Chicken Alfredo Sloppy Joes

Ben Carraoli

Chicken Alfredo Sloppy Joes

I made these Chicken Alfredo Sloppy Joes on a cozy Sunday evening, and let me tell you — I didn’t expect them to be this good. I was craving something creamy yet hearty, and this recipe hit the spot perfectly. The rich Alfredo sauce, the juicy chicken, and those soft, toasty buns created a flavor combo that was out of this world!

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4

Course: Dinner

Calories: 430

Ingredients Method

Ingredients

Ground chicken 1 lb: Cooks quickly and soaks up flavor well, or use shredded rotisserie chicken for a faster option.
Butter 2 tablespoons: Adds richness and depth to the Alfredo sauce.
Garlic 2 cloves, minced: Fresh garlic enhances the sauce with bold, savory flavor — skip the garlic powder for best results.
Heavy cream 1 cup: Provides the creamy base for the Alfredo sauce — avoid milk, as it won’t deliver the same richness.
Mozzarella cheese 1 cup, shredded: Melts into a gooey, stretchy texture — grate it fresh for best meltability.
Parmesan cheese 1/2 cup, grated: Adds a salty, nutty bite — use freshly grated, not the shaker-style kind.
Salt and pepper to taste: Season both the chicken and the sauce to build layers of flavor.
Italian seasoning 1/2 teaspoon: Adds a subtle blend of herbs like oregano and basil to balance the creaminess.
Sandwich buns 4 to 6, toasted: Choose soft brioche or bakery-style rolls, and toast them to prevent sogginess from the creamy filling.
Fresh parsley or extra Parmesan optional garnish: Sprinkle over the top for a fresh, flavorful finish.

Method

Start by heating a skillet over medium heat. Add the ground chicken and cook it thoroughly, breaking it apart as it browns. Season it with salt, pepper, and Italian seasoning. Make sure the chicken is no longer pink and has a bit of golden color for extra flavor. Once cooked, transfer it to a bowl and set it aside.
In the same skillet (don’t wash it — those chicken bits add flavor!), melt the butter over medium heat. Toss in the minced garlic and sauté for about a minute until fragrant. Slowly pour in the heavy cream and stir constantly. Let it simmer gently for 3–4 minutes to thicken slightly. Now stir in the shredded mozzarella and Parmesan. Keep stirring until the sauce turns smooth, creamy, and irresistibly cheesy.
Bring the cooked chicken back into the skillet. Stir everything together so the Alfredo sauce coats each piece of chicken perfectly. Let it simmer for a couple of minutes to meld all the flavors. If it feels too thick, add a splash of cream or milk to loosen it.
Toast your sandwich buns until golden. This helps hold the creamy mixture without getting soggy. Spoon a generous portion of the Alfredo chicken onto the bottom half of each bun. Sprinkle with fresh parsley or a bit more Parmesan, then place the top bun.