Chicken Alfredo Flatbread


Chicken Alfredo Flatbread

Course Main Course
Cuisine American, Italian
Author Catherine’s Plates


  • large sheet pan
  • medium pot
  • cutting board & sharp knife
  • pastry brush


  • 1 (13.8oz) tube Pillsbury pizza crust
  • 5 oz Raos Homemade Alfredo Sauce
  • 8 oz mozzarella cheese, shredded
  • 2 cups fresh spinach + 1 TBS cooking oil, salt, pepper, and 1 tsp minced garlic
  • 1 medium tomato, diced small
  • 2 cups cooked chicken (rotisserie, baked, boiled, or crockpot cooked)


  • Saute spinach first. In a medium pot over medium heat add spinach, oil, garlic, salt & black pepper. Saute for a few minutes until spinach has wilted. Allow to cool.
    NOTE: you can try bell pepper and onions or any veggie, just saute them like the spinach.
  • Roll out pizza dough with a rolling pin on a piece of parchment paper cut bigger than the rolled out dough. Move parchment and dough onto a large sheet pan.
  • Pour alfredo sauce all over rolled out dough. Spread evenly using a pastry brush. Sprinkle mozzarella cheese all over the alfredo sauce evenly. Top with cooked diced chicken. Place sauted spinach all over the chicken. Top with diced tomatoes.
  • Bake in 400 degree preheated oven for 16-18 minutes until dough is cooked through & golden brown, and cheese has melted. Remove flatbread from sheet pan and place on work surface or large cutting board. Slice into pieces for everyone to enjoy.