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Chicken Alfredo Sloppy Joes

A creamy, indulgent twist on the classic sandwich featuring ground chicken tossed in a rich garlic parmesan Alfredo sauce, served on toasted brioche buns.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 sandwiches
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken Mixture
  • 1 tbsp olive oil
  • 1 lb ground chicken or finely shredded cooked chicken
  • 0.5 medium yellow onion finely diced
  • 3 cloves garlic minced
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp Italian seasoning
Alfredo Sauce
  • 3 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 cup heavy cream
  • 0.5 cup chicken broth low sodium
  • 2 oz cream cheese softened and cubed
  • 1 cup Parmesan cheese freshly grated
  • 0.5 cup Mozzarella cheese shredded
For Serving
  • 6 Brioche buns
  • 2 tbsp butter melted, for toasting buns
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large Skillet
  • Wooden Spoon
  • Cheese Grater

Method
 

  1. Heat olive oil in a large skillet over medium-high heat. Add the diced onion and cook until softened, about 3 minutes.
  2. Add the ground chicken, salt, pepper, and Italian seasoning. Cook until browned and cooked through, crumbling the meat as it cooks. Stir in the minced garlic for 1 minute.
  3. Push the chicken to one side of the skillet. On the empty side, melt the butter. Whisk in the flour and cook for 1 minute to create a roux. Mix the roux into the chicken.
  4. Stir in the chicken broth and heavy cream. Bring to a gentle simmer and let it cook for 2-3 minutes until slightly thickened.
  5. Reduce heat to low. Stir in the cream cheese until melted. Gradually add the Parmesan and Mozzarella cheeses, stirring continuously until the sauce is smooth, thick, and the cheese is fully melted.
  6. Brush the cut sides of the brioche buns with melted butter and toast in a hot pan until golden brown.
  7. Spoon a generous amount of the creamy chicken mixture onto the toasted bottom buns. Garnish with fresh chopped parsley, place the top bun on, and serve immediately.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet, adding a splash of milk or cream to loosen the sauce if needed.