Chicken Alfredo Flatbread

This Chicken Alfredo Flatbread is a quick and incredibly satisfying weeknight meal solution, blending the comforting flavors of classic Alfredo with the convenience of a flatbread base. This recipe transforms familiar ingredients into an elegant yet easy-to-assemble dish perfect for busy evenings or casual entertaining.

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Prep Time 20

Cook Time 10

Total Time 30

Servings: 4 servings

Course: Appetizer, Dinner

Cuisine: Italian-American

Ingredients Equipment Method Notes

Ingredients

1 (12-inch) pre-made flatbread or pizza crust
1 cup cooked, shredded or diced chicken breast rotisserie chicken is a great shortcut!
1/4 cup unsalted butter
2 cloves garlic, minced
1 1/2 cups heavy cream
1/2 cup grated Parmesan cheese plus more for garnish
1/4 teaspoon salt or to taste
1/8 teaspoon black pepper or to taste
1/4 teaspoon nutmeg optional, but adds a lovely depth
1 cup fresh spinach, roughly chopped
1/4 cup chopped fresh parsley for garnish
1 pinch red pepper flakes optional, for a touch of heat

Equipment

- Baking Sheet
Pizza stone
Medium saucepan

Method

Preheat your oven to 400°F (200°C). If your flatbread or pizza crust requires pre-baking according to package instructions, do so at this stage. Otherwise, you can place the raw crust directly on a baking sheet or pizza stone.
1 (12-inch) pre-made flatbread or pizza crust
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
1/4 cup unsalted butter, 2 cloves garlic, minced
Pour in the heavy cream and bring it to a gentle simmer. Reduce the heat to low and let it cook for about 5 minutes, stirring occasionally, until it begins to slightly thicken.
1 1/2 cups heavy cream
Gradually whisk in the grated Parmesan cheese until it's fully melted and the sauce is smooth and creamy. Season the sauce with salt, black pepper, and nutmeg (if using). Taste and adjust seasonings as needed.
1/2 cup grated Parmesan cheese, 1/4 teaspoon salt, 1/8 teaspoon black pepper, 1/4 teaspoon nutmeg
Add the cooked and shredded or diced chicken to the Alfredo sauce. Stir in the chopped fresh spinach. Cook for another 2-3 minutes, or until the spinach has wilted and the chicken is heated through.
1 cup cooked, shredded or diced chicken breast, 1 cup fresh spinach, roughly chopped
Spoon the creamy chicken Alfredo mixture evenly over the pre-made flatbread, leaving a small border around the edge for the crust.
1 (12-inch) pre-made flatbread or pizza crust
Place the assembled flatbread on the baking sheet or pizza stone in the preheated oven. Bake for 8-12 minutes, or until the crust is golden brown and crispy, and the sauce is bubbly and heated through.
Carefully remove the flatbread from the oven. Garnish generously with fresh chopped parsley and an extra sprinkle of Parmesan cheese. If desired, add a pinch of red pepper flakes for a subtle kick. Slice and serve immediately.
1/4 cup chopped fresh parsley, 1/2 cup grated Parmesan cheese, 1 pinch red pepper flakes

Notes

Store leftover flatbread tightly wrapped in the refrigerator for up to 2-3 days. Freeze for up to 1-2 months. Reheat in a toaster oven or regular oven at 350°F (175°C) for 5-10 minutes for best results.