Creamy Chicken Alfredo Pizza

My neighbor Angela brought over a slice of this pizza after a long Saturday of gardening, and I stood there in my dirt-streaked jeans, fork in hand, completely stunned. The creamy Alfredo sauce melted into the warm crust, and the chicken was tender enough to pull apart with just a fork. I asked for the concept that same evening, and by the next weekend, I had my own version bubbling in the oven. It's become my go-to whenever I want something indulgent but don't want to leave the house.

The first time I made this for my kids, they were skeptical. Pizza with white sauce? But after one bite, my youngest declared it better than any delivery we'd ever ordered. Now it's requested at least twice a month, and I've learned to keep extra mozzarella and cooked chicken in the fridge. It's the kind of dish that turns a regular Tuesday into something a little more special.

Ingredients

• Prepared pizza dough: I prefer using store-bought dough from the bakery section because it's already at room temperature and stretches easily without tearing.
• Alfredo sauce: Homemade is luxurious, but a good jarred version works beautifully and saves precious time on hectic evenings.
• Cooked chicken breast: Rotisserie chicken is my secret shortcut, it's juicy, pre-seasoned, and shreds in seconds.
• Shredded mozzarella cheese: This melts into those gorgeous, stretchy strands that make every slice photogenic and delicious.
• Grated Parmesan cheese: A little goes a long way, adding a sharp, nutty depth that balances the richness of the Alfredo.
• Red onion: Thinly sliced, it adds a subtle sweetness and a pop of color against the creamy backdrop.
• Fresh parsley: A sprinkle at the end brightens the whole pizza and makes it look like it came from a bistro.
• Olive oil: Brushing the dough before adding sauce prevents sogginess and adds a hint of fruity flavor.
• Garlic powder: It disperses evenly and gives every bite a gentle garlic kiss without overwhelming the creamy sauce.
• Black pepper: Freshly cracked pepper adds just enough bite to cut through the richness.

Instructions

Preheat and Prep:

Set your oven to 475°F and let it get screaming hot, this high heat is what gives you that crispy, golden crust. If you have a pizza stone, slide it onto the middle rack now so it heats up with the oven.

Shape the Dough:

On a floured countertop, gently stretch and roll your dough into a 12-inch circle, working from the center outward. Transfer it carefully to a greased baking sheet or a cornmeal-dusted pizza peel.

Build the Base:

Brush the dough lightly with olive oil, then spread the Alfredo sauce evenly, leaving a half-inch border for that puffy, golden crust. The oil acts as a barrier so the sauce doesn't seep in and make things soggy.

Add the Chicken and Seasoning:

Scatter your cooked chicken evenly across the sauce, then dust with garlic powder and black pepper. This is where the flavor really starts to build.

Layer the Cheese:

Sprinkle the mozzarella generously, followed by a shower of Parmesan, and tuck in those red onion slices if you're using them. The cheese will bubble and brown beautifully in the oven.

Bake Until Golden:

Slide the pizza into the hot oven and bake for 12 to 15 minutes, watching for a golden crust and bubbly, lightly browned cheese. Your kitchen will smell incredible.

Garnish and Serve:

Pull it out, let it rest for a minute, then sprinkle with fresh parsley. Slice it up with a sharp pizza cutter and serve while it's still steaming.

Save

I remember serving this at a small dinner party where half the guests were gluten-free and couldn't eat it. They sat there, sipping wine, watching the rest of us devour slice after slice, and I felt terrible until one of them admitted the smell alone was worth the invitation. The next week, I made a gluten-free crust version, and it became a whole new tradition.

Choosing Your Chicken

Rotisserie chicken is my weeknight hero, but if you have leftover grilled chicken, that works beautifully too. I've even used poached chicken breast seasoned simply with salt and pepper, and it soaked up the Alfredo sauce like a dream. The key is to make sure it's already cooked and just needs reheating, so it stays tender and doesn't dry out in the oven.

Customizing Your Toppings

This pizza is endlessly adaptable. I've added sautéed mushrooms, baby spinach, and even crispy bacon when I'm feeling indulgent. One time I tossed on some sun-dried tomatoes, and the tangy sweetness played beautifully against the creamy sauce. Just be careful not to overload the pizza, or the crust won't crisp up properly.

Serving and Storing

This pizza is best enjoyed hot and fresh, straight from the oven when the cheese is still gooey. Leftovers keep well in an airtight container in the fridge for up to three days. I reheat slices in a skillet over medium heat with a lid on top, it crisps the bottom and melts the cheese without drying anything out.

• Pair it with a simple arugula salad dressed in lemon and olive oil for balance.
• A crisp Chardonnay or Pinot Grigio complements the creamy richness perfectly.
• If you're feeding a crowd, double the recipe and bake two pizzas back to back.

Save

This pizza has a way of turning ordinary nights into something you actually look forward to. It's rich, it's comforting, and it never fails to impress.

Recipe FAQs

→ Can I use homemade Alfredo sauce instead of store-bought?

Absolutely. Homemade Alfredo sauce works wonderfully and often tastes even better. Simply prepare your favorite Alfredo sauce (typically made with butter, cream, and Parmesan) and use the same amount called for in the instructions.

→ What type of pizza dough works best?

Both fresh and frozen pizza dough yield excellent results. For a crispier crust, use a preheated pizza stone. If you prefer thicker crust, consider Sicilian-style dough or allow the dough to rise slightly before topping.

→ How can I prevent the crust from becoming soggy?

Brush the dough with olive oil before adding the sauce to create a moisture barrier. Don't overload toppings, and bake at the recommended 475°F temperature. A preheated pizza stone also helps achieve a crispier bottom.

→ Can I make this vegetarian?

Yes. Simply omit the chicken and add extra vegetables like spinach, mushrooms, broccoli, or sun-dried tomatoes. This maintains the creamy Alfredo profile while creating a satisfying vegetarian main dish.

→ What are good wine pairings for this pizza?

Light and crisp white wines complement the creamy Alfredo perfectly. A chardonnay or Italian white wine like Pinot Grigio or Vermentino pairs beautifully with the rich cheese and chicken flavors.

→ How do 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 8-10 minutes until warmed through and the cheese re-melts, or use a skillet over medium heat for a crispier crust.