Chicken Alfredo Pizza Bowl Recipe

These Olive Garden Chicken Alfredo Pizza Bowls are little edible bowls of cheesy, creamy, chicken-filled joy. They’re basically a mashup of pizza dough and Alfredo pasta — but portable, golden, and perfect for game nights or casual dinners. Also? Surprisingly easy once you’ve done it once.

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Quick Summary

• Prep time: 10 mins
• Cook time: 40 mins
• Flavor: creamy, garlicky, crispy crust
• Great for: parties, weeknights, leftovers, picky eaters

Why I Like This Recipe

Honestly? I made these because I had some pizza dough that needed using and was way too lazy to do full-on pizza. Saw some leftover chicken in the fridge. Threw this together. It felt extra but not in a bad way. The bowl part gets all golden and crisp, and that Alfredo sauce? Way too easy to keep tasting “just to check.”

Ingredients

For the Chicken:

• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp Italian seasoning
• ½ tsp kosher salt
• ½ tsp black pepper
• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil

For the Pizza Bowls:

• 16 oz pizza dough (store-bought is fine)
• 2 tbsp olive oil
• 2 tsp Italian seasoning
• ½ tsp kosher salt
• ¼ tsp garlic powder
• 1 cup shredded mozzarella cheese
• 2 tbsp chopped fresh basil (optional)

For the Alfredo Sauce:

• 1 tbsp butter
• ½ tsp minced garlic
• 2 oz cream cheese, softened
• ½ cup milk
• ⅓ cup grated Parmesan
• ¼ tsp salt
• ¼ tsp black pepper

How To Make Chicken Alfredo Pizza Bowl

1. Cook the chicken: Mix the spices and season both sides of the chicken. Sear in a hot pan with olive oil, flip, add a splash of water, cover, and let it finish low and slow for 12–15 mins. Rest, then slice it up.
2. Prep the dough: Cut into 12 pieces, roll each one into a little round. Mix oil + seasoning and brush the top side.
3. Shape the bowls: Flip the dough rounds (seasoned side down) into a muffin tin. Press to shape into little bowl-ish forms. Sprinkle half the mozzarella in the bottoms.
4. Make the Alfredo: Butter melts, garlic goes in. Add the cream cheese, whisk ‘til smooth. Slowly stir in milk, then Parmesan. Let it get creamy and dreamy. Add the chicken and toss.
5. Fill and bake: Spoon the saucy chicken into each dough cup. Top with the rest of the cheese. Bake at 350°F for about 15–20 mins or until golden.
6. Cool and serve: Let ‘em sit 5 mins before trying to pry them out. Garnish with basil if you’re feeling fancy.

Tips for Success

• Use softened cream cheese or it clumps like crazy.
• Press the dough well into the muffin tin so it doesn’t puff weird.
• Don’t skip the resting time on the chicken — keeps it juicy.
• If sauce seems too thick, splash in a bit more milk.
• Reheat leftovers in the oven to crisp the crust back up.

Storage and Reheating

• Fridge: Store in an airtight container. They’ll keep fine for 3–4 days.
• Freezer: Freeze after baking and cooling. Reheat straight from frozen — oven’s better than microwave for that crisp factor.
• Microwave (lazy but fine): 30–40 seconds per bowl. Won’t be crispy but still edible.
• Oven (best): 300°F for 8–10 minutes. Crisps the edges, keeps the inside creamy.

Frequently Asked Questions

Can I use rotisserie chicken?
Absolutely. Shred it and toss it in the Alfredo sauce. Speeds things up.

Is store-bought dough okay?
Yep. Trader Joe’s, Pillsbury, local bakery — they all work.

Can I use a different cheese?
Totally. Mozzarella melts best, but provolone or fontina would be good too.

Can I make the Alfredo ahead?
You can, but warm it up before mixing with chicken or it gets weirdly thick.

Do I need a muffin tin?
Kinda yeah — or a mini ramekin set-up. You want that bowl shape.

Common Mistakes and How to Dodge Them

• Dry chicken: This one’s easy to mess up. Sear first, then steam with a lid — makes it super tender. And always rest before slicing.
• Alfredo separating: Usually from rushing the milk in. Add it slowly, and whisk constantly.
• Dough sticking to the pan: Grease that muffin tin, or line it with a strip of parchment if you’re paranoid.
• Overfilling the bowls: It’s tempting, I know. But if you go too heavy with the filling, they’ll bubble over and make a mess.
• Using cold cream cheese: It’ll never melt properly. Let it sit out or zap it for 10 seconds.

Nutrition Facts (Per Serving)

• Calories: 274 kcal
• Total Fat: 15g
• Saturated Fat: 6g
• Cholesterol: 55mg
• Sodium: 465mg
• Potassium: 200mg
• Total Carbohydrate: 22g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 14g