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Chicken Alfredo Pizza

 Chicken Alfredo Pizza
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.
6 ServingsPrep: 25 min. + marinating Bake: 10 min.


  • 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


  • In a small bowl, combine 2 tablespoons salad dressing mix, water,
  • vinegar and oil. (Save remaining marinade mix for another use).
  • 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.
  • 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

2 of 2

Chicken Alfredo Pizza (continued)

Directions (continued)

  • until a thermometer reads 170°, basting occasionally with
  • reserved marinade. Cool. Cube chicken and set aside.
  • 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.
  • Bake, uncovered, at 450° for 8-10 minutes or until cheese is
  • melted. Yield: 6 slices.
Nutritional Facts: 1 slice equals 385 calories, 17 g fat (6 g saturated fat), 42 mg cholesterol, 972 mg sodium, 35 g carbohydrate, 1 g fiber, 21 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.