Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup Alfredo sauce (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup sliced pickled jalapeños
- 1 cup tortilla chips, slightly crushed
- 12 slider buns
- 2 tablespoons melted butter
- 1 tablespoon chopped fresh parsley (optional)
If you prefer a milder version, feel free to substitute the jalapeños with bell peppers. And for a homemade touch, try making your own Alfredo sauce with cream, garlic, and Parmesan cheese.
Instructions
- Preheat your oven to 375°F. Line a baking sheet with parchment paper.
- Season the chicken breasts with olive oil, garlic powder, salt, and pepper.
- In a skillet over medium heat, cook the chicken breasts for about 6-7 minutes on each side, or until fully cooked. Let them rest before shredding.
- In a large bowl, combine the shredded chicken, Alfredo sauce, mozzarella, Parmesan, and jalapeños. Stir until everything is well mixed.
- Place the bottom halves of the slider buns on the prepared baking sheet. Distribute the chicken mixture evenly over the buns.
- Sprinkle the crushed tortilla chips over the chicken mixture for that nacho crunch.
- Top with the remaining slider bun halves. Brush the tops with melted butter for a golden finish.
- Bake in the preheated oven for 10-12 minutes, until the cheese is melted and the tops are slightly browned.
- Garnish with chopped parsley before serving for a fresh touch.
As a tip from my kitchen, make sure to let the chicken rest before shredding—it keeps the meat juicy and easier to handle. And don’t skip the butter on top of the buns; it adds a delicious richness to every bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International