Chicken Alfredo Pizza

My neighbor knocked on my door one Tuesday evening holding a half-empty jar of Alfredo sauce and a ball of pizza dough. She'd impulse-bought both at the grocery store with zero plan, and somehow thought I'd know what to do. We ended up tossing together what became this ridiculously creamy, cheese-laden chicken Alfredo pizza, and it tasted better than anything either of us had ordered in months. Now it's my go-to when I want something that feels indulgent but comes together faster than delivery.

The first time I made this for my kids, they went silent after the first bite, which is the highest compliment in a house where opinions fly freely. My youngest declared it better than any pizza place we'd ever tried, and my partner quietly ate three slices before admitting he'd been skeptical about Alfredo on pizza. It's become our Friday night tradition now, and I love how it turns an ordinary evening into something we all look forward to.

Ingredients

• Prepared pizza dough (about 12-inch round): Store-bought dough works beautifully here and saves so much time, just let it come to room temperature for easier stretching and a lighter crust.
• Alfredo sauce (1 cup): Homemade is lovely, but a good jarred version means you can make this on a whim without any guilt or extra dishes.
• Cooked chicken breast (1 1/2 cups, diced or shredded): Rotisserie chicken is my secret shortcut, it's already seasoned and juicy, and you'll have dinner ready in no time.
• Shredded mozzarella cheese (1 1/2 cups): This melts into those gorgeous stretchy strands that make every slice photo-worthy and incredibly satisfying.
• Grated Parmesan cheese (1/3 cup): It adds a sharp, nutty depth that balances the richness of the mozzarella and Alfredo sauce perfectly.
• Red onion (1/4 cup, thinly sliced, optional): A little bite of raw onion cuts through the creaminess and adds a pop of color and freshness.
• Fresh parsley (1 tablespoon, chopped, optional): Sprinkling this on at the end brightens the whole pizza and makes it look like you put in way more effort than you did.
• Olive oil (1 tablespoon): Brushing the dough with this before adding sauce creates a barrier that keeps the crust from getting soggy.
• Garlic powder (1/2 teaspoon): It gives the chicken a savory boost without the hassle of mincing fresh garlic when you're in a hurry.
• Black pepper (1/4 teaspoon): Just enough to add a subtle warmth that complements the creamy, cheesy toppings beautifully.

Instructions

Get the oven blazing hot:

Preheat your oven to 475°F (245°C), and if you have a pizza stone, slide it in now so it gets scorching hot. That high heat is what gives you a crispy, golden crust that holds up under all that creamy sauce and cheese.

Shape your dough:

Roll out the pizza dough on a lightly floured surface into a 12-inch round, then transfer it to a greased baking sheet or a pizza peel dusted with cornmeal. Don't stress about perfect circles, a rustic shape adds character and tastes just as good.

Build the base:

Brush the dough with olive oil, then spread the Alfredo sauce evenly over the surface, leaving a half-inch border for the crust to puff up. That little oil layer is your insurance against a soggy middle.

Layer the chicken and seasonings:

Scatter the cooked chicken evenly over the sauce, then sprinkle with garlic powder and black pepper. This is where the pizza starts to smell absolutely incredible.

Pile on the cheese:

Top with shredded mozzarella, followed by Parmesan cheese, and add red onion slices if you're using them. The cheese will melt into a bubbly, golden blanket that ties everything together.

Bake until golden:

Slide the pizza into the oven and bake for 12 to 15 minutes, or until the crust is golden and the cheese is bubbly and lightly browned. Keep an eye on it toward the end so the edges don't burn.

Finish and serve:

Remove from the oven, sprinkle with fresh parsley if desired, slice with a pizza cutter, and serve hot. The first slice is always the hardest to wait for.

Save

There was one Saturday afternoon when I made this for a casual lunch with friends, and we ended up sitting around the table for three hours, talking and laughing over slices and refills of wine. One friend admitted she'd never thought to put Alfredo on pizza, and by the end of the day, she'd texted me twice asking for the recipe. It reminded me that the best meals aren't always the fanciest ones, they're the ones that make people linger and feel at home.

Making It Your Own

This pizza is endlessly adaptable, and I've learned to treat it like a creamy, cheesy canvas for whatever I have on hand. Sometimes I'll fold in sautéed mushrooms or a handful of baby spinach under the cheese for extra flavor and a little nutritional boost. If you like heat, a pinch of red pepper flakes or a drizzle of hot honey after baking adds an exciting kick that plays beautifully against the richness. You can also swap the chicken for cooked shrimp or even crispy bacon if you're feeling adventurous.

Serving Suggestions

I like to serve this pizza with a simple arugula salad dressed in lemon vinaigrette, the peppery greens and bright acidity cut through the creamy richness perfectly. A crisp Chardonnay or a light Italian white wine like Pinot Grigio makes an elegant pairing, though an ice-cold beer works just as well for a more casual vibe. If you're feeding a crowd, slice it into smaller squares and serve it as an appetizer alongside other finger foods. Leftovers reheat surprisingly well in a hot skillet, which crisps up the crust and brings back that fresh-from-the-oven texture.

Storage and Reheating

Leftover slices can be stored in an airtight container in the fridge for up to three days, though they rarely last that long in my house. When reheating, skip the microwave and use a hot skillet over medium heat for a few minutes, it revives the crust and keeps the cheese from turning rubbery. You can also reheat slices in a 375°F oven for about 10 minutes if you're warming up several at once.

• Let the pizza cool completely before storing to prevent condensation from making the crust soggy.
• If freezing, wrap individual slices tightly in foil and store in a freezer bag for up to two months.
• Reheat frozen slices directly from the freezer in a 400°F oven for 12 to 15 minutes until heated through and crispy.

Save

This chicken Alfredo pizza has become one of those recipes I turn to when I want comfort without compromise, and it never disappoints. I hope it brings as much joy to your table as it has to mine.

Recipe FAQs

→ Can I use store-bought Alfredo sauce?

Absolutely! Store-bought Alfredo sauce works perfectly and saves time. Choose a quality brand for the best flavor, or make your own from scratch by combining butter, cream, garlic, and Parmesan cheese.

→ What type of chicken works best?

Use cooked chicken breast that is diced or shredded. Rotisserie chicken is a convenient shortcut that delivers excellent flavor and texture without additional cooking time.

→ How do I achieve a crispy crust?

Brush the pizza dough with olive oil before adding toppings and bake on a preheated pizza stone at 475°F. This creates steam that helps develop a golden, crispy crust while keeping the interior tender.

→ Can I add vegetables to this pizza?

Yes! Baby spinach, mushrooms, bell peppers, and sun-dried tomatoes all complement the Alfredo sauce beautifully. Add them before baking, or use raw vegetables that will cook during the 12-15 minute bake time.

→ What wine pairs well with this pizza?

A crisp Chardonnay or light Italian white wine pairs wonderfully with the creamy Alfredo and savory chicken. The acidity in white wine cuts through the richness and enhances the overall dining experience.

→ How should I store leftovers?

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes until the cheese is warm and melted again.