Using a medium bowl, add cubed chicken, Italian seasonings, salt and pepper; toss until well coated.

Using a large skillet, add Tbsp of butter; place over medium-high heat. Once butter has melted, add cubed chicken. Cook for 8-10 minutes, stirring occasionally, or until chicken is fully cooked. Remove chicken and set aside.

Using same skillet as chicken, add 2 Tbsp of butter and olive oil; place over medium-low heat. Once butter has melted, add onions, garlic and Italian seasonings; stir until well combined. Cook for 2-3 minutes, stirring often, or until onions have begun to soften slightly. Remove onions from skillet and set aside.

Add remaining 2 Tbsp of butter. Once melted, add flour and stir well. Continue cooking for 2-3 minutes, stirring frequently to prevent flour from burning.

Add chicken stock, milk, chopped roasted garlic, salt and pepper; stir mixture until smooth.

Bring mixture to a simmer and cook on low heat, stirring often, for 8-10 minutes.

Add Parmesan cheese and heavy cream; stir until smooth.

Return onions to skillet; stir until well combined. Cook for 5-6 minutes, or until sauce has thickened slightly.

Using a grill (outdoors) or grill pan (indoors), preheat grill to medium-high heat.

Brush flatbreads (or naan) with olive oil. Grill for 1-2 minutes per side, or until hot and slightly crispy.

Remove flatbreads from grill and place in a row. Spread several spoonfuls of sauce on top of each flatbread. Top flatbreads with cooked chicken, mozzarella, roasted red peppers and freshly chopped basil; serve hot.