Chicken Alfredo Sandwiches (Print Version)
# Ingredients:
→ Chicken Sloppy Joes
01 -
1 pound ground chicken
02 -
1 tablespoon olive oil
03 -
½ teaspoon kosher salt
04 -
½ teaspoon Italian herbs
05 -
3 cloves garlic, minced or jarred
06 -
½ teaspoon black pepper, adjust as needed
07 -
1 small sweet onion, chopped finely
→ Creamy Alfredo
08 -
1 cup heavy whipping cream
09 -
3/4 cup freshly grated parmesan
10 -
4 tablespoons salted butter
11 -
2 teaspoons garlic powder
→ Extras to Serve
12 -
Burger buns
13 -
Slices of mozzarella or provolone
# Instructions:
01 -
Warm up the olive oil in a big pan over medium heat. Drop in the diced onion and cook for around 3 minutes until soft and fragrant.
02 -
Toss in the garlic and let it heat up for about 30 seconds. Keep an eye on it so it doesn’t scorch!
03 -
Throw in the ground chicken along with the salt, black pepper, and Italian seasoning. Break it apart using a spatula as it cooks. Let it go until no pink remains, then drain any extra liquid.
04 -
Pop a small saucepan onto medium heat. Melt down the butter first, and then mix in the heavy cream, parmesan, and garlic powder. Stir non-stop for around 3-5 minutes, letting it thicken up.
05 -
Pour the Alfredo sauce over your browned chicken mixture. Gently stir so everything is evenly covered with the creamy goodness.
06 -
Lower the skillet heat to a gentle simmer. Let it bubble for about 10 minutes. The sauce will get thicker and the flavors will come together.
07 -
Lay your bun halves on a tray, spread with butter, and stick them under the broiler. Keep an eye on them until they toast up golden. For more flavor, add a slice of cheese to the tops and broil briefly. Pile the chicken mixture on the bottom bun, cap it off with the cheesy top, and dig in!
# Notes:
01 -
Feel free to adjust portions—this yields 4 larger servings instead of 5 when you go bigger.
02 -
Freshly shredded parmesan melts smoother compared to bagged options.
03 -
Toasting adds a crispy layer that pairs perfectly with creamy fillings.