Blackened Chicken Alfredo Sliders Recipe
These chicken alfredo sliders are rich, cheesy, and unapologetically indulgent. 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.
Servings: 9 sliders
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
Use freshly grated parmesan for the smoothest alfredo sauce.
Tent with foil halfway through baking if the tops brown too quickly.
These sliders are rich—small portions go a long way.
Blackened cajun seasoning:
- 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