Tuscan Garlic Chicken Pita Pizzas with Creamy Alfredo and Sun-Dried Tomatoes
By Ava Mitchell
Prep
30 min
Total
30 min
Servings
6
Batch the garlic Alfredo sauce and portion toppings for six personal pita pizzas, then assemble each flatbread just before baking or air-frying for a planned weeknight meal. The make-ahead-friendly setup uses pre-cooked chicken and delivers creamy sauce, melted mozzarella, and tangy sun-dried tomatoes without pizza dough.
The sauce begins with heavy whipping cream, chicken broth, minced garlic, Italian seasoning, Parmesan, and black pepper. A flour-and-water slurry thickens it over medium heat, creating a spreadable base for pita bread. Each pizza receives a measured layer of sauce, cooked chicken, sun-dried tomatoes, torn baby spinach, and shredded mozzarella, keeping toppings evenly divided across six portions. Freshly grated Parmesan contributes a savory finish as it melts into the sauce.
Watch for the sauce to become thick as it is whisked, then keep it covered and warm while topping the pitas. In the oven or air fryer, the clearest finishing cue is melted cheese. The main problem is over-saucing: too much Alfredo leaves the bread soggy instead of letting its edges firm during the short bake. Both methods use 350°F for the final bake.
Serve the pizzas warm with remaining sauce for dipping. They suit a dinner where everyone chooses toppings, and the individual size makes portions straightforward to pack or reheat later. For a shared meal, set out the six pitas separately rather than slicing one large pizza, and keep the dipping sauce alongside them for simple serving.
Why you'll love this recipe
- Makes six personal pizzas from one batch, so the sauce and toppings can be portioned across several dinners or customized servings without mixing separate recipes.
- Pre-cooked chicken shortens assembly because it goes straight onto the sauce, letting a batch of flatbreads move from topped pitas to hot dinners quickly.
- Portioning three tablespoons of sauce per pita makes batch assembly consistent and leaves the remaining Alfredo available for dipping instead of soaking the bread.
- Individual flatbreads make reheating leftovers easier because each pizza is already a single serving, with no need to cut or repackage a larger pie.
- Oven and air-fryer directions provide two batch-cooking paths, so you can use greased sheets for several pizzas or cook one pita at a time.
- Separate pita pizzas can be frozen in portions, allowing the chicken, sauce, vegetables, and cheese to be organized as individual meals.
Ingredients
- •1 cup heavy whipping cream
- •0.5 cup chicken broth
- •2 cloves garlic (minced)
- •1.5 tsp Italian seasoning
- •0.67 cup freshly grated Parmesan cheese
- •0.5 Tbsp all-purpose flour
- •1 Tbsp water
- •0.25 tsp black pepper
- •6 flatbreads or pita breads
- •2 cups cooked chicken (chopped)
- •1.5 cups sun-dried tomatoes
- •1.5 cups baby spinach leaves (torn)
- •2 cups shredded mozzarella cheese
Instructions
- 1
Preheat the oven or air fryer to 350°F.
- 2
Add the heavy whipping cream, chicken broth, garlic, Italian seasoning, Parmesan cheese, and black pepper to a medium saucepan.
- 3
Stir the sauce ingredients to combine.
- 4
Mix the flour and water in a small bowl to create a slurry.
- 5
Pour the slurry into the sauce.
- 6
Cook and whisk the sauce over medium heat until it thickens.
- 7
Remove the sauce from the heat and cover with a lid to keep warm.
- 8
Place the pita breads on a clean, flat surface.
- 9
Spoon 3 tablespoons of sauce evenly over each pita bread.
- 10
Top each pita with 1/3 cup cooked chicken, 1/4 cup sun-dried tomatoes, and 1/4 cup torn baby spinach leaves, spreading the toppings evenly.
- 11
Sprinkle 1/3 cup shredded mozzarella cheese over each pita.
- 12
For oven baking, place the pita pizzas on greased baking sheets and bake for 10 to 12 minutes, or until the cheese is melted.
- 13
For air-frying, place one pita pizza on the tray and cook for 5 to 6 minutes, or until the cheese is melted.
- 14
Serve the pizzas warm with the remaining sauce for dipping.
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