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ cup cream cheese
- ½ teaspoon Italian seasoning
- Salt and pepper to taste
- For the Sandwich
- 4 brioche buns, toasted
- 1 tablespoon butter for toasting
- Chopped parsley for garnish
Instructions
- In a skillet, melt the 2 tablespoons butter for the filling over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Stir in heavy cream and bring to a gentle simmer. Add Parmesan, cream cheese, Italian seasoning, salt, and pepper. Stir until smooth and creamy.
- Add the shredded cooked chicken and stir until coated. Simmer gently for about 3 to 5 minutes, or until the mixture is thick enough to mound on a bun and reaches 165°F.
- Use the remaining 1 tablespoon butter to lightly butter the buns, then toast in a pan or briefly under the broiler, watching closely.
- Spoon the chicken mixture onto the bottom bun, top with parsley, and place the other half on top.
- Serve warm and enjoy.
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