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Chicken Alfredo Pizza

Combining the best of both worlds, this Chicken Alfredo Pizza features a creamy Alfredo sauce, tender chicken, and a blend of delicious cheeses, delivering comfort food that everyone will love.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 360
Ingredients Method Notes

Ingredients
  

For the Pizza Dough
  • 3/4 cup whole milk, warmed
  • 1 teaspoon quick-rise yeast
  • 2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil
For the Chicken
  • 1 large boneless skinless chicken breast
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon kosher salt
  • 1 tablespoon olive oil
For the Alfredo Sauce
  • 2 tablespoons unsalted butter
  • 1/2 small onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup heavy whipping cream
  • 1/2 cup Parmesan cheese, finely grated
  • Pinch crushed red pepper flakes
For the Toppings
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded white cheddar cheese
  • 2 tablespoons fresh parsley, chopped

Method
 

Make the Dough
  1. Combine warm milk and quick-rise yeast in a medium bowl. Let it sit for 5 minutes until foamy.
  2. In a large bowl, mix flour and kosher salt together. Add the yeast mixture and olive oil. Stir until a shaggy dough comes together, then knead it.
  3. Knead for 5–6 minutes using a stand mixer with a dough hook, or 7–8 minutes by hand until the dough is smooth and soft.
  4. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm spot for 1–2 hours.
Season and Cook the Chicken
  1. While the dough rises, season your chicken breast with garlic salt, paprika, black pepper, and kosher salt.
  2. Heat olive oil in a skillet over medium-high heat. Once hot, add the chicken breast, cooking for 3–4 minutes per side.
  3. Check that the internal temperature hits 165°F. Remove chicken from the pan and let it rest for 5 minutes before dicing into bite-sized pieces.
Whip Up the Alfredo Sauce
  1. In a medium saucepan over medium heat, melt the butter. Add the onion and cook until soft and translucent.
  2. Add minced garlic and stir for about 30 seconds.
  3. Pour in heavy whipping cream slowly, bringing it to a gentle simmer. Whisk in the grated Parmesan cheese and season with salt, pepper, and red pepper flakes.
  4. Keep stirring until the sauce thickens slightly, then remove from heat.
Pre-Bake the Crust
  1. Preheat oven to 450°F. Punch down the risen dough, transfer to a floured surface, and stretch into a 12–14 inch circle.
  2. Place the dough on a parchment-lined baking sheet, dock the surface with a fork, and bake for 6–8 minutes until set.
Assemble the Pizza
  1. Spoon the Alfredo sauce over the pre-baked crust, spreading evenly.
  2. Scatter the diced chicken, followed by the mozzarella and white cheddar cheeses.
Bake and Finish
  1. Return the assembled pizza to the oven. Bake for 10–15 minutes until cheese is melted and bubbling.
  2. Let the pizza rest for 2–3 minutes, sprinkle with parsley, slice, and serve warm.

Notes

Use freshly grated Parmesan for best melting results. Skip the overload of sauce to avoid a soggy crust. If short on time, rotisserie chicken is a great shortcut.