Chicken Alfredo Pizza

published Jul 22, 2021
Chicken Alfredo Pizza

Cheesy Alfredo sauce isn’t just for pasta.

Serves4 to 6

Makes2 (10-inch) pizzas

Prep20 minutes

Cook45 minutes

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a whole pie of Chicken alfredo pizza on a plate, sliced into 6 slices
Credit: Laura Rege
Chicken Alfredo Pizza

Cheesy Alfredo sauce isn’t just for pasta. The velvety cream sauce is the perfect backdrop for another Italian classic: pizza (more specifically, white pizza). The dairy, cream, and Parmesan lend a rich, luxurious texture that perfectly complements a crispy golden crust, leaving little need for a ton of ingredients to make a totally irresistible pizza.

The key to pizza at home is having all of your ingredients ready to go. For the perfect crust, follow our Kitchn recipe or opt for your favorite store-bought (most pizzerias are willing to sell the pizza dough to you — just ask!). The Alfredo sauce comes together quickly, but can easily be made ahead. And while we encourage cooking your own chicken, a rotisserie chicken also hits home on this creamy pizza. It’s a back-pocket recipe that you can easily go to time and again — and it’s crave-able enough that you’ll want to.

What’s the Difference Between Alfredo Sauce and White Sauce?

This really depends on what you’re referring to as Alfredo and white sauce, as there is a lot of blurring between the lines. Typically, one big difference is that white sauce tends to be cheese-less, although we often see variations with Parmesan. The original Italian Alfredo sauce is a combination of butter and Parmesan, but our version here is creamier and closer to what an American would consider Alfredo. There’s also the question of whether or not the sauce should be made with thickened heavy cream or from a béchamel of milk and flour. Both Alfredo and white sauce have variations that use either or both.

Credit: Laura Rege
Chicken Alfredo Pizza

How Do You Thicken Alfredo Sauce?

Often, Alfredo will be thickened with a roux of butter and flour, but this sauce is made by reducing heavy cream and further thickened by melting the Parmesan cheese into it.

How Do I Fix a Separated Alfredo Sauce?

When Alfredo sauce gets separated, it will look like the fat is sitting on the surface rather than being emulsified into the sauce. If this occurs, make sure you’re using low heat (high heat will encourage the cream to separate), then add more cream while whisking vigorously.

Chicken Alfredo Pizza

Cheesy Alfredo sauce isn’t just for pasta.

Prep time 20 minutes

Cook time 45 minutes

Makes 2 (10-inch) pizzas

Serves 4 to 6

Nutritional Info

Ingredients

For the sauce:

  • 2 cloves

    garlic

  • 1/2 tablespoon

    unsalted butter

  • Pinch red pepper flakes, plus more for sprinkling

  • 1 1/2 cups

    heavy cream

  • 1 1/4 ounces

    grated Parmesan cheese (1/2 cup)

  • Kosher salt

  • Freshly ground black pepper

For the pizzas:

  • 1 pound

    homemade or store-bought pizza dough

  • 12 ounces

    cooked chicken breast (about 2 rotisserie chicken breasts)

  • 1/2 small bunch

    fresh chives

  • 6 ounces

    shredded low-moisture mozzarella cheese (1 1/2 cups)

  • All-purpose flour, for dusting

Instructions

  1. Arrange rack in the middle of the oven and heat the oven to 450°F. If the dough is cold, let sit at room temperature at least 2 hours before proceeding. The dough is ready when it does not bounce back when stretched.

Make the sauce:

  1. Mince 2 cloves garlic. Finely grate 1 1/4 ounces Parmesan cheese (about 1/2 cup). Melt 1/2 tablespoon unsalted butter in a medium saucepan over medium heat. Add the garlic and a pinch of red pepper flakes and cook, stirring a few times, until fragrant and lightly browned, 30 seconds to 1 minute.

  2. Add 1 1/2 cups heavy cream and whisk until combined. Bring to a simmer and cook until the sauce is reduced by half and thick enough to coat the back of a spoon, 7 to 12 minutes. Add the Parmesan and whisk to combine. Taste and season with kosher salt and black pepper as needed. (You should have 1 cup sauce). Remove from the heat and let cool slightly while preparing the toppings and dough.

Make the pizzas:

  1. Thinly slice 12 ounces cooked chicken breasts (about 2 cups). Finely chop 1/2 small bunch fresh chives until you have 1 teaspoon. Grate 6 ounces mozzarella cheese on the large holes of a box grater (about 1 1/2 cups).

  2. Divide dough in half and keep one piece covered. Place one piece on a lightly floured sheet of parchment paper. Roll out into a 10-inch round. If the dough springs back, cover with a towel or plastic wrap and let rest for 10 minutes, then try again.

  3. Spoon half of the sauce (about 1/2 cup) onto the dough and use the back of a spoon or an offset spatula to spread it into an even layer, leaving a 1/2-inch border. Arrange half of the chicken on the sauce and sprinkle with half the mozzarella (3/4 cup).

  4. Using the parchment, slide the pizza onto a baking sheet. Bake until the crust and cheese are golden-brown, 15 to 20 minutes. Meanwhile, prepare the second pizza.

  5. When both pizzas are baked, sprinkle with the chives and more red pepper flakes if desired before slicing and serving.

Recipe Notes

Make ahead: The Alfredo sauce can be made up to 5 days in advance and refrigerated in an airtight container.

Equipment: If you have a pizza stone, preheat the pizza stone in the oven, then assemble the pizzas on a pizza peel or upside-down baking sheet. Slide directly onto the preheated stone to bake.

Storage: Leftovers can be refrigerated in airtight containers for up to 5 days.