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.
Jump to RecipeQuick 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.

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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Chicken Alfredo Pizza – Easy Olive Garden Copycat
Course: DinnerCuisine: Italian-AmericanDifficulty: Easy3
servings15
minutes12
minutes447
kcalA creamy chicken alfredo pizza that’s fast, filling, and doesn’t take much to pull together on tired nights.
Ingredients
1 pizza crust
1 tbsp butter
1 garlic clove, minced
2 oz cream cheese
½ cup milk
⅓ cup grated parmesan
Salt and pepper
1 cup cooked chicken
1 cup shredded mozzarella
Extra parmesan
Directions
- Melt butter and garlic in a small pan.
- Stir in cream cheese and milk until smooth. Add parmesan, salt, and pepper.
- Roll out crust and pre-bake 4–5 mins if thick.
- Spread sauce, layer cheese and chicken.
- Bake at 425°F for 8–12 mins until bubbly.
- Slice and serve hot.
Notes
- Use softened cream cheese.
- Pre-bake thick crusts.
- Sauce can be made ahead.
- Add extra toppings if you’re feeling it (mushrooms, spinach, etc.).