Chicken Alfredo Pizza Recipe

Preheat and prepare dough

Place a rack in the middle of the oven and preheat to 475°F (245°C). If using a pizza stone, place it in the oven to heat. Lightly dust a work surface with 1–2 tablespoons flour. On a floured surface, stretch or roll the pizza dough into a 12-inch round (about 1/4-inch thick). Transfer dough to a piece of parchment or lightly oiled pizza peel. Brush the dough edge lightly with 1 tablespoon olive oil to promote browning.

Sauté garlic and make roux

Melt 2 tablespoons unsalted butter in a medium saucepan over medium heat. Add 2 cloves minced garlic and cook, stirring, until fragrant and just beginning to turn golden, about 30 seconds. Sprinkle in 1 tablespoon flour and cook, stirring, for 1 minute to remove the raw flour taste.

Add dairy and thicken

Slowly whisk in 1 cup whole milk and 1 cup heavy cream until smooth. Increase heat to medium-high and bring to a gentle simmer, whisking frequently to avoid lumps. Simmer until the sauce thickens slightly and coats the back of a spoon, about 4–6 minutes.

Finish sauce

Remove from heat and stir in 3 tablespoons grated Parmesan, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and a pinch of nutmeg if using. Taste and adjust seasoning. If sauce is too thick, thin with 1–2 tablespoons milk. Let the sauce cool slightly so it spreads easily on the dough.

Cook the chicken

While sauce simmers, pat 12 oz chicken breast dry and season with 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the chicken and cook 4–5 minutes per side (depending on thickness) until cooked through and an internal temperature of 165°F (74°C) is reached. Transfer to a cutting board and let rest 5 minutes, then slice into thin strips or bite-sized pieces.

Assemble pizza

Spread an even layer of the prepared Alfredo sauce over the stretched dough, leaving a 1/2-inch border for the crust. Sprinkle 1 1/2 cups shredded mozzarella evenly over the sauce. Arrange the sliced cooked chicken evenly on top of the cheese. If you like a little heat, sprinkle 1/2 teaspoon red pepper flakes over the pizza.

Bake

Slide the pizza (on parchment or peel) onto the preheated pizza stone or a baking sheet. Bake at 475°F (245°C) for 10–12 minutes, or until the crust is golden and cheese is bubbly and beginning to brown. Rotate halfway through baking for even color if needed.

Finish and serve

Remove the pizza from the oven and let rest 2–3 minutes. Sprinkle chopped fresh parsley over the top. Slice into 6–8 pieces and serve hot.