Cheesy Garlic Pesto Chicken Sliders

Cheesy Garlic Pesto Chicken Sliders are loaded with tender chicken, melted mozzarella, and garlic butter. These little sandwiches are pure comfort food magic, and they come together so easily that you’ll wonder why you haven’t been making them all along. Ready in 25 minutes, perfect for busy weeknights or parties!

Love More Sliders? Try My Italian Grinder Sliders or this Pepperoni Pizza Sliders next.

Why You’ll Love This Recipe

• Ready in under 30 minutes – Perfect for those evenings when you need dinner on the table fast
• Crowd-pleasing flavor – That combination of pesto, garlic butter, and gooey cheese wins over kids and adults alike
• Make-ahead friendly – Assemble in the morning and pop them in the oven when you’re ready
• Minimal cleanup – Everything bakes together in one dish
• Budget-friendly – Uses rotisserie chicken and simple ingredients you probably already have

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Ingredients You’ll Need

For the Sliders:

• 12 slider rolls (Hawaiian rolls work beautifully here!)
• 2 cups cooked chicken, shredded (rotisserie chicken is your best friend)
• 1½ cups shredded mozzarella cheese (freshly shredded melts better than pre-shredded)
• ⅔ cup basil pesto (store-bought or homemade)

For the Garlic Butter:

• 6 tablespoons unsalted butter, melted
• 4 cloves garlic, minced (fresh is best, but jarred works in a pinch)
• 2 teaspoons fresh parsley, minced
• Salt and black pepper, to taste

Why These Ingredients Work

The slider rolls create the perfect tender base that soaks up all that gorgeous garlic butter without getting soggy. Using rotisserie chicken not only saves you time, but it also brings extra flavor and moisture to every bite.

The mozzarella melts into creamy, stretchy perfection, creating those irresistible cheese pulls we all love. Basil pesto adds a bright, herby punch that cuts through the richness and makes these sliders feel special.

And that garlic butter? It’s the golden crown on top, adding buttery, aromatic flavor that seeps into every layer and creates those beautifully toasted tops.

Essential Tools and Equipment

• 9×13-inch baking dish
• Small mixing bowl
• Sharp serrated knife (for slicing the rolls)
• Pastry brush (for that garlic butter)
• Aluminum foil
• Measuring cups and spoons

Step-by-Step Instructions

Step 1: Preheat and Prepare

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with butter or cooking spray.

Step 2: Slice the Rolls

Carefully slice the slider rolls horizontally, keeping them connected as one sheet. Place the bottom halves in your prepared baking dish. This method keeps everything neat and makes assembly so much easier.

Step 3: Make the Garlic Butter

In a small bowl, mix together the melted butter, minced garlic, and fresh parsley. Set this aside for now.

Step 4: Layer the Pesto

Spread half of the pesto evenly over the bottom halves of the rolls. Don’t worry about perfection here; just get a nice, even layer that covers all the rolls.

Step 5: Add Chicken and Cheese

Layer the shredded chicken evenly over the pesto, making sure every slider gets its fair share. Then sprinkle the mozzarella cheese generously on top.

Step 6: Top with More Pesto

Spread the remaining pesto on the cut side of the top halves of the rolls, then place them gently on top of your chicken and cheese layer.

Step 7: Brush with Garlic Butter

Here comes the best part! Brush that garlic butter generously over the tops of the rolls, letting it drip down the sides. Season lightly with salt and pepper if you’d like.

Step 8: Bake Covered

Cover the dish loosely with foil and bake for 10 minutes. This helps the cheese melt beautifully and keeps the tops from browning too quickly.

Step 9: Finish Uncovered

Remove the foil and bake for another 5–10 minutes, until the cheese is completely melted and bubbly and the tops are golden brown.

Step 10: Slice and Serve

Let the sliders cool for just a couple of minutes (I know it’s hard to wait!), then use a sharp knife to slice them into individual portions.

You Must Know

The key to perfect sliders is not overbaking them. You want the cheese melted and the tops golden, but the rolls should still be soft and tender, not dried out. Keep a close eye during that final uncovered bake time, especially if your oven runs hot.

If you notice the tops browning too quickly, loosely tent them with foil again. Room temperature chicken works best for even heating, so if you’re using refrigerated rotisserie chicken, let it sit out for 15 minutes before assembling.

Pro Tips & Cooking Hacks

• Use Hawaiian rolls for extra sweetness – The slight sweetness pairs beautifully with the savory pesto and garlic
• Don’t skip the foil step – It prevents the tops from burning while the cheese melts
• Fresh mozzarella is game-changing – Tear it into pieces instead of shredding for pockets of creamy goodness
• Toast your rolls lightly first – If your rolls are very soft, toast them for 3 minutes before assembling to prevent sogginess
• Add red pepper flakes – A pinch mixed into the pesto gives a nice gentle kick
• Double the garlic butter – Make extra and serve it on the side for dipping
• Use a pizza cutter – It slices through the finished sliders cleanly and easily

Flavor Variations & Suggestions

Want to switch things up? Try sun-dried tomato pesto instead of basil for a deeper, slightly tangy flavor. You can add thin slices of tomato between the chicken and cheese for extra freshness and a pop of color.

If you love a little heat, mix some buffalo sauce with the pesto or drizzle it over the chicken. Swap the mozzarella for provolone or fontina for a different melty cheese experience.

For an extra layer of richness, add crispy bacon pieces over the chicken—because bacon makes everything better. You could even turn these into a pizza-inspired version by using marinara instead of pesto and adding pepperoni.

If someone in your family loves spinach, stir some chopped fresh spinach into the chicken layer for added nutrition without changing the flavor much.

Make-Ahead Options

These sliders are absolutely perfect for making ahead, which is why I love them for parties and busy weeknights. You can assemble the entire dish up through Step 6, cover it tightly with plastic wrap, and refrigerate for up to 24 hours before baking.

When you’re ready to serve, just brush on the garlic butter and pop them in the oven—easy as that.

If you want to freeze them, assemble completely but don’t add the garlic butter yet. Wrap the dish tightly in plastic wrap and then aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator, brush with freshly made garlic butter, and bake as directed. You might need to add a few extra minutes to the baking time if they’re still a bit cold from the fridge.

What to Serve With Cheesy Garlic Pesto Chicken Sliders

These sliders are hearty enough to be the star of the meal, but they shine even brighter with the right sides. A crisp Caesar salad with plenty of Parmesan and crunchy croutons balances out the richness beautifully. Classic pasta salad loaded with veggies is always a hit at gatherings and potlucks.

For something lighter, try a simple mixed green salad with balsamic vinaigrette or roasted vegetables like zucchini, bell peppers, and asparagus. Kettle-cooked potato chips or sweet potato fries add that satisfying crunch everyone loves.

For drinks, serve cold iced tea, fresh-squeezed lemonade, or sparkling water with lemon. If it’s a more casual gathering, these sliders pair wonderfully with cold beer or a crisp white wine like Pinot Grigio.

Allergy Information

These sliders contain several common allergens including gluten (in the slider rolls), dairy (butter and cheese), and garlic. For a gluten-free version, use gluten-free slider buns or rolls—just make sure they’re sturdy enough to hold all the fillings.

If you need dairy-free sliders, substitute the butter with olive oil or dairy-free butter, and use your favorite dairy-free mozzarella alternative. The pesto traditionally contains Parmesan, so look for a dairy-free pesto or make your own using nutritional yeast instead of cheese.

For those with nut allergies, check your pesto ingredients carefully, as some brands include pine nuts or other tree nuts. You can easily make nut-free pesto at home using sunflower seeds instead of pine nuts.

Storage & Reheating

Store any leftover sliders in an airtight container in the refrigerator for up to 3 days. They’re honestly still delicious cold, but they’re best reheated.

To reheat, place them on a baking sheet, cover loosely with foil, and warm in a 350°F oven for about 10 minutes until heated through. You can also reheat individual sliders in the microwave for 30-45 seconds, though the rolls won’t be quite as crispy.

If you want to restore that golden top, pop them under the broiler for just a minute or two after microwaving. For frozen sliders, thaw overnight in the fridge and reheat using the oven method for best results.

Questions I Get Asked A Lot

Can I use a different type of cheese?

Absolutely! While mozzarella gives you that classic melty, stretchy texture, you can use provolone, fontina, Monterey Jack, or even a sharp cheddar. Swiss cheese would be lovely too. Just avoid pre-shredded cheese if possible, as it doesn’t melt as smoothly.

What if I don’t have fresh parsley?

No worries at all! You can use dried parsley (about ½ teaspoon since dried herbs are more concentrated), or skip it entirely. Fresh basil would be a beautiful substitute that echoes the pesto flavor. Even dried Italian seasoning works in a pinch.

Can I make these without pesto?

You certainly can! Try using marinara sauce for a pizza-inspired slider, or a creamy garlic Alfredo sauce for something rich and decadent. You could even use ranch dressing mixed with a little Italian seasoning. The sliders will taste different but still delicious.

My slider rolls are browning too fast—what should I do?

If the tops are getting too dark before the cheese melts, tent the dish loosely with aluminum foil. Every oven is different, and some run hotter than others. You can also lower the temperature slightly to 350°F and bake a bit longer.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your Cheesy Garlic Pesto Chicken Sliders turned out