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These chicken alfredo sliders are rich, cheesy, and unapologetically indulgent in the best way possible. Blackened chicken tenderloins, crispy bacon, and melty Monterey Jack cheese are layered together and drenched in a homemade Cajun alfredo sauce, all tucked inside buttery garlic bread slider buns. Every bite is creamy, garlicky, and packed with flavor, making these sliders the ultimate crowd-pleasing party food.
These Chicken Alfredo Sliders Are…
- Perfect for game day when you want something hearty and filling
- An easy party food that feels elevated but feeds a crowd
- Loaded with flavor thanks to blackened chicken and Cajun alfredo sauce
- Extra indulgent with bacon, melty cheese, and garlic bread buns
- Made for sharing, slicing cleanly into warm, cheesy sliders
Behind This Recipe
Chicken alfredo has always been my favorite comfort food—even though my mom famously referred to it as a “heart attack on a plate.” Because of that, it wasn’t something we ate very often, which honestly might be why I love it even more. When it did happen, it felt like a special occasion.
These chicken alfredo sliders are my way of leaning fully into that love: cream, butter, cheese, and all. I’ve made them more times than I can count, and they’re always a hit at parties and game days. The best part is that you get all the comfort of chicken alfredo in a bite-sized version with plenty of portion control (although, good luck controlling yourself!). Turning classic chicken alfredo into a handheld slider somehow makes it feel both more fun and more dangerous in the best possible way… and they’re always the first thing gone.
Key Ingredients
A few bold ingredients turn these sliders into a standout party favorite.
- Chicken tenderloins – Cook quickly and stay juicy when blackened
- Blackening seasoning – Adds smoky heat that balances the creamy sauce
- Bacon – Brings saltiness and crunch to every bite
- Monterey Jack cheese – Melts beautifully without overpowering the alfredo
- Parmesan cheese – Thickens the sauce and adds classic alfredo flavor
- Half and half + heavy cream – Create a rich, silky Cajun alfredo sauce
- Garlic – Used generously in both the sauce and garlic bread
- Slider buns – Soft but sturdy, perfect for layering
- Garlic butter & parsley – Transform the buns into golden garlic bread
How to Make Chicken Alfredo Sliders
Start by cooking the blackened chicken tenderloins. Heat olive oil in a large skillet over medium heat and cook the chicken until deeply seasoned and nearly cooked through, flipping once. Scoot the chicken to the side of the pan, add butter and minced garlic, and toss the chicken in the garlicky butter. Transfer the chicken to a bowl and tent loosely with foil.
In the same pan, build the Cajun alfredo sauce. Add more butter, half and half, heavy cream, Cajun seasoning, salt, and pepper. Let the mixture gently simmer, whisking often. Stir in parmesan cheese and cook until melted and thickened. Remove from heat and set aside to cool slightly.
While the sauce cools, prepare the garlic bread slider buns. Split the buns and place them cut-side up on a baking sheet. Mix melted butter, minced garlic, and parsley, then spread half the mixture over the inside of both top and bottom buns. Broil until golden and fragrant.
To assemble, sprinkle shredded Monterey Jack cheese evenly over the bottom buns. Arrange the chicken tenderloins in a single layer, then add bacon (about half a slice per slider). Top with the remaining Monterey Jack cheese and spoon alfredo sauce evenly over the sliders.
Place the top buns on, spread the remaining garlic butter over the tops, and bake at 375°F until the cheese is melted and the tops are golden. Slice and serve warm with extra alfredo sauce for dipping.
Reheating & Serving Leftovers
To reheat, place leftover chicken alfredo sliders in a 350°F oven, loosely covered with foil, for 10–15 minutes until warmed through. This keeps the bread soft while reheating the filling evenly. Avoid microwaving, as it can make the buns soggy.
Serve leftovers warm with extra alfredo sauce on the side for dipping. These sliders also work great as a next-day lunch or reheated party snack.
Looking for More Sandwiches and Sliders?
Honey Mustard BLT Chicken Sliders
Hawaiian Roll Cheeseburger Sliders
Italian Grinder Sliders
Chicken Chopped Sandwich with Alabama White BBQ
Hawaiian Roll Meatball Sliders
Philly Cheesesteak Sliders
If you make these chicken alfredo sliders, leave a comment or rate the recipe below—I’d love to hear how you served them. Don’t forget to save or pin this recipe for your next game day or party spread.
Blackened Chicken Alfredo Sliders Recipe
Ingredients
Blackened chicken
- 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
Cajun Alfredo Sauce
- 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
Garlic Bread Sliders
- 9 slider buns
- 5 tablespoons butter melted
- 4 garlic cloves minced
- 2 teaspoons parsley flakes
Assembly
- 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 chicken with blackened seasoning and cook until mostly cooked through, flipping once (about 5-6 minutes).
- Scoot chicken to the side of the pan. Add 2 tablespoons butter and 3 cloves minced garlic. Toss chicken in the garlic butter, then transfer to a bowl and tent with foil.
- In the same pan, over medium-low add 5 tablespoons butter, half and half, heavy cream, Cajun seasoning, salt, and pepper. Bring to a low gentle boil for 5 minutes, whisking frequently.
- Stir in parmesan cheese and cook until melted and thickened. Remove from heat and set aside. It will continue to thicken as it cools.
- Preheat oven broiler. Split slider buns and place cut-side up on a baking sheet.
- Mix melted butter, garlic, and parsley. Spread half on the inside of the buns and broil until golden.
- Preheat oven to 375°F.
- Sprinkle ¾ cup Monterey Jack on bottom buns. Add chicken, bacon, remaining cheese, and spoon alfredo sauce evenly over top.
- Place top buns on, spread remaining garlic butter over tops, and bake for 20 minutes, tenting with foil to prevent the tops from browning too quickly.
- Slice and serve warm with extra alfredo sauce for dipping.
Notes
- 2 tablespoons smoked paprika (regular paprika works too)
- 1 tablespoon cayenne pepper
- 1 tablespoon onion powder
- 2 teaspoons brown sugar
- 2 teaspoons garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
So excited for this recipe! I tried your Alabama blackened chicken sliders and these look even better.