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Alfredo chicken pizza on a pizza plate
5 from 2 votes

Chicken Alfredo Pizza

Chicken Alfredo Pizza is a creamy and delicious pizza packed with all the flavors of a classic alfredo pasta! An easy homemade alfredo sauce makes this pizza perfect.
Author Diana
Servings 2 pizzas
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Equipment

  • Saucepan
  • Pizza Peel
  • Pizza stone or pan
  • Pizza Cutter

Ingredients

  • 2 x 12-inch pizza bases
  • ¼ cup shredded mozzarella cheese
  • 1 cup cooked chicken cubed or shredded (grilled, or boiled chicken breasts or use rotisserie chicken)
  • Olive oil for brushing the edges of the pizza crust
  • Chopped fresh basil for garnish

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
  • teaspoon ground nutmeg

Instructions

  • 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.

Notes

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. 
Sheet Pan: 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.

Nutrition

Calories: 1160kcal | Carbohydrates: 16g | Protein: 45g | Fat: 103g | Saturated Fat: 62g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 29g | Trans Fat: 1g | Cholesterol: 373mg | Sodium: 1452mg | Potassium: 530mg | Fiber: 1g | Sugar: 7g | Vitamin A: 3531IU | Vitamin C: 2mg | Calcium: 770mg | Iron: 2mg