Chicken Alfredo French Bread Pizza
Published
Published
This Chicken Alfredo French Bread Pizza is such a delicious mash-up on two classic recipes. It’s made with an easy homemade alfredo sauce, rotisserie chicken, and lots of cheese piled on toasty French bread halves. This works as an appetizer on game day with friends and also makes an easy weeknight dinner the entire family will love.
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Classic chicken alfredo and pizza are two things that we love in my house. I’ve made so many iterations of both classic dishes, including a few fun recipes that combine the two, like chicken alfredo pizza and chicken alfredo bubble pizza. I love both of those recipes but I also wanted a version that would be an easy dinner option or to serve as an appetizer, so I took some inspiration from my spinach artichoke French bread pizza to make this chicken alfredo French bread pizza. It’s been a huge hit!
What’s in this Chicken Alfredo French Bread Pizza recipe?
This recipe begins with homemade alfredo sauce, which is made with just a few basic ingredients, and then the pizza toppings. The exact measurements for each ingredient can be found in the recipe card below.
- Butter – Either unsalted or salted work great. If using salted butter, I recommended omitting the additional salt until you’ve tasted the sauce and then add extra, if necessary.
- Garlic – French minced garlic provides the sauce with wonderful aromatics and flavor.
- Heavy cream – The base of the sauce, which makes it thick and creamy.
- Parmesan cheese – For optimal flavor and texture, use real Parmigiano-Reggiano right off the block. Avoid those shaker-style containers or tubs filled with pre-shredded cheese. They don’t melt properly, making your sauce grainy.
- Spices – Italian seasoning, salt, pepper, and red pepper flakes season the sauce.
- Chicken breast – Any cooked, seasoned chicken will work. I like to use leftover baked chicken breast or rotisserie chicken.
- Mozzarella cheese – Ooey gooey melted mild mozzarella cheese tops the pizza and pairs perfectly with the other ingredients.
- Fresh parsley – Adds a pop of color and flavor as a final garnish.
- French bread – French bread makes the perfect base for pizza because it’s thick and sturdy, so it holds the ingredients easily.
Can I Use A Jar of Alfredo Sauce?
I’m pretty partial to the superior flavor of homemade alfredo sauce and it’s so easy to make. But in a pinch, a jar of alfredo sauce will work too.
Other Topping Ideas
I kept this chicken alfredo pizza to the basic but there are other toppings that can be fun to add. Mushrooms, spinach, diced tomatoes, and diced red onion all pair well with the chicken and alfredo sauce. Bacon bits or crumbled bacon can be a delicious addition too.
Tips for Success
- Don’t boil the sauce. When making homemade alfredo sauce, it’s key to avoid boiling it. That can cause the dairy to separate or curdle. Instead, keep it at a gentle simmer.
- Only remove some of the bread. Keep a relatively thick border of the bread. If it’s scooped out down to the crust, the pizza can completely fall apart because there won’t be enough bread to hold the filling.
- Use the broiler. To get that super gooey, bubbly browned cheese on top of the pizza, I like to pop it under the broiler at the end of baking. Keep a close eye on it though, as it can burn quickly!
Serving Suggestions
I love serving this chicken alfredo French bread pizza as an easy weeknight meal paired with a fresh garden salad, but also as an appetizer for game days. It’s a big hit, especially with kids and teens. As an appetizer, this recipe feeds about 10 people. For a meal, it would work for 4, depending on sides.
How To Store & Reheat Leftovers
- Fridge. This french bread pizza is best enjoyed right away, but if you do have leftovers, store them in an airtight container or Ziploc bag in the fridge. It’ll stay good for 3 days.
- Reheat. For best results, reheat in the oven or air fryer, the microwave makes the bread soggy. I just pop it in the oven at 350F for about 10 minutes or until warmed through.
- Make-Ahead and Freeze. Prepare as directed, but don’t bake it. Flash freeze the pizza for about 3 hours, or until solid, then tightly wrap in plastic wrap and again in foil, then freeze for up to 2 months. When ready to bake the frozen pizza, no need to defrost. Simply unwrap, place on a baking sheet or pizza stone, and bake according to written instructions, tacking on a few additional minutes or until the cheese has melted and the bread is golden brown.
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, Instagram, Facebook, Pinterest, and YouTube!
Chicken Alfredo French Bread Pizza
Ingredients
- 2 tablespoons butter
- 2 cloves garlic, , minced
- 1 & 1/3 cups heavy cream
- 1 cup Parmesan cheese, , freshly grated
- 1/2 teaspoon Italian Seasoning
- 1/4 teaspoon coarse salt
- 1/8 teaspoon pepper
- pinch crushed red pepper flakes
- 2 cups cooked seasoned chicken breast, , roughly chopped, (baked or rotisserie)
- 1 loaf French bread
- 2 & 1/2 cups mozzarella cheese, ,freshly shredded
- 1 1/2 tablespoons chopped fresh parsley, , for garnish
Instructions
- Preheat oven to 400 degrees F.
- Make the alfredo sauce: Add the butter to a large nonstick sauté 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 (note: it will thicken up a bit more as it sits.)
- Stir the cooked chopped chicken breast into the sauce.
- Using a serrated knife, carefully cut the loaf of bread down the center lengthwise. Scoop out some of the insides, making a long well.
- Divide the chicken-alfredo sauce mixture evenly between the two halves.
- Sprinkle the mozzarella cheese over the tops.
- Place pizza breads on a parchment-lined baking sheet and bake, uncovered, for about 15 minutes until the cheese is melted and the tops are starting to turn golden brown (or you can pop it under the broiler for just a minute or two, but watch it carefully so it doesn’t burn.)
- Remove from oven and sprinkle the fresh chopped parsley on top.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
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