Bring a large pot of salted water to a boil. Add broccoli rabe to the boiling water and let cook until slightly softened, about 2-3 minutes. Drain well and set aside. 

Meanwhile, heat oil, garlic, and red pepper flakes in a large skillet over medium heat. Sauté until the garlic starts to get some caramel-brown bits, about 5-10 minutes. Add the broccoli rabe, season with ½ teaspoon kosher salt, and sauté, stirring occasionally, for 5 minutes. Reduce heat to low and continue to sauté, stirring occasionally, for an additional 20-30 minutes. 

When the broccoli rabe is almost done, preheat oven to 400°F, and preheat a grill pan over medium-high heat. Line a rimmed baking sheet with a wire rack. 

Pat chicken dry and season with salt and pepper. Brush the grill pan with oil, then cook the cutlets until fully cooked, about 3-5 minutes per side, covering with a lid or tenting with foil if needed. Remove to a cutting board and slice into strips. 

Place pizza crust on the wire rack-lined baking sheet. Drizzle a thin, even layer of alfredo sauce onto the crust, leaving around ½ to 1 inches clear around the edge. Top the sauce with a layer of broccoli rabe, then top with sliced chicken strips. 

Bake pizza in preheated oven until heated through and the crust is crisp, about 5 minutes (or as directed on the pizza crust package). Remove to a pizza peel or cutting board and sprinkle with Parmesan cheese. Cut into slices and serve.