I loved my Chicken Alfredo Garlic Bread so much, I had to make this Chicken Alfredo Pizza, too! It takes everything you love about creamy Alfredo sauce, tender chicken, and melty cheese, and piles it all onto a soft homemade pizza dough that bakes up golden and irresistible. It’s rich, comforting, and perfect for pizza night when you want something a little different than the usual red sauce. If you’re into cozy, creamy dinners like this, you’ll also want to try my Chicken Alfredo Bake for another easy, family-friendly favorite.
Ingredients & Substitutions
- Pizza Dough: Made with warm milk, quick-rise yeast, flour, salt, and olive oil, this simple dough bakes up soft in the center with a lightly crisp edge. You can use store-bought pizza dough to save time; just let it come to room temperature before shaping. I also have an easy pizza crust recipe you could use, too!
- Chicken: Boneless skinless chicken breast is seasoned with garlic salt, paprika, salt, and pepper, then pan-seared until golden and fully cooked to an internal temperature of 165°F. Chicken thighs can also be used.
- Alfredo Sauce: This homemade Alfredo sauce is made with butter, onion, garlic, heavy cream, Parmesan, and simple seasonings. It turns creamy, rich, and slightly thickened as it simmers. Store-bought Alfredo sauce can be substituted in a pinch, but homemade gives the best flavor.
- Garlic Butter: A simple mix of melted butter, garlic salt, and parsley brushed over the crust after parbaking. It adds flavor and helps create that classic garlic bread-style finish. You can also use garlic powder instead of garlic salt if preferred.
- Cheese and Toppings: A blend of mozzarella and white cheddar gives the pizza a creamy melt with a little sharpness. You can swap the white cheddar for provolone or use all mozzarella if preferred. Fresh parsley adds a bright finish after baking.
Tips for the Best Chicken Alfredo Pizza
A few small details make this pizza turn out extra flavorful with the perfect texture every time:
- Don’t skip the parbake. Pre-baking the crust helps it hold up under the creamy Alfredo sauce so the center stays soft but not soggy.
- Keep the sauce slightly thick. Your Alfredo should coat the back of a spoon. If it’s too thin, it can soak into the crust while baking.
- Brush the garlic butter right after parbaking. The warm crust helps the butter soak in and adds extra flavor to every bite.
- Cut the chicken into small and even pieces. Bite-sized pieces distribute more evenly across the pizza and make every slice balanced.
- Don’t overload the toppings. I know it’s tempting, but a moderate layer of sauce and cheese helps everything melt and bake evenly.
- Let the pizza rest before slicing. A few minutes of rest keeps the cheese set, so the slices hold together instead of sliding.
- Broil carefully (optional): If you want extra golden cheese, broil at the end, but keep a close eye so it doesn’t burn quickly.
FAQs
Can I use store-bought pizza dough?
Yes! Store-bought dough works great and is a great shortcut for busy nights. Just let it come to room temperature so it stretches more easily before shaping.
Can I make the pizza dough ahead of time?
Absolutely. You can prepare the dough ahead of time and refrigerate it after the first rise. Let it sit at room temperature for about 30 to 60 minutes before rolling it out so it’s easier to work with.
Can I use jarred Alfredo sauce instead of homemade?
Yes, jarred Alfredo sauce can be used in a pinch. However, homemade Alfredo gives the best flavor and creamier texture.
Can I use rotisserie chicken?
Yes! Rotisserie chicken is a great shortcut for this recipe. Simply shred or chop it and add it in place of the cooked chicken breast. It’s an easy way to save time and still get plenty of flavor on your pizza.
How do I keep the crust from getting soggy?
The key is parbaking the crust and making sure your Alfredo sauce is slightly thickened before adding it. Both steps help create a barrier so the crust stays soft on the inside and crisp on the edges.
Can I reheat Chicken Alfredo Pizza?
Yes. Reheat slices in the oven or air fryer at 350°F until warmed through. This keeps the crust crisp and the cheese melty. The microwave works too, but the crust will be softer.
Can I freeze this pizza?
You can freeze baked pizza slices. Let them cool completely, wrap tightly, and freeze for up to 2 months. Reheat in the oven for the best texture.
How to Store Chicken Alfredo Pizza
Let the pizza cool completely before storing so the crust doesn’t trap excess moisture.
Refrigerator: Store slices in an airtight container for up to 3 to 4 days.
Freezer: Freeze fully cooled slices wrapped tightly in plastic wrap and foil (or in a freezer-safe container) for up to 2 months.
To reheat, warm in the oven or air fryer at 350°F until heated through and the crust is crisp again. The microwave works in a pinch, but the crust will be softer.
Chicken Alfredo Pizza
Ingredients
Pizza Dough (1 large pizza, 12 to 14 inches)
- 1 cup whole milk, warmed to about 110°F
- 2 ¼ teaspoons (1 packet) quick-rise yeast
- 2 cups (250 g) all-purpose flour, plus more as needed
- 1 tablespoon kosher salt
- 1 tablespoon olive oil
Chicken
- 1 boneless skinless chicken breast, about ½ pound, cut into ½-inch pieces
- ¼ teaspoon garlic salt
- ¼ teaspoon paprika
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 1 ½ teaspoons olive oil
Alfredo Sauce
- 1 tablespoon unsalted butter
- ½ small yellow onion, finely diced (about ¼ cup)
- 1 teaspoon garlic, minced
- 1 cup (238 g) heavy whipping cream
- 1 cup (100 g) Parmesan cheese, finely grated
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon crushed red pepper flakes
Garlic Butter (for crust)
- ¼ cup (½ stick / 57 g) unsalted butter, melted
- ½ teaspoon garlic salt
- 1 teaspoon dried parsley
For Assembly
- 1 cup (113 g) mozzarella cheese, shredded
- 1 cup (113 g) white cheddar cheese, shredded
- Fresh parsley, chopped (for garnish)
Instructions
Pizza Dough
- In a medium bowl, combine warm milk and yeast. Let sit 5 minutes until foamy.
- In a large bowl or stand mixer fitted with a dough hook, mix flour and salt. Add yeast mixture and olive oil. Mix until dough forms, then knead 5 to 6 minutes (or 7 to 8 minutes by hand) until smooth and elastic.
- Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 to 2 hours, until doubled in size.
Chicken
- While the dough rises, season chicken with garlic salt, paprika, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat. Cook chicken 3 to 4 minutes per side, until golden and fully cooked to an internal temperature of 165°F. Set aside.
Alfredo Sauce
- In a saucepan over medium heat, melt butter. Add onion and cook 3 to 4 minutes until softened. Stir in garlic and cook 30 seconds.
- Add heavy cream and bring to a gentle simmer. Stir in Parmesan, salt, pepper, and red pepper flakes. Cook 3 to 5 minutes, stirring often, until slightly thickened. Remove from heat.
Garlic Butter
- Stir together melted butter, garlic salt, and parsley in a small bowl. Set aside; this will be used right after parbaking.
Parbake the Crust
- Preheat oven to 450°F.
- Punch down dough and stretch or roll into a 12 to 14-inch circle. Place on parchment-lined baking sheet or pizza pan. Dock dough with a fork.
- Bake 6 to 8 minutes, or until set but not browned.
- Immediately brush parbaked crust with garlic butter.
Assemble the Pizza
- Spread all of the Alfredo sauce evenly over the crust, leaving a small border.
- Top with cooked chicken, then sprinkle mozzarella and white cheddar evenly over the top.
- Return pizza to oven and bake 10 to 15 minutes, until cheese is melted, bubbly, and crust is golden.
- For extra golden cheese, broil for 1 to 2 minutes, watching closely.
- Let the pizza rest 2 to 3 minutes. Garnish with fresh parsley, slice, and serve warm
Did you make this recipe?
You can tag me at @iamhomesteader.
