1. Heat the olive oil in a large skillet over medium heat. Season the chicken generously with blackened Cajun seasoning. Cook the chicken, flipping once, until mostly cooked through, about 5–6 minutes.

2. Push the chicken to one side of the skillet. Add 2 tablespoons of butter and the minced garlic. Toss the chicken in the garlic butter until fragrant, then transfer to a bowl and loosely cover to keep warm.

3. Lower the heat to medium-low and, using the same skillet, add the butter, half-and-half, heavy cream, Cajun seasoning, salt, and pepper. Bring to a gentle simmer and cook for about 5 minutes, whisking often.

4. Stir in the Parmesan cheese and continue cooking until the sauce is smooth and thick. Remove from heat and set aside.

5. Turn on the oven broiler. Slice the slider buns in half and place them cut-side up on a baking sheet.

6. Combine the melted butter, garlic, and parsley. Brush half of the mixture over the cut sides of the buns and broil until lightly golden.

7. Preheat the oven to 375°F.

8. Sprinkle about 3/4 cup of the Monterey Jack cheese over the bottom buns. Layer on the chicken, beef bacon, remaining cheese, and spoon the Alfredo sauce evenly over the top.

9. Place the top buns on the sliders, brush with the remaining garlic butter, and bake for about 20 minutes. Cover loosely with foil if the tops brown too quickly.

10. Remove from the oven, slice, and serve warm. Extra Alfredo sauce on the side is optional.