Chicken Alfredo Garlic Pizza: The Ultimate Recipe & Guide

Chicken Alfredo Garlic Pizza: Prepare to experience a flavor explosion that will redefine your pizza nights! Forget the same old pepperoni – we’re elevating the humble pizza to gourmet status with creamy Alfredo sauce, succulent chicken, and the pungent kiss of garlic. This isn’t just pizza; it’s an experience.

While pizza’s origins trace back to ancient flatbreads, the modern pizza as we know it blossomed in Naples, Italy. Over time, it migrated across the globe, evolving with local tastes and ingredients. Our Chicken Alfredo Garlic Pizza is a testament to this evolution, a delicious fusion of Italian tradition and American innovation. It takes the comforting familiarity of Alfredo sauce, a dish believed to have been created in Rome in the early to mid-20th century, and marries it with the universally loved pizza.

So, why is this pizza so irresistible? It’s the perfect symphony of textures and tastes. The creamy, rich Alfredo sauce provides a luxurious base, while the tender chicken adds a satisfying protein element. The garlic, of course, brings that unmistakable savory punch that keeps you coming back for more. It’s also incredibly versatile and relatively quick to make, making it a fantastic option for a weeknight dinner or a crowd-pleasing party snack. Get ready to create a Chicken Alfredo Garlic Pizza that will have everyone begging for the recipe!

this recipe

Ingredients:

• For the Pizza Dough:
• 3 1/2 cups (420g) all-purpose flour, plus more for dusting
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 1/2 cups (360ml) warm water (105-115°F)
• 2 tablespoons olive oil, plus more for greasing
• For the Alfredo Sauce:
• 1/2 cup (1 stick) unsalted butter
• 4 cloves garlic, minced
• 1 1/2 cups heavy cream
• 1/2 cup grated Parmesan cheese, plus more for topping
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• Pinch of nutmeg (optional)
• For the Chicken:
• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• For the Toppings:
• 1 cup cooked chicken, shredded or diced
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, thinly sliced
• Fresh parsley, chopped (for garnish)

Preparing the Pizza Dough:

1. Activate the Yeast: In a large bowl, dissolve the sugar and yeast in warm water. Let it stand for 5-10 minutes, or until foamy. This indicates that the yeast is active and ready to use. If it doesn’t foam, your yeast might be old and you’ll need to start over with fresh yeast.
2. Combine Ingredients: Add the olive oil, salt, and 2 cups of flour to the yeast mixture. Mix with a wooden spoon or spatula until a shaggy dough forms.
3. Knead the Dough: Gradually add the remaining flour, about 1/2 cup at a time, kneading until the dough comes together and is slightly sticky but manageable. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until it is smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time.
4. First Rise: Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 1-1.5 hours, or until doubled in size. This rise is crucial for developing the flavor and texture of the dough.
5. Punch Down and Divide: Once the dough has doubled, gently punch it down to release the air. Turn it out onto a lightly floured surface and divide it in half (or into smaller portions if you prefer smaller pizzas). Shape each portion into a ball.
6. Second Rise (Optional): For a slightly more airy crust, cover the dough balls with a clean kitchen towel and let them rest for another 15-20 minutes. This is optional, but it can improve the texture.

Preparing the Chicken:

1. Prepare the Chicken: Place the chicken breasts on a cutting board and pat them dry with paper towels. This helps them brown better.
2. Season the Chicken: In a small bowl, combine the olive oil, garlic powder, onion powder, salt, and pepper. Rub the mixture all over the chicken breasts, ensuring they are evenly coated.
3. Cook the Chicken: Heat a skillet over medium-high heat. Add the seasoned chicken breasts and cook for 6-8 minutes per side, or until they are cooked through and the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure accuracy.
4. Shred or Dice the Chicken: Once the chicken is cooked, remove it from the skillet and let it cool slightly. Then, shred or dice it into bite-sized pieces. Set aside.

Making the Alfredo Sauce:

1. Melt the Butter: In a medium saucepan, melt the butter over medium heat.
2. Sauté the Garlic: Add the minced garlic to the melted butter and sauté for 1-2 minutes, or until fragrant. Be careful not to burn the garlic, as it will become bitter.
3. Add the Cream: Pour in the heavy cream and bring to a simmer, stirring occasionally.
4. Simmer and Thicken: Reduce the heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly.
5. Add Cheese and Seasonings: Remove the saucepan from the heat and stir in the Parmesan cheese, salt, pepper, and nutmeg (if using). Stir until the cheese is melted and the sauce is smooth. Taste and adjust the seasonings as needed. If the sauce is too thick, add a splash of milk or cream to thin it out.

Assembling and Baking the Pizza:

1. Preheat the Oven: Preheat your oven to 450°F (232°C). If you have a pizza stone, place it in the oven while it preheats. This will help create a crispy crust.
2. Shape the Dough: On a lightly floured surface, stretch or roll out one of the dough balls into a 12-inch circle (or desired shape). You can use a rolling pin or gently stretch the dough with your hands.
3. Transfer to Baking Sheet: Carefully transfer the shaped dough to a baking sheet lined with parchment paper or a pizza peel dusted with cornmeal.
4. Add the Alfredo Sauce: Spread a generous layer of Alfredo sauce evenly over the pizza dough, leaving a small border for the crust.
5. Add the Toppings: Sprinkle the cooked chicken, mozzarella cheese, Parmesan cheese, and sliced garlic over the Alfredo sauce.
6. Bake the Pizza: Carefully slide the pizza onto the preheated pizza stone (if using) or place the baking sheet in the oven. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
7. Garnish and Serve: Remove the pizza from the oven and let it cool for a few minutes before slicing. Garnish with fresh parsley and serve immediately.
8. Repeat: Repeat the process with the remaining dough and toppings to make the second pizza.

Tips for the Best Chicken Alfredo Garlic Pizza:

• Use High-Quality Ingredients: The better the ingredients, the better the pizza will taste. Use fresh garlic, good quality Parmesan cheese, and flavorful chicken.
• Don’t Overload the Pizza: Too many toppings can make the crust soggy. Use a moderate amount of each topping to ensure a crispy crust.
• Preheat the Pizza Stone: If you have a pizza stone, preheating it in the oven will help create a crispy, evenly cooked crust.
• Adjust the Seasonings: Taste the Alfredo sauce and adjust the seasonings to your liking. You can add more garlic, Parmesan cheese, or spices to customize the flavor.
• Get Creative with Toppings: Feel free to add other toppings to your pizza, such as sun-dried tomatoes, spinach, or mushrooms.
• Make it Spicy: Add a pinch of red pepper flakes to the Alfredo sauce or sprinkle some on top of the pizza for a little heat.
• Use Leftover Chicken: This recipe is a great way to use leftover cooked chicken.
• Make it Ahead: You can make the pizza dough and Alfredo sauce ahead of time and store them in the refrigerator until you’re ready to assemble the pizza.

Variations:

• Vegetarian Alfredo Pizza: Omit the chicken and add vegetables such as broccoli, mushrooms, or bell peppers.
• Shrimp Alfredo Pizza: Substitute the chicken with cooked shrimp.
• Pesto Alfredo Pizza: Swirl some pesto into the Alfredo sauce for a burst of flavor.
• BBQ Chicken Alfredo Pizza: Use BBQ sauce instead of Alfredo sauce and top with BBQ chicken, red onion, and cilantro.

Storage:

• Leftover Pizza: Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
• Pizza Dough:

  Conclusion:

  This Chicken Alfredo Garlic Pizza isn’t just another pizza recipe; it’s a flavor explosion waiting to happen, and trust me, you absolutely need to experience it! The creamy, garlicky Alfredo sauce, the tender chicken, and the perfectly baked crust combine to create a symphony of textures and tastes that will have you reaching for slice after slice. It’s the kind of pizza that elevates a casual weeknight dinner into something special, and it’s guaranteed to impress your friends and family at your next pizza party. But what truly makes this recipe a must-try is its versatility. Feel free to experiment with different toppings to customize it to your liking. Craving some extra veggies? Add some sautéed spinach, roasted red peppers, or even some thinly sliced mushrooms. Want to kick up the heat? A sprinkle of red pepper flakes or a drizzle of hot sauce will do the trick. You could even swap out the chicken for shrimp or sausage for a completely different flavor profile. The possibilities are truly endless! For serving suggestions, I personally love pairing this pizza with a simple side salad dressed with a light vinaigrette. The freshness of the salad helps to balance the richness of the pizza. A crisp, dry white wine, like a Pinot Grigio or Sauvignon Blanc, also complements the flavors beautifully. And for dessert? A scoop of vanilla ice cream or a slice of tiramisu would be the perfect ending to this delicious meal. Beyond the basic recipe, consider these variations to truly make it your own. For a lighter version, use a whole wheat pizza crust and a reduced-fat Alfredo sauce. You could also grill the pizza crust for a smoky flavor. If you’re short on time, use pre-cooked rotisserie chicken to save a few steps. And for a fun twist, try making mini pizzas using English muffins or pita bread. These are perfect for appetizers or individual servings. I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a crowd-pleaser, a comfort food classic, and a guaranteed way to satisfy your pizza cravings. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create a culinary masterpiece. I’m so excited for you to try this Chicken Alfredo Garlic Pizza! Once you’ve made it, please come back and share your experience in the comments below. I’d love to hear about any variations you tried, what you paired it with, and most importantly, what you thought of the taste. Your feedback is invaluable, and it helps me to continue creating and sharing delicious recipes that you’ll love. Don’t be shy – let me know what you think! Happy cooking! Print
  

  Chicken Alfredo Garlic Pizza: The Ultimate Recipe & Guide

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  • Total Time: 135 minutes
  • Yield: 2 (12-inch) pizzas 1x

  Print Recipe

  Pin Recipe

  Description

  Creamy Chicken Alfredo Pizza with homemade crust, rich Alfredo sauce, tender chicken, cheese, and garlic.

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  Ingredients

  Scale 1x2x3x

  • 3 1/2 cups (420g) all-purpose flour, plus more for dusting
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 1/2 cups (360ml) warm water (105-115°F)
  • 2 tablespoons olive oil, plus more for greasing
  • 1/2 cup (1 stick) unsalted butter
  • 4 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • Pinch of nutmeg (optional)
  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup cooked chicken, shredded or diced
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, thinly sliced
  • Fresh parsley, chopped (for garnish)

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  Instructions

  1. Activate the Yeast: In a large bowl, dissolve the sugar and yeast in warm water. Let it stand for 5-10 minutes, or until foamy. This indicates that the yeast is active and ready to use. If it doesn’t foam, your yeast might be old and you’ll need to start over with fresh yeast.
  2. Combine Ingredients: Add the olive oil, salt, and 2 cups of flour to the yeast mixture. Mix with a wooden spoon or spatula until a shaggy dough forms.
  3. Knead the Dough: Gradually add the remaining flour, about 1/2 cup at a time, kneading until the dough comes together and is slightly sticky but manageable. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until it is smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time.
  4. First Rise: Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 1-1.5 hours, or until doubled in size. This rise is crucial for developing the flavor and texture of the dough.
  5. Punch Down and Divide: Once the dough has doubled, gently punch it down to release the air. Turn it out onto a lightly floured surface and divide it in half (or into smaller portions if you prefer smaller pizzas). Shape each portion into a ball.
  6. Second Rise (Optional): For a slightly more airy crust, cover the dough balls with a clean kitchen towel and let them rest for another 15-20 minutes. This is optional, but it can improve the texture.
  7. Prepare the Chicken: Place the chicken breasts on a cutting board and pat them dry with paper towels. This helps them brown better.
  8. Season the Chicken: In a small bowl, combine the olive oil, garlic powder, onion powder, salt, and pepper. Rub the mixture all over the chicken breasts, ensuring they are evenly coated.
  9. Cook the Chicken: Heat a skillet over medium-high heat. Add the seasoned chicken breasts and cook for 6-8 minutes per side, or until they are cooked through and the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure accuracy.
  10. Shred or Dice the Chicken: Once the chicken is cooked, remove it from the skillet and let it cool slightly. Then, shred or dice it into bite-sized pieces. Set aside.
  11. Melt the Butter: In a medium saucepan, melt the butter over medium heat.
  12. Sauté the Garlic: Add the minced garlic to the melted butter and sauté for 1-2 minutes, or until fragrant. Be careful not to burn the garlic, as it will become bitter.
  13. Add the Cream: Pour in the heavy cream and bring to a simmer, stirring occasionally.
  14. Simmer and Thicken: Reduce the heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly.
  15. Add Cheese and Seasonings: Remove the saucepan from the heat and stir in the Parmesan cheese, salt, pepper, and nutmeg (if using). Stir until the cheese is melted and the sauce is smooth. Taste and adjust the seasonings as needed. If the sauce is too thick, add a splash of milk or cream to thin it out.
  16. Preheat the Oven: Preheat your oven to 450°F (232°C). If you have a pizza stone, place it in the oven while it preheats. This will help create a crispy crust.
  17. Shape the Dough: On a lightly floured surface, stretch or roll out one of the dough balls into a 12-inch circle (or desired shape). You can use a rolling pin or gently stretch the dough with your hands.
  18. Transfer to Baking Sheet: Carefully transfer the shaped dough to a baking sheet lined with parchment paper or a pizza peel dusted with cornmeal.
  19. Add the Alfredo Sauce: Spread a generous layer of Alfredo sauce evenly over the pizza dough, leaving a small border for the crust.
  20. Add the Toppings: Sprinkle the cooked chicken, mozzarella cheese, Parmesan cheese, and sliced garlic over the Alfredo sauce.
  21. Bake the Pizza: Carefully slide the pizza onto the preheated pizza stone (if using) or place the baking sheet in the oven. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
  22. Garnish and Serve: Remove the pizza from the oven and let it cool for a few minutes before slicing. Garnish with fresh parsley and serve immediately.
  23. Repeat: Repeat the process with the remaining dough and toppings to make the second pizza.

  Notes

  • Use High-Quality Ingredients: The better the ingredients, the better the pizza will taste. Use fresh garlic, good quality Parmesan cheese, and flavorful chicken.
  • Don’t Overload the Pizza: Too many toppings can make the crust soggy. Use a moderate amount of each topping to ensure a crispy crust.
  • Preheat the Pizza Stone: If you have a pizza stone, preheating it in the oven will help create a crispy, evenly cooked crust.
  • Adjust the Seasonings: Taste the Alfredo sauce and adjust the seasonings to your liking. You can add more garlic, Parmesan cheese, or spices to customize the flavor.
  • Get Creative with Toppings: Feel free to add other toppings to your pizza, such as sun-dried tomatoes, spinach, or mushrooms.
  • Make it Spicy: Add a pinch of red pepper flakes to the Alfredo sauce or sprinkle some on top of the pizza for a little heat.
  • Use Leftover Chicken: This recipe is a great way to use leftover cooked chicken.
  • Make it Ahead: You can make the pizza dough and Alfredo sauce ahead of time and store them in the refrigerator until you’re ready to assemble the pizza.
  • Vegetarian Alfredo Pizza: Omit the chicken and add vegetables such as broccoli, mushrooms, or bell peppers.
  • Shrimp Alfredo Pizza: Substitute the chicken with cooked shrimp.
  • Pesto Alfredo Pizza: Swirl some pesto into the Alfredo sauce for a burst of flavor.
  • BBQ Chicken Alfredo Pizza: Use BBQ sauce instead of Alfredo sauce and top with BBQ chicken, red onion, and cilantro.
  • Leftover Pizza: Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
  • Pizza Dough: Pizza dough can be stored in the fridge for 2-3 days or frozen for up to 3 months.

  • Prep Time: 45 minutes
  • Cook Time: 30 minutes