Description

These Blackened Chicken Alfredo Sliders combine tender, blackened chicken tenderloins with a rich, creamy alfredo sauce, melted cheeses, and crispy bacon, all piled onto buttery garlic slider buns. Perfect for a party appetizer, casual dinner, or game day treat, these sliders deliver bold Cajun flavor balanced with creamy indulgence and a toasty finish from the broiler and oven bake.

Ingredients

Scale

Chicken and Seasoning

1½ lbs chicken tenderloins
Blackened Cajun seasoning (to taste, see notes)
2 tablespoons olive oil
2 tablespoons butter
3 garlic cloves, minced

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

Slider Assembly

9 slider buns
5 tablespoons butter, melted
4 garlic cloves, minced
2 teaspoons parsley flakes
1½ cups Monterey Jack cheese, shredded (divided)
6 slices bacon, cooked crisp and halved

Instructions

Cook the Chicken: Heat olive oil in a large skillet over medium heat. Season chicken tenderloins with blackened Cajun seasoning generously. Cook chicken until mostly cooked through, about 5-6 minutes, flipping once for even cooking.
Garlic Butter Toss: Push chicken to one side of the pan. Add 2 tablespoons butter and 3 cloves minced garlic to the cleared side. Toss the chicken in garlic butter until well coated, then transfer chicken to a bowl and cover loosely with foil to keep warm.
Prepare Alfredo Sauce: Using the same skillet on medium-low heat, add 5 tablespoons butter, half and half, heavy cream, 1 tablespoon Cajun seasoning, salt, and pepper. Bring mixture to a gentle low boil, whisking frequently, and cook for 5 minutes to reduce and blend flavors.
Finish Alfredo Sauce: Stir in the grated parmesan cheese until completely melted and sauce thickens. Remove from heat and set aside; it will thicken further as it cools.
Toast Buns: Preheat your oven broiler. Slice slider buns in half, place cut side up on a baking sheet. Mix melted butter with minced garlic and parsley flakes, then spread half of this garlic butter mixture on the inside of the buns. Broil buns briefly until golden and toasted.
Assemble Sliders: Preheat oven to 375°F (190°C). On the bottom halves of the buns, sprinkle ¾ cup shredded Monterey Jack cheese evenly. Layer cooked chicken tenderloins and halved bacon slices over the cheese. Sprinkle remaining shredded Monterey Jack cheese on top, then spoon the prepared alfredo sauce evenly over the layers.
Finish Baking: Place the top halves of the buns onto each slider. Spread the remaining garlic butter on the tops. Cover lightly with aluminum foil tent to prevent excessive browning. Bake for 20 minutes until cheese is melted, filling is hot, and buns are slightly crisp.
Serve: Slice the sliders if desired and serve them warm with extra alfredo sauce on the side for dipping.

Notes

For the Blackened Cajun seasoning, typically a blend of paprika, cayenne, garlic powder, onion powder, dried thyme, oregano, salt, and pepper is used.
Cooking chicken tenderloins quickly on the stovetop keeps them moist and tender.
Broiling the buns with garlic butter adds a delicious crispy garlic flavor to the sliders.
Use freshly grated parmesan for the best melting and flavor in the sauce.
To prevent the slider tops from over-browning, tent loosely with foil during baking.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Appetizer
Method: Stovetop
Cuisine: American

Keywords: blackened chicken sliders, alfredo sliders, Cajun chicken sliders, creamy chicken sliders, party appetizers