Pin The smell of garlic and cream hit me the moment I walked into my neighbor's kitchen one Saturday afternoon. She was pulling a pizza out of the oven, but it wasn't what I expected. Instead of the usual red sauce, a blanket of creamy white cheese bubbled over tender chicken and golden crust. That was the day I realized pizza could be anything you wanted it to be, and Chicken Alfredo Pizza became my weekend indulgence.
I made this for a group of friends during a game night, and I wasn't sure how they'd react to a white pizza loaded with chicken. But the second I sliced into it, the room went quiet. Everyone grabbed a piece, and within minutes, the whole pizza was gone. One friend even asked if I'd consider opening a pop-up just to make this every Friday.
Ingredients
- Prepared pizza dough (about 12-inch round): Using store-bought dough saves time and stress, but if you have a favorite homemade recipe, go for it. Let it sit at room temperature for a few minutes before rolling so it doesn't snap back.
- Alfredo sauce (1 cup): You can grab a jar from the store or whip up your own with butter, cream, and Parmesan. Either way, taste it first so you know what you're working with.
- Cooked chicken breast (1 1/2 cups, diced or shredded): Rotisserie chicken is a total lifesaver here. Just pull the meat off, chop it up, and you're ready to go.
- Shredded mozzarella cheese (1 1/2 cups): This is your melty, stretchy layer that holds everything together. Freshly shredded melts better than pre-shredded, but both work.
- Grated Parmesan cheese (1/3 cup): Adds a sharp, salty kick that balances the richness of the Alfredo. Don't skip this.
- Red onion (1/4 cup, thinly sliced, optional): A little raw onion adds a nice bite and a pop of color. If you're not into raw onions, sauté them first.
- Fresh parsley (1 tablespoon, chopped, optional): A sprinkle of parsley at the end brightens everything up and makes it look like you really know what you're doing.
- Olive oil (1 tablespoon): Brushing the dough with oil before adding the sauce keeps it from getting soggy and adds a subtle flavor to the crust.
- Garlic powder (1/2 teaspoon): This gives the chicken a little extra punch. Fresh garlic works too, but powder spreads more evenly.
- Black pepper (1/4 teaspoon): Just a touch to bring out the flavors without overpowering the creamy sauce.
Instructions
- Get the oven ready:
- Preheat your oven to 475°F (245°C). If you've got a pizza stone, toss it in now so it gets screaming hot.
- Shape the dough:
- Roll out your dough on a floured surface until it's about 12 inches across. Move it to a greased baking sheet or a pizza peel dusted with cornmeal so it slides off easily.
- Build the base:
- Brush the dough with olive oil, then spread the Alfredo sauce evenly, leaving a little border around the edge for the crust. The oil keeps the dough from getting soggy under all that creamy sauce.
- Add the chicken and seasonings:
- Scatter the cooked chicken over the sauce, then sprinkle with garlic powder and black pepper. Make sure it's spread out evenly so every slice gets some.
- Layer the cheese:
- Cover everything with mozzarella, then add the Parmesan on top. If you're using red onion, now's the time to scatter those slices over the cheese.
- Bake until golden:
- Slide the pizza into the oven and bake for 12 to 15 minutes. You're looking for a golden crust and cheese that's bubbly and just starting to brown in spots.
- Finish and serve:
- Pull it out, sprinkle with fresh parsley if you like, then slice it up and serve while it's still hot and melty.
Pin There was one night when I made this after a long week, and I sat on the couch with a couple of slices and a glass of wine. The creaminess, the crispy crust, the little bursts of onion, it all just worked. That's when I realized this wasn't just dinner. It was the kind of thing that made the whole week worth it.
Getting the Crust Just Right
The secret to a crispy crust is high heat and a dry surface. If you have a pizza stone, use it. If not, preheat your baking sheet so the dough hits a hot surface right away. Brushing the dough with olive oil before adding the sauce also creates a barrier that keeps moisture from soaking in. I learned this after a few sad, floppy pizzas, and it changed everything.
Making It Your Own
This pizza is a great canvas for whatever you're craving. I've added baby spinach, sautéed mushrooms, and even crispy bacon. Sometimes I'll toss in a pinch of red pepper flakes for a little heat. The Alfredo base is forgiving, so don't be afraid to experiment with what's in your fridge.
Serving and Pairing
This pizza is rich, so I like to serve it with something light and crisp on the side. A simple arugula salad with lemon and olive oil cuts through the creaminess perfectly. If you're pouring wine, go for a Chardonnay or a light Italian white. Beer works too, something clean and not too heavy.
- Slice it into smaller pieces if you're serving it as an appetizer at a party.
- Leftovers reheat well in a skillet over medium heat to keep the crust crispy.
- If you're feeding kids, leave off the onions and parsley and they'll devour it.
Pin This pizza has become one of those recipes I reach for when I want something comforting but a little different. It's easy enough for a weeknight, but it always feels like a treat.
Recipe Q&A
- → Can I use rotisserie chicken for this pizza?
Yes, rotisserie chicken is an excellent time-saving substitute. Simply shred or dice the meat and distribute it evenly over the Alfredo sauce before adding the cheeses.
- → How do I achieve a crispy crust?
For the crispiest crust, preheat a pizza stone in the oven and bake the pizza directly on it. This ensures even heat distribution and a perfectly crispy base while the cheese bubbles on top.
- → What wine pairs well with Chicken Alfredo Pizza?
A crisp Chardonnay or light Italian white wine complements the creamy sauce and rich cheeses beautifully. These wines cut through the richness and enhance the overall dining experience.
- → Can I add vegetables to this pizza?
Absolutely. Baby spinach, mushrooms, and thinly sliced red onions work wonderfully. Add vegetables after the chicken layer and before the cheeses to ensure they cook through properly.
- → Is there a way to make this recipe dairy-free?
You can substitute dairy-free Alfredo sauce, dairy-free mozzarella, and nutritional yeast for Parmesan. However, the flavor profile will differ. Test with quality dairy-free alternatives for best results.
- → How should I store leftover pizza?
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8-10 minutes or in a skillet over medium heat until warmed through and cheese softens.