Rosemary Chicken Flatbread

I’m settling in at my childhood home throughout the holiday season, living (as I call it) Full House style. We’ve got 4 adults, 2 kids and 3 dogs under one roof! It’s fun, crazy and there’s always something going on.

I was really excited to get to cook for my family. I’ve tried out some new recipes and some old. My fried shrimp tacos were a big hit for a Sunday at home watching football with the family and my sister has enjoyed taking advantage of my killer grilled cheese skills at lunch time.

It was about time for a new blog post and I was thinking about how conscious I have to be to make enough food. I’m used to cooking for my husband and myself. Granted, we usually have leftovers, but now every meal I make is for 4-6 people. I can’t skimp on anyone and I can’t go overboard every night like when I have dinner parties.

One of the easiest ways to make sure everyone gets fed is individual pizzas and flatbreads. Pizzas are usually round, with sauce and lots of cheese. Flatbreads are usually rectangular, have lighter toppings and aren’t covered in melted cheese. So I’m dubbing this recipe a flatbread. I just snuck the cheese into the sauce instead… sneaky!


Ready to go in the oven!

  • 2 13oz Pillsbury pizza doughs
  • 3 boneless skinless chicken breasts
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 1/2 tsp dried rosemary
  • 3 Tbsp olive oil
  • 1 lemon, juiced & zested
  • 3 Tbsp butter
  • 1 Tbsp minced garlic
  • 1 cups heavy cream
  • 2 tsp fresh thyme (or 1 tsp dried)
  • 2 tsp fresh rosemary (or 1 tsp dried)
  • 3/4 cup grated parmesan
  • 1/2 red onion, quartered & thinly sliced
  • 2 cups fresh spinach, roughly chopped
  • 1/4 cup fresh basil, finely chopped
  • salt & pepper to season
  1. Preheat the oven to 400 degree. Cut the pizza doughs in half so you have 4 equal rectangular bases and put them onto prepared baking sheets. Prebake the dough for 6 minutes and set aside.
  2. Meanwhile, cut the chicken breasts in half and season with onion powder, garlic powder, dried rosemary and a pinch of salt and pepper. Heat the olive oil in a large skillet over medium heat. Cook the chicken for 6-8 minutes, flipping occasionally until it begins to brown. Pour the lemon juice over the chicken and cook for an additionally minute or two before removing from heat. Chop the chicken into bite size pieces and set aside. (It’s OK if it looks slightly underdone on this inside, it will be going into the oven.)
  3. Melt the butter in the same pan as the chicken, scrapping up the browned bits. Add the minced garlic and sauté for about a minute. Pour the cream into a sauce pan, add the melted butter and garlic along with rosemary and thyme. Bring to a low boil, then reduce the heat to simmer for 5 minutes, stirring often. Stir in the parmesan cheese and increase to medium low heat, stirring until the cheese is well incorporated and the sauce is smooth.
  4. Assemble the flatbreads starting with the alfredo sauce. Spoon the sauce over the dough, starting in the center and spreading it almost to the edges. Divide the red onion and chicken equally over the flatbreads, finishing with the spinach on top.
  5. Bake for 8-10 minutes at 400 degrees until the edges are brown and dough is cooked through. Sprinkle with lemon zest and fresh basil before serving.

Fresh basil, thyme & rosemary freshen things up

Shortcut central right here, right now. Buy the Pillsbury pizza dough in a tube. Do it. Two of them make four perfectly sized entrees. The taste and texture is great too. You are making an alfredo sauce from scratch, it makes up for the store bought dough.

…Unless you don’t really want to make the sauce either. In which case, a jar of garlic alfredo sauce can be simmered with the fresh herbs if you want to make this an even easier recipe.

I would say go ahead and grab a rotisserie chicken while you’re at it, but then I don’t really have a recipe.

But just saying, this is pretty easy for a week night dinner if you use a couple shortcuts…

Making everything from scratch actually doesn’t even take that long, and I do recommend it if you have the time. The sauce and the chicken are the best parts of the dish. My brother in law was using bits of crust to soak up every bit of sauce left on his plate. I really enjoyed that the richness of the alfredo was balanced by the fragrant rosemary and the lemon. Every once in a while, you would get this bright lemon flavor that was unexpectedly fresh.

My family loved it. I loved it. It was a lot of fun to make too. I can’t wait to try out some different variations on it. Let me know if you try it out, or what your favorite kind of homemade flatbreads or pizzas are!

Fettuccine Alfredo with Chicken & Spinach

OK friends, it’s going to be a short and sweet recipe post today. I have a busy week with a guest coming to town and then I’ll be spending the holiday weekend in Las Vegas (woo hoo!). When I know I’m leaving town, I don’t like to go grocery shopping and end up with a bunch of food I can’t make in time. Instead I like to clean out the fridge and use food that would otherwise be bad when I return from my trip. I had heavy cream, spinach and fresh rosemary on hand which was screaming to me “fettuccine alfredo!”

Pasta always lends itself to a quick and easy meal. I don’t like to use jarred sauces though. Homemade just tastes so much better. I love making alfredo sauce because it uses only a few pretty standard pantry items that I always have around, like butter and grated parmesan cheese. I also literally always have pasta in the cupboard. I’ve tried a lot of combinations and it took quite a while to figure what I think is my perfect alfredo sauce recipe. I had it down, but then yesterday, I think I made it even better. The addition of spinach and rosemary that I needed to use or lose took it to a new level.

Yields two (big!) servings.

  • 8 oz fettuccine
  • 2 Tbsp canola or vegetable oil
  • 1 large boneless skinless chicken breast
  • 1 tsp garlic powder
  • salt & pepper for seasoning
  • 1/4 cup butter
  • 1 cup chopped spinach
  • 2 Tbsp fresh rosemary
  • 1 cup heavy cream
  • 1 Tbsp minced garlic
  • 2 tsp lemon pepper
  • 1/2 tsp salt
  • 1/2 cup grated parmesan
  1. Cook pasta until al dente and set aside. You can do this ahead of time or while you are making the sauce.
  2. Heat canola oil in a medium sauce pan over medium heat. Season both sides of the chicken with garlic powder and a pinch of salt & pepper. Cook chicken for 8-10 minutes, turning once, until cooked through. (If you have to cut it in half to fit into the pan, do so. You want to use a pan you can make sauce in, so avoid a skillet.) Remove from heat, slice into bite size pieces and set aside.
  3. Leave the oil and brown bits in the pan and add the butter. Let it melt over medium-low heat and use a metal spoon or spatula to scrape the bottom of the pan. Add the chopped spinach and rosemary and stir for a minute until the spinach starts to wilt.
  4. Add cream, garlic, lemon pepper & salt. Let it come to a low boil, then reduce heat. Simmer for 5-7 minutes, stirring occasionally, until sauce starts to thicken.
  5. Add the parmesan while on low heat, then bring it to medium. Stir continuously for about 2 minutes until the sauce is smooth. Remove from heat, return the chicken to the sauce, then the pasta, and toss until well incorporated. Serve immediately.

If you can’t fit all the chicken and pasta in the sauce pan, you can pour the sauce over everything in your drained pasta pot. I just prefer only getting one pot all sauced up.

My husband wasn’t too excited about the spinach at first, but with all that creamy, cheesy sauce, he was happy in the end. The spinach adds a nice little texture to the dish, and it’s a simple way to get some extra greens in. It almost makes fettucine alfredo a health food! (A girl can dream…)

The biggest secret for my recipe is using the same pan for the chicken and the sauce. All those brown bits and juices that get incorporated into the butter as the base of the sauce create so much flavor. Between that and the rosemary, the finished dish actually has a faint scent of a whole roasted chicken. I feel like a lot of restaurants just throw in bland, unseasoned chicken in with their pasta and hope the sauce covers it up. My way has everything working together, and it’s pretty darn tasty. My wary husband actually said this was the best fettucine alfredo I had ever made.


Ready for the close up

Like I said in the recipe, this makes two big bowls. For a table of 3 or 4 people, you could actually just add a second chicken breast to bulk it up a bit, then serve this in smaller portions with a salad and garlic bread. Feel free to double up the recipe if you have a big family, just know that this isn’t great for leftovers, so I try not to make more than I need at a time. You can absolutely save it, it will be fine, but fettucine alfredo is always best right off of the stove because the sauce separates over time and loses its creamy texture.

Let me know if you try out this, or any other Picky Gourmet recipes. I love seeing pictures and getting feedback! I hope everyone has a great 4th of July weekend. I know I will. Make sure to follow me on Instagram & Twitter to see my foodie adventures in Vegas!