If you love chicken alfredo and pizza, you will love this Chicken Alfredo Pizza mash-up! A delicious combination of two awesome comfort foods in one. Easy to make and always a hit with friends and family, for dinner or game day.
Looking for something more classic? Don’t miss our Margherita Pizza! Simple, fresh, and delicious.
Easy White Pizza
White sauce pizza is a delicious alternative to regular red sauce. Here, we took aspects of our popular chicken alfredo recipe and tweaked it to make a pizza. This Chicken Alfredo Pizza has a crispy crust made with our homemade pizza dough, homemade alfredo sauce, cooked seasoned chicken, fresh sweet tomatoes, and gooey mozzarella cheese. So tasty!
This is a great recipe for using up any leftover rotisserie chicken you might have, or you can make baked chicken breast and chop it up. Guaranteed to be a family favorite dinner or serve it as an appetizer for game day with friends!
Chicken Alfredo Pizza Ingredients
Here’s what you’ll need to make this white pizza recipe:
(Scroll below to the printable recipe card for details and measurements.)
- Pizza crust: We use our homemade pizza dough for this recipe, but you can buy it at the store, if preferred. If frozen, make sure it’s thawed completely. You can also just use pre-cooked flatbread, but you’ll need a few of them if they’re small.
- Alfredo sauce: Our homemade alfredo sauce is what makes this pizza level 10. We scaled it down since we’re not cooking a pound of pasta, but the ingredients remain the same. Made with butter, garlic, heavy cream, freshly grated Parmesan cheese, and seasonings, it is fresh, full of flavor, and far better than anything jarred.
- Cheese: Grated fresh off the block for optimal results. Pre-grated cheese doesn’t have as much flavor and is usually coated in cellulose, which doesn’t allow it to melt properly.
- Chicken: Cooked chopped chicken. Use leftover rotisserie chicken or roast your own.
- Tomatoes: Since we’re using a white sauce instead of traditional red pizza sauce, the tomatoes still make an appearance by using beautiful, ripe Romas which lend a subtle sweetness. You can simply leave them off, if preferred.
- Parsley: Fresh chopped parsley for garnish which adds flavor and a pop of color.
How to Make Alfredo Pizza
This cheesy alfredo pizza is very easy to make. Here’s a brief summary.
(Don’t miss the complete printable recipe card below for all the details.)
- Make the alfredo sauce. Melt butter then add in the garlic until fragrant. Whisk in the heavy cream and seasonings. Bring to a gentle simmer, whisking constantly until it starts to thicken. Stir in the parmesan cheese just until melted and the sauce is smooth. Take off the heat, cover and keep warm.
- Prepare the pizza crust. Place dough on some lightly floured parchment paper; starting at the center and working outwards, press and stretch the dough to a 13-inch round. Transfer parchment with the flattened dough to a peel or baking sheet. Brush with a little olive oil, and then place in the oven to pre-bake for a few minutes.
- Assemble. Spread some of the alfredo sauce over the partially cooked crust, leaving a 1-inch edge plain. Top with a bit of mozzarella cheese and chicken, followed by more sauce, tomatoes, and more cheese.
- Bake: Transfer back to the oven and bake until the cheese is melted and the crust is nice and golden. Remove from oven and sprinkle with parsley. Slice and serve!
Tips for Success
- Use freshly grated cheese: For both the parmesan and mozzarella, use freshly grated cheese. Pre-packaged shredded or grated cheeses don’t melt properly or have as much flavor because they’re made with anti-caking agents and preservatives.
- Don’t overheat the sauce: Do not allow the sauce to boil. It’s a short, gentle simmer over medium-low. If the heat is too high and/or the sauce begins to boil, it will cause the sauce to break/separate and become clumpy. Not good!
- Partially pre-bake the crust: I like to pre-bake the raw pizza dough for a few minutes before applying the sauce and toppings, then baking it again once assembled. This prevents the crust from being soggy.
Make Ahead and Proper Storage
To freeze: Pizza freezes wonderfully, so it’s a great make-ahead meal if you want to prepare it for an even easier dinner in the future. Roll out the pizza dough and place on a baking sheet or pizza stone. Par-bake for about 4-5 minutes at 450-500 degrees F. Allow to cool completely, then spread on the sauce and sprinkle the toppings. Flash freeze the pizza for about 3 hours, or until solid, then tightly wrap in plastic wrap and 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 crust is golden brown.
Storing leftovers: Store any leftovers in the refrigerator in an airtight container, zioloc bag, or place on a plate and wrap securely with foil. It will keep up to 3 days.
To reheat: Reheat in a 350 degree F oven for 5-10 minutes or in the microwave for 30-45 seconds or until warmed through.
More Delicious Pizza Recipes:
- Cold Veggie Pizza Appetizer
- Artichoke Dip French Bread Pizza
- Classic Margherita Pizza
- Grilled Peach and Coppa Pizza
- Dessert Fruit Pizza
Chicken Alfredo Pizza
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 , optional
For the Pizza Crust
- 1 homemade pizza dough (or store-bought)
- 1 tablespoon olive oil
For the Toppings
- 1 cup chopped rotisserie chicken
- 1 cup freshly grated Mozzarella cheese
- 1 roma tomato , seeded and diced
- 1 1/2 tablespoons chopped fresh parsley
- Preheat oven to 450 degrees. Place a pizza stone in center of oven to heat for 30-60 minutes while you prepare the sauce and toppings.
- 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 30 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, cover and keep warm. It will thicken up a bit more as it sits.
- Prepare the pizza crust:Place dough on some lightly floured parchment paper; starting at the center and working outwards, use your fingertips to press and stretch the dough to a 13-inch round. Pinch the very edges if you want to form a lip.Transfer parchment with the flattened dough to a peel or baking sheet. Brush with a little olive oil, and then place in the oven to pre-bake for 4 minutes.
- Assemble and Bake:Spoon half of the alfredo sauce over dough round, then use the back of the spoon to spread into an even layer, leaving a 1-inch edge plain. Sprinkle a little bit of the mozzarella cheese, followed by the chopped chicken, then pour remaining sauce evenly over chicken. Sprinkle top evenly with the diced tomato and remaining Mozzarella cheese.Transfer back to the oven and bake 8-12 minutes until cheese and crust are nice and golden (watch it carefully so the crust doesn't over-brown or burn.)
- Remove from oven, sprinkle with parsley, let rest for 1-2 minutes, then slice with a pizza cutter.