Brandi Kirkpatrick Recipe

Chicken Alfredo Pizza

By Brandi Kirkpatrick IdGirl25

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Brandi's Story

My family is a traditional pizza kind of family, but one of my brothers mentioned trying this combination and I rose to the challenge.
I am lazy when it comes to pizza and have used frozen bread dough for years. Having rotisserie chicken available has made this recipe a breeze!
I thought adding spinach and mushrooms would make this pizza more hearty AND sneak in a few more veggies.
I used a variety of cheeses, but to save money you could use one kind.
Also, the "Alfredo" sauce is more of a white sauce and less of a commercial Alfredo (no cream cheese).
My family really enjoyed it and the seasoning was very mild, which you can always adjust to personal taste.

Blue Ribbon Recipe

Notes from the Test Kitchen:
We love the creaminess of an Alfredo recipe combined with the heartiness of the chicken. Perfect for a cozy night in, game night with friends or cut up for a cocktail party app!


2 tablespoons butter
1 clove garlic, minced
pinch dried rosemary
pinch of salt
4 tablespoons butter
1/4 teaspoon salt
dash of ground pepper
4 tablespoons all-purpose flour
1 1/2 cups milk
1 cup grated romano cheese
1-2 loaves frozen bread dough, completely thawed and let rise
1 fully cooked italian seasoned/plain rotisserie chicken, meat removed from bone and chopped
2 cups torn fresh spinach leaves
1 1/2 cups fresh sliced mushrooms
1-2 cups mozzarella cheese, shredded
1 1/2 cups italian cheese blend, shredded

Directions Step-By-Step

Garlic Butter: Melt the butter in a microwave safe bowl. Blend in garlic, rosemary, and salt. Set aside.
Pizza Dough: Pre-heat oven to 400°. After dough has completely thawed and risen until doubled. Turn out on a greased pizza pan, spreading to edge. Poke dough repeatedly with a fork to get minimal rise. Spread garlic butter over crust with a pastry brush. Cook dough in pre-heated oven for 15 minutes. Remove and pierce any air bubbles that rose while baking, flattening surface.
Alfredo Sauce: Melt butter, salt and pepper in a small saucepan. Add flour, creating a roux. Whisk in milk and Romano cheese. Simmer, stirring constantly, until thickened. Remove from heat.
In a small bowl, combine 1/2 cup of Alfredo sauce and the chopped chicken. This helps the meat from drying out while cooking.
Assemble: Cover dough with alfredo sauce. Then add mozzarella cheese over sauce. Top with torn spinach, sliced mushrooms, and cooked chicken. The last layer is an Italian Pizza blend cheese (or additional mozzarella).
Bake: Put in the oven at 400° for 20-25 minutes or until cheese is melted. Let set for 3-5 minutes before cutting.

About this Recipe

Main Ingredient: Chicken
Regional Style: Italian
Collection: Father's Day
Other Tags: For Kids, Healthy

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Cassie Oliver c_oliver82
Mar 19, 2014
Full of flavor and filling
Jan 15, 2014 - Melanie B shared this recipe with discussion groups: Chicken On Hand Ingredients Pizza, Pizza!! Stick to Your Ribs Man Food the old M.B.
Brandi Kirkpatrick IdGirl25
Aug 13, 2013
Yeah, that is the problem with this recipe. Especially if you do the bread dough crust, that is really filling.
Judy Johnson Tylersgrandma
Aug 13, 2013
Very good pizza, but very filling! Definitely going to make again only this time I'm going to have more people over to help me eat it!
Lana Mountford LanaM
Jul 30, 2013
This is my "go to" recipe for chicken alfredo pizza. The ONLY change I make is to use prepared alfredo sauce -- the good stuff from the deli department at my supermarket. Everything else I do according to the recipe. It has a wonderful bright "garlicky" flavor, balanced nicely by the spinach, mushrooms, and creamy alfredo sauce. I've made it at least a dozen times since I found the recipe. Definitely a keeper!