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Chicken Alfredo Pizza is topped with a quick homemade alfredo sauce, spinach, chicken and mozzarella cheese. Total comfort food and a must make for pizza night!
This post and recipe have been updated since it was originally published on 10/17/2014
Why You’ll Love Homemade Chicken Alfredo Pizza
No red sauce – Nothing against red sauce, but sometimes you want something different. This homemade chicken alfredo pizza is covered with a creamy white sauce, aka alfredo sauce.
Better than takeout – In my opinion, homemade pizza always tastes better than takeout and is far superior than any frozen pizza you’ll find. Plus you can customize it however you’d like!
Chicken alfredo meets pizza – I took a classic pasta sauce, alfredo sauce, and used it as the sauce for this chicken alfredo pizza! The sauce is rich and creamy with a little bit of tang thanks to the cream cheese. It’s pure comfort food!
Ingredients for the Pizza
- Pizza dough – Homemade pizza dough or store bought dough can be used. I like to use the prepared pizza dough from Whole Foods to save time.
- Baby spinach – A bag of pre-washed baby spinach is a great time saver.
- Cooked chicken breast – You can also use rotisserie chicken. Shred it, slice it, or dice it.
- Mozzarella cheese – Part skim or whole milk mozzarella cheese can be used.
Ingredients for the Sauce
- Cream cheese – Low fat cream cheese works great as does full fat. Avoid fat-free.
- Garlic powder, onion powder, red pepper flakes – The spice blend for the alfredo sauce.
- Milk – Low fat or whole milk work best for the alfredo sauce.
- Parmesan cheese – Grate parmesan cheese from the block for the best flavor.
How To Make Chicken Alfredo Pizza
Start by sautéing the spinach in a saucepan with a little olive oil, salt and pepper. Once the spinach is wilted, remove it from the pan and into a bowl so it can cool.
Once the spinach is cool, use your hands to squeeze out all the excess liquid. This will keep the pizza from getting watery. Wipe out the saucepan so you can make the white sauce in it.
Add the cream cheese, garlic powder, onion powder, red pepper flakes, and milk to the saucepan and whisk everything together over medium heat until the cream cheese melts and there are no lumps. Add the parmesan cheese to the sauce and continue to whisk until it melts and is smooth. Remove the sauce from the heat and prepare the rest of the pizza.
Stretch or roll the pizza dough out onto a baking sheet or pizza stone. Make sure if you are using a baking sheet to add some olive oil to it so the bottom of the pizza doesn’t stick. I like to keep the center of the pizza pretty thin and build up the edges so there’s a nice puffy crust.
Spread the Alfredo sauce onto the pizza dough and arrange the spinach, half of the mozzarella cheese and all of sliced chicken evenly on top of it. Top with the remaining mozzarella. I like to do half the cheese on top and half underneath so that the toppings don’t get dried out from the heat of the oven.
Bake the pizza at 475° F. For 12-15 minutes or until the crust is golden brown and the cheese is melted and bubbling. Let the pizza cool for several minutes before cutting it. If you plan to serve it for dinner cut it into 8 slices. If you’re serving it as an appetizer I would cut it into 12-16 pieces, squares work well.
Chicken Alfredo Pizza Variations
- Make it vegetarian. Omit the sliced chicken and just use the spinach for a tasty vegetarian version of this pizza.
- If you want the alfredo sauce to be extra rich, use heavy cream instead of milk.
- Use fontina cheese in place of the mozzarella. If you’ve never used fontina it’s a little softer and creamier compared to mozzarella and melts like a dream.
- Replace the spinach with roasted red peppers and/or sun dried tomatoes.
- Add some chopped bacon or pancetta to the pizza for an extra crispy, salty bite.
- Top the pizza with an arugula salad like I did with this white pizza with bacon and arugula.
Storing Leftovers and Reheating
Storage – The leftover pizza will keep for up to 3 days in an airtight container. I recommend storing it in a single layer or with parchment paper separating the layers so they don’t stick together. You can also wrap each individual slice in plastic wrap then store them in an airtight container.
Reheating – Reheat individual slices in the microwave for 30-60 seconds or you can reheat it in the oven at 350° F. for 10 minutes or until it’s hot.
More Pizza Recipes
If you’re a pizza lover like me then I know you’ll enjoy these unique pizza recipes as well! For game day you can’t go wrong serving this Spinach and Artichoke Dip Pizza!
Craving Mexican inspired food? Make this Chicken Enchilada Pizza topped with shredded chicken, enchilada sauce, corn, and more!
Love using seasonal ingredients? Try these fall and winter inspired pizzas. Butternut Squash Sausage and Ricotta Pizza, Brussels Sprouts and Ricotta Pizza and Pear Prosciutto and Gorgonzola Pizza, which also works great as an appetizer if you cut it into small pieces.
Chicken Alfredo Pizza Recipe
Ingredients
- 1 pound pizza dough
- 1 teaspoon olive oil
- 3 cups baby spinach
- 2 ounces low fat cream cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon red pepper flakes
- Kosher salt and fresh ground black pepper to taste
- 1/3 cup low fat milk
- 1/4 cup shredded parmesan cheese
- 1 cup diced boneless skinless chicken breast
- 1 cup shredded part skim mozzarella cheese
- Flat leaf parsley for garnish optional
Instructions
- Preheat oven to 475° F. and rub a baking sheet or pizza stone with olive oil. Roll or stretch the pizza dough into desired size leaving the edges a little thicker for the crust.
- In a saucepan over medium heat, heat a teaspoon or so of olive oil. Add the spinach to the pan and season with salt and pepper. Cook the spinach until it's wilted and then dump it into a bowl to cool. When the spinach is cool enough to handle, squeeze out the excess liquid.
- Wipe out the saucepan and then add in the cream cheese, garlic and onion powder, red pepper flakes and milk. Whisk over medium heat until the cream cheese melts and the sauce is smooth. Add in the parmesan cheese and season with salt and pepper. Whisk again until smooth and slightly thickened and then remove from the heat.
- Spoon the sauce over the top of the pizza dough leaving a small border around the crust. Top the pizza with the spinach, half the mozzarella and the chicken. Top with the remaining mozzarella and then bake for 12-15 minutes or until the crust is golden brown and the cheese is bubbly. Remove from the oven and top with chopped parsley if desired. Let the pizza cool for several minutes before cutting into slices.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do I have to use skim milk?
Nope, use whatever milk you would like, just remember that the calories and fat will not be as low if that is important to you.
Ok so! I had posted on the skinny Alfredo recipe earlier asking for some advise on the sauce for the pizza and I must say….AMAZING! Wow! Besides the fact that it was gorgeous it definitely was equally as delicious! Thank you so much! I did mozz, fontina, a 6 Italian blend and then a very light amount of a Rosemary Asiago and it was perfect! I did add spinach and then a light layer of cheese over the top! 1/2 over sauce & 1/2 Over everything! I also drizzled extra Alfredo over the top (just a tad) and then as soon as it comes out of the oven I always brush the crust with garlic oil! Delectable!
It sounds incredible Emma and I’m so happy you enjoyed the pizza! Thanks for trying the recipe!
This is one of my favorite pizzas and I rarely have it! I need to try this, it looks delicious!
It’s one of my favorites too Marye!
Just made and gobbled this pizza, and it was the best homemade pizza E-V-E-R. I did add sauteed mushrooms to it, because food without mushrooms isn’t proper. Everybody loved it, thanks for a great recipe.
Thank you so much for trying out the pizza Samreen, I love hearing when readers enjoy a recipe! The added mushrooms could only make it better! :-)
I am making it right now. I did use store bought Alfredo because I need to use up what I had. I also put sauteed spinach,garlic and mushrooms and raw shallots on top of course the grilled chicken I had left over from fathers day. One thing I did by mistake was for got the cheese and ended up covering up most of toppings hopeful it is as good. I will let you know. Thanks for sharing.
I’m sure it turned out wonderful Janette! Thanks so much for trying it!
I am thinking of substituting shrimp for the chicken, do you think it will work???
Hi Michael! Shrimp sounds like a great alternative to chicken, great idea!
Very nice pizza! I fixed it for my family and they loved it! Only I substituted Parmesan for that fontina cheese. best alfredo pizza I’ve had, for sure.
Thanks for trying out the pizza Logan! I’m so happy to hear your family enjoyed it! Parmesan sounds like a great alternative to fontina!
I may have to hide in your suitcase as you guys frolic up to Vail. I’m SOOOO jealous, but this pizza! This is a BRILLIANT idea! Love it!
Thanks Justine! You and I need to take a mountain trip together and go on running adventures and eat pizza when we are done!
One of the best pizza ideas I’ve seen, love this Danae!
Thanks Matt! Have a great weekend!