Cheesy Garlic Pesto Chicken Sliders (2024)

We’re coming up on prime party food season, which is one of my favorites! Between game day parties and holiday gatherings, you’ll want to have some easy appetizer recipes in your back pocket.

This slider recipe is definitely an easy recipe! Just 7 common ingredients (plus salt and pepper to taste), and they’re loaded with flavor.

The main protein in this recipe is shredded chicken, so it’s perfect for leftovers or a rotisserie chicken.

You can also make these sliders ahead of time, and even freeze them!

So whether you’re hosting the party, or just attending, you can serve/bring the party food everyone will be talking about.

How to make pesto chicken sliders?

This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.

1. Slice rolls.More than likely, your package of Hawaiian rolls won’t come sliced. Slice the rolls in half horizontally, keeping them connected to each other if possible. Transfer to baking pan.
2. Combine topping. Stir together melted butter, garlic and parsley. Set that aside for now.
3. Spread the pesto. Spread half the pesto on the bottom half of the rolls.
4. Layer.Add shredded chicken and cheese.
5. More pesto.Spread remaining half of the pesto on the cut side of the top half of the rolls. Add the top half of the rolls on top of the cheese.
6. Top and bake.Pour or brush butter mixture on top of the rolls, sprinkle with salt and pepper (if using), then bake covered for half of the baking time, then uncover and finish baking.

Variations of this recipe

• Pesto – I love using my homemade pesto recipe for these sliders, but a quality store-bought variety will also work just fine. Buitoni, Dellalo, Rao’s, or Classico are a few of my favorite brands.
• Rolls – any slider buns/rolls will work for this recipe. Hawaiian, potato, or butter slider rolls are my favorites.
• Chicken – I like to use any leftover chicken I have on hand (provided it isn’t covered in bbq sauce or something), but rotisserie chicken is a great alternative. I like to pick up one from the store when they’re on sale, remove the meat, shred it, and freeze it. That way I always have some rotisserie shredded chicken on hand.
• Cream sauce – to make these sliders even more gooey and delicious, spread some roasted garlic cream sauce, or store-bought Alfredo sauce over the bottom bun layer.
• Topping – try adding some everything bagel seasoning, a little more pesto, or some finely minced shallots to the garlic butter topping.

Making chicken sliders ahead of time

The great thing about sliders like this pesto chicken variety, is that you can make them completely ahead of time!

Just make the recipe right up until the baking part, and cover tightly with foil.

Refrigerate for up to 1 day, then bake as directed.

Storage

Any leftovers should be refrigerated in an airtight container and eaten within 3-4 days.

Freezing

To freeze, make the recipe right up until baking, then cover tightly andfreeze for up to 3 months.

Thaw overnight in the refrigerator, then bake as directed.

My Favorite 9×13 Pan!

You can use any 9×13″ pan, but I like that this one comes with a tight fitting lid.

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