Step 1
Season chicken with salt and black pepper.
Step 2
Heat olive oil in a large skillet over medium heat. Cook and stir chicken in the hot oil until chicken is fully cooked and no longer pink in the center 8 to 10 minutes. Remove chicken from skillet and set aside. Pour out any excess grease from the pan.
Step 3
Cook and stir bacon and mushrooms in the same skillet over medium heat until mushrooms are lightly browned about 5 minutes. Reduce heat to low.
Step 4
Slice chicken into bite-size strips.
Step 5
Stir Alfredo sauce and chicken strips into mushroom mixture; simmer for a few minutes.
Step 6
Melt butter in a separate large skillet. Place a tortilla in the melted butter.
Step 7
Scoop about 1/5 chicken alfredo mixture onto 1 half of warm tortilla.
Step 8
Sprinkle about 1/5 mozzarella cheese over chicken alfredo mixture layer; fold tortilla in half. Cook until bottom of tortilla is lightly browned and mozzarella is melted 3 to 5 minutes.
Step 9
Carefully flip quesadilla with a spatula and lightly brown the other side of tortilla 3 to 5 minutes. Repeat with remaining tortillas and filling.
Step 9
Slice quesadillas into thirds to serve.