Ingredients
Scale
- 1 tablespoon olive oil
- 1.5 pounds boneless, skinless chicken breasts, cooked and shredded
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup cream cheese, softened
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 6 brioche hamburger buns, toasted
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Stir in the heavy cream, Parmesan cheese, cream cheese, and nutmeg. Reduce heat to low and simmer, stirring occasionally, until the sauce has thickened slightly, about 10 minutes.
- Add the shredded chicken to the skillet and stir to coat it evenly with the alfredo sauce. Season with salt and pepper to taste.
- Spoon the chicken alfredo mixture onto the toasted brioche buns. Garnish with fresh parsley, if desired, and serve immediately.
Notes
For extra flavor, use rotisserie chicken instead of cooking chicken breasts. You can also add a pinch of red pepper flakes to the alfredo sauce for a little heat. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. For a richer flavor, use freshly grated Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 8g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg