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Rich Chicken Alfredo Pizza

 Rich Chicken Alfredo Pizza
Had a full day of sledding, shopping or decorating? Settle in for a family-pleasing meal of homemade pizza. With a prebaked crust and simple Alfredo sauce, it’s easy and delicious. —Tammy Hanks, Gainsville, Florida
8 ServingsPrep: 30 min. Bake: 15 min.


  • 2-1/2 teaspoons butter
  • 1 garlic clove, minced
  • 1-1/2 cups heavy whipping cream
  • 3 tablespoons grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon minced fresh parsley
  • 1 prebaked 12-inch thin pizza crust
  • 1 cup cubed cooked chicken breast
  • 1 cup thinly sliced baby portobello mushrooms
  • 1 cup fresh baby spinach
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese


  • In a small saucepan over medium heat, melt butter. Add garlic; cook
  • and stir for 1 minute. Add cream; cook until liquid is reduced by
  • half, about 15-20 minutes. Add the Parmesan cheese, salt and pepper;
  • cook and stir until thickened. Remove from the heat; stir in
  • parsley. Cool slightly.
  • Place crust on an ungreased baking sheet; spread with cream mixture.
  • Top with chicken, mushrooms, spinach and mozzarella cheese. Bake at
  • 450° for 15-20 minutes or until cheese is melted and crust is
  • golden brown. Yield: 1 pizza (8 main dish or 12 appetizer slices).

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Rich Chicken Alfredo Pizza (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.