Chicken Alfredo Pizzas

Servings: 8




Flatbread Pizzas:

  • 1 TBSP Olive Oil
  • 2 Chicken Breast Cutlets
  • 1 TBSP Little Eataly Seasoning
  • *8 Stonefire Mini-Naan Flatbread
  • 1⁄2 Cup Mozzarella, shredded
  • 1⁄2 Cup Baby Spinach, roughly chopped

Alfredo Sauce:

  • 1 Stick Butter
  • ***1 Cup Heavy Cream
  • 2 Cups Parmesan Cheese
  • 1⁄2 TBSP Little Eataly Seasoning
Chicken Alfredo Pizzas

Notes* The mini-Naans are fun for the kids but any flatbread will do. *For a super-quick dinner, use store-bought Alfredo sauce! *Reserve a little cream in case you need to thin out the sauce.


Step 1:

Preheat the oven to 375 and season chicken breast with 1 TBSP Little Eataly Seasoning.

Step 2:

In a soup pot or large sauce pot, add 1 TBSP Olive Oil and cook cutlets, about 4-5 minutes on each side. Dice into smaller pieces and set aside.

Step 3:

For Alfredo Sauce, lower heat and melt butter in the same pot. Add heavy cream and parmesan cheese and stir with a wooden spoon until melted and smooth. Season with 1⁄2 TBSP Little Eataly Seasoning.

Step 4:

On two cookie sheets, assemble naan mini-pizzas with a small scoop of Alfredo sauce each. Use the back of a ladle to smooth it out over the entire flatbread.

Step 5:

Sprinkle mozzarella cheese, chicken and top with spinach. You can sprinkle with a tsp of Little Eataly if you’d like!

Step 6:

Cook in the oven for 10-12 minutes or until cheese is melted and flatbread crisps up on the edges.