Chicken Alfredo Pizza

Take your homemade pizza game to the next level. Top a crusty pizza base with creamy Alfredo sauce, juicy chicken, and melty mozzarella. It ticks all the boxes for the perfect comfort meal.

Chicken Alfredo Pizza Cut Into Slices With One Slice Slightly Removed From the Rest to Get a Cheesy Pool and Two Small Bowls With Toppings (Parsley and Parmesan), All on a Cutting Board,

Simply Recipes / Annika Panikker

Put the takeout menu aside and get yourself in the kitchen making this pizza! I love making pizza as much as I do eating it, and am especially partial to recipes that take minimum effort and provide maximum joy. This chicken alfredo pizza uses only a handful of ingredients and it is a showstopper!

I first made this recipe on a Monday night to knead away the Monday blues. Yes, I made the dough and sauce at home, but who’s stopping you from getting them from the store? I used leftover roast chicken, sliced onions, and mozzarella as toppings. Since then it is a constant at pizza night (a monthly event in my house). It’s a good weekday or weekend idea to feed a family of four. A green salad on the side makes it a complete meal.

Chicken Alfredo Pizza Cut Into Slices With One Slice Slightly Removed From the Rest to Get a Cheesy Pool, All on a Cutting Board, and Next to the Board, a Blue and White Striped Kitchen Towel

Simply Recipes / Annika Panikker

No Pizza Stone? Try This Hack

If you don’t have a pizza sheet/pan/pizza stone at home, I have used a baking tray by turning it upside down and placing it in the middle of the oven during the preheating process. It helps create a hot surface to cook the bottom of the pizza well. If you have a pizza stone you can definitely use it in this recipe.

I will stress on this point though: when you bake pizza, the oven should be hot. Make sure to preheat for at least 45 minutes prior to baking to ensure that there are no cold pockets inside the oven. This can affect the cooking time of the pizza, create a soggy bottom, and you wouldn’t get those blistered golden edges. 

Make Ahead

  • Pizza dough: You can make this recipe ahead of time; when ready to bake, let the dough come to room temperature before shaping, assembling and baking. 
  • Alfredo sauce: When making this recipe we need the sauce at room temperature. So if you make the sauce in advance, allow enough time for it to cool down. It takes 10 minutes to make and stores well in the fridge for 1 week. 
  • Chicken: You can use rotisserie chicken or leftover chicken from a Sunday roast to make this pizza.
Slice of Chicken Alfredo Pizza on a Plate on the Cutting Board, Next to the Rest of the Pizza

Simply Recipes / Annika Panikker

Sides for Pizza Night

Chicken Alfredo Pizza

Prep Time 20 mins
Cook Time 40 mins
Total Time 60 mins
Servings 4 servings
Yield 2 (10-inch) pizzas


  • 2 pounds pizza dough (homemade or storebought), fully risen, shaped into 2 balls  

  • 1/2 cup Alfredo sauce (homemade or storebought)

  • 6 ounces (180g) uncooked boneless, skinless chicken breast

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 2 tablespoons olive oil, divided 

  • 2 cups (240g) grated mozzarella cheese

  • 1/2 cup (25g) grated parmesan cheese, plus more for serving

  • 4 tablespoons semolina flour or cornmeal

  • 1/2 medium red onion, thinly sliced into half-moons (optional)

  • Chopped fresh parsley, for garnish


  1. Preheat the oven:

    Preheat your oven to 475°F with the rack in the center and a pizza stone or inverted rimmed baking sheet inside. 

  2. Cook the chicken:

    Season the chicken with salt and pepper. In a pan on medium heat add 1 tablespoon of the olive oil. When heated, add the chicken and cook with a lid on until it is golden and an instant-read thermometer inserted in the thickest part reads 165°F, about 5 minutes per side. 

    Rest for 5 minutes and cut into cubes, then set aside.

    Chicken Breast Cooking in a Skillet on a Gas Range for Chicken Alfredo Pizza Recipe

    Simply Recipes / Annika Panikker

    Cooked Chicken Breast Cut Into Bite Size Pieces on a Cutting Board for Alfredo Pizza Recipe

    Simply Recipes / Annika Panikker

  3. Shape the dough:

    Dust your hands and the surface with flour. Working with one ball at a time, flatten the dough with your hands. Start from the center and work your way outward using your fingertips to stretch out the dough. Keep turning the dough to ensure it is evenly stretched out in a circle approximately 10-12 inches in diameter. 

    Simple Tip!

    If a hole appears in the dough while stretching it, don’t stress, just pinch the dough back together, sealing it.

    Dough Flattened and Shaped Into a Circle for Pizza, Leaving a Ridge of Dough for the Perimeter

    Simply Recipes / Annika Panikker

  4. Transfer the dough to a pizza peel:

    Sprinkle the pizza peel with semolina and gently transfer the prepared flattened dough to the peel. If the dough loses its shape during the transfer, take a minute to reshape it.

    Pizza Dough Transferred Onto a Pizza Peel for Pizza Recipe

    Simply Recipes / Annika Panikker

  5. Add the Alfredo sauce:

    Spoon half of the sauce over the dough and spread it evenly with the back of the spoon.

    Alfredo Sauce Added to Pizza Dough up to the Crust Ridge

    Simply Recipes / Annika Panikker

  6. Add the chicken, onions, and cheese:

    Top the pizza with half of the chicken and sliced red onions, if using. Then top with half of the mozzarella and Parmesan cheese.

    Cooked Chicken and Sliced Red Peppers Added to the Sauce on the Pizza

    Simply Recipes / Annika Panikker

    Cheese Added to the Pizza

    Simply Recipes / Annika Panikker

  7. Bake the pizza:

    Gently slide or shake the pizza off the peel onto the pizza stone or sheet sheet and bake for 10-15 minutes until the edges are golden and the cheese is melted and bubbling.

    Shape and top the second pizza as the first one bakes.

    Baked Chicken Alfredo Pizza on the Pizza Peel

    Simply Recipes / Annika Panikker

  8. Garnish and serve:

    Once the pizza is out of the oven, top it with fresh parsley and more Parmesan if needed. 

    Store the leftovers in an airtight container in the fridge for up to 3 days. When you are craving a slice, warm it in a pan on low heat with a lid on top. This ensures a crispy base and melting cheese. 

    Love the recipe? Leave us stars and a comment below!

    Chicken Alfredo Pizza Cut Into Slices Using a Pizza Roller on the Cutting Board, and in the Surroundings, a Small Bowl of Fresh Parsley and a Blue and White Striped Kitchen Towel

    Simply Recipes / Annika Panikker

Nutrition Facts (per serving)
751 Calories
34g Fat
69g Carbs
41g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 751
% Daily Value*
Total Fat 34g 44%
Saturated Fat 14g 68%
Cholesterol 102mg 34%
Sodium 1787mg 78%
Total Carbohydrate 69g 25%
Dietary Fiber 3g 11%
Total Sugars 5g
Protein 41g
Vitamin C 3mg 13%
Calcium 568mg 44%
Iron 5mg 25%
Potassium 440mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.