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Chicken Alfredo Pizza

Chicken Alfredo Pizza is a pizza version of the creamy pasta dish and it has so much flavor. For the first level of flavor, the pizza dough is coated with a garlic butter. Next comes a rich and creamy sauce flavored with Romano cheese (parmesan cheese could be used instead).

Chicken Alfredo Pizza with slice cut.


The toppings include diced chicken, baby spinach, green onion, bacon, and of coarse mozzarella cheese.


Slice of pizza cut and pulled out a little from the rest of pizza.

For the pizza dough, you can use a premade crust such as Boboli, buy pizza dough from the grocery store or favorite pizza restaurant, or make your own.

If you make your own, I love Craftsy’s Perfect Pizza at Home . It’s a totally free online class taught by Peter Reinhart, the author of American Pie: My Search for the Perfect Pizza. You can watch it as many times as you like and the recipes and instructions are excellent. It will take your pizza making skills to new heights.


I make this pizza vegetarian for my daughter by leaving out the chicken and bacon and using some steamed broccoli instead. She loves it!

Close-up of Chicken Alfredo Pizza .


  • The pizza dough will be much easier to stretch or roll out if it is at room temperature. Remove it from the refrigerator an hour or two in advance. Be sure to keep it covered well so that it does not dry out.
  • A pizza stone is recommended to get a crispy crust. You want the pizza stone to preheat at least 15 minutes.

Chicken Alfredo Pizza with bacon and tons of garlic flavor.


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Chicken Alfredo Pizza with slice cut.

Chicken Alfredo Pizza

Chicken Alfredo Pizza is flavored with garlic butter and a creamy alfredo sauce, and topped with diced chicken, bacon, and baby spinach.
PREP: 30 minutes
COOK: 15 minutes
TOTAL: 45 minutes


  • 1 pound pizza dough, to make 2 pizzas

Garlic Butter

  • 3 tablespoons butter
  • 2 cloves garlic, minced
  • 1/4 cup finely chopped onion
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon red pepper flakes
  • pinch of salt


  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 cup half-and-half or milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 cup shredded Romano cheese or Parmesan

Pizza toppings

  • 1 boneless chicken breast or 1 cup meat from a rotisserie chicken, cooked and diced
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon poultry seasoning
  • handful of baby spinach leaves, optional
  • 1 to 1 1/2 cups shredded mozzarella
  • 4 slices bacon, cooked
  • 1 green onion, sliced


  • Let pizza dough come to room temperature and heat oven to 450 degrees. If you have a pizza stone, place it in the oven.
  • To make garlic butter, melt butter over medium heat in a small pan over medium heat. Add garlic and onion and cook until softened, about 2 minutes. Add Italian seasoning, red pepper flakes, and salt and remove from heat.
  • To make sauce, melt butter in a medium pan. Whisk in flour and cook for 1 minute. Gradually whisk in milk. Let cook for about 2 minutes. Mixture will be very thick. Stir in salt, pepper, and cheese. Remove from heat.
  • Divide pizza dough in 2 pieces and roll or stretch into approximately a 10-inch round. Place on a lightly floured pizza peel or baking sheet with no edges.
  • Spread half of garlic butter on dough and cover with approximately 1/2 cup of the sauce. You can use more if you want it heavy on sauce.
  • Sprinkle chicken with thyme and poultry seasoning. Scatter 1/2 of chicken on dough.
  • Top with spinach leaves, half of mozzarella, bacon, and green onion.
  • Slide pizza off of pizza peel onto a the pizza stone or onto a baking sheet if you are not using a pizza stone.
  • Bake for 8 to 12 minutes of until crust is golden brown.
  • Repeat to make a second pizza.


Calories: 796kcal
Author: Christin Mahrlig
Course: Main Dish
Cuisine: American
Keyword: chicken, pizza

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Originally published March 17, 2015.

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21 thoughts on “Chicken Alfredo Pizza”

  1. This is a delicious recipe! I made a couple changes. I used Rhodes frozen bread dough. 1 loaf made a bigger pizza than the 10″ rounds. So I did not divide the ingredients. We enjoyed it very much. Thank you!

    1. Christin
      Christin Mahrlig

      Glad you enjoyed the recipe Sharon. I have never tried Rhodes bread dough to make pizza. Will have to try that soon!

  2. Julie | This Gal Cooks

    I just said to my boyfriend “mmm, look at that pizza” as I was pointing to a photo of this pizza! This looks beyond amazing, Christin! Definitely trying this pizza soon. I’ve been making pizza so much at home lately and another great recipe to try is a must!

  3. Lynn | The Road to Honey

    I used to think that chicken on pizza is weird and unappetizing. Then I moved to Kenya where chicken was the topping of choice. Needless to say, I caved in and gave it a try. And you know what? I finally realized that I was missing pizza’s best kept secret. Now I don’t hesitate to order chicken on my pizza. And this pizza. . . with all it’s cluck- cluckediness looks so tasty (as do all your other chicken pizzas. . .still fantasizing about the Thai chicken pizza and wishing it were in my hand right now).

  4. Gayle @ Pumpkin 'N Spice

    This pizza sounds amazing, Christin! I’ve always wanted to make my own version of this, so now I have the perfect recipe!

  5. Ashley @ Wishes and Dishes

    Oh my goodness…I was just looking through all of your pizza recipes. How have I never made one of these before?? They are making my mouth water!

  6. Valerie Hoff DeCarlo

    I want a piece of this right now! Will make this soon for the family 🙂 Thanks, Christin from a fellow Southerner!

  7. Kristi @ Inspiration Kitchen

    This pizza looks divine Christin! I wish I had this for dinner – I was craving something wonderful like this!

  8. Olivia - Primavera Kitchen

    I’ve never made Chicken Alfredo Pizza before, but I bet it tastes awesome just because the creamy pasta dish is full of flavour! Great idea! Pinned!

  9. Melanie @ Carmel Moments

    Pizza, pizza. It graces out table every week and we all love it. This topping sounds amazing. Pinning!

    Have a great week Christin!

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