Chicken Alfredo Pizza

My cousin showed up one Friday night with a bag of groceries and announced we were making pizza, but not the kind I expected. She pulled out a jar of Alfredo sauce and a container of leftover chicken, grinning like she'd cracked some culinary code. At first I thought it was a joke, but twenty minutes later we were pulling this creamy, golden masterpiece out of the oven. The smell alone made me a believer. Now it's my go-to when I want something that feels fancy but comes together in the time it takes to watch a sitcom.

I made this for my brother's birthday last year because he's impossible to impress with regular pizza. He stood in the kitchen watching me assemble it, skeptical about the whole Alfredo situation. When he took his first bite, he just nodded slowly and said, That's dangerous. He ate four slices. I've never let him forget it.

Ingredients

• Prepared pizza dough: Using store-bought dough saves time and stress, but if you have homemade dough resting in the fridge, even better for flavor and texture.
• Alfredo sauce: The creamy backbone of this pizza, you can absolutely make your own, but a good jarred version works beautifully and cuts down on prep.
• Cooked chicken breast: Rotisserie chicken is your best friend here, already seasoned and juicy, just shred or dice it up and you're halfway done.
• Mozzarella cheese: Melts into those gorgeous stretchy strands and gives the pizza its classic cheesy pull.
• Parmesan cheese: Adds a sharp, nutty depth that balances the richness of the Alfredo and mozzarella beautifully.
• Red onion: Optional but recommended, it brings a slight sharpness and a pop of color that cuts through all that creaminess.
• Fresh parsley: A sprinkle at the end makes everything look vibrant and adds a tiny herbal brightness.
• Olive oil: Brushing it on the dough before the sauce creates a barrier that keeps the crust from getting soggy.
• Garlic powder: A quick way to add savory depth without fussing with fresh garlic that might burn in the oven.
• Black pepper: Just enough to wake up the flavors without overpowering the creamy elements.

Instructions

Get the oven blazing hot:

Preheat your oven to 475°F and if you have a pizza stone, let it heat up inside so the crust gets that crispy, pizzeria-style bottom. The high heat is what transforms dough into something magical.

Shape your dough:

Roll it out on a floured surface until it's about 12 inches wide, then move it onto a greased baking sheet or a peel dusted with cornmeal so it slides right off. Don't stress if it's not a perfect circle, rustic looks delicious too.

Brush and sauce:

Lightly brush the dough with olive oil, then spread your Alfredo sauce evenly, leaving a little border around the edge for the crust to puff up. This oil layer is your secret weapon against sogginess.

Layer the toppings:

Scatter your chicken pieces all over, then hit it with garlic powder and black pepper. Follow with a generous blanket of mozzarella and a good handful of Parmesan, plus those red onion slices if you're using them.

Bake until golden:

Slide it into the oven and bake for 12 to 15 minutes, watching for the cheese to bubble and brown in spots and the crust to turn golden. The kitchen will smell incredible, trust me.

Finish and serve:

Pull it out, sprinkle with fresh parsley if you have it, let it cool for just a minute, then slice and serve while it's still steaming hot.

Save

The first time I brought this to a potluck, someone asked if I'd ordered it from a restaurant. I didn't correct them right away because honestly, it felt good. Later I admitted it took me less than half an hour, and suddenly everyone wanted the recipe. It's become my secret weapon for looking like I tried harder than I did.

How to Get a Crispy Crust

If you want that pizzeria snap on the bottom, a preheated pizza stone is your best bet. Let it heat up for at least 20 minutes before you slide your pizza onto it. If you don't have a stone, flip a heavy baking sheet upside down and use that, it works surprisingly well. The key is getting direct contact with something screaming hot so the dough crisps up fast instead of steaming.

Make It Your Own

This pizza is a great canvas for whatever you have in the fridge. I've added sautéed mushrooms, fresh spinach, even leftover bacon, and it all works. If you like a little heat, a pinch of red pepper flakes on top before baking adds a nice kick. You can also swap the chicken for shrimp or go vegetarian with roasted veggies, the creamy Alfredo base is forgiving and delicious no matter what direction you take it.

Storing and Reheating Leftovers

Leftovers keep in the fridge for up to three days in an airtight container. Reheat slices in a skillet over medium heat with a lid on for a few minutes, it brings the crust back to life way better than the microwave. You can also pop them in a 375°F oven for about 10 minutes if you're reheating multiple slices at once.

• Let the pizza cool completely before storing or the trapped steam will make it soggy.
• If you're freezing slices, wrap each one individually in foil so you can grab just what you need later.
• A squeeze of fresh lemon juice over reheated slices brightens up the flavors if they've dulled in the fridge.

Save

This pizza has become one of those recipes I make when I want to feel like I'm treating myself without a lot of effort. It's rich, it's satisfying, and it always disappears faster than I expect.

Recipe Q&A

→ Can I use store-bought Alfredo sauce?

Yes, store-bought Alfredo sauce works perfectly and saves time. Choose a quality brand for better flavor. Alternatively, you can make homemade Alfredo sauce with butter, cream, and Parmesan if you prefer.

→ How do I get a crispier crust?

Bake the pizza directly on a preheated pizza stone instead of a baking sheet. The stone distributes heat more evenly and creates a crispier, more authentic pizza crust.

→ What's the best way to cook the chicken?

Use cooked chicken breast, either grilled, baked, or pan-seared beforehand. For convenience, rotisserie chicken from the grocery store works wonderfully and saves preparation time.

→ Can I add vegetables to this pizza?

Absolutely. Baby spinach, mushrooms, bell peppers, or caramelized onions complement the creamy Alfredo base beautifully. Add them before the cheese layer for best results.

→ What wine pairs well with this pizza?

A crisp Chardonnay or light Italian white wine pairs excellently with the rich, creamy Alfredo sauce and tender chicken. The acidity cuts through the richness and refreshes the palate between bites.

→ How long can I store leftover pizza?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 10-12 minutes to restore the crust's crispiness and cheese's melty texture.