Description
These Chicken Alfredo Sloppy Joes are a creamy, garlicky twist on the classic—tender shredded chicken simmered in rich Alfredo sauce, spooned onto toasted brioche buns, and finished with plenty of Parmesan.
Ingredients
1 lb boneless, skinless chicken thighs (cooked and shredded)
1/2 cup unsalted butter
3 cloves garlic, minced
1 cup Alfredo sauce
1/4 cup chicken broth
1 cup freshly grated Parmesan cheese
6 brioche buns, toasted
Chopped fresh parsley (optional, for garnish)
Instructions
1. Shred the cooked chicken into small, bite-sized pieces. Mince the garlic and grate the Parmesan.
2. In a large skillet over medium heat, melt the butter.
3. Add the minced garlic and cook for 1–2 minutes, just until fragrant.
4. Stir in the Alfredo sauce and chicken broth, whisking until smooth. Bring to a gentle simmer.
5. Add the shredded chicken and stir until fully coated. Reduce heat to low and warm through for about 5 minutes.
6. Toast the brioche buns until golden.
7. Spoon the creamy chicken mixture onto the buns and sprinkle with Parmesan (and parsley if using). Serve hot.
Notes
Nutrition note: Values are estimates and will vary by ingredient brands and bun size.
Sauce consistency: If it’s too thick, add a splash more broth; if too thin, simmer a little longer.
Make-ahead: The filling can be made up to 3 days ahead and stored in the fridge.
Storage: Refrigerate filling in an airtight container up to 4 days or freeze up to 3 months. Reheat gently with a splash of broth.
Nutrition
- Serving Size: 1 sandwich
- Calories: 608 kcal
- Sugar: 6 g
- Sodium: 792 mg
- Fat: 37 g
- Saturated Fat: 18 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 165 mg