Chicken Pesto Parm Pull-Apart Sliders
Perfect for game day, a cozy family dinner, or anytime you need a crowd-pleaser, these chicken pesto parm pull-apart sliders are irresistibly gooey and full of flavor. Layers of pesto, marinara, melty mozzarella, and rotisserie chicken come together on toasty Hawaiian rolls, all topped with a buttery garlic glaze. Quick to prep, gluten-free, and totally delicious—these sliders are guaranteed to disappear fast!
Chicken Pesto Parm Pull-Apart Sliders Ingredient Notes
Hawaiian Rolls: These soft, slightly sweet rolls are the perfect base for sliders, holding up well to layers of sauce and cheese without getting soggy. Their pillowy texture creates a satisfying contrast with the melted filling. You can use regular or gluten-free varieties depending on your needs. When baked, the tops become beautifully golden and slightly crisp.
Pesto: Pesto adds a rich, garlicky herb flavor that instantly elevates the sliders. Its combination of basil, olive oil, and Parmesan delivers bold, fresh notes with every bite. It’s brushed onto the bread for a flavorful base layer. This helps tie together the Italian-inspired ingredients.
Shredded Mozzarella Cheese: Melted mozzarella provides the gooey, stretchy texture that makes these sliders so crave-worthy. Its mild, creamy flavor pairs perfectly with both the pesto and marinara. It creates a cohesive, melty middle that holds everything together. You can also use dairy-free mozzarella if preferred.
Rotisserie Chicken: Pre-cooked and shredded, rotisserie chicken adds a hearty, savory element with minimal effort. It’s tender, flavorful, and soaks up the sauces without drying out. This protein-rich layer makes the sliders satisfying enough for a full meal. It’s an easy shortcut that saves time without sacrificing taste.
CHICKEN PESTO PARM PULL-APART SLIDERS
12
servings20
minutes20
minutesPerfect for game day, a cozy family dinner, or anytime you need a crowd-pleaser, these chicken pesto parm pull-apart sliders are irresistibly gooey and full of flavor. Layers of pesto, marinara, melty mozzarella, and rotisserie chicken come together on toasty Hawaiian rolls, all topped with a buttery garlic glaze. Quick to prep, gluten-free, and totally delicious—these sliders are guaranteed to disappear fast!
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Ingredients
12 Hawaiian rolls (gluten-free or regular) I used Canyon Bakehouse
1/4 cup pesto
3/4 cup marinara or vodka sauce
2 cups shredded mozzarella cheese (can sub dairy-free)
2 cups shredded rotisserie chicken
2 tablespoons salted butter (or vegan butter), melted
2 garlic cloves, peeled and minced
1 tablespoons finely chopped parsley leaves
1 tablespoons basil leaves, roughly chopped
Directions
- Preheat the oven to 400F. Cut the Hawaiian rolls in half through the middle (horizontally) to separate into a top and bottom part. Set the top part aside.
- Place the bottom half of the rolls on a sheet pan and coat with the pesto (use a kitchen brush if you have one, or mix in olive oil if it’s too hard to spread). Bake until lightly toasted, 4 to 6 minutes.
- Spread the marinara sauce all over on top of the pesto, then evenly sprinkle the shredded mozzarella and rotisserie chicken on top. Place the top half of the rolls back on top and bake until the cheese is melted and top is golden, 10 to 12 minutes.
- Meanwhile, whisk the melted butter, garlic, basil, and parsley together in a small bowl. Brush the mixture all over the top of the rolls and return to the oven to toast for another 2 minutes.
- Cool on the sheet pan for about 10 minutes, then serve as pull-apart bread or separate into the 12 individual sandwiches.
Notes
- Storage: These are best eaten immediately, if needed refrigerate leftovers in a sealed container for up to 1 day.
- Reheating: Reheat in the air fryer or oven on 350F until warmed, 10- 15 minutes.
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I cannot even express how good this is!!! Phenomenal. Jenn you are incredible
These are so delicious and easy! My new go to recipe when I am bringing a dish to a party or cookout.
This recipe was so easy to make and very customizable. Everybody – including two teenagers – loved them! Definitely will make again, the only thing I’ll do differently is make a double batch!