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This chicken alfredo pizza has a white pizza base of cheesy alfredo sauce topped with juicy chicken, crumbled bacon, and melty mozzarella. Make it with your favorite store-bought or homemade pizza crust!
Put a fresh spin on family pizza night with more easy pizza recipes like this chicken bacon ranch pizza and spicy buffalo chicken pizza.
Table of Contents
This chicken alfredo pizza is a white pizza, meaning it uses a white sauce, in this case, homemade alfredo, in place of your traditional tomato sauce as a base. On top of that, there is a layer of juicy chicken pieces, crumbled bacon, and plenty of shredded mozzarella. This homemade pizza comes out tasting just like chicken alfredo, only instead of pasta, there’s a rich and chewy, golden-baked pizza crust underneath!
Why You’ll Love This Chicken Alfredo Pizza Recipe
- Easy to make at home. I make this alfredo pizza with my homemade dough. It’s quick and easy, with no kneading and only 20 minutes of rising time. Of course, you can always assemble your pizza on your favorite ready-made crust, too.
- Creamy alfredo flavors. Alfredo sauce isn’t just for fettuccine and lasagna! It makes a perfect white pizza base, full of cheesy, garlicky flavor.
- Make it your own. Adapt the pizza toppings any way you’d like. I add crispy bacon and parsley, but you can play around with different add-ons depending on what you and your family like. I’ll include more ideas later on.
Ingredients You’ll Need
These are my notes on the easy ingredients in this cheesy, oven-baked chicken alfredo pizza. You’ll find the full recipe with the printable ingredients list and details in the recipe card below the post.
- Pizza Dough – I use my easy no-knead pizza crust. You’ll only need half the recipe for one pizza, so you can freeze the leftover dough for a second meal down the line. Feel free to use your favorite homemade or store-bought pizza crust instead.
- Cornmeal – Greasing the baking sheet and dusting it with cornmeal helps to keep the dough from sticking. If you don’t have cornmeal, you can use a light dusting of flour instead.
- Chicken – Any cooked cubed or shredded chicken will work. For this pizza, I season a chicken breast with homemade chicken seasoning and follow the cooking directions for my air fryer chicken. You could also use a pre-cooked, store-bought rotisserie chicken.
- Bacon – Cook the bacon using your preferred method (I often make air fryer bacon). Afterward, chop or crumble the bacon into bite-sized pieces.
- Mozzarella Cheese – For the most authentic flavor, freshly shredded mozzarella is the way to go. Otherwise, another melty cheese like provolone or cheddar works in a pinch.
- Parsley – For garnish. Fresh basil leaves and chopped oregano are also good options.
- Alfredo Sauce – You can use your preferred jar of alfredo sauce from the store, or, even better, make it from scratch. I include an easy homemade alfredo recipe in the recipe card and more details below.
Easy Homemade Alfredo Sauce
If you can, skip the jarred stuff and make homemade alfredo sauce instead! I’ve adapted the recipe to make the amount needed for this pizza. It’s rich, creamy, and makes the perfect white base. All you need is butter, heavy cream, parmesan cheese, and easy seasonings like garlic, salt, and pepper.
How to Make Chicken Alfredo Pizza
Preheat your oven (or pizza oven) while you prepare your chicken alfredo pizza. The key to a perfect pizza is cooking it at a high temperature, which ensures that the crust crisps up as quickly as the cheese melts. Follow the steps below and scroll down to the recipe card for the printable instructions.
- Prep. While the oven preheats to a hot 450ºF, grease a baking sheet with cooking spray. Then, dust the pan lightly with cornmeal.
- Make the alfredo sauce. Meanwhile, sauté garlic in a pan with melted butter. After 2-3 minutes, whisk in heavy cream, and then simmer the cream for 5 minutes, but don’t let it boil. Afterward, stir in the parmesan cheese. Simmer until the sauce thickens, and season with salt and pepper.
- Parbake the crust. Now, roll the pizza dough into a 12-inch circle and place it on the prepared baking sheet. Poke holes all over the crust with a fork and par-bake it in the preheated oven for 5 minutes.
- Assemble the pizza. Take the crust out of the oven. Use the back of a spoon to spread the alfredo sauce over the crust. Top this with a layer of mozzarella, then chicken, and crumbled bacon.
- Bake. Return the pizza to the oven, this time loaded up with toppings, and bake at 450ºF for 10-12 minutes. Once the crust is golden brown and the cheese is melted, you’re ready to serve! Sprinkle over the parsley, slice the pizza, and enjoy.
Recipe Tips
- Parbake the pizza crust. I highly recommend that you parbake the pizza crust the same way you’d blind bake a pie crust. It serves the same purpose here: to prevent the crust from becoming soggy beneath the toppings.
- Don’t boil the alfredo sauce. If you’re making the alfredo sauce from scratch, keep it at a low simmer, and don’t let it reach a boil. Boiling can cause the cream and parmesan to curdle and split at high temperatures.
- Use a different base. Assemble your chicken alfredo pizza on two halves of a French bread loaf for a French bread pizza instead. Or, use a tube of refrigerated crescent roll dough for the crust, like this crescent roll pizza.
- Make it spicy. I’ve been dying to try a version of this pizza inspired by my Cajun chicken alfredo, where I season the chicken with homemade Cajun seasoning!
What Else Can I Add to an Alfredo Pizza?
There are countless ways to customize a homemade pizza. These are just some of the many pizza toppings that I think would taste great on this chicken alfredo pizza:
- Veggies. Add blanched or pre-cooked broccoli, roasted bell peppers, or greens, like sautéed spinach and kale. Sun-dried tomatoes or fresh cherry tomatoes would also taste delicious.
- Cured meats. Instead of bacon, top your pizza with pancetta, prosciutto crudo, coppa, pepperoni, or mortadella.
- Pineapple. Controversial? Maybe. But go ahead and add diced pineapple alongside the bacon for a sweet-salty, Hawaiian-inspired alfredo pizza. If you’re using canned pineapple, drain it and pat it dry first.
- More toppings. Mix and match more pizza toppings like mushrooms, caramelized onions, drained canned artichokes, capers, basil or arugula pesto, grilled zucchini, or roasted butternut squash. The sky’s the limit!
Serving Suggestions
Serve this chicken alfredo pizza with a tossed green salad or tomato mozzarella salad on the side and a starter or garlicky breadsticks or bruschetta. Homemade pizza also makes a fun BBQ or game day appetizer served with more easy snacks, like cheesy artichoke dip and boneless chicken wings.
Storing and Reheating Leftovers
- Refrigerate. Store this chicken alfredo pizza airtight in the fridge for up to 3 days.
- Reheat. I recommend reheating leftover pizza in the oven to keep the crust crisp. Warm it at 350ºF for a few minutes, enough to melt the cheese again. You can use the microwave, though it tends to make the crust tough and chewy.
- Freeze. Freeze leftover slices individually wrapped, or you can wrap the whole pizza airtight and freeze it for up to 1 month. Thaw the pizza in the fridge before you reheat it.
More Homemade Pizza Recipes
Chicken Alfredo Pizza
Ingredients
- 1 pound pizza dough
- Cooking Spray
- 1 Tablespoon cornmeal
- 1 cup cooked chicken
- 3 slices bacon, cooked and crumbled
- 1 ½ cup shredded Mozzarella cheese
- Parsley for topping
Alfredo Sauce
- 1 Tablespoon butter
- 1 clove garlic, minced
- ½ cup heavy cream
- 3 Tablespoons Parmesan cheese
- Salt & Pepper to taste
Instructions
- Preheat oven to 450º F. Grease a baking sheet and dust with cornmeal.Cooking Spray, 1 Tablespoon cornmeal
- Heat a small saucepan over medium heat. Add butter, once melted add garlic and saute for 2-3 minutes. Pour in heavy cream and whisk to combine. Simmer for about 5 minutes, be careful not to bring to a boil. Stir in Parmesan cheese and cook for 1-2 minutes until it starts to thicken. Season with salt and pepper.1 Tablespoon butter, 1 clove garlic, ½ cup heavy cream, 3 Tablespoons Parmesan cheese, Salt & Pepper to taste
- Roll pizza dough into about a 12 inch circle and place on baking tray. Pierce well with a fork.1 pound pizza dough
- Place pizza crust in the oven and bake for 5 minutes.
- Remove from the oven and spread prepared sauce over the crust. Top with Mozzarella cheese, chicken and crumbled bacon.1 cup cooked chicken, 3 slices bacon, 1 ½ cup shredded Mozzarella cheese
- Bake for 10-12 minutes until golden brown and the cheese is completely melted.
- Remove, top with parsley, slice and serve.Parsley for topping
Notes
- I used my chicken seasoning and followed the cooking directions for my air fryer chicken.
- My no-knead pizza dough works great. You’ll only use half of the crust.
- I adjusted my homemade alfredo recipe to make the right amount for one pizza.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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