Garlic Butter Pesto Chicken Pull-Apart Sliders

Quick Recipe Version (TL;DR)

• Yield: 12 sliders (about 6 servings)
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes

Quick Ingredients

• 12 soft slider or Hawaiian rolls (1 standard 12-count tray)
• 2 1/2 cups cooked shredded chicken (about 12 oz)
• 1/2 cup basil pesto, plus more for serving if desired
• 2 tbsp mayonnaise
• 1 tbsp lemon juice
• 2 cups shredded mozzarella cheese (about 8 oz)
• 4 tbsp unsalted butter, melted
• 2 garlic cloves, minced
• 2 tbsp finely chopped fresh parsley or basil
• 2 tbsp grated Parmesan cheese
• Salt, black pepper, and red pepper flakes (optional)

Do This

• 1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment or lightly grease it.
• 2. Stir together shredded chicken, pesto, mayonnaise, lemon juice, salt, and pepper until well coated.
• 3. Slice rolls horizontally into a top and bottom slab. Place bottom slab in pan and sprinkle with half the mozzarella.
• 4. Spread pesto chicken evenly over cheese, then top with remaining mozzarella. Place top slab of rolls on and press lightly.
• 5. Mix melted butter, minced garlic, parsley (or basil), Parmesan, and a pinch of salt. Brush all over the tops and sides of the rolls.
• 6. Bake 15–18 minutes until the cheese is melted and tops are golden. Cool 5 minutes, slice into 12 sliders, and serve warm with extra pesto.

---

Why You’ll Love This Recipe

• All the flavors of creamy pesto chicken pasta turned into irresistible, cheesy pull-apart sliders.
• Perfect for game day, potlucks, or an easy weeknight dinner that feels special but is simple to make.
• Uses store-bought pesto and pre-cooked chicken, so you get maximum flavor with minimal effort.
• Gooey mozzarella, fragrant basil pesto, and garlicky butter rolls make every bite cozy and satisfying.

Grocery List

• Produce: Garlic (2 cloves), fresh parsley or basil (small bunch), lemon (1), fresh basil leaves for garnish (optional)
• Dairy: Shredded mozzarella cheese (8 oz), unsalted butter (at least 4 tbsp), Parmesan cheese (small wedge or pre-grated), mayonnaise (small jar)
• Pantry: 12-count soft slider or Hawaiian rolls, basil pesto (jarred or homemade), salt, black pepper, red pepper flakes (optional), parchment paper (optional)

Full Ingredients

For the Pesto Chicken Sliders

• 12 soft slider or Hawaiian rolls (1 standard 12-count tray)
• 2 1/2 cups cooked shredded chicken (about 12 oz; rotisserie chicken works great)
• 1/2 cup basil pesto (store-bought or homemade)
• 2 tbsp mayonnaise
• 1 tbsp fresh lemon juice
• 2 cups shredded mozzarella cheese (about 8 oz), low-moisture, part-skim
• 1/4 tsp fine salt (or to taste)
• 1/4 tsp freshly ground black pepper
• Pinch red pepper flakes (optional, for mild heat)

For the Garlic Butter Topping

• 4 tbsp unsalted butter, melted
• 2 garlic cloves, finely minced or pressed
• 2 tbsp finely chopped fresh parsley or basil
• 2 tbsp finely grated Parmesan cheese
• 1/8 tsp fine salt (a small pinch, to taste)

Optional For Serving

• 2–4 tbsp extra basil pesto, for drizzling or dipping
• Fresh basil leaves, for garnish
• Flaky sea salt, to finish

Step-by-Step Instructions

Step 1: Preheat the oven and prepare your pan

Preheat your oven to 350°F (175°C). Position a rack in the center of the oven so the sliders bake evenly and brown nicely on top.

Lightly grease a 9×13-inch baking dish or line it with parchment paper, leaving some overhang on the long sides to act as handles. This makes it much easier to lift out the whole slab of sliders for slicing and serving later.

Step 2: Mix the pesto chicken filling

In a medium mixing bowl, add the shredded chicken, basil pesto, mayonnaise, and lemon juice. Sprinkle in the salt, pepper, and red pepper flakes if using.

Stir everything together until the chicken is thoroughly coated and the mixture looks creamy and evenly green from the pesto. Taste a small bite and adjust seasoning with a pinch more salt or pepper, if needed. Set aside while you prepare the rolls.

Step 3: Slice the rolls into a top and bottom slab

Without separating the rolls into individual pieces, carefully slice the entire tray of rolls horizontally in half to create one large top slab and one large bottom slab. A long serrated bread knife works best for this; keep your hand flat on top and go slowly so the layers stay even.

Place the bottom slab of rolls into the prepared baking dish, cut side up. Set the top slab aside for now.

Step 4: Layer the mozzarella and pesto chicken

Sprinkle half of the shredded mozzarella evenly over the bottom slab of rolls. Make sure to reach all the corners and edges so every slider gets plenty of cheese.

Spoon the pesto chicken mixture over the cheese and spread it into an even layer. Try to distribute the chicken so each future slider will have similar amounts of filling. Top with the remaining mozzarella, again spreading it evenly from edge to edge for maximum gooey cheese in every bite.

Step 5: Add the top rolls and mix the garlic butter

Gently place the top slab of rolls over the layered filling, lining up the edges so it sits neatly on top. Press down very lightly with your hands just to help the layers settle together.

In a small bowl or measuring cup, combine the melted butter, minced garlic, chopped parsley (or basil), grated Parmesan, and salt. Stir well so the garlic and herbs are evenly suspended in the butter. The mixture should be pourable but well mixed.

Step 6: Brush with garlic butter and bake

Use a pastry brush or spoon to generously brush the garlic butter mixture all over the tops of the rolls. Try to use all of it, letting it run down the sides and into any gaps. The more evenly you coat the rolls, the more flavorful and golden they will be.

Transfer the baking dish to the preheated oven and bake for 15–18 minutes, or until the tops are deep golden brown and the cheese is melted and bubbly. If the tops are browning too quickly before the cheese is fully melted, loosely tent the dish with foil for the last few minutes of baking.

Step 7: Rest, slice, and serve

Remove the sliders from the oven and let them rest in the pan for about 5 minutes. This short rest helps the cheese set slightly so the sliders hold together better when sliced.

Use a sharp knife to cut along the natural seams of the rolls, creating 12 individual sliders. If you lined the pan with parchment, you can lift out the whole slab first and slice on a cutting board. Transfer the sliders to a serving platter. Garnish with fresh basil leaves and a light sprinkle of flaky sea salt, if you like. Serve warm with extra basil pesto on the side for dipping or drizzling.

Pro Tips

• Use warm chicken for best absorption. If your shredded chicken is cold from the fridge, microwave it for 20–30 seconds before mixing with the pesto so it absorbs the flavors more easily.
• Choose the right rolls. Soft pull-apart or Hawaiian rolls work best because they stay tender inside while the tops get beautifully golden and slightly crisp.
• Do not skimp on the garlic butter. Make sure to get the butter mixture into the creases and down the sides of the rolls. This is what gives the sliders their rich, bakery-style flavor.
• Let them rest before cutting. Five minutes of resting time may feel long when you are hungry, but it really helps the layers hold together for neat, cheesy slices.
• Double the batch for a crowd. For parties or game day, you can easily bake two trays at once. Rotate the pans halfway through baking for even browning.

Variations

• Caprese-style sliders: Add thin slices of fresh tomato between the pesto chicken and cheese layers, and sprinkle with a little dried oregano before adding the top rolls.
• Spicy pesto chicken sliders: Stir 1–2 teaspoons of hot sauce or extra red pepper flakes into the pesto chicken mixture, and sprinkle a bit more on top of the rolls before baking.
• Extra cheesy version: Add 1/2 cup shredded Parmesan or provolone to the mozzarella layers for an even richer, more indulgent cheese pull.

Storage & Make-Ahead

These sliders are best enjoyed fresh from the oven, but leftovers still reheat nicely. Store any cooled leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, place sliders in a baking dish, cover loosely with foil, and warm at 325°F (165°C) for 10–15 minutes, or until heated through and the cheese is melty again. For a quick single serving, you can also reheat in the microwave for 30–45 seconds, though the rolls will be softer and less toasty.

To make ahead, assemble the sliders through Step 5 (before brushing with butter). Cover the dish tightly with foil and refrigerate for up to 12 hours. When ready to bake, let the dish sit at room temperature for about 15–20 minutes, then brush with the garlic butter and bake, adding 3–5 extra minutes to the baking time if needed.

Nutrition (per serving)

Approximate values per serving (2 sliders): about 620 calories, 30 g protein, 40 g fat, 35 g carbohydrates, 2 g fiber, and 6 g sugar. Actual values will vary based on the specific brands of rolls, pesto, and cheese used.