I love turning classic creamy Alfredo into a crisp, handheld pizza — it’s comfort food with a fun twist. This Chicken Alfredo Pizza balances a rich cheese sauce, tender chicken, and a blistered crust for a restaurant-quality result at home. If you enjoy bold chicken flavors, you might also like my take on a BBQ chicken pizza that swaps Alfredo for tangy sauce.
Why Make This Recipe
- Incredible flavor contrast: silky Alfredo, sharp Parmesan, and smoky, browned edges create layers of taste in every bite.
- Fast weeknight win: with pre-cooked chicken and store-bought dough you can have it in about 30–40 minutes.
- Crowd-pleaser for gatherings: slices travel and share easily, perfect for game nights or casual dinners.
- Flexible and nutritious: add veggies like spinach or broccoli for fiber and vitamins without losing the indulgent feel.
- Personal insight: I love this recipe because it turns leftover roasted chicken into something that feels special, and the sauce reheats beautifully.
Recipe Overview
Prep time: 15 minutes.
Cook time: 10–14 minutes (baking) + 5 minutes (finish).
Total time: about 30–35 minutes.
Servings: 4–6 (one 12–14" pizza).
Difficulty: Easy to Medium — basic sauce technique and pizza handling.
Method: Assemble a thin crust, spread a quick stovetop Alfredo, top with chicken and cheese, then bake on a preheated stone or sheet at 475°F until blistered and golden.
My Experience Making This Recipe
I tested variations with both homemade and store-bought dough to optimize texture and timing. The biggest discovery was that a quick sauté of the Alfredo cuts raw-garlic sharpness and keeps the sauce from breaking once it hits the hot oven.
How to Make Chicken Alfredo Pizza
Make a quick Alfredo by melting 3 tbsp butter in a saucepan over medium heat, add 2 minced garlic cloves and cook 30 seconds, then whisk in 1 cup heavy cream and simmer 3–4 minutes. Stir in 1 cup freshly grated Parmesan off heat until smooth, season with salt and white pepper. Stretch a 12–14 oz dough on a floured peel or sheet, spread a thin layer of sauce (about 3/4 cup), top with 1½ cups shredded cooked chicken and 1–1¼ cups shredded mozzarella, then bake on a preheated pizza stone at 475°F for 10–12 minutes until crust is golden and cheese is bubbly.
Expert Tips for Success
- Preheat a pizza stone or inverted baking sheet at 475°F for at least 30 minutes to get a crisp bottom crust. Also consider using a pizza peel dusted with semolina for easy transfer.
- Keep the sauce slightly thinner than you think; it will thicken in the oven and prevent a soggy center. If it seems too thin, cool it a minute and add an extra 1–2 tbsp Parmesan.
- Use freshly grated Parmesan and mozzarella (don’t rely on pre-shredded blends with anti-caking agents) for better melt and flavor. For technique demos similar to sauce finishing, I often reference approaches used in my cheesy Alfredo twisted pasta experiments.
- Brown leftover chicken briefly in a hot skillet (1–2 minutes per side) to add caramelized flavor and prevent it from watering the pizza.
- If you like a browned top, switch to broil for the last 30–60 seconds, watching closely to avoid burning.
How to Serve Chicken Alfredo Pizza
- Finish with a handful of peppery arugula tossed in lemon vinaigrette to cut richness and add freshness. You can see other flavorful chicken-Alfredo pairings in this chestnut garlic Greek chicken Alfredo for inspiration.
- Serve with a crisp green salad or roasted broccoli for a balanced plate.
- Slice into 8 pieces and place on a warm platter; garnish with cracked black pepper and extra grated Parmesan for presentation.
- Great for casual gatherings—offer hot sauce or red pepper flakes at the table for guests who want heat.
Storage and Reheating Guide
Refrigerate: Cool pizza completely, wrap tightly in plastic wrap or store in an airtight container for up to 3 days.
Freeze: Wrap individual slices in parchment and foil or place whole pizza in a freezer-safe pan, freeze up to 2 months. Thaw overnight in the fridge before reheating.
Reheat (recommended): For best texture, reheat slices on a baking sheet at 375°F for 8–10 minutes until warmed through and crust is crisp. You can also reheat in a skillet over medium-low, covered, for 4–6 minutes to revive the bottom crust. Avoid microwaving if you want to keep the crust crisp; microwave reheating takes 1–2 minutes but yields a softer crust.
Recipe Variations
- Gluten-free: Use a 10–12" store-bought gluten-free crust or cauliflower crust and bake per package instructions; reduce sauce quantity slightly to prevent sogginess.
- Lighter/dairy-reduced: Make an Alfredo with half-and-half and 2 tbsp cream cheese (instead of heavy cream) and use part-skim mozzarella. The texture will be slightly less rich but still satisfying.
- Spicy Buffalo Alfredo: Toss cooked chicken in buffalo sauce before topping, and offer ranch on the side — a hybrid I sometimes pair with buffalo-alfredo sides like this Buffalo garlic chicken bites/Cajun Alfredo.
- Herb-forward: Add chopped fresh basil and a drizzle of garlic-infused olive oil after baking for a brighter finish.
Nutritional Highlights
- Protein-forward: Topped with chicken and cheese, this pizza provides a good source of protein per serving, useful for satiety.
- Contains calcium from dairy and can include vegetables for fiber and micronutrients.
- Allergen info: contains dairy and gluten (unless you use gluten-free crust). Watch for egg or soy in store-bought doughs. Consider portioning into 2–3 slices per person depending on appetite and sides.
Troubleshooting Common Issues
- Soggy middle: Use less sauce (thin, even layer), pre-bake the crust 3–4 minutes at 475°F before adding toppings, or use a hot stone for immediate bottom sear.
- Sauce separates: Don’t boil the cream aggressively; simmer gently and finish off-heat when incorporating cheese to keep it emulsified.
- Uneven baking: Rotate the pizza halfway through baking and make sure the oven is fully preheated; use the top rack if you want faster browning.
Frequently Asked Questions
Q: Can I use leftover rotisserie chicken?
A: Yes — rotisserie chicken is ideal. Shred or chop into bite-sized pieces and pat dry to remove excess juices before topping to avoid sogginess.
Q: Can I make this ahead and bake later?
A: Assemble the pizza on parchment, cover tightly, and refrigerate for up to 24 hours. For best results, bring to room temperature 20–30 minutes before baking and add a few extra minutes to the bake time.
Q: What’s the best oven temperature for crisp crust?
A: Home ovens do best at 475°F for 10–12 minutes on a preheated stone or inverted baking sheet. If your oven goes to 500°F and you have a good pizza stone, you can use that for a slightly quicker, blistered result.
Q: How do I keep the Alfredo sauce from overpowering the crust?
A: Apply a thin, even layer of sauce (about 3/4 cup for a 12–14" pizza) and reserve some sauce to serve alongside if guests want more. Also, use a firmer shred of mozzarella to balance the sauce and drain any wet toppings before adding.
Chicken Alfredo Pizza
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A delightful twist on classic creamy Alfredo made into a crisp, handheld pizza with tender chicken and a blistered crust.
Ingredients
- 3 tbsp butter
- 2 garlic cloves, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and white pepper to taste
- 12–14 oz pizza dough
- 3/4 cup Alfredo sauce
- 1½ cups shredded cooked chicken
- 1–1¼ cups shredded mozzarella cheese
Instructions
- In a saucepan, melt butter over medium heat, add garlic, and cook for 30 seconds.
- Whisk in heavy cream and simmer for 3–4 minutes.
- Off the heat, stir in Parmesan until smooth, season with salt and white pepper.
- Stretch the pizza dough on a floured peel or sheet.
- Spread a thin layer of Alfredo sauce (about 3/4 cup) over the dough.
- Top with shredded chicken and mozzarella.
- Bake on a preheated pizza stone at 475°F for 10–12 minutes until crust is golden and cheese is bubbly.
Notes
Finish with arugula tossed in lemon vinaigrette for a fresh contrast. For an extra crispy crust, consider broiling for the last minute of baking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg