Preheat a non-stick pan on medium-low heat. No oil is needed.
Place one tortilla on a flat surface, and spread about two tablespoons of the alfredo sauce all over. Then sprinkle ¼ cup with mozzarella cheese. Add the chopped chicken and fold in half.
Place the quesadilla in the pan, press down lightly, and cook for about 3 minutes. Until it's golden brown and crispy.
Carefully flip the quesadilla and cook for another 2-3 minutes until it's crispy. Serve immediately and enjoy!