Chicken Alfredo Pizza

This Delicious Chicken Alfredo Pizza is made with a homemade pizza crust, homemade white sauce and is topped with chicken and spinach.

This White Pizza Is a great alternative to red sauce pizzas, is cheesy and has that delicious Alfredo taste.

White Pizza with chicken and spinach

White Pizza

Every Friday night is pizza night, so we’re usually picking up or making pizzas for the night. We used to do take out more, but recently found a Homemade Pizza Dough recipe that changed the pizza game for us.

Having that recipe down pat along with having recipes for perfect sauces (RED and WHITE), we’ve been making pizzas like it’s nobody’s business.

One of our favorite homemade pizzas is WHITE pizza (aka Alfredo Pizza). Have you tried it before? It’s amazing and so flavorful!! We love us some typical red sauce pizzas, but we think our Alfredo sauce is to die for!!

Alfredo Pizza Sauce and mozzarella cheese on top of pizza crust

How to Make Alfredo Pizza

Although the recipe can be easily made using a store-bought pizza dough, homemade pizza dough is our favorite!! Our recipe is so simple and makes about 4 crusts. We like to make these earlier in the day so we can just add the pizza and toppings at night.

Our white sauce is also really easy, so we recommend it to everyone. Once that is made the rest of the pizza is cinch!

  1. Top pizzas with white sauce.
  2. Add cheese and toppings (we used chopped spinach and cubed chicken, but bacon and/or tomatoes would be good too!)
  3. Bake for 8-10 minutes or until crust is golden brown.

NOTE: If making pizza dough fresh, cook at 500 for 5 minutes, then top with sauce and toppings and bake an additional 8-10 minutes. ๐Ÿ˜‰

Variations

You could add some additional toppings, or try various cheeses on your alfredo pizza. Here are some suggestions:

  • Fresh basil
  • Red pepper flakes
  • Sweet Italian sausage
  • Fresh thyme
  • Onions
  • Tomatoes
  • Bacon
  • Ricotta
  • Provolone 
  • Feta
  • Fontina
Spinach Alfredo Pizza with all the ingredients before being baked

Making Ahead & Keeping for Later

Pizza makes such a great FREEZER MEAL. After you have rolled out your dough then you will want to par-bake it. To do this just put it in the oven on a baking sheet at 500 degrees and cook for 5 minutes then take it out to cool. Once the dough has cooled completely, add sauce and toppings as desired.

Then freeze the pizza on a baking sheet for 2-3 hours, once it is frozen then wrap it in plastic wrap and freeze for up to 3 months.

When you are ready to bake your frozen pizza, unwrap it and bake it, still frozen, in the oven at 450 degrees for 10-15 minutes or until the cheese has melted and the crust is brown.

Leftovers will last in the fridge for 3-4 days if stored properly. STORE them in an airtight container or Ziplock bag. To REHEAT, put in the microwave for 30-45 seconds or until hot or reheat in the oven at 350 degrees for 5-10 minutes.

Chicken Alfredo Pizza cut into slices after being baked

Oh boy we love this Chicken Alfredo Pizza!! My kids have said it’s their new favorites and although they are a still a little leery of the spinach, they love this White Pizza.

Give it a try and let us know what you think of it!

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Chicken Alfredo Pizza Recipe

4.91 from 10 votes
This Delicious Chicken Alfredo Pizza is made with a homemade pizza crust, homemade white sauce and is topped with chicken and spinach.
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8
Calories 178 kcal
Author Lil’ Luna

Ingredients

  • pizza crust
  • cup heavy whipping cream
  • 1.5 tbsp butter
  • 2 tsp cream cheese
  • 2 tbsp shredded Parmesan cheese
  • dash garlic powder
  • 2 cups Mozzarella cheese
  • 1 cup chicken cooked and cubed
  • 1 cup spinach chopped
  • bacon optional

Instructions
 

  • Make white Alfredo sauce by combining butter, heavy cream and cream cheese in a sauce pan. Simmer until melted and mix well.
  • Add Parmesan cheese and garlic powder. Simmer for 15-20 minutes on low.
  • Top pizza with sauce, Mozzarella cheese, chicken strips, chopped spinach and bacon.
  • Bake at 450 for 8-10 minutes.

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This recipe was originally published in March, 2015 by Lauren of Tastes Better from Scratch. Since then, the recipe and pictures have been updated.

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Comments:

  1. 5 stars
    The chicken alfredo pizza is delicious. My husband can’t have tomatoes so it’s nice to have a white sauce based pizza. Yum

  2. I followed this recipe exactly and I’ve been cooking for 30 years. I was embarrassed to feed this to my family. The sauce would not thicken. It was like pouring straight milk on the pizza. I let it cook a little longer before I put the second coating on and it still was so thin. The pizza came out soggy, falling apart and gross! I couldn’t bake it longer in hopes that it would thicken because the crusts were burning. This goes into my “Pinterest Fail” box!

    1. I’m sorry this happened to you! I’m not sure what went wrong, if you followed the recipe exactly?? I will pass this along to my contributor. Thanks for letting me know!

      1. 5 stars
        We loved YOUR chicken Alfredo pizza so much! It turned out perfect Thank! Thank you! But, I made so much we couldn’t eat it all, and it was too delicious to throw away, so I flash froze the remainder. Do you have instructions for reheating pizza from frozen! Again, thank you!

        1. I am happy you do! That’s a good question..I’ve never stuck it in the freezer after baking. I’ve seen different suggestions on google, but it looks like a low temp 275 degrees for like 25-30 min is the best.

  3. 5 stars
    This kind of pizza looks delicious!
    I always love spinach on a pizza. It does not only taste good, it is also very healthy.

  4. 5 stars
    Wow, this recipe is a game changer for pizza night at our house. i made it tonight and my husband wants it again tomorrow. even my picker eater preschooler had a second slice.

  5. I love your pizza. I’m going to try this recipe to see if i can create the same delicious pizza.

  6. 4 stars
    I love alfredo sauce. I make a pretty good from-scratch alfredo sauce. But I always struggle translating that alfredo into pizza sauce- Alfredo is, simply put, oily/greasy thanks to the butter and cheese, and it always makes my pizzas more oily than I’d prefer. this one also suffered that curse, though it was much better than the ones I’ve made before… the ratios must be pretty bang on. I might keep tweaking to see if I can get it any better, perhaps fresh pizza dough will make a difference, and I seldom have the time for that. I *will* try… perfect alfredo pizza is a goal I will work toward, and this one is the closest I’ve come so far. Thank you!