Why We Love This Chicken Alfredo Sandwich Recipe
I just love chicken Alfredo in all forms, which is why a pulled chicken sandwich seemed like a no-brainer. Skip the pasta, just use that creamy sauce, go heavy on the chicken, and pile up those sandwiches!
Variations on Pulled Chicken Alfredo
You can change up the taste of these chicken Alfredo sandwiches by swapping out the Parmesan for Pecorino Romano or Asiago cheese. For a spicier take on chicken Alfredo, add some crushed red pepper flakes.
How to Store and Reheat
Store leftover chicken alfredo sandwiches in an airtight container in the refrigerator for up to 3 days. Reheat in 30-second increments in the microwave until warmed through. I recommend storing the meat and the buns separately to avoid soggy sandwiches. I do not recommend freezing these sandwiches.
Serving Suggestions
Serve these creamy sandwiches with a tasty Olive Garden salad and a side of lemon Parmesan broccoli or grilled asparagus. Or, skip the buns and serve the chicken over some homemade pasta. Yum!
More Chicken Alfredo Recipes To Try
One Pot Chicken Alfredo Instant Pot Chicken Alfredo Crockpot Chicken Alfredo Chicken Alfredo Stuffed Shells Chicken Alfredo Pasta Bake Chicken Alfredo Lasagna Roll Ups Chicken Alfredo Gnocchi Bake Southwest Chicken Alfredo
How to Make Chicken Alfredo Sandwiches Step by Step
Stir Together the Sauce: Place 1½ cups of Alfredo sauce, ¼ cup of chopped fresh basil, ¼ cup of chopped onion, 1 teaspoon of garlic powder, ¼ cup finely chopped sun-dried tomatoes, ½ cup of freshly grated Parmesan cheese, and kosher salt and ground black pepper in a crockpot and stir to combine. Add the Chicken: Add in 3 pounds of boneless, skinless chicken breasts and coat with the sauce. Cook the Chicken: Cook on low for 6-7 hours or high for 3-4 hours, until chicken is cooked through. Shred the Chicken: Remove the chicken from the slow cooker and use two forks to fully shred. Sauce the Chicken: Return shredded chicken to the slow cooker and coat it in the sauce. Assemble the Sandwiches: To assemble the sandwiches, place the meat on 6 hamburger buns and top with more sun-dried tomatoes, shaved parmesan, and spinach.
