Made with biscuits, seasoned chicken breast, and homemade alfredo sauce, this Chicken Alfredo Bubble Pizza is a fun and delicious twist on pizza and pull-apart bread. This quick and easy weeknight dinner is sure to be an instant hit with the whole family!
Easy Bubble Up Pizza Casserole
When I first heard of bubble pizza, I knew I had to try it. Pizza made with biscuits in the form of pull-apart bread? I’m in!
Instead of sticking with marinara sauce and traditional ingredients though, I decided to put a chicken alfredo spin on it and make chicken alfredo bubble pizza. We’re huge fans of chicken alfredo pizza in this house, so it was a no-brainer.
While you can grab a jar at the store, the extra 10 minutes to make our homemade alfredo sauce for this bubble pizza definitely makes a difference in the taste and it’s so worth it.
What Is Bubble Pizza?
Bubble pizza (or bubble up pizza) is basically a pizza casserole made with biscuits. The name comes from the fact that the refrigerated biscuits “bubble up” while baking. It’s a great cross between pizza and pull-apart bread, and while the biscuits don’t taste exactly like your classic pizza crust, it still creates that perfect crust-sauce-toppings balance.
This recipe uses a homemade alfredo sauce to create a white bubble pizza but you can easily use marinara sauce and your favorite toppings as well.
Ingredients Needed
This chicken alfredo bubble up bake is made with simple ingredients and a wonderful homemade alfredo sauce.
(Scroll below to the printable recipe card for details and measurements.)
- Butter – Adds a richness to the alfredo sauce.
- Garlic – For aromatics and flavor.
- Heavy cream – The base of the creamy alfredo sauce.
- Parmesan cheese – Freshly grated is a must.
- Seasonings – Italian seasoning, salt, pepper, and red pepper flakes are all you need to season this easy alfredo sauce recipe.
- Biscuits – I used the Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits.
- Chicken breast – Seasoned, cooked, and finely chopped.
- Mozzarella cheese – Freshly shredded from the block, if possible.
- Tomato – I love tomato on my alfredo pizza but feel free to omit it if desired.
- Parsley – An optional garnish which adds flavor and a pop of color.
How to Make Chicken Alfredo Bubble Pizza
This bubble up pizza makes a quick and easy weeknight recipe as it requires just a few steps and just over 15 minutes of prep time.
(Scroll below to the printable recipe card for details and measurements.)
- Make the alfredo sauce. Whisk the butter over medium-low heat until melted. Add the garlic and cook for 30 seconds. Whisk in the heavy cream, followed by the seasonings. Bring to a simmer, whisking constantly until it thickens. Stir in the parmesan until just melted. Remove the sauce from the heat.
- Assemble the casserole. Add 1/3 of the alfredo sauce to the bottom of a greased 9×13 baking dish. Cut each biscuit into 6 pieces and spread evenly in the casserole dish. Add the chopped chicken. Pour the remaining alfredo sauce on top.
- Bake. Bake at 375F for about 30 minutes, until the cheesy is bubbly and the biscuits are fully cooked.
- Enjoy. Top with diced tomatoes and parsley. Pull apart or cut into squares and enjoy.
Recipe Tips & Variations
Here are a few tips for making chicken alfredo bubble up for the first time, along with some easy variations.
- Don’t boil the alfredo sauce. One key to making the alfredo sauce perfectly smooth and creamy is to bring it to a gentle simmer but never a boil, which can cause the cream to curdle.
- Make sure the biscuits bake through. Always double-check that the centers of the biscuits are fully cooked before you pull your bubble up bake from the oven.
- Use canned alfredo sauce. Want to make this recipe even easier? Swap the homemade alfredo sauce for your favorite alfredo sauce from the store.
- Adjust the toppings. Feel free to add whatever toppings you’d like to this white bubble up pizza. Mushrooms and spinach are great additions and so is some cooked crumbled bacon.
- Use rotisserie chicken. One of my favorite hacks when it comes to adding cooked chicken breast to a recipe is grabbing a rotisserie chicken from the store. It keeps things quick & easy, with even less work.
What to Serve with Bubble Up Pizza
Chicken alfredo bubble up pizza makes a great easy dinner or party appetizer, especially if you cut it into smaller pieces. It pairs nicely with a simple salad, like a garden salad, Caesar salad, or Panzanella salad. For a twist, it would go well with something like a cold tomato gazpacho.
Proper Storage
- Make the alfredo sauce in advance. Make the sauce as directed, pour in a jar, allow to cool completely, then fasten tightly with a lid and store in the fridge for up to a few days. Reheat before assembling the pizza. Set your heat to a low and slowly heat it back up, stirring frequently. Avoid the microwave, which makes the sauce oily. Also, you can reheat this sauce only once.
- Storing leftovers. Leftover chicken alfredo bubble pizza can be stored in an airtight container in the fridge for up to 2 days. I do not recommend freezing this dish.
- Reheat. For best results, reheat in the oven at 350F until warmed through. Be sure to cover the dish with foil to prevent it from drying out.
More Chicken Alfredo Recipes:
- Chicken Alfredo Lasagna Rolls
- Chicken Alfredo Bake
- Homemade Alfredo Sauce
- Chicken Alfredo Pizza
- Best Chicken Alfredo
- Chicken Alfredo Tortellini Soup
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Chicken Alfredo Bubble Pizza
Ingredients
FOR THE ALFREDO SAUCE
- 2 tablespoons butter
- 2 cloves garlic , minced
- 1 & 1/3 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/2 teaspoon Italian Seasoning
- 1/4 teaspoon kosher salt
- 1/8 teaspoon pepper
- pinch crushed red pepper flakes
FOR THE BUBBLE PIZZA
- 16.3 ounces can refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count)
- 1 & 1/2 cups finely chopped cooked seasoned chicken breast
- 1 & 1/2 cups freshly shredded mozzarella cheese (6 ounces)
- 1 large roma tomato , diced
- Fresh finely chopped parsley , for garnish
Instructions
- Preheat oven to 375 degrees F. Coat a 9×13 inch baking dish with nonstick cooking spray and set aside.
- Make the alfredo sauce: Add the butter to a large nonstick saute pan, over medium-low heat; whisk until melted. Add the garlic and cook until fragrant, about 20 seconds. Slowly whisk in the heavy cream, then add the Italian seasoning, salt, pepper, and crushed red pepper flakes; whisk until combined and smooth. Bring to a gentle simmer (do not boil) and cook, whisking constantly until it starts to thicken, about 3-4 minutes. Stir in the parmesan cheese just until melted and the sauce is smooth. Take off the heat and pour a third of the sauce into the baking dish, so it coats the bottom.
- Separate the biscuits and then cut each one into 6 equal sized pieces.
- Spread the biscuit pieces in an even layer over the sauce in the baking dish (do not overlap the biscuits.)
- Sprinkle the chopped chicken over the biscuits.
- Pour the remaining Alfredo sauce evenly over the chicken and biscuits.
- Sprinkle with the mozzarella cheese.
- Bake, uncovered, for 30 minutes until the cheese is bubbly and golden and center biscuits are completely cooked through.
- Remove from oven and sprinkle the diced tomatoes and fresh chopped parsley on top.
- Pull apart or cut into squares and enjoy!
