If you love Alfredo pasta, this pizza is going to be your new favorite. Chicken Alfredo Pizza swaps the usual red sauce for creamy, garlicky Alfredo and piles on tender shredded chicken, melty mozzarella, and Parmesan for a delicious change.
Have dough ready whenever you are with our refrigerator pizza dough.
Why Our Recipe
- Creamy Alfredo sauce replaces the traditional red sauce for a creamy twist.
- Loaded with mozzarella, Parmesan, and shredded chicken.
- Bacon adds a tasty little crunch, but it’s just as delicious without it.
You can start with our Easy Homemade Pizza Dough or keep things simple with store-bought. Add bacon for a little crunch, or skip it and let the cheesy goodness shine on its own. Either way, it’s comfort food meets pizza night, and it’s always a hit.
Ingredient Notes
- Pizza Dough: Use homemade dough if you’ve got time, or go with a store-bought option to keep it easy. Let it sit at room temperature for 30 minutes so it’s easier to roll out.
- Alfredo Sauce: Use your favorite jarred Alfredo or make it from scratch. Just make sure it’s thick enough to spread as thin sauces can make the crust soggy.
- Mozzarella Cheese: Freshly shredded melts best, but pre-shredded is fine too.
- Parmesan Cheese: Go for freshly grated if you can.
- Shredded Chicken: Leftover cooked chicken or rotisserie chicken both work great.
- Bacon (Optional): Cooked and crumbled bacon gives it a smoky crunch. Totally optional, but a fun add-on if you have it.
- Parsley (Optional): Adds a little pop of color. Not essential, but it’s a nice touch so it’s not just a blank white slate.
Dough Options
Homemade dough gives you that chewy, fresh-baked crust, but store-bought is a solid shortcut—no judgment here. If you’re using fresh dough, let it come to room temp before rolling. It’ll stretch way easier and save you the hassle of it snapping back.
Short on time? A pre-baked crust or even flatbread can get the job done. The texture will be different, but it’ll still be delicious.
Baking Pan Options
Here’s how to get the best bake, no matter what equipment you’ve got:
Perforated Pizza Pan: A go-to for crispy crust with minimal fuss. The airflow helps the bottom crisp up while the cheese gets bubbly.
Pizza Stone: Great for getting that golden, pizzeria-style bottom. Preheat it with your oven and use a cornmeal-dusted peel to transfer the pizza.
Baking Sheet: Still totally works, just bake on the lower rack for better crust color, and keep sauce and toppings evenly spread.
Makeshift Pizza Oven
Here’s our favorite way to level up pizza night: Place your pizza stone on the center rack and preheat your oven to 550°F (or as hot as it’ll go). Once it’s ready, slide your pizza onto the stone and close the oven. Then switch to broil.
This method gives you bottom heat from the stone and top heat from the broiler. You get a crispy crust, bubbly cheese, and golden perfection. Just keep an eye on it as it cooks fast!
Storage & Reheating Instructions
Refrigerate any leftover pizza in an airtight container or wrapped tightly in foil or plastic wrap. It’ll stay good for up to 5 days.
Reheat in the oven at 350°F until warmed through, about 10 minutes for a slice. This keeps the crust crisp and the cheese melty.
Reheat in a skillet over medium heat with a lid on top for a few minutes. This crisps the bottom while gently melting the cheese on top.
Reheat in the air fryer at 350°F for 1 to 2 minutes. It brings back that just-baked texture and gets the edges nice and crispy.
Reheat in the microwave in 15-second increments if you’re short on time. Just know the crust will be softer.
