Okay, Here’s How I Fell for Chicken Alfredo Sloppy Joes

I know — Chicken Alfredo and Sloppy Joes sounds wild, right? (Like, who would mix those up?) But I’m here to tell you, the first time I tried it, I was avoiding a grocery store trip and had chicken, leftover Alfredo sauce, and just about nothing else. So I got wild. Well, wild for a Tuesday night. And ever since, I’ve sort of started craving this creamy, messy, open-faced sandwich when I’m tired of the same old ground beef thing. Plus, my sister-in-law declared it “dangerously good” — and she’s the pickiest person I know. Anyway, if you’re looking to jazz up dinner without making life harder, this is honestly the one. (Oh, pro tip: Wear an apron, or live dangerously.)

Why I Think You’ll Love This—Or at Least Not Hate It!

I make this when nobody can agree on dinner but everyone loves something cheesy (which, in my house, is everyone except the dog, and I think he’s just jealous). My family goes wild for this because, first of all, it’s something different — so, you know, no complaints about “Boring again, Mom?” and honestly, it tastes kind of like what I wanted cafeteria Sloppy Joes to taste like as a kid. Plus, this is one of those dinners where you don’t need fancy ingredients (unless, I guess, you want to show off). Funny thing: the first couple of tries, the sauce was runnier than I planned, but the bread soaked it up in a way that somehow made the whole thing even better. Sometimes kitchen flops end up top of the board!

Here’s the Stuff You’ll Need (And What You Can Swap)

2 tablespoons butter (Salted, unsalted, whatever you have. I’ve totally used olive oil instead and nobody noticed.)
1 medium onion, finely chopped (or a couple of shallots in a pinch; red onion works if you’re into that vibe)
2 garlic cloves, minced (No shame in using pre-minced out of a jar. Or, skip it if you’re anti-garlic. It’s your dinner.)
500g (about 1 lb) cooked chicken, shredded (I just grab a rotisserie chicken if I can’t be fussed. Sometimes I’ve used leftover roasted turkey.)
1 cup Alfredo sauce (Jarred or homemade. My grandma was loyal to Bertolli, but honestly I just buy what’s on sale.)
1/2 cup milk or cream (If you want it extra decadent. Sometimes I skip it if the sauce is thin.)
1/4 cup grated Parmesan cheese (The stuff in a can works fine, but fresh does melt in better.)
1 cup shredded mozzarella (Or cheddar if you have it — I’ve definitely run out before and used pre-shredded pizza cheese, which, pro tip, never melts quite right but it works.)
4-6 sandwich rolls (Whatever sturdy bread you got. Hamburger buns, ciabatta, or even those big crusty dinner rolls. I once used hot dog buns — not my finest hour, but it worked!)
Salt and pepper (To taste, naturally)
Parsley for sprinkling (Totally optional. Sometimes I use a handful of baby spinach, chopped up tiny, just so I can say there’s ‘something green’ on there.)

So, Here’s How You Throw this Together

Melt the butter in a big skillet over medium heat. Dump in the onion, stir it up, let it get soft and starting to color – about 5 minutes is good. Sometimes I walk away to chase the kids at this point; just don’t let it burn!
Add the garlic (and inhale, because that smell always gets me). Give it just 30 seconds, then stir in the chicken — and if you’re using cold rotisserie bits that are a bit lumpy, bash ’em up with your spoon. Nobody likes giant chicken lumps. Well, I don’t, anyway.
Pour in the Alfredo sauce and that splash of milk or cream (unless the sauce is already watery — then maybe just go with it). This is where I sneak a quick taste, because sometimes jarred sauce needs a little salt, or a squeeze of lemon, or just…more cheese. Stir until it’s hot and sort of bubbling.
Sprinkle in the Parmesan and half the mozzarella; stir until everything is oozy and lovely. If it’s looking more like soup than sauce, just crank up the heat a bit — it’ll thicken as it bubbles. But don’t panic if it’s still a little sloppy (it’s in the name!).
Toast your buns if you remember (sometimes I totally forget — it’s fine). Spoon the chicken mixture on, then scatter the rest of the cheese on top. I stick mine under the grill (or broiler, for my American pals) for a minute or two, just till bubbly.
Shower with parsley, or spinach, or even chives; whatever you like. Serve hot, with lots of napkins and an open mind!

A Couple Notes from the School of Hard Knocks

If you use really cheap bread, it’ll go soggy super fast. Still tastes good, but you might need a fork and knife. Actually, sometimes I think it’s more fun that way.
I once got lazy and just microwaved the chicken and sauce together. Not the same, but… in a crunch, it’s totally edible.
Your leftovers (if you have any) taste even better the next day, which is probably true of most comfort food, right?

Variations I’ve Tried (With Mixed Results)

I swapped the chicken for roasted mushrooms and zucchini once for a veggie version — honestly, pretty good! Threw in a touch of smoked paprika, not traditional, but…yum.
Tried hot sauce in the mix — makes it more Buffalo-ish, which my husband loved, but the kids were not impressed, so, grain of salt there.
One time I thought using garlic bread as the bun would be amazing. It was…way too oily, and everyone made a mess. Wouldn’t recommend without extra napkins!

Tools and Equipment (And What to Do if You Don’t Have ‘Em)

A big nonstick skillet (Cast iron is lovely, but honestly, your oldest frying pan works just fine.)
A wooden spoon — or, if yours is missing (looking at you, dishwasher), any spatula is okay.
Baking sheet if you want to broil the cheese at the end. Or just use your toaster oven. Or skip it!
If you don’t have a cheese grater and only ungrated cheese, just chop it up small. Melts eventually.

Chicken Alfredo Sloppy Joes - Creamy Twist on a Classic Sandwich

How to Store Leftovers (If You Get That Far)

Scoop leftovers into a lidded container and toss in the fridge; they’ll stay good for a couple days (though honestly, in my house it never lasts more than a day! I found my teenager eating one cold for breakfast — no judgment here). Reheat gently in a pan or just use the microwave. Freezing is possible, but the sauce can get a little weird — like, grainy. Still tastes fine, if you’re not a texture person.

Serving Ideas — Or, How I Actually Serve These

Usually I serve these with a big salad (sometimes a Caesar, sometimes just greens and whatever random veggies I’ve got left) and maybe some kettle chips. I think they go great with roasted green beans, oddly enough. We tried mashed potatoes once, but that was…carb overkill. Also: open-faced style is less messy if you care about that (I usually don’t by dinner time, let’s be honest).

Pro Tips I Learned the Hard Way

Don’t skip toasting the buns — I tried skipping once when I was hungry. Regretted it. Super soggy hands, and not the good kind of messy.
I rushed the cheese melting one time, thinking it wouldn’t matter; turns out, lumpy cheese does matter. So just give it a minute to melt!
Don’t overload the bun, even though it’s tempting. The first time, I piled it a mile high and it went everywhere (the dog helped with cleanup though).

FAQ – Because People Really Have Asked

Can I make this ahead? Absolutely. Actually, I think it tastes even better next day. Just keep the filling separate and build the sandwiches fresh so you don’t get that “bread-paste” situation.
Is there a lighter version? Sort of! Use a lighter Alfredo, more veggies, skip some of the cheese… but folks, it’s Alfredo. Sometimes you just gotta enjoy the creamy stuff and not worry.
Can I use canned chicken? If you must. I have (don’t judge), just add a bit more seasoning and maybe a splash of chicken broth, since it’s drier.
How spicy is this? Not at all, unless you make it that way. Add a pinch of chili flakes if you’re feeling zesty.
Could I make this gluten-free? 100%! Just use gluten-free buns (I like Canyon Bakehouse) and a gluten-free Alfredo like Rao’s. Easy peasy.

And there you have it. If you’re feeling adventurous, or just cold and craving something creamy, this is a killer way to wing dinner and win applause. If you’re on the fence about mixing Italian and Sloppy Joes, all I can say is: try it once — you might end up daydreaming about seconds like I do. (And if you find a bread that actually doesn’t get soggy, please let me know. Seriously.)

Chicken Alfredo Sloppy Joes – Creamy Twist on a Classic Sandwich