Chicken Alfredo Pizza

December 29, 2012

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Have you tried chicken alfredo in pizza form yet? If not, I’d say to you it’s a must. I love chicken alfredo pizza. I may not have ever been so keen to try it if it weren’t for my husband. He has a weakness for alfredo both in pasta and pizza form, so a few years ago I tried his at a restaurant and fell in love.

Not only did I fall in love but I started making it at home and loving it equally as much, if not more than what we’d get in the restaurants.

Chicken Alfredo Pizza | Cooking Classy

There are a few options when making this pizza. You obviously can make your own crust, purchase one from the grocery store, or most of the time what I do is buy a large one or a few small ones from the local pizzeria. If you are making your own crust and don’t have a good recipe, I really like the Cook’s Illustrated recipe for pizza dough. Like I said though, most of the time it’s just easier for me to get a pre-made dough from the local Pizzeria, it’s always delicious with a perfect fluffy and chewy texture.

Chicken Alfredo Pizza | Cooking Classy

The other option for this pizza is to cook it on the grill, which I do most of the time, especially in summer months because I just love the flavor of grilled pizza (if doing so, I’d recommend doing small pizzas, grilling one side of the dough first then remove, rotate and top – toppings should go on cooked side, then return to grill and continue grilling until golden and cheese is melted).

You can also switch up the toppings to suit your taste, such as removing green onions if you don’t like them (I’d recommend replacing them with a lesser portion of fresh parsley if you aren’t using the green onions), adding slices mushrooms or spinach or make a Cordon Bleu version by adding ham and some Swiss cheese to the toppings as well.

However you top it, I hope this pizza becomes one of your new favorites too. Enjoy!

Chicken Alfredo Pizza | Cooking Classy

Frugalista tip: regrow your green onions in water in your windowsill in just 2 weeks! Simply cut off and use the green portion (leaving about 3 inches of the white root portion), then place the roots in a glass or jar and fill with water and place in windowsill.

This is the result I got in just under 2 weeks of winter sunlight in my windowsill. Pretty crazy eh? An interesting tip I read about in Cook’s Illustrated. You can actually do it twice with the same onion roots. I should have taken a before photo but at the time was mostly experimenting =). It works!

green onions

Chicken Alfredo Pizza

5 from 2 votes

A flavorful perfectly hearty pizza recipe! Two comfort foods collide for one unforgettable pizza!

Servings: 5
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes


  • 1 lb pizza dough , store-bought or homemade
  • cornmeal , for dusting

White Pizza Sauce

  • 2 Tbsp butter
  • 1/4 tsp garlic powder
  • 1/8 tsp onion powder
  • 1 Tbsp flour , plus more for dusting
  • 2/3 cup heavy cream
  • 2/3 cup whole milk
  • 2 oz finely shredded Parmesan cheese (about 2/3 cup)
  • Salt and freshly ground black or white pepper , to taste

Pizza Toppings

  • 1 1/2 cups cooked or grilled , shredded chicken
  • 4 oz shredded Mozzarella cheese (1 cup)
  • 6 slices bacon , cooked and chopped
  • 1 Tbsp extra virgin olive oil
  • 1 1/2 Tbsp chopped green onions


  1. Preheat oven to 425 degrees. Place a pizza stone in center of oven to heat while preparing toppings for pizza (for at least 30 minutes).
  2. To make white pizza sauce: Melt butter along with garlic powder and onion powder in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.

  3. While whisking vigorously, slowly pour in cream and milk. Cook mixture until thickened, stirring constantly. Remove from heat, add in Parmesan cheese, season with salt and pepper to taste then return to warm heat and stir occasionally until ready to use.

  4. To assemble pizza: On a floured work surface, flatten, stretch and shape pizza dough into a 13 to 14-inch round, while creating a thicker outer crust. Sprinkle a wooden pizza peel with flour and cornmeal and transfer shaped dough to pizza peel, reshaping dough as needed.

  5. Remove pizza stone from oven, sprinkle lightly with cornmeal then carefully slide shaped pizza dough from pizza peel onto hot pizza stone.

  6. Pour half of the white sauce over dough round, then use the back of a spoon to spread into an even layer coming within about 1-inch of the edge. Sprinkle shredded chicken over sauce layer, then pour remaining sauce evenly over chicken.

  7. Sprinkle top evenly with Mozzarella cheese then sprinkle with chopped bacon. Brush outer crust with olive oil and season crust lightly with a pinch of garlic powder and salt.

  8. Bake in preheated oven 14 - 16 minutes until crust is nicely golden. Remove from oven, garnish top evenly with green onions, cut into slices and serve warm.

Course: Main Course
Cuisine: American
Keyword: Chicken Alfredo Pizza, Pizza Recipe
Author: Jaclyn


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  • Hannah

    4 oz isn’t a cup, it’s 1/2 a cup. (and 2 oz = 1/4 cup) so how much am I supposed to add?

  • Kristin H

    This is probably my favorite homemade pizza recipe so far. The alfredo sauce is easy to do, and tastes delicious. BTW, I think the perfect amount of salt for the sauce is 1/2 tsp. Sometimes, I just like knowing a ballpark amount, so that’s why I’m sharing how much I put in. I added cooked kale. I wilted/cooked the kale down with just a scant tablespoon of butter… didn’t add any other seasonings. I added it on top of the chicken, and then spread the second half of the sauce over that. It’s so good! This is a keeper.

  • Jennifer

    I made this pizza last night using whole milk for the sauce (skipping the cream) and a rotisserie chicken. It was delicious! I’ve never tasted anything like it and my whole family enjoyed it, so thank you!

  • Jocelyn

    This is fabulous pizza! I didn’t quite use all the sauce, but it made a wonderful dipper for bread the day after. Thanks so much.

  • Gemi

    Never mind, I just made it with 1+ cup 2% milk and under 1/4 cup of heavy cream(I doubled the recipe-kind of). It turned out great! It tastes delicious and it thickened up really well, I could probably do this with just 2% next time. Of course the full fat of whole milk and cream would obviously make it taste richer, but this is a great option if you never have either or you want a healthier option ^~^. I also added some parsley and red pepper flakes as a personal preference. My sauce will be in the fridge until I make the pizza next week. Thank you so much for this recipe!

  • Gemi

    Will this work with 2% milk and less heavy cream? Its all I have on hand

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