Chicken Alfredo Pizza with Spinach and Mozzarella

Why You’ll Love This Recipe

• Creamy Alfredo sauce, juicy grilled chicken, and gooey mozzarella give you all the comfort of chicken Alfredo pasta in pizza form.
• Sautéed spinach and cracked black pepper keep it from feeling heavy and add color, flavor, and a fresh bite.
• Everything is made in simple skillets and saucepans with clear steps, so it is very doable for a home cook.
• Uses store-bought dough if you like, but tastes like a specialty pizzeria white pizza.

Grocery List

• Produce: Garlic, baby spinach, fresh parsley (optional)
• Dairy: Unsalted butter, heavy cream, whole milk, Parmesan cheese, low-moisture mozzarella cheese
• Pantry: Pizza dough (fresh or refrigerated), boneless skinless chicken breast, olive oil, kosher salt, black pepper, garlic powder, Italian seasoning, ground nutmeg (optional), red pepper flakes (optional)

Full Ingredients

For the Chicken

• 8 oz boneless, skinless chicken breast (about 1 small breast or half a large breast)
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp garlic powder
• 1/4 tsp Italian seasoning (or a pinch each of dried basil and oregano)

For the Sautéed Spinach

• 1 tbsp unsalted butter (or olive oil)
• 2 cups loosely packed baby spinach (about 2 oz)
• 1 small garlic clove, minced
• Pinch kosher salt

For the Alfredo Sauce

• 2 tbsp unsalted butter
• 2 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 cup finely grated Parmesan cheese (about 2 oz), plus more for serving if desired
• 1/4 tsp kosher salt (or to taste)
• 1/4 tsp freshly ground black pepper
• Pinch ground nutmeg (optional but classic in Alfredo-style sauces)

For the Pizza

• 1 lb pizza dough, at room temperature for 45–60 minutes (store-bought or homemade)
• 1 1/2 cups shredded low-moisture mozzarella cheese (about 6 oz)
• 1/4 cup finely grated Parmesan cheese (for topping)
• 2 tbsp olive oil, divided (1 tbsp for drizzling on pizza, 1 tbsp for brushing crust or stone if desired)
• Freshly ground black pepper, for finishing (generous amount)
• Optional: pinch red pepper flakes, for a little heat
• Optional: 1–2 tbsp chopped fresh parsley, for garnish

Step-by-Step Instructions

Step 1: Preheat the Oven and Prepare the Dough

Place a pizza stone or an inverted heavy baking sheet on the middle rack of your oven. Preheat to 475°F (245°C). Let it heat for at least 20–30 minutes so the stone or pan is thoroughly hot; this helps you get a crisp, pizzeria-style crust. While the oven preheats, bring the pizza dough to room temperature if it is not already. Cold dough is difficult to stretch and tends to shrink back. Lightly flour your work surface and your hands, and gently shape the dough into a loose ball if needed. Cover with a clean kitchen towel or plastic wrap and let it rest while you prepare the toppings. Resting relaxes the gluten and makes the dough easier to stretch later without tearing.

Step 2: Season and Cook the Chicken

Pat the chicken breast dry with paper towels. In a small bowl, stir together 1 tbsp olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, and 1/4 tsp Italian seasoning. Rub this mixture all over the chicken until evenly coated. Heat a grill pan or skillet over medium-high heat. When hot, add the chicken and cook for 4–5 minutes per side, or until nicely browned and the internal temperature reaches 165°F (74°C). If the outside is browning too quickly, reduce the heat slightly and cover the pan for the last minute or two. Transfer the cooked chicken to a plate and let it rest for at least 5 minutes before slicing thinly across the grain into bite-sized strips. Resting helps keep the chicken juicy.

Step 3: Sauté the Spinach

In a medium skillet, melt 1 tbsp butter over medium heat. Add 1 minced garlic clove and cook for 20–30 seconds, just until fragrant but not browned. Add the baby spinach and a small pinch of kosher salt. Toss with tongs until the spinach is just wilted, about 1–2 minutes. Remove from the heat immediately so it does not overcook and turn mushy. Transfer the spinach to a small bowl. When it is cool enough to handle, gently squeeze out any excess moisture with the back of a spoon or using clean hands. This step is important; too much moisture can make your pizza soggy.

Step 4: Make the Creamy Alfredo Sauce

In a small saucepan over medium heat, melt 2 tbsp butter. Add the remaining 2 minced garlic cloves and cook for about 30 seconds, stirring constantly, until fragrant and just starting to soften. Pour in the heavy cream and whole milk. Bring to a gentle simmer (small bubbles around the edges), then reduce the heat to medium-low and cook for 3–4 minutes, stirring occasionally, until the mixture slightly thickens. Remove the pan from the heat and gradually whisk in 1 cup finely grated Parmesan cheese, a handful at a time, until smooth and creamy. Season with 1/4 tsp kosher salt, 1/4 tsp black pepper, and a pinch of nutmeg if using. The sauce should be thick enough to coat the back of a spoon but still spreadable. If it is too thick, whisk in another tablespoon or two of milk; if too thin, return to low heat and simmer 1–2 more minutes, stirring constantly.

Step 5: Stretch the Dough and Assemble the Pizza

Cut a piece of parchment paper slightly larger than your pizza stone or baking sheet. Lightly flour the parchment. Place the rested dough in the center and use your fingers to gently press it outward into a round. Then, using your knuckles and the backs of your hands, carefully stretch the dough into a 12-inch circle with a slightly thicker edge for the crust. Avoid pressing out all the air bubbles. If the dough keeps springing back, let it rest for 5 more minutes and try again. Spoon about 1/2 to 3/4 cup of the Alfredo sauce onto the dough (you may have a bit left over; do not feel you must use it all). Spread the sauce in an even layer, leaving a 1-inch border around the edges. Sprinkle the shredded mozzarella evenly over the sauce, then arrange the sliced chicken and sautéed spinach on top. Finish with 1/4 cup Parmesan and a light drizzle of about 1 tbsp olive oil. Add a good sprinkle of freshly cracked black pepper over the surface.

Step 6: Bake Until Golden and Bubbly

Carefully slide the parchment with the assembled pizza onto a rimless baking sheet or pizza peel. Open the oven and quickly slide the parchment directly onto the preheated pizza stone or inverted baking sheet. Close the oven to keep the heat in. Bake for 10–14 minutes, rotating the pizza once halfway through baking if your oven has hot spots. The pizza is done when the crust is deep golden brown, the cheese is melted and bubbling, and some spots on the cheese have golden-brown freckles. If the top is done but the bottom is still pale, carefully slide the pizza off the parchment and bake directly on the stone or pan for an additional 1–2 minutes.

Step 7: Finish, Slice, and Serve

Using a pizza peel or the rimless baking sheet, carefully remove the pizza from the oven and transfer it to a cutting board. Let it rest for 3–5 minutes; this allows the cheese and sauce to settle slightly so they do not slide off when you cut. Sprinkle with additional freshly cracked black pepper, a pinch of red pepper flakes if you like a little heat, and chopped fresh parsley for a pop of color. Slice into 6–8 wedges and serve warm. If you have extra Alfredo sauce, you can offer it on the side for dipping the crusts or save it for another use within 3 days.

Pro Tips

• Use very hot oven equipment: A fully preheated stone or baking sheet at 475°F (245°C) makes a big difference in getting a crisp, browned crust.
• Do not overload with sauce: Alfredo is rich. Spreading 1/2–3/4 cup is plenty; too much will make the middle soggy and heavy.
• Dry the spinach well: Squeezing out excess moisture from the sautéed spinach keeps the creamy base from getting watery.
• Shred your own cheese: Block mozzarella and Parmesan melt more smoothly than pre-shredded cheese, which is often coated in starch.
• Rest the chicken and pizza: Letting the chicken rest before slicing and the pizza rest before cutting keeps everything juicy and neatly layered.

Variations

• Bacon Mushroom Alfredo Pizza: Add 1/2 cup cooked, crumbled bacon and 1 cup sliced, sautéed mushrooms on top of the mozzarella before baking. The smokiness of the bacon pairs beautifully with the creamy sauce.
• Broccoli Chicken Alfredo Pizza: Swap the spinach for 1 cup small broccoli florets. Blanch them for 1–2 minutes in boiling water, pat dry, then scatter over the Alfredo and cheese before adding the chicken.
• Extra-Garlic Alfredo White Pizza: Add an extra clove of garlic to the Alfredo sauce and rub a cut garlic clove over the stretched dough before saucing for a more pronounced garlic profile.

Storage & Make-Ahead

Leftover Chicken Alfredo Pizza keeps well in the refrigerator for up to 3 days. Let slices cool completely, then store in an airtight container with parchment between layers. Reheat on a baking sheet in a 375°F (190°C) oven for 8–10 minutes, or until the crust is crisp and the cheese is hot and melted. Avoid microwaving if possible, as it can make the crust chewy and the sauce oily.

You can make the Alfredo sauce up to 2 days ahead; store it in the refrigerator in a covered container. Rewarm gently over low heat with a splash of milk, whisking until smooth, before spreading on the pizza. The chicken can also be cooked and sliced up to 2 days in advance; keep it chilled and add directly to the pizza before baking. The dough should be stretched just before baking for the best texture.

Nutrition (per serving)

Approximate values per serving (1/4 of a 12-inch pizza): about 650 calories, 34 g fat, 23 g saturated fat, 45 g carbohydrates, 2 g fiber, 5 g sugar, 35 g protein, and 980 mg sodium. Values will vary based on the exact dough, cheeses, and toppings you use.