Description
This Easy Chicken Alfredo Flatbread combines juicy grilled chicken, creamy spinach Alfredo sauce, and gooey mozzarella atop soft Hawaiian sweet rolls for a restaurant-quality meal in minutes. Marinated and grilled to perfection, the chicken pairs deliciously with the rich, homemade sauce and fresh spinach, making it a flavorful main dish perfect for busy weeknights or casual get-togethers.
Ingredients
Units
Scale
Grilled Chicken:
- 3–4 chicken tenders (300g) or chicken breast
- 3/4 tsp salt (or to taste)
- 1/2 tsp pepper
- 1/2 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
- 1/4 medium onion, finely chopped
- 1/2 tbsp minced garlic
- 1/2 tsp salt (or to taste)
- 1/4 tsp pepper
- 1/2 tsp chili flakes
- 1/2 tsp Italian seasoning
- 2 tbsp all-purpose flour
- 1 1/4 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese (preferably freshly grated)
- 1 cup chopped spinach
Assembly:
- 2 packs King’s Hawaiian original Hawaiian sweet rolls (24 rolls; keep rolls intact) or bread of choice
- 3–4 cups shredded mozzarella cheese
- 1/4 red onion, thinly sliced
Instructions
- Marinate and Cook Chicken: In a bowl, combine chicken with salt, pepper, paprika, garlic powder, Italian seasoning, and olive oil. Mix well and marinate for 10-15 minutes. Heat a grill pan or skillet over medium-high heat and cook the chicken tenders for 3-4 minutes per side until golden and cooked through. Let rest for a few minutes, then slice thinly or chop.
- Make Spinach Alfredo Sauce: In a medium saucepan, melt the butter over medium heat. Add chopped onion and cook until soft and translucent, about 2-3 minutes. Stir in garlic and cook for 30 seconds. Add salt, pepper, chili flakes, and Italian seasoning. Stir in flour and cook for 1 minute to make a roux. Slowly whisk in the milk and cream, ensuring a smooth consistency. Simmer until slightly thickened, then add Parmesan and whisk until melted. Stir in chopped spinach until wilted. Remove from heat.
- Prepare Flatbread Base: Preheat oven to 375°F (190°C). Place the unseparated Hawaiian sweet rolls on a lined baking sheet. Using a sharp knife, slice horizontally to create a top and bottom layer, being careful to keep rolls intact.
- Assemble Flatbread: Spread an even layer of the prepared spinach Alfredo sauce over the bottom half of the rolls. Arrange the sliced grilled chicken evenly over the sauce. Sprinkle generously with shredded mozzarella and distribute the sliced red onions on top. Place the top half of the rolls over the filling.
- Bake: Bake in the preheated oven for 15-20 minutes, or until the cheese is melted, bubbly, and the tops are golden brown. Remove from the oven and cool for a few minutes before slicing and serving.
Notes
- For extra flavor, brush the tops with melted butter mixed with garlic and herbs before baking.
- If using precooked chicken, skip the marinating and grilling step.
- Feel free to swap the sweet rolls for any sturdy flatbread or pizza crust.
- Use low-fat cream and cheese to reduce calories and fat for a lighter version.
Nutrition
- Serving Size: 1/8 of recipe (3 rolls)
- Calories: 370
- Sugar: 7g
- Sodium: 780mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 65mg
