This Chicken Alfredo Flatbread brings creamy indulgence together with a high-protein, fiber-rich twist, making it both satisfying and nutritious.
Tender grilled chicken pairs perfectly with a spinach-packed Alfredo sauce, layered over soft, lightly toasted rolls and melted mozzarella.
Quick to assemble and perfect for everyday meals, this recipe balances good fats and wholesome ingredients for a family-friendly dinner or snack.
Chicken Alfredo Flatbread
Equipment
- 1 non-stick skillet or frying pan (medium)
- 1 chopping board
- 1 knife
- 2 Large baking sheets
- Parchment paper for lining
- Measuring Cups and Spoons
- Spatula or wooden spoon
Ingredients
For Grilled Chicken:
- 3 –4 chicken tenders 300 g or chicken breast
- ¾ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- 1 tsp garlic powder
- 1 tsp Italian seasoning or oregano + parsley
- 1 tbsp olive oil
For Spinach Alfredo Sauce:
- 3 tbsp unsalted butter
- ¼ medium onion finely chopped
- ½ tbsp minced garlic
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp chili flakes
- ½ tsp Italian seasoning
- 2 tbsp all-purpose flour
- 1 ¼ cups whole milk
- ½ cup heavy cream or plain cream
- ½ cup freshly grated Parmesan cheese
- 1 cup chopped spinach
For Assembly:
- 2 packs Hawaiian sweet rolls 24 rolls; do not separate or other bread of choice
- 3 –4 cups shredded mozzarella cheese
- ¼ red onion thinly sliced
Instructions
- Prepare and Season the Chicken: Start by patting your chicken tenders dry with a paper towel. This ensures they sear beautifully and retain their juices. In a small bowl, combine salt, black pepper, paprika, garlic powder, and Italian seasoning. Drizzle the olive oil over the chicken, then rub the seasoning mixture evenly on all sides of each tender. This seasoning blend will give your chicken a flavorful, aromatic base that complements the creamy sauce.
- Cook the Chicken to Perfection: Heat a non-stick skillet over medium-high heat until it’s hot but not smoking. Carefully place the seasoned chicken tenders in the pan and let them cook undisturbed for about 4 minutes on one side. Flip each tender and cook for another 4 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken has a light golden sear. Avoid overcooking to maintain juiciness. Remove the chicken from the pan and let it rest on a cutting board for 5 minutes. This resting period allows the juices to redistribute. Once rested, chop the chicken into bite-sized cubes, keeping all the flavorful juices on the board.
- Prepare the Base for Spinach Alfredo Sauce: In the same skillet or a clean non-stick pan, melt the unsalted butter over medium heat. Add the finely chopped onion and sauté for 3–5 minutes until it softens and becomes translucent, releasing a natural sweetness. Stir frequently to prevent burning. Once the onion is tender, add minced garlic, chili flakes, Italian seasoning, salt, and black pepper. Cook for 1–2 minutes, stirring constantly, until the garlic becomes fragrant and the spices bloom. This creates a deeply flavorful foundation for your creamy sauce.
- Make the Creamy Alfredo Sauce: Sprinkle the flour over the butter-onion-garlic mixture and stir constantly for 1 minute. This will create a roux, which thickens the sauce evenly. Gradually pour in the milk and heavy cream, whisking continuously to prevent lumps. Lower the heat to medium-low and cook for 3–5 minutes, stirring occasionally, until the sauce thickens to a smooth, creamy consistency. Be careful not to over-thicken, as the sauce will continue to firm slightly as it cools.
- Add Spinach and Parmesan: Remove the pan from heat and stir in the chopped spinach and freshly grated Parmesan cheese. The spinach will wilt gently in the residual heat, keeping its vibrant green color, while the cheese melts into a silky, cheesy sauce. Taste the sauce and adjust the seasoning with additional salt or pepper if needed. This sauce is the heart of your flatbread, rich in flavor and nutrition, providing fiber and plant-based goodness.
- Prepare the Bread Base: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. Take the Hawaiian rolls (or bread of choice) and carefully cut each sheet in half horizontally, creating four flat layers per baking sheet. Leave the rolls intact so that they hold together as a base for your toppings. Place the cut rolls on the prepared baking sheets, ensuring even spacing. Bake them in the oven for about 8 minutes, or until lightly golden and slightly crisped. This step prevents soggy flatbread when the sauce and toppings are added.
- Assemble the Flatbread Layers: Once the bread is toasted, spread a generous layer of the warm spinach Alfredo sauce on top of each flatbread layer. Sprinkle half of the shredded mozzarella cheese over the sauce. Evenly distribute the cubed grilled chicken on top, followed by the remaining mozzarella and thin slices of red onion. Make sure each flatbread has a balanced amount of chicken, sauce, and cheese for even cooking and maximum flavor.
- Melt and Broil to Perfection: Switch your oven to the broil setting (500°F / 260°C with the top grill element). Place the assembled flatbreads under the broiler for 5–8 minutes, keeping a close eye to avoid burning. The cheese should melt completely, bubble, and turn golden brown. This final step creates a beautifully melted, lightly crisp topping that enhances both texture and flavor.
- Slice and Serve Fresh: Remove the flatbreads from the oven and allow them to cool for 2–3 minutes. Carefully slice each flatbread into serving pieces. Serve immediately while the cheese is gooey, the chicken is warm, and the sauce is creamy. For best results, enjoy the flatbreads fresh, as they taste most delicious right out of the oven.
- Meal Prep and Storage Tips: If you’d like to make this ahead, cook the chicken and prepare the sauce in advance. Keep them in airtight containers in the refrigerator for up to 2 days. When ready to serve, toast the bread, assemble the layers, and broil for a few minutes to restore that freshly baked texture and melted cheese experience.
Notes
- For the juiciest chicken, always pat the meat dry before seasoning and allow it to rest after cooking. This keeps the meat tender and flavorful.
- Freshly grated Parmesan cheese melts more smoothly than pre-grated options, giving your Alfredo sauce a silkier texture.
- Hawaiian rolls or similar sweet bread work best for a soft, slightly sweet base, but you can substitute with ciabatta or focaccia if desired.
- Adjust the amount of cheese and sauce according to preference—more cheese makes it extra indulgent, while extra sauce keeps it creamy and moist.
- The flatbread is best served immediately after broiling for optimal texture, but pre-cooked components can be stored separately for quick assembly.
Chef’s Secrets For Perfect Flatbread
To achieve a restaurant-quality flatbread, start with properly seasoned and rested chicken.
Don’t rush the resting step—it allows juices to redistribute, ensuring each bite is tender.
Toasting the bread before adding sauce is a small but game-changing step that prevents sogginess and adds a subtle crunch.
For the sauce, gently cook the garlic and onion until fragrant but not browned, as this preserves their sweetness.
Incorporating fresh spinach at the end maintains vibrant color and nutrient content.
Using a broiler at the final stage creates a golden, bubbly cheese topping that is visually appealing and enhances flavor.
Serving Suggestions For Maximum Enjoyment
Serve the flatbread warm with a light side salad of mixed greens, cherry tomatoes, and a drizzle of balsamic vinaigrette for a complete meal.
For a more indulgent option, pair it with roasted vegetables or garlic roasted potatoes.
It’s also a perfect finger food for parties or casual gatherings.
Slice the flatbread into manageable portions for easy serving and consider garnishing with fresh herbs such as parsley or basil for added freshness and aroma.
Storage Tips For Freshness
If you need to store leftovers, keep the cooked chicken and Alfredo sauce separate from the bread in airtight containers in the refrigerator for up to 2 days.
The bread can also be stored wrapped in foil or plastic to maintain softness.
Reheat the assembled flatbread under a broiler or in an oven at 350°F (175°C) for 5–8 minutes to restore the golden cheese topping and ensure the sauce is warmed through.
Avoid microwaving, which can make the bread soggy and the cheese rubbery.
Frequently Asked Questions
1. Can I use different types of bread?
Yes! While Hawaiian rolls provide a soft, slightly sweet base, ciabatta, focaccia, or even flatbread can work. Just ensure the bread can hold the sauce and toppings without becoming soggy.
2. Can I make this recipe ahead of time?
Absolutely. Cook the chicken and prepare the Alfredo sauce in advance. Store them separately in airtight containers and assemble just before serving. This makes it perfect for meal prep or quick weeknight dinners.
3. Can I use frozen spinach instead of fresh?
Yes, but make sure to thaw and squeeze out excess water before adding it to the sauce to prevent thinning. Fresh spinach retains more flavor and vibrant color.
4. How can I make this recipe lower in calories or fat?
Substitute half-and-half or low-fat cream for heavy cream, reduce the amount of cheese, or use a lighter bread.
Grilled chicken is already high in protein, so these small adjustments keep it healthier without sacrificing taste.
5. Can I add other toppings to the flatbread?
Definitely! Sliced mushrooms, bell peppers, or sun-dried tomatoes pair beautifully with the chicken Alfredo sauce. Add these before broiling to allow them to cook slightly and release their flavors into the cheese.
