Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup heavy cream or milk
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon butter
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 4-6 buns or sandwich rolls
- Optional toppings: chopped parsley, red pepper flakes, mozzarella cheese
Instructions
- Start by lightly warming your shredded chicken in a skillet over medium heat.
- In a separate saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.
- Slowly pour in the heavy cream, stirring continuously. Once it begins to simmer, add Parmesan cheese and Italian seasoning. Mix until the sauce thickens and becomes creamy. Season with salt and pepper to taste.
- Pour the Alfredo sauce over the shredded chicken, mixing thoroughly. Let it simmer for a few minutes to meld the flavors.
- Toast the buns lightly. Spoon the creamy chicken Alfredo mixture onto the bottom half of each bun.
- Add optional toppings like chopped parsley or mozzarella, then cap with the top bun.
Notes
- Store leftover filling in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave, adding a splash of milk or cream to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Stovetop
- Cuisine: American
- Diet: High-protein, Comfort Food
Nutrition
- Serving Size: 1 sandwich
- Calories: 450 kcal Kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg