Pizza is a crowd pleaser because it is endlessly customizable. This chicken Alfredo pizza recipe is a prime example. It swaps out the typical tomato base for a decadent white sauce, which perfectly complements herbed chicken.
Choose from the optional topping suggestions to add veggies and serve as a complete meal. Or, use the basic recipe and serve it with a simple green salad and homemade ranch dressing, easy bacon-wrapped asparagus, or spinach artichoke dip. Either way, it’s bound to be a hit!
Why You’ll Love This Recipe
If you’ve already made my quick dinner rolls or no-knead artisan bread, then you know I value from-scratch cooking that attainably fits busy schedules. This chicken Alfredo pizza recipe will accomplish that goal, and more!
- Cult Classic – Chicken Alfredo pizza is a must-try for foodies who like to reject the “norm” of tomato-based sauces and typical meat and veggie pairings.
- Comfort Food – This pizza, with its decadent sauce, savory herbs, and chewy crust, checks all the boxes for the ultimate comfort food.
- Healthier Ingredients – Pizza often gets a bad rap because of the commercially prepared versions. While those pizzas contain nutritionally devoid ingredients, teaming with chemicals and artificial flavors, this recipe is made entirely from scratch using real food ingredients.
- Easy – That’s right! Even though the crust, sauce, and toppings are all prepared completely from scratch, there aren’t any complicated techniques, making it beginner-friendly. I promise!
Ingredients Needed
A full ingredients list, including measurements, can be found in the recipe card below.
- Pizza Dough – This basic from-scratch pizza dough is made with all-purpose flour, oil, sugar, yeast, and dried herbs.
- Garlic Butter – Garlic-infused butter enhanced with rosemary makes the crust “extra”.
- Alfredo Sauce – Skip the flavorless jar of glue masquerading as Alfredo, and I’ll show you how easy it is to make your own with butter, garlic, milk, and parmesan cheese.
- Cooked Chicken – Bring new life to leftover grilled chicken, oven-roasted chicken, Instant Pot chicken, or even canned chicken with the special blend of herbs and seasonings developed just for this chicken Alfredo pizza recipe.
Optional Toppings
While my family agrees that the basic chicken Alfredo pizza recipe is great as-is, there are several variations you can try to suit your personal taste.
| Optional Topping | Description |
| Crumbled Bacon | If you love bacon, you would agree that everything tastes better with bacon. |
| Sliced Mushrooms | We enjoy foraging for morel mushrooms, but if those aren’t available, button mushrooms are delicious, too. |
| Sliced Zucchini | Zucchini is prolific in my garden, so aside from preserving zucchini and making double chocolate zucchini muffins, this veggie makes a delicious pizza topping. |
| Diced Tomatoes | While this recipe forsakes the standard red pizza sauce, there’s nothing like harvesting fresh, home-grown tomatoes to top your pizza right before serving. |
| Diced Onions | Many agree that you can’t serve a garlic-heavy dish without including sautéd onions. |
| Fresh Basil | Basil leaves add flavor and a lovely color to your pizza. Pro-Tip: Learn how to grow basil indoors and how to preserve basil in salt to have fresh basil available all year! |
| Red Pepper Flakes | The heat from a sprinkle of red pepper flakes complements the creamy mouthfeel of the Alfredo sauce. |
Chicken Alfredo Pizza Recipe Instructions
Step 1: Make the pizza dough by combining yeast, sugar, oil, and water in a bowl until the yeast is dissolved.
Step 2: Stir in flour, and turn onto a lightly floured surface.
Step 3: Sprinkle dough with the oregano, basil, and garlic powder and knead for 8 minutes. Place in a greased bowl, cover, and allow to rise for 1 hour. I use the top of the fridge; it’s warm and draft-free.
Step 4: Next, season the chicken with the rosemary, thyme, poultry seasoning, and garlic powder and set aside. Prepare the Alfredo sauce by melting the butter in a small saucepan over medium heat. Blend in salt, pepper, and flour. Stir in the milk and cheese.
Step 5: Simmer the Alfredo sauce while stirring constantly until it has thickened. Remove from the heat and cover. Set aside.
Step 6: Prepare the garlic butter by melting the remaining butter in a separate saucepan over medium heat. Blend in the garlic, rosemary, and salt. Stir constantly until the garlic is tender but not browned. Remove from heat, cover and set aside.
Step 7: Preheat oven to 400˚F and roll the dough onto the pizza stone.
Step 8: Top the dough with the cooled garlic butter, spreading to cover the entire crust. Layer on the Alfredo sauce (warm to achieve spreading consistency as needed). Be sure to leave the crust edges. Top with chicken, and bake for 20 minutes, until crust is golden brown.
Make-Ahead and Reheating Instructions
Batch cooking meals is a great way to avoid the expense, inferior flavor and poor nutritional value of ordering a pizza delivery. This chicken Alfredo pizza recipe easily converts to a freezer meal in just a few steps.
After rolling out your dough onto your pizza stone, parbake it at 400°F for 10 minutes. Allow the crust to cool, and finish assembling your pizza as described in step 8 of the recipe instructions.
Flash-freeze your pizza by placing it in the freezer for a few hours. Then, remove the pizza and wrap it in plastic wrap and again in tin foil. Store in the freezer for up to three months.
When you are ready to bake your pizza, there’s no need to thaw it. Bake in a preheated 400°F oven for 15-20 minutes.
Leftover pizza lasts in the fridge for about three days. To reheat leftover pizza, bake in the oven at 350°F for about 5-10 minutes.
FAQ’s
While white sauce and Alfredo are both creamy sauces, white sauce (also known as bechamel) is a roux (equal parts butter and flour) mixed with milk and seasonings. Alfredo, on the other hand, is a more decadent sauce relying on heavy cream and parmesan cheese as the primary thickeners. This chicken Alfredo pizza recipe incorporates both techniques to create a perfectly balanced sauce.
Yes, always use pre-cooked chicken as a pizza topping. Chicken requires a longer cooking time, so if it is not pre-cooked, your pizza crust (and other toppings) will end up overcooked to ensure your chicken reaches food-safe temperatures.
Alfredo sauce has enough complex flavors that just seasoned chicken for a topping is sufficient. However, if you prefer to deepen the flavor of your pizza, you can optionally add bacon, mushrooms, zucchini, onions, fresh tomato, basil, or red pepper flakes.
Parmesan cheese is used in the Alfredo base to add tangy, nutty, and salty notes.
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Did you make this chicken Alfredo pizza recipe? If so, please leave a star ⭐ rating and your comments in the recipe card below (this really helps me out)… then, snap a photo and tag me on social media @melissaknorris so I can see! I love getting a glimpse of what you all make in your kitchens.
Chicken Alfredo Pizza Recipe
Equipment
- Pizza Stone I highly recommend using a pizza stone. It’s like the difference you see when cooking with cast iron.
- Mixing Bowl
- Saucepans
- Rolling Pin
Ingredients
Pizza Crust
- 1 Cup Warm Water
- 1 Tablespoon Olive Oil
- 2 teaspoons Sugar
- 1 Tablespoon Yeast
- 1/2 Teaspoon Oregano dried
- 1/2 Teaspoon Basil dried
- 1/2 Teaspoon Garlic Powder
- 2 3/4 Cups All-Purpose Flour
Chicken
- 2 Cups Cooked Chicken
- 1/4 Teaspoon Rosemary dried
- 1/4 Teaspoon Thyme dried
- 1/4 Teaspoon Poultry Seasoning
- 1/4 Teaspoon Garlic Powder
Alfredo Sauce
- 4 Tablespoons Butter
- 1/4 Teaspoon Salt I love Redmond Real Salt. Use code “Pioneering” for 15% off.
- 1 Dash Ground Black Pepper
- 4 Tablespoons All-Purpose Flour
- 1 Cup Whole Milk
- 3/4 Cup Parmesan Cheese grated (or Romano)
Garlic Butter
- 2 Tablespoons Butter
- 1 Clove Garlic minced
- 1 Pinch Rosemary dried
- 1 Pinch Salt I love Redmond Real Salt. Use code “Pioneering” for 15% off.
Instructions
- Make the pizza dough by combining yeast, sugar, oil, and water in a bowl until the yeast is dissolved. Stir in flour, and turn onto a lightly floured surface. Sprinkle dough with the oregano, basil, and garlic powder and knead for 8 minutes. Place in a greased bowl, cover, and allow to rise for 1 hour. (I use the top of the fridge; it’s warm and draft-free.)
- Meanwhile, season the chicken with the rosemary, thyme, poultry seasoning, and garlic powder and set aside.
- Prepare the Alfredo sauce by melting the butter in a small saucepan over medium heat. Blend in salt, pepper, and flour. Stir in the milk and cheese.
- Simmer the Alfredo sauce while stirring constantly until it has thickened. Remove from the heat and cover. Set aside.
- Prepare the garlic butter by melting the remaining butter in a separate saucepan over medium heat. Blend in the garlic, rosemary, and salt. Stir constantly until the garlic is tender but not browned. Remove from heat, cover and set aside.
- Preheat oven to 400˚F and roll the dough onto the pizza stone.
- Top the dough with the cooled garlic butter, spreading to cover the entire crust. Layer on the Alfredo sauce (warm to achieve spreading consistency as needed). Be sure to leave the crust edges. Finally, top with chicken.
- Bake for 20 minutes, until the crust is golden brown.
Notes
| Optional Topping | Description |
| Crumbled Bacon | If you love bacon, you would agree that everything tastes better with bacon. |
| Sliced Mushrooms | We enjoy foraging for morel mushrooms, but if those aren’t available, button mushrooms are delicious, too. |
| Sliced Zucchini | Zucchini is prolific in my garden, so aside from preserving zucchini and making double chocolate zucchini muffins, this veggie makes a delicious pizza topping. |
| Diced Tomatoes | While this recipe forsakes the standard red pizza sauce, there’s nothing like harvesting fresh, home-grown tomatoes to top your pizza right before serving. |
| Diced Onions | Many agree that you can’t serve a garlic-heavy dish without including sautéd onions. |
| Fresh Basil | Basil leaves add flavor and a lovely color to your pizza. Pro-Tip: Learn how to grow basil indoors and how to preserve basil in salt to have fresh basil available all year! |
| Red Pepper Flakes | The heat from a sprinkle of red pepper flakes complements the creamy mouthfeel of the Alfredo sauce. |
This pizza was a total hit with the entire family! THAT SAUCE!!! Perfection! I’ll be using the freezing tips for pizza dough and this recipe will be on repeat!
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I’ve been wanting to make this since the day you shared it. Finally got to last night. Came out super yummy! My hubby was impressed and said I pulled it off. He rarely compliments food so that says a lot. Thank you 🙂
Yea! Here’s to impressing that hubby. 🙂
[…] UPDATE: I now have a pizza stone that I cook my bread on. I highly recommend one. The texture of the bread is amazing, I now bake everything on my stone, cookies, rolls, bread, and of course, my white sauce chicken alfredo pizza. […]
This looks delicious! I Would love to have you link up to my 2 carnivals today….http://www.aroundmyfamilytable.com/2012/04/feed-your-soul-5/ (anything food related) and http://everydaymomcakes.com/sugar-me-up-5/ (deserts only). Hope to see you around!
We love turkey bacon! made a dish with some in it last night! Please link up to NYOR’s Foodie Friday Don’t forget to leave a comment!
Thanks for the invite, Becky. I just started using turkey bacon and I am a fan. Lots of yummy recipes on your Foodie Friday, I can’t wait to try the homemade oreos.
Yay! So glad you linked up. Your homemade crust looks so goooood! Congrats for being in the
Top 5
Thanks, Becky. I feel honored. Those whoopie pies look so good.
Hi Melissa,
Your Pizza looks awesome, we would really enjoy it! Hope you are having a wonderful Spring day. Thank you so much for sharing your great recipe with Full Plate Thursday and come back soon!
Miz Helen
Thank you, Miz Helen. I have to say, I got an email from someone who tried it and they said their 3 year old declared it the best pizza ever. I hope you enjoy it and I’ll be visiting your site again soon.
HI,
Very glad to find a non tomato type pizza as my oldest son is becoming more sensitive to any dish with tomato in it. Unless you go out to eat pizza in a pizza parlor or buy one to take home and bake, it is very hard to find this type of pizza in your local grocery store.
Thanks very much!
Virginia
I’m so glad you stopped by Virginia. I suffer from acid reflux and stomach ulcers, so like your son, I stay away from most tomato based dishes. This recipe doesn’t bother my stomach bit, due to the lower fat content and no tomatos. I hope you and your family enjoy it!
Promptly pinning this to my “recipes to try” Pinterest board. It’s making me hungry!!
Thanks, Amanda. My husband snagged the last two pieces before I realized they were gone. I’m going to have to make it again.
My husband I just started the 60 day Insanity workout, but if we have to cheat, we’re making this again. Actually, with all the low-fat cheeses, sauce, and chicken and veggies, I don’t think it’s too bad on calories. I should figure it out exactly. 🙂
MMMMMMM THANK you for this!! Hubby is on a diet now but in about a month we will be able to splurge a little. Thank you for sharing!
yum!!!!!!
Thanks, Holly. Next time I might bake two and freeze one. 🙂
Thanks, Andrea, it made me hungry looking at it again, too. lol What veggies do you put in your stuffed crust? Or is the crust stuffed w/ cheese and veggies on top? Sounds good. I think you’ll love the crust, let me know.
My favorite piazza is a stuffed crust veggie piazza. I love to make homemade pizza and have always used the same crust recipe but I love to try new recipes, so I will be trying this one next week. Your pizza looks amazing. Made me hungry just looking at it.