Delish Chicken Alfredo Pizza Recipe

This is the creamy, cheesy, golden-edged pizza you make when you’re craving comfort and don’t want to wait for delivery. It’s basically fettuccine Alfredo in pizza form: a garlicky white sauce, juicy bites of chicken, stretchy mozzarella, and a little parmesan rain on top. The crust gets crisp, the middle stays saucy, and you feel like a hero with zero fuss. Weeknight-ready, company-approved. One 12–14-inch pie serves 3–4, and it’s on the table in about 35 minutes.

My husband calls this “Friday Night Peace Treaty Pizza” because everyone actually agrees on it—no mushroom fights, no pineapple debates. The kids pick the parsley off but inhale everything else. I once tried to make it fancy with broccoli florets and they staged a tiny revolt… then ate three slices each. It’s become our go-to when the week is loud and the fridge is half-empty but somehow there’s always a rotisserie chicken and a chunk of parm.

How to Make It

Grab a 1-pound ball of pizza dough (the grocery store ones are perfect) and let it sit on the counter while you heat the oven to 500°F. If you’ve got a pizza stone, throw it in so it gets screaming hot; otherwise, flip a sheet pan upside down and pretend it’s a stone—works great.

Sauce time: melt 2 tablespoons butter in a small pan, add 2 minced garlic cloves, and cook till fragrant (like, 30 seconds—don’t let it brown). Splash in 3/4 cup heavy cream and a pinch of salt and pepper, simmer 3–4 minutes till slightly thick. Kill the heat and whisk in 1/2 cup finely grated parmesan. If it looks thin, give it a minute off heat; it thickens as it cools. And if today is a jarred Alfredo day? Use 2/3 to 1 cup and we’re not judging.

Chicken: leftover rotisserie wins. Roughly 1 cup chopped (about 6 ounces). If you’re starting raw, cube one small breast, salt and pepper, and sauté in a little olive oil until just cooked through—like 4–6 minutes.

Stretch the dough into a 12–14-inch circle on parchment (parchment is the hero here). Brush lightly with olive oil so the bottom gets that pizzeria vibe. Spread 2/3 cup sauce (save the rest for dipping). Sprinkle 2 cups shredded low-moisture mozzarella and a little extra parm if your heart says so. Scatter the chicken. A handful of baby spinach is great if your house will allow it.

Bake on the hot stone/sheet for 10–12 minutes till the cheese is bubbling and the crust is bronzed. If you love freckles of char, broil for 60 seconds—but watch it. Rest 2–3 minutes, shower with parsley and red pepper flakes, slice, and try not to burn your tongue.

✔Ingredient Notes

– Pizza dough: One 1-pound ball makes a 12–14-inch pie. Cold dough fights back—let it get room-temp and it’ll stretch like a dream.
– Chicken: Rotisserie is the lazy legend here. If cooking fresh, don’t overdo it—dry chicken makes sad pizza.
– Alfredo sauce: Butter + garlic + cream + parm. If it breaks, it was too hot—pull off heat and whisk in a splash more cream.
– Mozzarella: Use low-moisture shred for max melt and minimal puddles. Fresh mozz is tasty but can make it soggy—pat it dry.
– Parmesan: Finely grated melts into the sauce; shaved is better for finishing. Both is not too much.
– Garlic: Burnt garlic = bitter. Keep it pale and fragrant.
– Olive oil: A thin brush on the dough’s surface helps crisp. Too much = greasy slip-n-slide.
– Extras: Spinach, broccoli, or bacon are great. Wet veggies (looking at you, mushrooms) need a quick sauté first.

✔Recipe Steps

1. Preheat oven to 500°F with a stone or inverted sheet pan inside for 30 minutes; let 1 lb dough sit at room temp.
2. Make Alfredo by melting 2 tbsp butter, sautéing 2 minced garlic cloves 30 seconds, adding 3/4 cup cream to simmer 3–4 minutes, then whisking in 1/2 cup grated parmesan; season and cool 2 minutes.
3. Cook or prep chicken: chop 1 cup cooked rotisserie (about 6 oz) or sauté one small breast in oil with salt and pepper until 165°F; cube.
4. Stretch dough to 12–14 inches on parchment; brush lightly with 1 tbsp olive oil.
5. Assemble by spreading 2/3 cup Alfredo, adding chicken, then topping with 2 cups shredded low-moisture mozzarella and 1/4 cup parmesan; add optional spinach.
6. Bake 10–12 minutes until golden and bubbly; broil 1 minute if needed, rest 2–3 minutes, garnish and slice.

What to Serve It With

– A lemony arugula salad (cuts the richness like magic).
– Roasted broccoli or garlic green beans if you’re feeling virtuous.
– Caesar salad and a pile of grape tomatoes—classic.
– Bubbly water with lemon, a crisp pilsner, or chilled chardonnay if that’s your vibe.

✔Tips & Mistakes

– Don’t over-sauce. 2/3 cup is the sweet spot; more = soupy middle.
– Hot oven = crisp crust. Preheat that stone/sheet till it’s blazing.
– Dry your toppings. Sauté mushrooms/spinach first so they don’t waterlog the pizza.
– Stretch, don’t roll. Rolling pins squish out the good air bubbles.
– Keep the sauce gentle. If it boils hard, it can split; low and slow wins.
– Use parchment for easy launching and less panic.

✔Storage Tips

Fridge: Stash slices in an airtight container for 3–4 days. Reheat on a skillet over medium with a lid for melty top/crisp bottom, or 375°F oven for 7–10 minutes. Air fryer at 350°F for 4–5 minutes is elite.
Freezer: Wrap slices tight and freeze up to 2 months; reheat from frozen at 375°F for about 15 minutes.
Cold pizza at 8 a.m.? Honestly delicious. Add a fried egg and call it brunch.

✔Variations and Substitutions

– Bacon ranch moment: Crumble cooked bacon and drizzle a tiny swirl of ranch after baking.
– Green machine: Add sautéed spinach and broccoli florets; a squeeze of lemon after baking wakes it up.
– Buffalo vibe: Toss the chicken in a little buffalo sauce and swirl a spoon of Alfredo + buffalo on top.
– Pesto twist: Swap 2 tablespoons of the Alfredo with pesto for a herby situation.
– Lighter sauce: Use half-and-half instead of cream and thicken a hair longer; not as silky, still tasty.
– Gluten-free: Use a GF dough—you’ll want to par-bake the crust 4–5 minutes before topping.
– Dairy-free: Try a cashew Alfredo and a good meltable vegan mozzarella; finish with extra herbs and olive oil.

Frequently Asked Questions

Delish Chicken Alfredo Pizza Recipe

Creamy garlic Alfredo sauce, tender chicken, and melty mozzarella on a crisp, golden crust—this easy Chicken Alfredo Pizza is weeknight-friendly and irresistibly delicious.

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Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 lb pizza dough room temperature for easier stretching
• ▢ 1 tbsp olive oil
• ▢ 2 tbsp unsalted butter
• ▢ 2 clove garlic, minced
• ▢ 0.75 cup heavy cream
• ▢ 1 cup Parmesan cheese, finely grated freshly grated melts best
• ▢ 0.5 tsp kosher salt
• ▢ 0.25 tsp black pepper
• ▢ 2 cup cooked chicken breast, diced rotisserie or leftover works great
• ▢ 2 cup low-moisture mozzarella, shredded
• ▢ 1 cup baby spinach, chopped optional
• ▢ 0.25 tsp crushed red pepper flakes optional for heat
• ▢ 2 tbsp fresh parsley, chopped for garnish
• ▢ 1 tbsp cornmeal for dusting the peel or pan

Instructions

Preparation Steps

• Place a pizza stone or an inverted sheet pan in the oven and preheat to 475°F (246°C) for at least 20 minutes. Lightly dust a peel or second sheet pan with cornmeal.
• Make the Alfredo sauce: In a saucepan over medium heat, melt butter. Add minced garlic and cook until fragrant, about 0.5 minute. Stir in heavy cream, bring to a gentle simmer, and cook 2 to 3 minutes. Whisk in Parmesan until smooth, then season with salt and black pepper. Remove from heat to thicken slightly.
• Stretch the dough into a 12-inch round on a lightly floured surface. Transfer to the cornmeal-dusted peel or pan. Brush the surface with olive oil and dock the center with a fork to prevent bubbles.
• Spread a thin, even layer of Alfredo sauce over the dough, leaving a small border. Top with half the mozzarella, then scatter the diced chicken and spinach. Finish with the remaining mozzarella and a pinch of red pepper flakes if using.
• Bake until the crust is golden and the cheese is bubbling with browned spots, 12 to 15 minutes, rotating once for even color.
• Rest 2 to 3 minutes. Garnish with chopped parsley, slice into 8 pieces, and serve hot.

Notes

Short on time? Swap the homemade sauce for 1.0 cup of good-quality jarred Alfredo. For extra flavor, add caramelized onions or cooked bacon. Store leftovers in an airtight container up to 3 days and reheat at 375°F until warm.