By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
805 cal · 60 min
Chicken Alfredo Pizza
Recipe GLPR5737c0badb8642
A creamy, comforting pizza featuring tender chicken and rich Alfredo sauce topped with mozzarella and parmesan. This Italian-inspired dish combines the classic flavors of chicken Alfredo pasta with the crispy texture of homemade pizza crust. Perfect for a satisfying dinner.
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Ingredients
2 pounds Pizza dough (homemade or store-bought), fully risen and shaped into 2 balls
½ cup Alfredo sauce (homemade or store-bought)
6 ounces Boneless, skinless chicken breast, uncooked
1 teaspoon Salt
1 teaspoon Black pepper
2 tablespoons Olive oil, divided
2 cups Grated mozzarella cheese
½ cup Grated parmesan cheese, plus more for serving
4 tablespoons Semolina flour or cornmeal, for dusting
½ medium Red onion, thinly sliced into half-moons (optional)
Fresh parsley, chopped, for garnish
Directions
Preheat your oven to 475°F (245°C). Pat the chicken breast dry with paper towels and season both sides evenly with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once shimmering, add the seasoned chicken breast and cook for 6–7 minutes per side until the internal temperature reaches 165°F when measured with a meat thermometer. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes, then slice or dice into bite-sized pieces.
Lightly dust two pizza pans or baking sheets with semolina flour. Take one pizza dough ball and gently stretch it into a 12-inch circle, then place it on the prepared pan. Repeat with the second dough ball on another pan.
Brush the surface of each pizza dough with the remaining 1 tablespoon of olive oil, distributing it evenly across the top.
Spread half of the Alfredo sauce (about 1/4 cup) over each pizza dough, leaving a small border around the edges for the crust. Use the back of a spoon to distribute it evenly.
Divide the cooked chicken pieces equally between the two pizzas and distribute them in an even layer. If using the optional red onion, divide the sliced onion between the two pizzas and scatter over the chicken.
Combine the grated mozzarella and parmesan cheeses in a bowl. Divide the cheese mixture equally between the two pizzas, sprinkling it evenly over the chicken and sauce.
Place both pizzas in the preheated oven and bake for 12–15 minutes, until the crust is golden brown and the cheese is melted and lightly bubbly at the edges.
Remove the pizzas from the oven and let them cool for 2–3 minutes. Garnish with fresh chopped parsley and additional parmesan cheese if desired, then slice and serve immediately.
Comments
Chicken Alfredo Pizza checks off the Charlotte availability box cleanly: every ingredient is standard stock at Harris Teeter, Food Lion, Walmart, and Kroger, with no special trips required. The stated 60 minutes is honest if you're starting with store-bought dough; homemade would push closer to 90 minutes, but most cooks won't. Cost per serving runs around $3.50–$4.00, anchored by the chicken breast and both cheeses, which is fair for a full dinner. The one caveat is that this is a same-night dish—leftover pizza reheats but loses the creamy texture of the Alfredo sauce, so plan for four generous portions and little to no next-day appeal. It's a straightforward weeknight win for families who want something richer than tomato-sauce pizza without fussiness.
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