Chicken Alfredo Sloppy Joes

Chicken Alfredo Sloppy Joes are the ultimate mash-up of comfort foods, combining savory ground chicken with a rich, creamy homemade Alfredo sauce. Piled high on toasted buns, they’re easy to make, totally satisfying, and a fun twist on the traditional sloppy joe that the whole family will love.

Love More Dinner Ideas? Try My Melt In Your Mouth Chicken Breasts or this Crispy Chicken Chimichangas next.

Why You’ll Love This Recipe

The creamy Alfredo sauce turns a classic messy favorite into something rich and flavorful, perfect for both family dinners and casual entertaining. Ready in just 35 minutes, this dish is ideal for busy weeknights and uses simple ingredients you likely already have on hand. Ground chicken, onions, garlic, heavy cream, and Parmesan combine to create a satisfying, foolproof meal that everyone will ask for again and again.

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Ingredient List

Ground Chicken Sloppy Joes Mixture

• 1 tablespoon olive oil
• 1 small sweet onion, finely diced (yellow onion works fine too)
• 3 cloves garlic, minced or pressed
• 1 pound ground chicken
• ½ teaspoon Italian seasoning
• ½ teaspoon kosher salt
• ½ teaspoon black pepper

Alfredo Sauce

• 4 tablespoons butter
• 1 cup heavy cream
• ¾ cup grated Parmesan cheese (fresh is better but use what you have)
• 2 teaspoons garlic powder

For Serving

• Sliced provolone or mozzarella cheese (totally optional but my kids love it)
• Hamburger buns

Why These Ingredients Work

Ground chicken is mild enough that it doesn’t compete with the Alfredo flavors, but it’s still hearty and filling. The sweet onion adds just enough sweetness without being too much. Fresh garlic in the chicken plus garlic powder in the sauce gives you layers of garlic flavor without it being overwhelming.

The homemade Alfredo sauce is what makes this special. Store-bought just doesn’t have the same richness. Butter gives you that silky texture, heavy cream makes it luxurious, and real Parmesan brings that nutty, salty flavor that ties everything together.

Essential Tools and Equipment

You don’t need anything fancy here:

• Large skillet (I use my 12-inch cast iron)
• Small saucepan for the Alfredo
• Wooden spoon
• Basic measuring cups and spoons
• Sharp knife for chopping
• Box grater if you’re grating fresh cheese

How To Make Chicken Alfredo Sloppy Joes

Heat the aromatics

Get your large skillet going over medium heat and add the olive oil. Toss in your diced onion and let it cook for about 3 minutes. You want it soft and translucent, not browned. Your kitchen will start smelling good right about now.

Add garlic

Add the minced garlic and cook for just 30 seconds. Don’t walk away during this step – garlic burns fast and bitter garlic ruins everything.

Brown the chicken

Add the ground chicken along with the Italian seasoning, salt, and pepper. Break it up with your spoon and cook for 6-8 minutes until there’s no pink left. If you see a lot of liquid in the pan, drain it off. You want flavor concentration here, not watery chicken.

Make the Alfredo sauce

While your chicken is cooking, grab your small saucepan and melt the butter over medium heat. Once it’s melted, pour in the heavy cream and add the Parmesan and garlic powder. Here’s the key – stir constantly for 3-5 minutes until it thickens enough to coat the back of a spoon. Don’t rush this or you’ll end up with lumpy sauce.

Combine everything

Pour that beautiful Alfredo sauce right over your cooked chicken. Stir everything together until every piece of chicken is coated. It should look creamy and rich.

Simmer and serve

Turn your heat down to low and let everything simmer together for about 10 minutes. The sauce will thicken up and all the flavors will get to know each other. Taste and adjust seasoning if needed. Spoon onto toasted bun bottoms and add a slice of cheese if you’re feeling it.

You Must Know

Toast your buns first! I learned this the hard way after serving soggy-bottomed sloppy joes to my family. A quick toast in the oven or toaster creates a barrier that keeps the bun from falling apart. Also, if you have the time, grate your own Parmesan. The pre-shredded stuff has anti-caking agents that can make your sauce grainy instead of smooth.

Pro Tips & Cooking Hacks

Don’t stop stirring that Alfredo sauce – seriously. Constant motion prevents lumps and keeps it silky smooth. If your sauce gets too thick while simmering, add a splash of cream or even a bit of chicken broth to thin it out.

I always make a double batch of the chicken mixture and freeze half. Future me is always grateful when I find a container of this in the freezer on a busy night. Just thaw overnight and reheat gently.

Want some heat? Add a pinch of red pepper flakes when you’re browning the chicken. It gives just enough kick without overwhelming the kids.

Flavor Variations & Suggestions

This recipe is pretty flexible. I’ve added diced bell peppers and mushrooms with the onions when I had them sitting in the fridge. Fresh basil stirred in at the end is gorgeous if you’re trying to impress someone.

For my spice-loving husband, I sometimes add a dash of hot sauce right into the Alfredo. And yes, crumbled bacon makes everything better – add it with the chicken if you’ve got some cooked up already.

Make-Ahead Options

This is perfect for meal prep. You can make the whole chicken and Alfredo mixture up to 2 days ahead and just reheat it when you’re ready to eat. Store it in the fridge and reheat gently on the stovetop – add a splash of cream if it looks too thick.

It also freezes beautifully for up to 3 months. I portion it into family-sized containers and label with the date. Thaw overnight in the fridge and reheat slowly, stirring in a little extra cream to get the consistency back.

Recipe Notes & Baker’s Tips

The secret to perfect Alfredo is patience and medium heat. High heat will cause the cream to break and you’ll end up with a grainy mess instead of silky sauce. Keep stirring and keep the heat reasonable.

This recipe doubles easily if you’re feeding a crowd or want leftovers. Just use a bigger skillet or divide between two pans so everything cooks evenly.

Serving Suggestions

These are honestly great on their own, but we usually serve them with:

• Crispy sweet potato fries (the kids’ favorite)
• Simple green salad with Italian dressing
• Roasted broccoli or green beans
• Garlic bread because why not double down on the garlic?

How to Store Your Chicken Alfredo Sloppy Joes

Refrigerator: Store leftovers in a sealed container for up to 3 days. The sauce will thicken as it cools, which is normal. Just add a splash of milk or cream when you reheat it.

Freezer: This freezes really well for up to 3 months. I use freezer-safe containers and write the date clearly. Thaw overnight in the refrigerator before reheating.

Reheating: Always reheat gently on the stovetop over low heat, stirring frequently. Add a little cream, milk, or chicken broth if it seems too thick. Microwaving works in a pinch but stir every 30 seconds and watch it carefully.

Allergy Information

Contains: Dairy (butter, heavy cream, Parmesan cheese)

Gluten-Free Option: Use gluten-free hamburger buns and you’re all set

Dairy-Free Substitutions: You can try dairy-free butter and cashew cream, but I’ll be honest – it won’t taste the same as traditional Alfredo. The dairy is kind of the whole point here.

Questions I Get Asked A Lot

Can I use ground turkey instead of chicken?

Absolutely! Ground turkey works exactly the same way. Same cooking time, same method.

My Alfredo sauce turned out lumpy – what did I do wrong?

Usually this happens when the heat is too high or you’re not stirring constantly. Next time, keep it at medium heat and don’t stop stirring. If it does get lumpy, try whisking vigorously or pushing it through a fine mesh strainer.

Can I make this lighter?

Sure! Use ground chicken breast instead of regular ground chicken, substitute half-and-half for heavy cream, and cut the butter back to 2 tablespoons. It won’t be as rich and creamy, but it’ll still be good.

How do I keep the buns from getting soggy?

Toast them! Even a quick 30 seconds in the toaster makes a huge difference. Also, don’t let the mixture sit too long before serving.

What if I don’t have Italian seasoning?

Mix up your own with dried basil, oregano, thyme, and a pinch of rosemary. Or just use what you have – even plain dried basil works fine.

💬 Did you try this recipe? I’d love to hear how it turned out! Drop a comment below and let me know what your family thought. Did you add any fun variations?