This chicken Alfredo pizza is a fast, easy dinner with creamy Alfredo sauce, tender chicken, and melty cheese on a crisp, pre-baked crust. It is a shortcut Alfredo pizza recipe that is perfect for busy weeknights.
Holly’s Recipe Highlights
- Flavor: Creamy, cheesy, garlicky Alfredo base with salty bacon, rotisserie chicken, and a Parmesan finish.
- Why Make It: This easy recipe uses shortcut ingredients for a creamy, cheesy pizza in just 12 minutes.
- Skill Level: Beginner-friendly and easy enough for busy weeknights.
- Prep Note: Chop or shred the chicken into small pieces so each slice has plenty of toppings.
- Yield: One 12-inch pizza serves 6 and is easy to scale up for a crowd.
Best Alfredo Pizza Ingredients
- Pre-Baked Pizza Crust: A pre-baked crust is the best shortcut for quick Alfredo pizza. If using refrigerated dough, pre-bake first so the creamy sauce doesn’t make it soggy.
- Alfredo Sauce: Choose a jarred alfredo sauce you already like, since it’s the main flavor. Spread it thinly so the pizza bakes up creamy and not heavy.
- Shredded Mozzarella: Preshredded mozzarella is an easy shortcut, or shred your own for a smooth, melty finish.
- Cooked Chicken: Rotisserie chicken is perfect for this recipe, but any precooked chicken will work.
- Bacon Bits: Pre-cooked bacon bits are great for a quick topping, but for a more savory flavor, use chopped cooked bacon instead, or replace it with turkey bacon.
- Grated Parmesan: Adds a salty, nutty finish. Shelf-stable grated Parmesan works well in this recipe, and freshly grated Parmesan can be used if that is what you have.
Bake It, Slice It, Share It
- Place the crust on a pizza pan or baking sheet.
- Spread the sauce and add the cheese, then the toppings (full recipe below).
- Add another layer of mozzarella, Parmesan, and Italian seasoning.
- Bake, then slice and serve.
Holly’s Alfredo Pizza Secrets
- If your chicken is cold from the fridge, chop it smaller so it heats through before the cheese over-browns.
- For a crispier bottom, bake the pizza on a preheated pan or use the lower oven rack.
- Want more flavor without extra work? Add a pinch of garlic powder and black pepper to the Alfredo before spreading.
- Keep the mozzarella from sliding by adding cheese first, toppings second, then a light final layer of cheese on top.
Fridge Friendly, Freezer Ready
Store slices in the refrigerator in an airtight container for up to 4 days. Freeze slices in a single layer, then transfer to a freezer bag for up to 2 months for best quality. To reheat refrigerated or frozen slices, bake at 375°F until hot and bubbly.
Easy Pizza Night Shortcuts
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Chicken Alfredo Pizza
Equipment
Ingredients
- 1 pre-baked pizza crust 12-inch round
- ¾ cup jarred Alfredo sauce
- 2 cups shredded mozzarella cheese
- 1½ cups cooked chopped chicken or shredded (rotisserie chicken is perfect)
- ¼ cup bacon bits
- ¼ cup grated Parmesan
- ½ teaspoon Italian seasoning
Instructions
- Preheat oven to 450℉.
- Place pizza crust on a baking sheet or pizza pan.
- Spread Alfredo sauce over the crust, leaving a ¾-inch border around the edges.
- Spread out a thin layer of mozzarella. Top with chicken and bacon bits. Sprinkle remaining mozzarella, Parmesan cheese, and Italian seasoning over top.
- Bake 7-10 minutes, or until bubbly and browned.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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