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Easy Chicken Alfredo Flatbread

Easy Chicken Alfredo Flatbread

This Easy Chicken Alfredo Flatbread is crispy, cheesy, and loaded with a rich spinach alfredo sauce and juicy grilled chicken. Perfect for a quick dinner or party appetizer, this homemade recipe combines fine dining flavors with an easy prep method. Whether you're looking for healthy recipes for lunch or high-protein dinner ideas, this flatbread is a must-try!
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Ingredients
  

  • Grilled Chicken:
  • 3-4 chicken tenders 300g, or substitute with chicken breast
  • ¾ tsp salt or to taste
  • ½ tsp pepper
  • ½ tsp paprika
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning or a mix of oregano and parsley
  • 1 tbsp olive oil
  • Spinach Alfredo Sauce:
  • 3 tbsp unsalted butter
  • ¼ medium onion finely chopped
  • ½ tbsp minced garlic
  • ½ tsp salt or to taste
  • ¼ tsp pepper
  • ½ tsp chili flakes
  • ½ tsp Italian seasoning
  • 2 tbsp all-purpose flour
  • 1 ¼ cups whole milk
  • ½ cup heavy cream or any plain cream
  • ½ cup grated Parmesan cheese freshly grated for best results
  • 1 cup chopped spinach
  • Assembly:
  • 2 packs King’s Hawaiian original sweet rolls 24 rolls; do not separate or other bread of choice
  • 3-4 cups shredded mozzarella cheese
  • ¼ red onion thinly sliced

Instructions
 

  • Grilled Chicken:
  • Coat the chicken tenders in seasonings and olive oil.
  • Heat a pan over medium-high heat.
  • Cook the chicken tenders until cooked through and lightly seared (~4 minutes per side). Avoid overcooking.
  • Rest the tenders for 5 minutes, then chop into cubes, tossing them in the juices. Set aside.
  • Spinach Alfredo Sauce:
  • Melt butter in a non-stick pan over medium-high heat.
  • Sauté chopped onion until softened (~3-5 minutes).
  • Add garlic and spices; cook for 1-2 minutes until fragrant.
  • Stir in flour and cook for 1 minute.
  • Pour in milk and cream, then reduce heat to low. Stir continuously until the sauce thickens slightly.
  • Turn off the heat, stir in spinach and Parmesan, and adjust seasoning as needed.
  • Assembly:
  • Preheat oven to 350°F (175°C) and line 2 baking sheets with parchment paper.
  • Slice each sheet of rolls into halves, creating 4 “flatbread” sheets (do not separate the rolls).
  • Toast the bread in the oven for ~8 minutes until lightly golden.
  • Spread the spinach alfredo sauce over the toasted bread.
  • Sprinkle half of the shredded mozzarella, then evenly distribute the grilled chicken.
  • Top with remaining mozzarella and sliced red onion.
  • Switch the oven to broil (500°F with top grill). Broil for ~5-8 minutes until the cheese melts and turns golden.
  • Slice, serve, and enjoy!

Notes

  • You can swap King’s Hawaiian rolls for naan, flatbread, or ciabatta.
  • Add extra Parmesan on top for a bolder flavor.
  • Store leftovers in an airtight container and reheat in an oven for best results.