Chicken Alfredo Pizza is a creamy and delicious pizza packed with all the flavors of a classic alfredo pasta dish! It’s easy to make a homemade alfredo sauce to use to top this chicken pizza – Dinner will be ready in no time at all.
If you are a fan of Domino’s Chicken Alfredo Pizza, you are going to love being able to make your own pizza with alfredo sauce, from scratch, at home.
If you haven’t had the alfredo pizza from Domino’s, trust me, it’s amazing. But my homemade version is even more delicious thanks to a fresh parmesan alfredo sauce, chunks of tender chicken, and plenty of melty mozzarella cheese.
Why You’ll Love This Recipe
- Pizza, but better: It’s fun to make pizza at home, and a basic cheese and pepperoni pie is delicious. However, when you learn to make gourmet pizzas like this one, it’s a whole different experience!
- Works with Leftovers: Make Chicken Alfredo Pizza with leftover grilled or roasted chicken, or with a grocery store rotisserie chicken.
- Fresh, Homemade Alfredo Sauce: It’s easy to make a creamy, cheesy alfredo sauce for this pizza. I’ll show you how I do it and you’ll never buy the jarred sauce again.
Complete list of ingredients and amounts can be found in the recipe card below.
- Pizza Dough: You have options here. You can use 2 x 12-inch pre-made pizza bases, or you can make your own homemade pizza dough. You’ll need a half portion of this recipe or the full recipe of this bread machine pizza dough recipe.
- Alfredo Sauce: The full recipe for my homemade alfredo sauce is below. A simple pan sauce made with butter, garlic, heavy cream, parmesan cheese, and seasonings makes the most delectable white pizza sauce ever. If you don’t want to make the sauce yourself, you can use jarred alfredo sauce, but it won’t be as delicious.
- Chicken: Cubed, cooked chicken is the protein in this pizza. Use any pre-cooked chicken, including grilled chicken, boiled and shredded chicken, slow cooker shredded chicken, or use a rotisserie chicken.
- Mozzarella Cheese: This classic pizza cheese is perfect for an alfredo sauce pizza. Use shredded cheese to make things a bit easier. In this recipe, the mozzarella is mixed in with the sauce and chicken to create one creamy pizza topping that will brown up wonderfully in the oven.
- Olive Oil: We will brush the edges of the crust with oil to help it brown and crisp up.
- Fresh Basil: This brightly flavored herb is the perfect garnish for a chicken alfredo pizza.
How to Make Chicken Alfredo Pizza
- Prep: Preheat your oven to the highest possible temperature (mine goes up to 550°F). If you’re using a pizza stone, place it in the oven to preheat as well.
- Make the Alfredo Sauce: In a saucepan, over medium heat, melt butter, and add garlic. Cook for 30 seconds and then add flour and cook for 1 minute more. Gradually add the milk and cream and whisk continuously until the sauce starts to thicken. Stir in the parmesan, mozzarella, and seasonings (salt, pepper, and nutmeg). Remove from the heat, fold in the chicken, and allow it to cool down before making the pizza.
- Shape Dough: If using fresh pizza dough, sprinkle a pizza peel with semolina to prevent the dough from sticking, then shape/stretch the dough gently with your hands into a 10 or 12-inch circle. If you’re using my bread maker dough recipe, remember to split it in half to make two pizzas. Make sure that your dough can move freely on the pizza peel before adding your toppings.
- Fill the Pizza and Bake: Add half of the alfredo sauce with chicken to the pizza, brush the edges of the dough with olive oil, and bake in the preheated oven for 4-5 minutes. Switch on the broiler and bake for 3-5 more minutes, keeping an eye on the pizza as it bubbles and browns.
- Finish and Serve: Remove the finished chicken alfredo pizza from the oven and allow it to cool for 10 minutes so the sauce can set up. Garnish with fresh basil, slice, and serve.
Don’t try to slice the pizza before it has had some time to cool down. While still very hot the sauce and cheese will be too liquidy and runny. 10 minutes on the counter will make it ready to eat.
- Mix it all together: It might seem odd that the mozzarella cheese is stirred into the alfredo sauce, rather than placed on top of the pizza. Trust me, this is the best way to make this style of pizza, and it will all turn out perfectly cheesy in the end.
- Don’t Burn the Garlic: When making alfredo sauce on the stove, the garlic only needs to cook for 30 seconds. Any longer than that and it will burn, giving your sauce a scorched flavor. Be ready to mix in the milk right away.
- Shape the Dough by Hand: Avoid using a rolling pin to make your pizza. The pressure from the pin will deflate the dough and you won’t get the bubbles and pockets of air that you want. Be sure to leave the dough thicker on the edges to create a nice pizza crust.
- This Recipe Makes Two Pizzas: You should only cook one pizza at a time. Make one pizza with half of the chicken alfredo filling, then make a second one. You can also put the sauce in the fridge and make the second pizza the next day.
What to Serve With Chicken Alfredo Pizza
Variations on Chicken Alfredo Pizza
- Add more flavor by drizzling your pizza with a fresh Basil Pesto or diced Roma tomatoes after it’s cooked.
- Crispy cooked bacon sprinkled on top of this pizza is also an amazing addition.
- Use other meat, like leftover turkey or steak in place of the chicken for a different style of alfredo pizza.
- Add vegetables to the chicken alfredo mixture. I think that sauteed mushrooms or chopped spinach would be delicious. Make sure that any veggies you add are cooked before you add them.
Other Ways to Cook Homemade Pizza
This recipe shows you how to cook pizza the traditional way, which is in the oven. You can use other methods to make homemade pizza too though.
Air Fryer: Small pizzas can be cooked in the air fryer. All air fryers will cook a bit differently, but I usually cook pizza in the air fryer for 5-7 minutes at 400°F/200°C to start. If the pizza looks like it needs more time, add 2 minutes and check again.
Grill: To make homemade pizza on the grill, use a rolling pin to get the dough nice and then. Cook the dough (without toppings) on the grill for 2 minutes on each side. Then add your sauce and toppings and grill with the lid on to melt everything. This method may not be the best way to cook this sauce alfredo pizza, but you can certainly try it!
Instead of using a pizza stone in your oven, you can bake this pizza on a sheet pan instead. You will want to coat the sheet pan with olive oil, then form the dough into a circle or rectangle on the pan. Add the toppings, and bake in a preheated 450°F/230°C oven for 15-25 minutes. Keep an eye on things. If the bottom crust seems done but the top needs more time, switch to the broiler to finish the job.
Visit my recipe for homemade pizza dough to get all of my best pizza-making tips and tricks!
Add some oil to your hands to make the dough easier to handle. Avoid adding flour, as extra flour can make your pizza dough tough.
You definitely can! Simply shape your dough into smaller circles, about 6 inches across. Bake as directed in the recipe, but watch in case they need a bit less time to cook.
Fresh pizza dough is super simple to make. Use a bread machine to make it extra easy, or mix and knead the dough by hand. Either way, it doesn’t take a lot of time or effort.
This Chicken Alfredo Pizza is such a perfect dinner recipe; I know your family is going to love it!
For the alfredo sauce:
- ⅓ cup (76g) unsalted butter
- 3 cloves garlic minced
- 1 tablespoon all-purpose flour
- 1 cup heavy whipping cream
- 1 cup whole milk
- ¾ cup grated parmesan
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon ground nutmeg
- Preheat the oven to the highest temp possible (mine goes up to 550°F) and place the pizza stone in the oven if you have one (if you want to use a sheet pan or the air fryer, find the instructions in the notes section below)
- Make the alfredo sauce: In a saucepan, over medium heat, melt the butter then add the garlic. Cook for 30 seconds then add the flour and cook for 1 minute. Gradually add the milk and cream and whisk. The sauce will start to thicken. Stir in the parmesan, mozzarella, and seasonings (salt, pepper, and nutmeg). Remove from heat, fold in the chicken and allow to cool down before spreading on the pizza dough.
- Sprinkle the pizza peel with semolina to prevent the dough from sticking, then shape/stretch your dough gently with your hands into a 10 or 12-inch circle (don’t use a rolling pin). Before adding any toppings, make sure that the pizza can slide off onto the pizza stone easily. If not, just lift it up gently and sprinkle with more semolina. Don’t push the dough too hard, and start working it from the center. Leave the edges puffed up for a great pizza shape and bubbles.
- Add half of the alfredo and chicken sauce to the pizza, brush the edges of the pizza with olive oil and bake in the preheated oven for 4-5 minutes, then switch on the broiler and bake for 3-5 more minutes but keep an eye on it as the top bubbles and browns.
- Remove from the oven, allow to cool for 10 minutes (so the sauce will set and won’t be runny). Garnish with fresh basil, slice and serve.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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