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My chicken spinach alfredo flatbread is fantastic, cream, cheesy deliciousness. It’s easy to prepare and you can change out the ingredients to fit your diet.
Chicken Spinach Alfredo Flatbread
Cooking Tips:
This recipe works with a variety of toppings, let your imagination run wild.
Do not let the alfredo over flow, if it meets fire it can catch on fire.
Can you make ahead?
Fridge: After flatbread cools off, place in an airtight container in the fridge for 7 days max.
Reheating: Pop in a 350-degree oven for 10-15 minutes.
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Substitution Options:
You can use a store brought flat bread like naan, French bread or pita.
what to serve with Chicken Spinach Alfredo Flatbread?
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Recipe:
Chicken Spinach Alfredo Flatbread
Ingredients
- 2 chicken breast
- 2 teaspoons Savory blackening or creole seasoning
- ½ teaspoon dry thyme
- ½ teaspoon dry oregano
- 1 tablespoon oil
- 3 garlic cloves minced
- ½ teaspoon chili flakes
- 1 tablespoon flour
- 1 cup heavy cream
- 2 tablespoons butter
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ – ½ cup parmesan plus more for garnish
- 1 store brought thin crust dough
- 4 oz. burrata
- ½ cup mozzarella shredded
- 1 cup baby spinach
- 2 tablespoons parsley garnish
Instructions
- In a bowl mix savory, thyme and oregano, season chicken evenly on both sides. Heat skillet over medium heat and cook chicken in oil for 2 minutes each side and place in oven for 3-5 minutes. Remove from oven sit to the side and rest for 10 minutes before cutting.
- In a pot over medium heat add 1 tablespoon of butter and cook garlic and chili flakes for 15 seconds stir in flour. Stir in cream, butter, salt, pepper and parmesan bring to a boil and reduce heat until sauce thickens. Stir occasionally. Taste and adjust seasonings. Stir in spinach.
- Preheat oven to 475 F. Heat a griddle pan over high heat, drizzle some oil in pan and cook pizza dough for 3 minutes each side. Cut fire off and remove pizza crust.
- To assemble: spread Alfredo evenly over, spinach, chicken, burrata and mozzarella over top, place back in griddle and pop in the oven for 5 minutes. Remove and garnish with parmesan and parsley, cut and serve.
