These pesto chicken sliders have become a regular in our house — shredded rotisserie or leftover chicken tossed in basil pesto, topped with fresh mozzarella, and baked on soft Hawaiian buns until hot and melty. They take about 25 minutes start to finish and are perfect for game day, holiday parties, or a quick weeknight dinner the whole family will love.
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Pesto Chicken Pull-Apart Sliders
What I love most about this recipe is how little effort it takes. No cooking the chicken from scratch — just toss it with pesto, pile it onto the rolls with mozzarella, brush the tops with herb butter, and let the oven do the rest. That butter on top is a small step that makes a big difference, giving the buns a golden, glossy finish that makes them look far more impressive than the effort involved.
What You’ll Need to Cook
- Rotisserie or leftover chicken — A store-bought rotisserie chicken is the ultimate shortcut here — one bird will give you plenty of meat for 12 sliders with some to spare. Shred it while it’s still warm for the easiest pulling. Leftover roasted, grilled, or baked chicken works equally well.
- Basil pesto — Store-bought pesto is perfectly fine and keeps things simple. Look for a refrigerated variety rather than shelf-stable for a fresher, more vibrant flavor. If you have the time and a blender, homemade pesto made with fresh basil, pine nuts, parmesan, garlic, and olive oil is absolutely worth it.
- Hawaiian slider rolls — King’s Hawaiian rolls are the gold standard here. Their pillowy, slightly sweet texture is what makes these sliders so irresistible
- Fresh mozzarella — Look for it in the deli or cheese section, packed in water. Pat the slices dry with a paper towel before layering so you don’t end up with soggy buns. If fresh mozzarella isn’t available, low-moisture mozzarella sliced from a block works well and will give you an even meltier result.
- Unsalted butter —
- Other ingredients you’ll need: olive oil, garlic powder, onion powder, salt and black pepper, Italian seasoning.
Ingredient Substitutes
- Leftover turkey instead of chicken — Shredded leftover turkey works beautifully here and is a fantastic way to use up holiday leftovers. The flavor is slightly milder than chicken but pairs just as well with pesto and mozzarella.
- Provolone or havarti instead of mozzarella — If you can’t find fresh mozzarella, provolone brings a mild smoky flavor that works beautifully with pesto. Havarti is another excellent option — buttery and incredibly smooth melting. Both will slightly change the flavor profile but deliver equally delicious results.
- Sun-dried tomato pesto for a twist — Swapping classic basil pesto for sun-dried tomato pesto gives the sliders a deeper, more intense umami flavor with a gorgeous red color. It works especially well paired with roasted red peppers as a topping.
- Gluten-free option — Swap the Hawaiian rolls for gluten-free slider buns. Several brands now offer soft, slightly sweet varieties that mimic the Hawaiian roll texture quite well. The rest of the recipe is naturally gluten-free, making this a simple one-ingredient swap.
How to Make Pesto Chicken Sliders
Step 1: Toss the Chicken in Pesto
Add your shredded chicken to a mixing bowl and toss with half the pesto — about ¼ cup — until every piece is well coated. The pesto clings beautifully to shredded chicken, working its way into every strand for maximum flavor in every bite. Taste and season with a little salt and pepper if needed, keeping in mind that rotisserie chicken is often already well salted.
If your leftover chicken is cold from the fridge, give it a quick 30-second zap in the microwave before tossing with the pesto. Warm chicken absorbs the pesto far better than cold, and it’ll also mean less time needed in the oven to heat through.
Step 2: Assemble the Sliders
Preheat your oven to 350°F. Without separating the rolls, use a long serrated knife to slice the entire sheet of Hawaiian rolls in half horizontally. Place the bottom halves into a lightly greased 9×13 baking dish — they should fit snugly, which is exactly what you want.
Spread the remaining ¼ cup of pesto evenly over the cut surface of the bottom buns. Pile on the pesto chicken generously, making sure each future slider gets a good portion. Top with slices of fresh mozzarella, patted dry, covering as much of the surface as possible for maximum melt coverage. Place the top buns over the filling.
Step 3: Butter and Bake
Mix your melted butter with the Italian seasoning, then brush it generously over the tops of the buns. This butter wash is what gives the tops their gorgeous color and a subtle herby finish that ties the whole slider together — don’t skip it.
Cover the baking dish tightly with aluminum foil and bake for 10 minutes. This covered phase steams the interior, ensuring the cheese melts fully and the chicken warms through without drying out. Remove the foil and bake another 3–5 minutes until the bun tops are golden and the mozzarella is visibly stretchy and bubbling at the edges. Slice through the connected rolls to separate individual sliders and serve immediately while everything is hot and melty.
How To Store Leftovers and Reheat
Let the sliders cool to room temperature before storing — don’t leave them out more than two hours. Wrap leftovers tightly in foil or transfer to an airtight container and refrigerate for up to 3 days.
For reheating, the oven is your best bet: wrap in foil and heat at 325°F for 10–12 minutes until warmed through. In a hurry, the microwave works — 30–45 seconds covered with a damp paper towel helps keep the buns from getting chewy. Sliders can also be frozen individually wrapped for up to 2 months; thaw overnight in the fridge before reheating.
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🍔 What To Serve With Sliders
- Smoked Baked Beans
- Grilled Broccoli
- Baked Sweet Potato
- Smoked Mac and Cheese
- Grilled Cornbread
- Loaded Mashed Potato Casserole
- Baked Potato Rounds
🥪 More Slider Recipes 🤤
Pesto Chicken Sliders
Ingredients
For the sliders:
- 3 cups shredded rotisserie or leftover chicken
- ½ cup basil pesto store-bought or homemade
- 12 Hawaiian slider rolls
- 6 oz fresh mozzarella sliced
- 2 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp unsalted butter melted
- 1 tsp Italian seasoning
Optional toppings:
- Sliced sun-dried tomatoes
- Fresh basil leaves
- Roasted red peppers
Instructions
- Preheat oven to 350°F.
- In a bowl, toss shredded chicken with ¼ cup of the pesto until evenly coated. Season with salt and pepper to taste.
- Preheat oven to 350°F. Slice the Hawaiian roll sheet horizontally as one connected piece. Place bottoms in a greased 9×13 baking dish.
- Spread remaining ¼ cup pesto over the cut surface of the bottom buns. Layer on pesto chicken, then mozzarella slices.
- Replace bun tops. Mix melted butter with Italian seasoning and brush generously over the tops.
- Cover with foil and bake 10 minutes. Uncover and bake another 3–5 minutes until golden and cheese is bubbling.
- Slice into individual sliders and serve immediately.