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Chicken Alfredo Pizza Recipe

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4.4 from 27 reviews

This Chicken Alfredo Pizza recipe combines tender, seasoned chicken with a creamy homemade Alfredo sauce atop a lightly crispy, freshly made pizza crust. The dough is prepared from scratch, parbaked, and brushed with garlic butter before being layered with sauce, chicken, and a blend of mozzarella and white cheddar cheeses. Finished in the oven and optionally broiled for a golden cheese topping, this delicious pizza is perfect for a comforting meal that blends Italian flavors with classic American pizza style.

  • Total Time: 1 hour 45 minutes
  • Yield: 4 servings

Ingredients

Pizza Dough

  • 1 cup whole milk, warmed to about 110°F
  • 2 ¼ teaspoons (1 packet) quick-rise yeast
  • 2 cups (250 g) all-purpose flour, plus more as needed
  • 1 tablespoon kosher salt
  • 1 tablespoon olive oil

Chicken

  • 1 boneless skinless chicken breast, about ½ pound, cut into ½-inch pieces
  • ¼ teaspoon garlic salt
  • ¼ teaspoon paprika
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon black pepper
  • 1 ½ teaspoons olive oil

Alfredo Sauce

  • 1 tablespoon unsalted butter
  • ½ small yellow onion, finely diced (about ¼ cup)
  • 1 teaspoon garlic, minced
  • 1 cup (238 g) heavy whipping cream
  • 1 cup (100 g) Parmesan cheese, finely grated
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ⅛ teaspoon crushed red pepper flakes

Garlic Butter & Toppings

  • ¼ cup (½ stick / 57 g) unsalted butter, melted
  • ½ teaspoon garlic salt
  • 1 teaspoon dried parsley
  • 1 cup (113 g) mozzarella cheese, shredded
  • 1 cup (113 g) white cheddar cheese, shredded
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Combine milk and yeast: In a medium bowl, pour the warm milk and sprinkle the quick-rise yeast. Let it sit for about 5 minutes until foamy, indicating the yeast is active.
  2. Mix flour and salt; add yeast mixture and olive oil; knead: In a large bowl or stand mixer with a dough hook, combine the flour and kosher salt. Add the yeast mixture and olive oil. Mix until a dough forms, then knead for 5 to 6 minutes until smooth and elastic (or 7 to 8 minutes by hand).
  3. Let dough rise: Place the dough in a lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let it rise in a warm place for 1 to 2 hours until doubled in size.
  4. Season chicken: While the dough rises, season the chicken pieces with garlic salt, paprika, kosher salt, and black pepper.
  5. Cook chicken: Heat olive oil in a skillet over medium-high heat. Add chicken and cook for 3 to 4 minutes on each side, until golden brown and fully cooked with an internal temperature of 165°F. Set aside.
  6. Melt butter and cook onion and garlic for Alfredo sauce: In a saucepan over medium heat, melt unsalted butter. Add the finely diced onion and cook for 3 to 4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds.
  7. Add heavy cream and Parmesan: Pour in the heavy cream and bring to a gentle simmer. Stir in finely grated Parmesan cheese, kosher salt, black pepper, and crushed red pepper flakes. Cook for 3 to 5 minutes, stirring frequently, until the sauce slightly thickens. Remove from heat.
  8. Make garlic butter: In a small bowl, combine melted unsalted butter with garlic salt and dried parsley. Set aside to brush on the crust later.
  9. Preheat oven and parbake crust: Preheat oven to 450°F (232°C). Punch down the risen dough and stretch or roll it into a 12 to 14-inch circle. Place on a parchment-lined baking sheet or pizza pan. Dock the dough surface with a fork to prevent bubbling. Bake for 6 to 8 minutes until the dough is set but not browned.
  10. Brush parbaked crust with garlic butter: Remove the crust from the oven and immediately brush the surface evenly with the prepared garlic butter mixture.
  11. Assemble the pizza: Spread all the Alfredo sauce evenly over the crust, leaving a small border around the edges. Arrange the cooked chicken pieces evenly over the sauce. Sprinkle shredded mozzarella and white cheddar cheese over the top.
  12. Bake the pizza: Return the assembled pizza to the oven and bake for 10 to 15 minutes until the cheese is melted, bubbly, and the crust turns golden brown.
  13. Broil for extra golden cheese: If desired, broil the pizza for 1 to 2 minutes to achieve extra golden and slightly crispy cheese. Watch carefully to avoid burning.
  14. Let rest and garnish: Remove pizza from oven and let it rest for 2 to 3 minutes. Garnish with freshly chopped parsley. Slice and serve warm.

Notes

  • Ensure milk is warmed to about 110°F to properly activate the yeast without killing it.
  • Docking the dough prevents unwanted large bubbles during parbaking.
  • Use freshly grated Parmesan for best flavor and smoother sauce texture.
  • Broil only for a short time and watch closely to prevent burning the cheese.
  • This pizza is best enjoyed fresh but leftovers can be reheated in an oven to maintain crust crispness.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American-Italian

Find it online: https://allyumcooks.com/chicken-alfredo-pizza-recipe/