Chicken Alfredo Pizza Recipe

If you’re like me and crave a pizza that’s creamy, cheesy, and packed with flavor, you’re going to absolutely adore this Chicken Alfredo Pizza Recipe. It’s one of those dishes that feels fancy enough to impress guests but simple enough to whip up on a weeknight. I first tried this combo when I wanted to switch up my usual pizza routine, and honestly, it quickly became a family favorite — the rich Alfredo sauce combined with tender chicken and crispy bacon is just irresistible. Stick around, because I’m sharing all my secrets to help you nail this pizza every time!

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Ingredients You’ll Need

Each ingredient in this Chicken Alfredo Pizza Recipe plays a key role in creating that perfect balance between crisp crust, creamy sauce, and savory toppings. When shopping, try to pick fresh chicken and good-quality Parmesan for best results — it really makes a difference!

• Bread Flour: Gives the crust the perfect chewy texture — don’t swap for all-purpose flour if you can help it.
• Salt: Balances the dough flavor, so don’t skip it even if you’re watching sodium.
• Warm Water: Just lukewarm, to help the yeast activate without killing it.
• Active Yeast: Key for making your dough rise beautifully; proof it if you’re unsure.
• Oil: Adds moisture and keeps the dough tender.
• Butter: For that rich base in the Alfredo sauce.
• Garlic: Fresh and minced, it gives the sauce that signature depth.
• Red Pepper Flakes: Just a touch of heat to keep things interesting.
• Flour (for the sauce): Helps thicken the Alfredo to the perfect consistency.
• Heavy Cream: The heart of Alfredo, making it luxuriously creamy.
• Parmesan Cheese: Freshly grated is best — it melts better and amps up the flavor.
• Mozzarella Cheese: For that classic stretchy, melty pizza feel.
• Grilled or Cooked Chicken: Thinly sliced so every bite has tender protein.
• Bacon: Cooked and chopped for a smoky, crispy contrast.
• Spinach (optional): Adds a nice pop of color and freshness if you want to keep things a bit lighter.

Variations

I love playing around with this Chicken Alfredo Pizza Recipe — it’s so versatile that you can easily tweak it to fit your mood or dietary needs. Don’t hesitate to get creative and make it your own!

• Vegetarian Version: Skip the chicken and bacon, and add sautéed mushrooms, caramelized onions, and artichoke hearts instead – still just as satisfying.
• Spicy Twist: Add extra red pepper flakes or a drizzle of hot sauce over the finished pizza for a kick. My family loves it like this on game night.
• Gluten-Free Crust: I’ve tried swapping the bread flour for a gluten-free blend — just be mindful the dough texture changes and handle gently.
• Extra Cheesy: Feel free to mix in fontina or provolone cheeses for an extra creamy melt. My kids go wild over the added cheese oomph.

How to Make Chicken Alfredo Pizza Recipe

Step 1: Make and Let Your Dough Rise

Start by whisking together the bread flour and salt—this dry mix is the base of your crust. Then stir your lukewarm water, active yeast, and oil until everything just combines. Slowly mix that liquid into your flour mixture. At first, it looks shaggy and uneven — that’s totally normal! Let it rest for 15 minutes, which helps the flour fully absorb the water. Then knead it by hand or with a mixer’s hook until it becomes smooth and springy, about 3 minutes. Divide and shape the dough into balls. Cover with a damp cloth and set it aside to rise. I usually leave mine at room temperature for about 4 hours, but you can pop it in the fridge overnight if that works better for your schedule. This slow rise develops the flavor and texture wonderfully.

Step 2: Whip Up the Creamy Alfredo Sauce

In a small saucepan, melt the butter over medium heat and add your minced garlic and red pepper flakes. That garlic aroma is such a sign your sauce is on point! Whisk in the flour quickly, letting it cook for a minute or two to remove the raw taste. Then slowly whisk in the heavy cream, stirring continuously until the sauce thickens up nicely—almost like a smooth custard. Remove from heat and fold in the grated Parmesan until your sauce is glossy and cheesy. This part always feels a little magical to me — seeing those simple ingredients come together in such a creamy, dreamy sauce.

Step 3: Shape, Top, and Bake Your Pizza

Preheat your oven as hot as it goes with a pizza stone inside — this gives you that professional pizzeria crust crispiness at home. Use your fingers to gently stretch your dough balls into rounds on parchment paper; don’t worry about perfection, a rustic shape adds charm! Spread a generous spoonful of your homemade Alfredo sauce, then sprinkle mozzarella, sliced chicken, bacon, and spinach if using. Transfer the pizza onto the hot stone using a pizza paddle (this is where parchment helps you slide it in easily). Bake for about 5 minutes, then carefully remove the parchment (I always use tongs for this) and continue baking for another 5 to 10 minutes until the crust is golden and toppings are bubbling. Keep an eye on it—ovens differ, and you want that perfect balance between crispy edges and gooey cheese.

How to Serve Chicken Alfredo Pizza Recipe

Garnishes

I usually sprinkle fresh chopped parsley or basil over the pizza after baking because it adds a lovely pop of color and freshness that cuts through the richness of the Alfredo. A drizzle of good-quality olive oil right before serving elevates the whole thing. Sometimes a little cracked black pepper on top gives that nice hint of spice without overpowering the flavors.

Side Dishes

My go-to sides are simple green salads with a tangy vinaigrette or roasted veggies like asparagus or Brussels sprouts. The brightness balances the creamy pizza beautifully. Garlic knots or a light soup are also great companions if you want to make it a bigger meal.

Creative Ways to Present

For dinner parties, I like to cut this pizza into small squares and serve it on a wooden board as a fancy appetizer or finger food. Adding a few lemon wedges on the side to squeeze over the spinach topping adds a little zing that guests love. Sometimes I pair it with a glass of chilled Chardonnay—it just feels like a real treat.

Make Ahead and Storage

Storing Leftovers

Leftover pizza stores well in an airtight container in the fridge for up to 3 days. I found the crust stays crispier if you place the slices on a wire rack inside the fridge so air circulates, rather than stacking them flat. It helps avoid a soggy bottom, which can be a bummer.

Freezing

I’ve frozen both the dough and baked pizza slices before. For dough, wrap tightly and freeze for up to 3 months; thaw overnight in the fridge before using. For baked slices, I wrap them well in foil and freeze; they reheat well, but I recommend reheating in the oven for the best texture.

Reheating

Reheating in a toaster oven or regular oven at 350°F works wonders to restore crispiness and melt the cheese back nicely. Avoid microwaving if you want to keep the crust from getting chewy or soggy — trust me, the oven method is worth the extra few minutes.

FAQs

Final Thoughts

I absolutely love how this Chicken Alfredo Pizza Recipe transforms simple ingredients into something special that everyone asks for again and again. The creamy sauce paired with savory toppings and homemade crust feels like a little celebration in every bite. I hope you’ll give it a try soon — it’s the perfect recipe to impress without stress. Trust me, once you make this, it’ll become one of your go-to pizza favorites too!

Chicken Alfredo Pizza Recipe

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• Author: Lisa
• Prep Time: 4 hours
• Cook Time: 10 minutes
• Total Time: 4 hours 10 minutes
• Yield: 4 servings 1x
• Category: Pizza
• Method: Baking
• Cuisine: Italian-American

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Description

This Chicken Alfredo Pizza combines a homemade dough with a creamy Alfredo sauce, topped with mozzarella, grilled chicken, bacon, and optional spinach. The dough is made from scratch and allowed to rise for a flavorful base, while the sauce is a rich blend of butter, garlic, cream, and Parmesan. Baked on a hot pizza stone, this pizza offers a deliciously creamy and savory twist on a classic favorite.

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Ingredients

Scale 1x2x3x

For the Dough:

• 2 cups + 2 tablespoons + 2 teaspoons bread flour (300g)
• 1 teaspoon salt
• Scant 1 cup lukewarm water
• 3/4 teaspoon active yeast
• 1 teaspoon oil

For the Sauce:

• 2 tablespoons butter
• 1 clove garlic
• 1/2 teaspoon red pepper flakes
• 1 tablespoon flour
• 1 cup heavy cream
• 1/4 cup Parmesan cheese

Toppings:

• 1/2 cup mozzarella cheese
• 1/2 cup grilled or cooked chicken, sliced
• 1/4 cup bacon, cooked and chopped
• Spinach, cooked (optional)

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Instructions

1. Prepare the Dough: In a large mixing bowl or stand mixer bowl, whisk together the bread flour and salt.
2. Activate Yeast: Stir the lukewarm water, active yeast, and oil in a small measuring cup until just combined, allowing the yeast to start activating.
3. Combine Dough: Slowly pour the yeast mixture into the flour mixture, stirring with a wooden spoon or fingers until combined into a rough dough.
4. Rest Dough: Let the dough rest for 15 minutes to begin hydration and gluten development.
5. Knead Dough: Knead the dough by hand or with a dough hook in a mixer until smooth and elastic, about 3 minutes.
6. Divide and Proof: Divide the dough in half and shape each into a round ball. Cover with a damp cloth and let rise for 4 hours at room temperature or refrigerate for 8-12 hours for a slow rise.
7. Make the Alfredo Sauce: In a small saucepan, melt butter with garlic and red pepper flakes over medium heat. Whisk in flour and then slowly add heavy cream, cooking until the sauce thickens slightly, about 1-2 minutes.
8. Add Cheese: Remove from heat and stir in Parmesan cheese until melted and smooth, creating a creamy Alfredo sauce.
9. Preheat Oven and Prepare Pizza Base: Preheat the oven to its highest temperature with a pizza stone inside to get thoroughly heated. On parchment paper, use your fingers to stretch and shape each dough ball into a round pizza base.
10. Assemble Pizza: Spread a generous spoonful of Alfredo sauce over the dough, adding more to cover evenly. Sprinkle with mozzarella cheese, sliced grilled chicken, chopped bacon, and spinach if using.
11. Bake Pizza: Using a pizza paddle, transfer the pizza (with parchment) onto the hot pizza stone in the oven. Bake for no longer than 5 minutes before carefully removing the parchment paper, then continue baking for an additional 5-10 minutes until the crust is golden and toppings are bubbling.

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Notes

• This recipe yields either one 15-inch pizza or two 10-inch pizzas.
• The dough can be refrigerated for a slow rise, improving flavor and texture.
• Cooking time may vary depending on oven temperature and pizza stone heat retention.
• Spinach topping is optional and can be cooked beforehand to remove moisture.

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Nutrition

• Serving Size: 1 slice (assuming 8 slices per 15-inch pizza)
• Calories: 350
• Sugar: 2g
• Sodium: 450mg
• Fat: 18g
• Saturated Fat: 9g
• Unsaturated Fat: 7g
• Trans Fat: 0.2g
• Carbohydrates: 28g
• Fiber: 2g
• Protein: 18g
• Cholesterol: 65mg