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Cheesy Garlic Chicken Alfredo Flatbread Ingredients Flatbread – 2 large Boneless Chicken Breast – 1 lb, diced Mozzarella Cheese – 2 cups, shredded Parmesan Cheese – 1/2 cup, grated Cream Cheese – 2 oz Heavy Cream – 1 cup Butter – 2 tbsp Garlic – 4 cloves, minced Olive Oil – 1 tbsp Italian Seasoning – 1 tsp Garlic Powder – 1 tsp Onion Powder – 1/2 tsp Salt – 1/2 tsp Black Pepper – 1/2 tsp Fresh Parsley – 2 tbsp, chopped Red Pepper Flakes – 1/4 tsp Recipe Preheat your oven to 400°F (200°C). Place the flatbreads on a parchment-lined baking sheet. Cut the chicken breast into small, evenly sized pieces so they cook quickly and distribute evenly across the flatbread. Heat olive oil in a skillet over medium heat. Add the chicken and season with Italian seasoning, garlic powder, onion powder, salt, and black pepper. Cook the chicken for 6–8 minutes, stirring occasionally, until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a plate. In the same skillet, melt the butter over medium-low heat. Add the minced garlic and sauté for approximately 30 seconds until fragrant. Pour in the heavy cream and add the cream cheese. Whisk continuously until the cream cheese melts and the sauce becomes smooth. Stir in the Parmesan cheese and red pepper flakes. Simmer gently for 2–3 minutes until the Alfredo sauce thickens slightly. Spread a generous layer of the creamy garlic Alfredo sauce over each flatbread, leaving a small border around the edges. Sprinkle half of the shredded mozzarella evenly over the sauce to create a rich, cheesy base. Distribute the cooked chicken pieces across both flatbreads, making sure every portion gets plenty of chicken. Add the remaining mozzarella and a little extra Parmesan cheese over the chicken. Bake for 8–12 minutes, or until the edges become golden and the cheese melts into a bubbly layer. For a beautifully browned topping, broil for another 1–2 minutes, watching carefully to prevent burning. Remove from the oven and let the flatbreads rest for 2–3 minutes. Garnish with freshly chopped parsley. Slice into generous pieces and serve immediately while the Alfredo sauce is creamy and the cheese is perfectly melted. Follow for more delicious, cheesy, and easy homemade recipes!

Cheesy Garlic Chicken Alfredo Flatbread Ingredients Flatbread – 2 large Boneless Chicken Breast – 1 lb, diced Mozzarella Cheese – 2 cups, shredded Parmesan Cheese – 1/2 cup, grated Cream Cheese – 2 oz Heavy Cream – 1 cup Butter – 2 tbsp Garlic – 4 cloves, minced Olive Oil – 1 tbsp Italian Seasoning – 1 tsp Garlic Powder – 1 tsp Onion Powder – 1/2 tsp Salt – 1/2 tsp Black Pepper – 1/2 tsp Fresh Parsley – 2 tbsp, chopped Red Pepper Flakes – 1/4 tsp Recipe Preheat your oven to 400°F (200°C). Place the flatbreads on a parchment-lined baking sheet. Cut the chicken breast into small, evenly sized pieces so they cook quickly and distribute evenly across the flatbread. Heat olive oil in a skillet over medium heat. Add the chicken and season with Italian seasoning, garlic powder, onion powder, salt, and black pepper. Cook the chicken for 6–8 minutes, stirring occasionally, until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a plate. In the same skillet, melt the butter over medium-low heat. Add the minced garlic and sauté for approximately 30 seconds until fragrant. Pour in the heavy cream and add the cream cheese. Whisk continuously until the cream cheese melts and the sauce becomes smooth. Stir in the Parmesan cheese and red pepper flakes. Simmer gently for 2–3 minutes until the Alfredo sauce thickens slightly. Spread a generous layer of the creamy garlic Alfredo sauce over each flatbread, leaving a small border around the edges. Sprinkle half of the shredded mozzarella evenly over the sauce to create a rich, cheesy base. Distribute the cooked chicken pieces across both flatbreads, making sure every portion gets plenty of chicken. Add the remaining mozzarella and a little extra Parmesan cheese over the chicken. Bake for 8–12 minutes, or until the edges become golden and the cheese melts into a bubbly layer. For a beautifully browned topping, broil for another 1–2 minutes, watching carefully to prevent burning. Remove from the oven and let the flatbreads rest for 2–3 minutes. Garnish with freshly chopped parsley. Slice into generous pieces and serve immediately while the Alfredo sauce is creamy and the cheese is perfectly melted. Follow for more delicious, cheesy, and easy homemade recipes!

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