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Freshly baked Chicken Alfredo Pizza with creamy sauce, grilled chicken, and melted cheese.

Chicken Alfredo Pizza

This glorious mash-up combines the creamy, garlicky comfort of Alfredo sauce with a crisp, chewy pizza crust, topped with herb-seasoned chicken and melted cheeses. It's a decadent yet achievable homemade meal perfect for a celebratory Friday night, delivering pure joy with every slice.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb pizza dough store-bought or homemade
  • Semolina flour or cornmeal for dusting
  • 2 tbsp olive oil divided
  • 1 large boneless, skinless chicken breast about 8 oz
  • 1 tsp Italian seasoning
  • Salt and black pepper to taste
  • 2 tbsp unsalted butter
  • 3-4 garlic cloves, minced
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese Parmigiano-Reggiano preferred
  • A pinch of freshly grated nutmeg
  • 1 ½ cups shredded low-moisture, whole milk mozzarella cheese
  • Fresh parsley or chives, chopped for garnish

Equipment

  • Pizza stone or inverted baking sheet
  • Skillet
  • Mixing bowls
  • Whisk
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Pastry brush
  • Parchment paper
  • Grater

Method
 

  1. Remove pizza dough from refrigerator and let it come to room temperature, covered, for 30-60 minutes. Place a pizza stone or inverted baking sheet on a middle oven rack and preheat oven to its highest temperature (500°F / 260°C or 550°F / 290°C).
  2. Season cubed chicken breast with Italian seasoning, salt, and pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook chicken for 5-7 minutes until cooked through and lightly browned. Transfer to a plate.
  3. In the same skillet, melt butter over medium heat. Add minced garlic and cook for 30-60 seconds until fragrant. Pour in heavy cream, bring to a gentle simmer, and cook for 2-3 minutes to thicken slightly.
  4. Reduce heat to low and gradually whisk in grated Parmesan cheese until melted and smooth. Season sauce with salt, pepper, and a pinch of nutmeg. Remove from heat.
  5. On a surface generously dusted with semolina flour or cornmeal, gently stretch and shape the dough into a 12-14 inch round. Place shaped dough on a piece of parchment paper.
  6. Spread a thin, even layer of Alfredo sauce over the dough, leaving a ½-inch border. Sprinkle half the mozzarella cheese over the sauce. Distribute cooked chicken evenly, then top with remaining mozzarella. Lightly brush the exposed crust edges with remaining olive oil.
  7. Carefully slide the pizza (on the parchment paper) onto the preheated stone or baking sheet. Bake for 10-14 minutes until crust is puffed and golden, and cheese is melted, bubbly, and spotted with brown.
  8. Remove pizza from oven and let rest on a cutting board for 3-5 minutes. Sprinkle generously with chopped fresh parsley or chives. Slice and serve immediately.

Notes

For best results, let the dough come to room temperature for easy stretching. Avoid overloading the pizza with sauce to prevent a soggy crust. Ensure your baking surface is fully preheated for a crisp bottom. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet or oven. Variations: add sautéed spinach, dollops of ricotta, sun-dried tomatoes, artichoke hearts, or a sprinkle of red pepper flakes for a kick. For a time-saving shortcut, use high-quality jarred Alfredo sauce and rotisserie chicken.