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Chicken Alfredo Flatbread

Karina Kari
A quick, satisfying flatbread with tender grilled chicken, creamy spinach Alfredo sauce, and melted mozzarella.
Perfect for protein-packed weeknight dinners, easy meal prep, or a cozy, cheesy snack.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Appetizer, dinner, Snack
Cuisine American
Servings 12 flatbread slices

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.
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