Chicken Alfredo pizza is cheesy, creamy, and has the perfect chew. Who knew that all the favorite things about Alfredo sauce work for a pizza? Trading out pasta for pizza dough is the ideal ramp-up for those crazy weeknights.

Chicken Alfredo pizza for pizza night specialty.

I was trying to figure out what to fix for dinner one day as I looked in the fridge. Then, I saw leftover Alfredo sauce, rotisserie chicken, and fixings for a salad to complete the meal. I just wasn’t in the mood for pasta. Then I noticed the bag of pizza dough I had thrown together a few days before. Have I ever told you how good yeasted dough is when it has had an extra day or two in the fridge?

Bingo! I rolled out the dough, slathered it with the Alfredo sauce, shredded the chicken, and topped it with mozzarella. I think I remember adding some peppers and mushrooms, but I know it was delicious. Pizza Night just got an upgrade.

Slicing a fresh homemade pizza with chicken and Alfredo sauce.

Why Chicken Alfredo Makes Great Pizza

The umami cheese, chewy pizza crust, and slightly acidic tomato sauce are a beautiful balance of flavors. However, change is good. And the creamy richness of Alfredo sauce combined with salty, savory toppings provides comfort in a pizza pie.

Chicken, bacon, and ham are classic salty toppings that cut the extra fattiness from the cream sauce. Feel free to mix and match with sauces and toppings for a unique pizza every time.

How to Make Chicken Alfredo Pizza

Spread the Alfredo sauce on the pizza crust, then add the chicken.

Roll the premade pizza dough out with your hands or a rolling pin into a 14″ circle.
Line a pizza pan with parchment paper and transfer the dough to the pan. Either pinch the edges or fold them over to form a crust edge.
Poke holes all over the center of the pizza with a fork to keep the dough from bubbling up in the oven. (Photo 1)
Bake it for about 10 minutes, remove it from the oven, and let it cool.
Top with white sauce, followed by cooked chicken, bell pepper, mozzarella, basil, and other desired toppings. (Photos 2-5)

Load the rest of the toppings and bake it.

Bake at 450℉ (205℃) for 15-18 minutes or until the cheese melts and the crust is golden brown.
Serve – Let it cool slightly, slice, and serve. (Photo 6)

Slicing into a pizza topped with Alfredo sauce and chicken.

Recipe Notes

The variety of toppings you can use is endless. Bacon, pepperoni, ham, baby spinach, mushrooms, and green onions are just a few.
Save time with a rotisserie chicken or replace it with leftover Thanksgiving turkey.
Add different cheeses, like Swiss, Fontina, feta, and Parmesan cheese.

Make-Ahead and Freezing Instructions

You can freeze the assembled pizza well-wrapped in plastic wrap for 2-3 months. Unwrap it and bake it from frozen in a 450℉ (205℃) oven. It will take a few minutes longer, but it will taste so good for a crazy weeknight dinner.

What to Serve With Chicken Alfredo Pizza

While a cold beer goes great with a regular pizza, I prefer a glass of Riesling with this guy. That said, a fresh salad, whether a tossed salad or coleslaw, makes what is, in my opinion, a healthy meal.

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