Preheat oven to 375 degrees. Grease a 9x13 baking dish and set aside.

In a large bowl, mix together the melted cream cheese, garlic powder, and ¼ cup of the pesto.

Toss the shredded chicken in the pesto mixture, coating evenly. Set aside.

Slice your package of rolls in half horizontally (hamburger style) and set the tops of the buns aside. Separate the bottoms of the buns into 12 equal pieces (this makes it much easier to serve the sliders when they’re done cooking) and set them in the bottom of the baking dish. Spread the remaining ¼ cup pesto sauce over the bottom buns.

Spread the pesto chicken mixture over the buns evenly.

Sprinkle the shredded mozzarella cheese over the pesto chicken, then set the 12 bun tops on top.

Brush with the melted butter, then sprinkle with the dry basil.

Cover and bake for 25 minutes. After 25 minutes, uncover and bake an additional 5 minutes to brown the tops of the buns.

Slice and serve!