Why You’ll Love Blackened Chicken Alfredo Sliders Recipe Recipe
- Rich and flavorful: Blackened Cajun chicken and creamy Parmesan Alfredo sauce create a bold combination of spicy, savory, and cheesy flavors.
- Perfect for sharing: A batch makes 9 satisfying sliders, making them ideal for gatherings, parties, and casual family meals.
- Homemade Alfredo sauce: The creamy sauce comes together right in the same skillet used for the chicken, picking up even more flavor.
- Loaded with cheese: Parmesan goes into the Alfredo sauce while Monterey Jack melts throughout the sliders.
- Crispy bacon in every bite: Bacon adds smoky flavor and a welcome contrast to the tender chicken and creamy sauce.
- Garlic butter buns: Garlic, butter, and parsley give the slider buns extra flavor both inside and on top.
- Easy to customize: You can adjust the Cajun seasoning, cheese, bacon, and toppings to suit your preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1½ lbs chicken tenderloins
- Blackened Cajun seasoning, to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 garlic cloves, minced
- 5 tablespoons butter
- 1 cup half and half
- 1 cup heavy cream
- 1 tablespoon blackened Cajun seasoning, plus more if desired
- Salt and pepper, to taste
- 1 cup freshly grated Parmesan cheese
- 9 slider buns
- 5 tablespoons butter, melted
- 4 garlic cloves, minced
- 2 teaspoons parsley flakes
- 1½ cups Monterey Jack cheese, shredded and divided
- 6 slices bacon, cooked until crisp and halved
Directions
- Heat the olive oil in a large skillet over medium heat. Generously season the chicken tenderloins with blackened Cajun seasoning.
- Add the chicken to the hot skillet and cook for approximately 5–6 minutes, flipping once, until the chicken is nearly cooked through.
- Move the chicken to one side of the skillet. Add 2 tablespoons of butter and 3 minced garlic cloves to the open side of the pan. Once the butter melts, toss the chicken in the garlic butter until evenly coated.
- Transfer the chicken to a bowl or plate and loosely cover it with foil to keep it warm.
- Reduce the skillet heat to medium-low. Add 5 tablespoons butter, half and half, heavy cream, 1 tablespoon blackened Cajun seasoning, salt, and pepper.
- Bring the mixture to a gentle, low boil and cook for about 5 minutes, whisking frequently to keep the cream mixture smooth.
- Stir in the freshly grated Parmesan cheese. Continue cooking until the cheese has completely melted and the Alfredo sauce has thickened. Remove it from the heat and set aside. The sauce will continue thickening slightly as it cools.
- Preheat the oven broiler. Split the slider buns and arrange both halves cut-side up on a baking sheet.
- In a small bowl, combine the 5 tablespoons melted butter, 4 minced garlic cloves, and parsley flakes.
- Brush or spread half of the garlic butter mixture over the cut sides of the slider buns. Place them under the broiler briefly until lightly golden. Watch carefully, as they can brown quickly.
- Remove the buns from the broiler and preheat the oven to 375°F.
- Sprinkle ¾ cup shredded Monterey Jack cheese evenly over the bottom buns.
- Arrange the cooked blackened chicken over the cheese, followed by the crispy bacon.
- Sprinkle the remaining ¾ cup Monterey Jack cheese over the chicken and bacon.
- Spoon the prepared Alfredo sauce evenly over the filling. Add enough to make the sliders creamy without completely soaking the buns.
- Place the top buns over the filling. Brush the remaining garlic butter mixture generously over the tops.
- Bake at 375°F for about 20 minutes, or until the cheese is melted, the filling is hot, and the buns are golden. Tent the sliders loosely with foil if the tops begin browning too quickly.
- Remove from the oven and allow the sliders to rest for a few minutes before slicing.
- Serve warm, with any remaining blackened Alfredo sauce on the side for dipping.
Servings and timing
Servings: 9 sliders
Total time: 55 minutes
For the best results, serve the sliders shortly after baking while the cheese is melted, the Alfredo sauce is creamy, and the garlic-butter buns are still warm.
Variations
Spicier sliders: Increase the amount of blackened Cajun seasoning or add a small amount of cayenne pepper to the chicken and Alfredo sauce.
Milder sliders: Use less Cajun seasoning, especially in the Alfredo sauce, for a creamier and less spicy version.
Different cheese: Replace Monterey Jack with mozzarella, provolone, pepper Jack, or a combination of cheeses. Pepper Jack is especially good if you want additional heat.
Rotisserie chicken shortcut: For quicker preparation, use shredded or sliced cooked rotisserie chicken. Toss it with blackened seasoning and warm it briefly in garlic butter before assembling the sliders.
No bacon: Leave out the bacon for a simpler chicken Alfredo slider. The sliders will still have plenty of flavor from the Cajun chicken, garlic butter, and cheeses.
Extra bacon: Add additional crispy bacon if you want a stronger smoky flavor and crunch.
Add vegetables: Sautéed bell peppers, onions, mushrooms, or spinach can be layered into the sliders for additional texture and flavor.
Hawaiian rolls: Use sweet Hawaiian-style rolls to create a sweet-and-spicy contrast with the blackened chicken.
Extra garlic: Add additional minced garlic to the Alfredo sauce or garlic butter for a more pronounced garlic flavor.
Storage/Reheating
Allow leftover sliders to cool before transferring them to an airtight container. Refrigerate them for up to 3–4 days. Because the sliders contain chicken and a cream-based sauce, avoid leaving them at room temperature for extended periods.
For the best texture, reheat the sliders in a 350°F oven. Place them in a baking dish, loosely cover with foil, and heat until warmed through. Remove the foil during the final few minutes if you want the buns to become slightly crisp again.
Individual sliders can also be reheated in an air fryer at a moderate temperature until warmed through. Keep an eye on the buns because the garlic-butter tops can brown quickly.
The microwave works when you’re short on time, but the buns will become softer. Heat individual sliders in short intervals until the filling is hot.
Store leftover Alfredo sauce separately in an airtight container when possible. Reheat it gently over low heat, stirring frequently. A small splash of milk, half and half, or cream can help loosen sauce that has thickened in the refrigerator.
FAQs
1. What are Blackened Chicken Alfredo Sliders?
Blackened Chicken Alfredo Sliders are small sandwiches filled with Cajun-seasoned chicken, bacon, melted cheese, and creamy Parmesan Alfredo sauce. Garlic-butter slider buns bring all of the flavors together.
2. How spicy are these sliders?
The heat level depends primarily on the blackened Cajun seasoning you use. For mild sliders, season the chicken lightly and reduce the seasoning in the Alfredo sauce. For more heat, increase the Cajun seasoning or add cayenne pepper.
3. How do I know when the chicken is fully cooked?
Chicken should reach an internal temperature of 165°F in its thickest portion. Since the chicken is cooked in the skillet and then baked inside the sliders, avoid severely overcooking it during the initial skillet step so it remains juicy.
4. Can I use chicken breasts instead of chicken tenderloins?
Yes. Boneless, skinless chicken breasts work well. Slice them into smaller strips or thin pieces so they cook quickly and fit easily inside the slider buns.
5. Can I make these sliders ahead of time?
You can prepare several components ahead of time. Cook the chicken and bacon and prepare the Alfredo sauce in advance, then refrigerate them separately. Assemble and bake the sliders closer to serving time so the buns don’t become soggy.
6. Why is my Alfredo sauce too thick?
Alfredo sauce naturally thickens as it cools. If it becomes thicker than you prefer, gradually stir in a little warm half and half, heavy cream, or milk until it reaches the desired consistency.
7. Why is my Alfredo sauce too thin?
Give the sauce enough time to simmer gently and allow the Parmesan to melt completely. It will also thicken as it cools. Freshly grated Parmesan generally melts more smoothly than packaged pre-shredded cheese.
8. What kind of slider buns should I use?
Soft dinner rolls, traditional slider buns, or Hawaiian-style rolls all work well. Choose buns that are connected or similar in size so the sliders are easy to assemble and bake together.
9. What can I serve with Blackened Chicken Alfredo Sliders?
These rich sliders pair nicely with a simple green salad, roasted vegetables, coleslaw, potato wedges, French fries, or fresh vegetables. Extra Alfredo sauce also makes an excellent dipping sauce.
10. How do I keep the slider buns from burning?
Tent the sliders loosely with aluminum foil during baking if the tops begin getting too dark. Since the buns are coated in garlic butter and have already been lightly toasted, they can brown faster than the filling heats through.
Conclusion
Blackened Chicken Alfredo Sliders bring together spicy Cajun chicken, smoky bacon, gooey Monterey Jack cheese, and rich Parmesan Alfredo sauce in warm garlic-butter buns. The combination is creamy, savory, slightly spicy, and satisfying, while the slider format makes the dish easy to share.
Whether you’re preparing them for a party, game-day spread, casual dinner, or weekend gathering, these sliders deliver plenty of flavor without complicated preparation. Serve them fresh from the oven with extra Alfredo sauce for dipping for an especially indulgent finishing touch.
Blackened Chicken Alfredo Sliders Recipe
These Blackened Chicken Alfredo Sliders are loaded with Cajun-seasoned chicken, crispy bacon, Monterey Jack cheese, and creamy homemade Alfredo sauce on buttery garlic slider buns.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 9 servings
- Category: Main Course
- Method: Stovetop and Baking
- Cuisine: American
- Diet: Halal
Ingredients
- 1½ lbs chicken tenderloins
- blackened cajun seasoning (to taste, my recipe is in notes below*)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 garlic cloves (minced)
- 5 tablespoons butter
- 1 cup half and half
- 1 cup heavy cream
- 1 tablespoon blackened cajun seasoning (more if desired)
- salt and pepper (to taste)
- 1 cup freshly grated parmesan cheese
- 9 slider buns
- 5 tablespoons butter (melted)
- 4 garlic cloves (minced)
- 2 teaspoons parsley flakes
- 1½ cups Monterey Jack cheese, shredded (divided)
- 6 slices bacon (cooked crisp and halved)
Instructions
- Heat olive oil in a large skillet over medium heat. Season the chicken with blackened Cajun seasoning and cook until mostly cooked through, flipping once, about 5-6 minutes.
- Move the chicken to one side of the skillet. Add 2 tablespoons butter and 3 cloves minced garlic. Toss the chicken in the garlic butter, then transfer it to a bowl and tent with foil.
- In the same skillet over medium-low heat, add 5 tablespoons butter, half and half, heavy cream, 1 tablespoon Cajun seasoning, salt, and pepper. Bring to a low, gentle boil and cook for 5 minutes, whisking frequently.
- Stir in the Parmesan cheese and cook until melted and the sauce has thickened. Remove from the heat and set aside; the Alfredo sauce will continue to thicken as it cools.
- Preheat the oven broiler. Split the slider buns and arrange them cut-side up on a baking sheet.
- Combine the melted butter, 4 cloves minced garlic, and parsley flakes. Spread half of the garlic butter over the cut sides of the buns and broil until golden.
- Preheat the oven to 375°F.
- Sprinkle ¾ cup Monterey Jack cheese over the bottom buns. Layer with the blackened chicken, bacon, remaining Monterey Jack cheese, and an even layer of Alfredo sauce.
- Add the top buns and brush with the remaining garlic butter. Bake for 20 minutes, tenting with foil as needed to prevent the tops from browning too quickly.
- Slice into individual sliders and serve warm with extra Alfredo sauce for dipping.
Notes
- Adjust the amount of blackened Cajun seasoning to suit your preferred spice level.
- Freshly grated Parmesan melts more smoothly into the Alfredo sauce than pre-shredded cheese.
- Tent the sliders loosely with foil during baking if the buns begin to brown too quickly.
- Serve with extra warm Alfredo sauce on the side for dipping.
Nutrition
- Serving Size: 1 slider
- Calories: 620 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 45 g
- Saturated Fat: 24 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 155 mg
