Chicken Alfredo Pizza Recipe
Chicken Alfredo Pizza Recipe photo by Taste of Home
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Chicken Alfredo Pizza Recipe

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Guests will love this hearty pizza from Kristin McPherson of Moultrie, Georgia that’s loaded with toppings and flavor. Serving picky eaters? It can easily be made to order.
TOTAL TIME: Prep: 25 min. + marinating Bake: 10 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. + marinating Bake: 10 min.
MAKES: 6 servings


  • 1 envelope zesty herb marinade mix
  • 1/3 cup water
  • 3 tablespoons cider vinegar
  • 3 tablespoons canola oil
  • 2 boneless skinless chicken breast halves (4 ounces each)
  • 1 prebaked 12-inch pizza crust
  • 1/2 cup Alfredo sauce
  • 3 tablespoons grated Parmesan cheese
  • 3 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1 cup (4 ounces) finely shredded pizza cheese blend
  • 1/2 medium green pepper, julienned (about 3/4 cup)
  • 1/2 small red onion, thinly sliced and separated into rings (about 1/2 cup)
  • 1/2 cup sliced fresh mushrooms

Nutritional Facts

1 slice: 385 calories, 17g fat (6g saturated fat), 42mg cholesterol, 972mg sodium, 35g carbohydrate (1g sugars, 1g fiber), 21g protein.


  1. In a small bowl, combine 2 tablespoons salad dressing mix, water, vinegar and oil. (Save remaining marinade mix for another use).
  2. Pour 1/3 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 1 hour. Cover and refrigerate remaining marinade.
  3. Drain and discard marinade from chicken. Grill chicken, covered, over medium heat or broil 4 in. from heat for 5-7 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade. Cool. Cube chicken and set aside.
  4. Place bread shell crust on an ungreased 12-in. pizza pan. Spread with Alfredo sauce. Sprinkle with the Parmesan cheese, Italian seasoning, garlic powder, 1/2 cup pizza blend cheese, green pepper, onion, mushrooms, cubed chicken and remaining cheese.
  5. Bake, uncovered, at 450° for 8-10 minutes or until cheese is melted. Yield: 6 slices.
Originally published as Chicken Alfredo Pizza in Simple & Delicious July/August 2008, p14

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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LauraManning User ID: 968398 172420
Reviewed Mar. 12, 2011

"I used a zesty Itallian dressing mix instead of the zesty herb, and used the whole packet. We thought this pizza was really tasty."

angelasandoval User ID: 2401339 133298
Reviewed Oct. 5, 2010

"This was really good! Rather than making a marinade with herb mix, I just marinated the chicken in Ken's Italian Dressing. Other than that, did it by the recipe."

delilahjswinford User ID: 2649063 167774
Reviewed Jun. 17, 2010

"I love alfredo pizza from the restaurants, thank you so much for this recipe, I can now make it at home! It's even better than the restaurants (it costs less)... Delilah-McPherson-Swinford."

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