This Chicken Alfredo Pizza is a creamy, cheesy take on a classic comfort food — loaded with garlic, shredded chicken, and two types of cheese on a soft, golden crust. It’s simple to put together, super cozy, and honestly way cheaper (and faster) than delivery.

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Quick Summary

Prep time: 15 mins
Cook time: 12 mins
Flavor: Buttery, cheesy, garlicky
Great for: Tired nights, small wins, leftovers

Why I Like This Recipe

Honestly? I wasn’t even hungry. Just tired and pacing. Had a leftover chicken breast and a ball of dough in the fridge and this kinda happened. I made a quick alfredo sauce, didn’t measure anything too perfect, tossed it all on a crust. It looked fine. Then I took a bite and… yeah, it slapped. I’ve made it twice since. It’s low effort, high reward.

Ingredients

1 homemade pizza crust (store-bought is fine)
1 tbsp unsalted butter
1 garlic clove, minced
2 oz cream cheese, softened
½ cup milk
⅓ cup grated parmesan
Salt + pepper to taste
1 cup cooked chicken, chopped or shredded
1 cup shredded mozzarella
Extra parmesan (optional but yeah, do it)

How To Make Chicken Alfredo Pizza

Make the sauce: In a small saucepan, melt butter and garlic until fragrant. Stir in cream cheese until it softens, then slowly add milk. Keep stirring. Toss in parmesan, season with salt and pepper. Done.
Preheat the oven: 425°F. If your dough’s thick, bake it alone for 4–5 mins first so the middle doesn’t get soggy.
Assemble the pizza: Spread the alfredo sauce on the crust. Add mozzarella, chicken, then a little more cheese on top. Just layer it however you want.
Bake it: 8–12 minutes, or until the edges go golden and the cheese is all bubbly and kinda browned in spots.
Serve hot: Cut it up and eat it however you like. I usually don’t bother with a plate.

Chicken Alfredo Pizza – Easy Olive Garden Copycat

Tips for Success

Use room temp cream cheese or the sauce will fight you.
Pre-bake the crust if it’s on the thicker side. Helps the middle cook through.
Don’t skip the garlic. It’s literally the base of all the flavor.
More parmesan = more flavor. Don’t hold back.

Storage and Reheating

Fridge: Store leftovers in an airtight container for up to 3 days. Still good cold, tbh.
Freezer: Freeze cooked slices. Reheat straight from frozen. Works surprisingly well.
Microwave: Quick but soft. Fine if you’re desperate.
Oven (recommended): 300°F until hot and re-melted. Or use a toaster oven. Crisps the crust back up.

Frequently Asked Questions

Can I use jarred alfredo sauce?
Yeah, totally. It’s not exactly the same, but still good in a pinch.
What kind of chicken should I use?
Leftover roast chicken, rotisserie, pan-seared — anything works as long as it’s cooked.
Can I make this vegetarian?
Yep. Skip the chicken, add sautéed mushrooms, spinach, or roasted broccoli.
Can I use a different cheese?
Sure — provolone, fontina, or even cheddar could be fun. Mozz just melts the nicest.
Do I need a pizza stone?
Nah. A regular baking sheet works fine. Just make sure it’s hot if you want that crispy base.

Common Mistakes and How to Dodge Them

Using cold cream cheese: It clumps and never melts right. Let it sit out or microwave it a bit first.
Sauce too thin or watery: Add more cream cheese or simmer it longer. You want it thick enough to coat a spoon.
Soggy crust: This happens if the sauce is too runny and you skip pre-baking. Watch for both.
Overloading the toppings: It’s tempting, but too much chicken or cheese = greasy mess. Keep it balanced-ish.
Not tasting the sauce: This one matters. Taste before you spread it on the dough. Salt, pepper, more cheese — whatever it needs.

Nutrition Facts (Per Serving)

Calories: 447 kcal
Total Fat: 24g
Saturated Fat: 12g
Cholesterol: 82mg
Sodium: 600mg
Potassium: 210mg
Total Carbohydrate: 34g
Dietary Fiber: 1g
Sugars: 3g
Protein: 24g

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