Chicken Alfredo Pizza (Print)

Golden crust topped with creamy Alfredo sauce, tender chicken, and melted cheese blend for a classic Italian-American favorite.

# Ingredients:

→ Pizza Base

01 - 1 prepared pizza dough, 12-inch round

→ Sauce

02 - 1 cup Alfredo sauce

→ Toppings

03 - 1.5 cups cooked chicken breast, diced or shredded
04 - 1.5 cups shredded mozzarella cheese
05 - 0.33 cup grated Parmesan cheese
06 - 0.25 cup red onion, thinly sliced
07 - 1 tablespoon fresh parsley, chopped
08 - 1 tablespoon olive oil

→ Seasonings

09 - 0.5 teaspoon garlic powder
10 - 0.25 teaspoon black pepper

# Directions:

01 - Preheat the oven to 475°F. If using a pizza stone, place it in the oven during preheating.
02 - Roll out the pizza dough on a lightly floured surface to a 12-inch round. Transfer to a greased baking sheet or a pizza peel dusted with cornmeal.
03 - Brush the dough with olive oil. Spread the Alfredo sauce evenly over the surface, leaving a 0.5-inch border for the crust.
04 - Evenly scatter the cooked chicken over the sauce. Sprinkle with garlic powder and black pepper.
05 - Top with shredded mozzarella, followed by Parmesan cheese. Add red onion if desired.
06 - Bake for 12 to 15 minutes, or until the crust is golden and the cheese is bubbly and lightly browned.
07 - Remove from the oven, sprinkle with fresh parsley if desired, slice, and serve hot.

# Expert Tips:

01 -
  • It combines two beloved comfort foods into one rich, satisfying meal that feels indulgent without being complicated.
  • The creamy Alfredo base is a refreshing change from tomato sauce and pairs beautifully with tender chicken and melted cheese.
  • You can have it on the table in just 35 minutes, making it perfect for weeknight dinners or last-minute gatherings.
  • Leftovers reheat surprisingly well, and the flavors deepen overnight in the fridge.
02 -
  • If your crust is getting too dark before the cheese melts, move the oven rack down one position or reduce the heat slightly for the last few minutes.
  • Letting the dough rest at room temperature before rolling prevents it from shrinking back and tearing, something I learned after wrestling with cold dough too many times.
  • Always brush the dough with olive oil before the sauce, it creates a barrier that keeps the crust from getting soggy.
  • Use pre-cooked chicken that is still slightly warm or at room temperature so it heats through evenly during the short bake time.
03 -
  • For even more flavor, toss your cooked chicken in a tablespoon of Alfredo sauce before adding it to the pizza so every bite is extra creamy.
  • A light sprinkle of red pepper flakes after baking adds a subtle heat that balances the richness without overwhelming it.
  • If your Alfredo sauce is thick, thin it with a splash of milk or chicken broth so it spreads easily and doesn't clump.
  • Grate your own Parmesan instead of using pre-grated, the fresh stuff melts better and has a sharper, more complex flavor.
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