Chicken Alfredo Flatbread

I created a rich and creamy Chicken Alfredo Flatbread—tender chicken, creamy Alfredo sauce, and melted mozzarella atop crisp flatbread. It’s an indulgent yet fast meal, perfect for cozy nights in.

Why You’ll Love This Recipe

I love how it combines comfort and convenience. With store-bought flatbread and rotisserie chicken, it comes together quickly—no homemade dough needed. The Alfredo sauce gives it a luscious, luxurious feel without much effort, and the whole family can enjoy a satisfying dinner in under 30 minutes.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Flatbreads (naan or tortilla-style)

• Alfredo sauce

• Shredded rotisserie chicken

• Mozzarella cheese

• Optional: spinach, mushrooms, zucchini, garlic

directions

1. Preheat the oven (or air fryer) to around 425 °F.

2. Spread Alfredo sauce over each flatbread, leaving a small border.

3. Layer shredded chicken on top.

4. Add mozzarella cheese and any optional toppings.

5. Bake until the crust is golden and cheese is bubbly, about 8–12 minutes.

6. Slice and enjoy!

Servings and timing

Makes 4 servings
Prep time: ~5 minutes
Cook time: ~10 minutes
Total time: ~15 minutes

Variations

• Veggie boost: Add sautéed mushrooms, zucchini, or spinach.

• Garlicky twist: Add a garlic-butter swirl around the edges.

• Herb finish: Garnish with fresh parsley or basil after baking.

• Spicy kick: Drizzle hot sauce or red pepper flakes.

storage/reheating

• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.

• Reheating: Reheat in a toaster oven or oven at 350 °F for 5–7 minutes to restore crispness. Avoid microwaving to prevent sogginess.

FAQs

What flatbread should I use?

I usually go for store-bought naan or tortilla-style flatbreads—they crisp up nicely and hold the toppings well.

Can I use homemade Alfredo sauce?

Absolutely! I often whisk together butter, cream, garlic, and Parmesan for a fresher flavor. Just warm it before spreading.

What’s a good way to add veggies?

I sautée spinach or mushrooms until just wilted, then drain any excess moisture before adding to the flatbread.

Can I make it spicy?

Definitely—I’ll add a sprinkle of red pepper flakes before baking, or drizzle sriracha on top right before serving.

How do I keep the crust from getting soggy?

I make sure to use a thin layer of sauce and preheat the oven well. Baking on a hot pizza stone or tray also helps.

Conclusion

I love how this Chicken Alfredo Flatbread brings comfort and speed together—it’s cheesy, creamy, and totally customizable. Whether I stick to the basics or pile on veggies and garlic, it always hits the spot. It’s my go‑to when I want a satisfying meal with minimal fuss.

Chicken Alfredo Flatbread

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Crispy, cheesy flatbread topped with creamy spinach Alfredo sauce, juicy seasoned grilled chicken, and melted mozzarella.

• Author: Sarah
• Prep Time: 45 min
• Cook Time: 15 min
• Total Time: 1 hr
• Yield: 12–14 servings
• Category: Dinner / Appetizer
• Method: Baking & Broiling
• Cuisine: American
• Diet: Low Fat

Ingredients

• 3–4 chicken tenders (≈300 g)
• ¾ tsp salt
• ½ tsp pepper
• ½ tsp paprika
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1 tbsp olive oil
• 3 tbsp unsalted butter
• ¼ medium onion, finely chopped
• ½ tbsp minced garlic
• ½ tsp salt
• ¼ tsp pepper
• ½ tsp chili flakes
• ½ tsp Italian seasoning
• 2 tbsp all-purpose flour
• 1¼ cups whole milk
• ½ cup heavy cream
• ½ cup grated Parmesan cheese
• 1 cup chopped spinach
• 2 packs King’s Hawaiian sweet rolls (or naan/ciabatta)
• 3–4 cups shredded mozzarella
• ¼ red onion, thinly sliced

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Instructions

1. Coat chicken tenders with olive oil, salt, pepper, paprika, garlic powder and Italian seasoning.
2. Cook over medium-high heat ~4 min per side until seared and cooked through. Rest 5 min, then cube.
3. Preheat oven to 350 °F (175 °C); line baking sheets.
4. Melt butter in pan over medium heat; sauté onion 3–5 min until soft.
5. Add garlic, salt, pepper, chili flakes, Italian seasoning; cook 1–2 min.
6. Stir in flour; toast ~1 min.
7. Add milk and cream on low heat; cook, stirring, until sauce thickens.
8. Remove from heat; stir in Parmesan and spinach. Adjust seasoning.
9. Halve rolls lengthwise (keep cluster intact) to make 4 flatbreads; bake ~8 min until golden.
10. Spread sauce evenly on each flatbread.
11. Sprinkle half of mozzarella, divide chicken cubes, top with remaining mozzarella and sliced red onion.
12. Switch oven to broil (500 °F/260 °C) and broil 5–8 min until cheese bubbles and browns.
13. Slice and serve immediately.

Notes

• You can omit spinach for a plain Alfredo sauce.
• Use ciabatta, naan, pizza crust or frozen dough instead of sweet rolls.
• To make vegetarian, skip chicken or substitute mushrooms.
• Store leftovers in an airtight container for 3–5 days; reheat in oven or toaster oven.
• Prep sauce and chicken ahead; bake flatbreads fresh.

Nutrition

• Serving Size: 1 slice (1/14 of recipe)