This creamy white pizza pairs tender shredded chicken, vibrant baby spinach, and a cheesy Alfredo sauce for a comforting meal the whole family will love. Chicken Alfredo Pizza is quick to assemble and perfect for weeknight dinners or a relaxed weekend pizza night.
An Easy White Pizza Recipe with Chicken
If you usually make traditional red-sauce pizza, give a white pizza a try — it’s a great change of pace. White pizzas use a rich Alfredo-style sauce instead of tomato sauce and make an excellent base for many toppings. One popular combination is Alfredo sauce, cheese, and sautéed spinach. For this recipe I add shredded white meat chicken for a satisfying, pasta-inspired pizza that’s like chicken Alfredo — but pizza-ized.
Ingredients For White Pizza
This version uses a prepared prebaked crust and store-bought Alfredo sauce so you can make it quickly. Feel free to substitute homemade crust or sauce if you prefer.
- Pizza crust: 1 12-inch prebaked pizza crust (for convenience, brands like Boboli work well).
- Alfredo sauce: ¾ cup prepared Alfredo sauce, divided.
- Olive oil: ½ tablespoon for sautéing the spinach.
- Fresh baby spinach: 8–10 ounces (it wilts down significantly).
- Garlic: 2 cloves, pressed or minced (or ½ tsp garlic powder).
- Salt and black pepper: To taste.
- Shredded cooked chicken: About 2 cups (rotisserie or leftover roasted chicken works great).
- Cheese: ¾ cup shredded mozzarella or a pizza-blend cheese (Parmesan can be added if you like).
- Optional garnish: Crushed red pepper flakes for a touch of heat.
Recipe Tips
- Flavor the crust: Brush the crust with melted butter or olive oil and sprinkle a little garlic powder, onion powder, or your favorite seasoning blend before adding toppings.
- Bake on a stone: Using a pizza stone (preheated in the oven) or a cast-iron skillet helps produce a crispier crust even with a prepared base.
- Customize toppings: This pizza is a great canvas — add sautéed mushrooms, sliced tomatoes, caramelized onions, bell peppers, or a drizzle of pesto for extra flavor.
Chicken Alfredo Pizza
Ingredients
- 1 — 12-inch prebaked pizza crust
- ¾ cup Alfredo sauce, divided
- ½ tablespoon olive oil
- 8 to 10 ounces fresh baby spinach
- 2 cloves garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 cups shredded cooked chicken breasts
- ¾ cup shredded mozzarella or pizza blend cheese
- Crushed red pepper flakes, optional for garnish
Instructions
- Prep: Preheat the oven to 425˚F. Place the pizza crust on a baking sheet or preheated pizza stone and spread ½ cup Alfredo sauce over the surface. Set aside.
- Sauté the spinach: Heat olive oil in a skillet over medium-high heat. Add the spinach and cook until wilted, adding it in batches if necessary. Stir in the minced garlic and cook about 15 seconds until fragrant. Season with salt and pepper, then remove from heat.
- Assemble: Spread the spinach mixture evenly over the sauced crust. Scatter the shredded chicken across the pizza, spoon the remaining Alfredo sauce over the top in dollops, and sprinkle with shredded cheese.
- Bake: Bake for about 12 minutes, until the cheese is melted and the crust edges are lightly golden.
- Finish and serve: Remove from the oven, garnish with crushed red pepper flakes if desired, let cool briefly, then slice and serve.
Equipment
- Pizza stone or baking sheet (preheat the stone for a crispier crust)
Nutrition
Nutrition info is an estimate and may vary based on ingredients and portion sizes.
How to Make Chicken Alfredo Pizza
This recipe is straightforward and fast. If you can assemble a grilled cheese, you can make this pizza. It’s ideal for busy weeknights or an easy weekend meal.
- Preheat and sauce: Heat your oven to 425˚F. Place the crust on a baking sheet or preheated stone and spread ½ cup Alfredo sauce evenly over it.
- Sauté the spinach: Warm olive oil in a skillet over medium-high heat. Add spinach in batches if needed and cook until wilted. Stir in garlic, cook briefly until fragrant, then season with salt and pepper and remove from heat.
- Assemble the pizza: Spread the sautéed spinach across the sauce, top with shredded chicken, spoon on the remaining Alfredo sauce, and finish with shredded cheese.
- Bake: Bake about 12 minutes or until cheese melts and edges are golden. Remove, garnish if desired, let cool slightly, and slice.
Serving Suggestions
Pair this rich pizza with lighter sides to balance the meal. A few easy options:
- Salad: A crisp green salad or chopped salad complements the creamy pizza nicely.
- Soup: A bowl of soup makes a cozy combo — choose a broth- or vegetable-based soup to contrast the richness.
- Extra pizza: Serve alongside a red-sauce pizza for variety if you’re feeding a crowd.
How to Store and Reheat Leftovers
- Refrigerate: Cover or wrap leftover pizza tightly and refrigerate up to 3 days.
- Reheat: Rewarm slices on a baking sheet or heated pizza stone in a 425˚F oven until heated through to keep the crust crisp.
- Freeze: Wrap individual slices in plastic wrap and place in a freezer bag for up to 2 months. To freeze an unbaked pizza, assemble, freeze until solid, then wrap tightly; bake from frozen when ready.
More Easy Dinner Ideas
- Quick Cream Cheese Spaghetti
- Freezer Burritos
- Slow Cooker Shredded BBQ Chicken
- Chicken Tortellini Alfredo