Creamy, comforting, and faster than takeout—this riff on sloppy joes swaps the usual tomato base for jarred Alfredo sauce and ground chicken for a lighter, protein-packed filling. It’s the kind of weeknight meal that hits a family-friendly sweet spot: melty cheese, soft buns, and minimal fuss. If you like easy crowd-pleasers, it sits in the same quick-win category as this buffalo chicken bombs, but with an Italian-tinted, saucy twist.
Why you’ll love this dish
This recipe is special because it combines three kitchen conveniences: one-pound ground chicken for speed, ready-made Alfredo for instant creaminess, and shredded mozzarella to bind everything together. It’s great for:
- Weeknight dinners when you want something warm and filling in 20 minutes.
- Feeding picky eaters—creamy textures and mild flavors are usually kid-approved.
- Stretching a pound of meat across 4–6 buns for budget-friendly meals.
“My kids declared this ‘cheese sandwich heaven’—so quick to make and gone in minutes.” — a satisfied weeknight cook
The simplicity makes the dish accessible, but a few technique notes (see Tips section) will help you avoid watery filling or underseasoned meat.
How this recipe comes together
Think of it as a two-phase skillet dish: brown the chicken, then marry it with sauce and cheese. First, you render the meat until there’s no pink and a little fond appears on the pan—this gives flavor. Next, you fold in the Alfredo so the chicken picks up creaminess without thinning out too much. Finish off with shredded mozzarella off the heat so it melts into glossy, slightly stringy goodness. The whole process is stovetop-only, no oven required.
What you’ll need
- 1 lb ground chicken (dark-and-white blend gives more flavor)
- 1 cup Alfredo sauce (jarred is fine; see tips for homemade tweaks)
- 1 cup shredded mozzarella cheese (part-skim or whole-milk)
- 4–6 sandwich buns (hamburger buns or brioche for richer flavor)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- Optional: 1/4 tsp garlic powder, 1/4 tsp onion powder
Substitution notes: Use ground turkey if you prefer, or swap mozzarella for provolone or fontina for a different melt. For a lower-carb option, serve over roasted vegetables or in lettuce cups.
Step-by-step instructions
- Heat a large skillet over medium heat and add 1 tablespoon olive oil. Wait until the oil shimmers.
- Add 1 lb ground chicken to the skillet, breaking it into small pieces. Spread it into an even layer and let it sit 1–2 minutes to develop color.
- Stir and continue cooking until no pink remains, about 5–7 minutes total. Use a meat thermometer to confirm an internal temperature of 165°F for safety.
- Season with salt, pepper, and if using, garlic and onion powder. Taste and adjust—proper seasoning is crucial since Alfredo is mild.
- Pour in 1 cup Alfredo sauce. Stir to combine and let the mixture simmer gently for 1–2 minutes so the sauce warms through and coats the meat. If the sauce seems thin, simmer a minute longer to reduce slightly.
- Remove the pan from the heat and sprinkle 1 cup shredded mozzarella over the hot chicken. Stir until the cheese melts into the sauce and the mixture looks glossy and cohesive.
- Spoon generous portions onto 4–6 sandwich buns and serve immediately.
Best ways to enjoy it
These sandwiches are great plain or dressed up. Try:
- A crisp slaw (red cabbage, lemon mayo, and a pinch of sugar) for crunch and acidity.
- Pickled jalapeños or a light drizzle of hot honey for heat and contrast.
- Toasted brioche buns buttered and warmed on the skillet for an extra layer of richness.
- For a Southern-sweet accent, serve alongside a small ramekin of jelly-based barbecue sauce for dipping or a sticky glaze.
Sides that pair well: sweet potato fries, a simple green salad with lemon vinaigrette, or roasted broccoli tossed with parmesan.
Storage and reheating tips
- Refrigerator: Store cooled chicken Alfredo mixture in an airtight container for up to 3–4 days. Label with date.
- Freezing: Freeze in a shallow, freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently in a skillet over low heat with a splash of milk or chicken broth to loosen the sauce; stir until hot. Microwaving works—cover and heat in 30-second increments, stirring between intervals.
- Food safety: Ground poultry must reach 165°F when cooked. Do not leave the warm mixture at room temperature for more than 2 hours.
Helpful cooking tips
- Avoid overcrowding the pan: Crowding makes the chicken steam rather than brown. If your skillet is small, cook in batches.
- Drain excess liquid: If the chicken releases a lot of juices, spoon away some liquid before adding Alfredo so the filling doesn’t become watery.
- Cheese timing: Remove the skillet from heat before adding mozzarella; residual heat melts it without causing oil separation.
- Season boldly: Alfredo is mild—don’t be shy with salt and pepper. Add a squeeze of lemon if the mix tastes flat.
- Use a thermometer: For safety and best texture, confirm ground chicken reaches 165°F.
Creative twists
- Spicy Alfredo Sloppy Joes: Stir in 1–2 tbsp of your favorite hot sauce or a spoonful of sambal oelek. Top with sliced pickles.
- Green goddess: Fold in chopped spinach and a tablespoon of pesto for herb brightness.
- Baked slider version: Spoon mixture into slider rolls, top with extra mozzarella, and bake at 375°F for 8–10 minutes until bubbly.
- Vegetarian option: Replace ground chicken with crumbled tempeh or cooked lentils; increase spices and add a splash of vegetable stock for depth.
- Italian-meets-South: Add 2 tbsp sun-dried tomatoes and sprinkle with basil for a tangy lift.
Common questions
Q: How long does this take from start to finish?
A: Active time is about 15–20 minutes. Including prep (opening jars, shredding cheese), plan 20–25 minutes.
Q: Can I use pre-cooked chicken?
A: Yes—shred or chop pre-cooked chicken and warm it in a skillet with Alfredo until heated through. Since it’s already cooked, you’ll skip the browning step and focus on seasoning and melting the cheese.
Q: Is jarred Alfredo safe to use and will it break when reheated?
A: Store-bought Alfredo is safe when used before its expiration and heated properly. Reheat gently—high heat can cause separation. Add a splash of milk to re-emulsify if needed.
Q: Can I freeze leftovers?
A: Yes. Freeze cooled mixture for up to 2 months. Thaw in the fridge overnight and reheat on low with a little liquid to restore creaminess.
Q: How can I make this lower in calories?
A: Use a light Alfredo or make a quick white sauce with reduced-fat milk and a small amount of flour. Swap whole-milk mozzarella for part-skim and serve on lettuce wraps instead of buns.
Q: Will the cheese make the sandwich greasy?
A: Using moderate amounts of cheese prevents greasiness. Avoid overheating the mixture and remove from heat before stirring in the cheese to keep the sauce emulsified.
Creamy Chicken Alfredo Sloppy Joes
Ingredients
Main Ingredients
- 1 lb ground chicken Dark-and-white blend gives more flavor
- 1 cup Alfredo sauce Jarred is fine; homemade tweaks recommended
- 1 cup shredded mozzarella cheese Part-skim or whole-milk
- 4–6 pieces sandwich buns Hamburger buns or brioche for richer flavor
- 1 tablespoon olive oil
- Salt and freshly ground black pepper To taste
- 1/4 teaspoon garlic powder Optional
- 1/4 teaspoon onion powder Optional
Instructions
Cooking
- Heat a large skillet over medium heat and add olive oil. Wait until the oil shimmers.
- Add ground chicken to the skillet, breaking it into small pieces. Spread it into an even layer and let it sit for 1–2 minutes to develop color.
- Stir and continue cooking until no pink remains, about 5–7 minutes total. Use a meat thermometer to confirm an internal temperature of 165°F for safety.
- Season with salt, pepper, and if using, garlic and onion powder. Taste and adjust seasoning as Alfredo is mild.
- Pour in Alfredo sauce. Stir to combine and let the mixture simmer gently for 1–2 minutes.
- Remove the pan from the heat and sprinkle shredded mozzarella over the hot chicken. Stir until the cheese melts into the sauce.
- Spoon generous portions onto sandwich buns and serve immediately.