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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
  • Total Time
    Prep: 30 min. Bake: 15 min.
  • Makes
    1 pizza (8 large or 12 appetizer slices)


  • 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 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, 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.
Nutrition Facts
1 slice: 391 calories, 26g fat (15g saturated fat), 87mg cholesterol, 612mg sodium, 21g carbohydrate (3g sugars, 1g fiber), 18g protein.
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  • amehart
    Dec 25, 2020

    This was so delicious! I made one exactly as the recipe and another with lots of veggies only - added thinly sliced red onion, marinated artichoke hearts, finely chopped tomatoes and chopped green onions. Both were excellent and a wonderful change from the red sauce pizza. Loved the smell as the sauce was cooking too! Adding to our rotation.

  • veggiemama
    Jan 28, 2019

    This was really good. My husband thought it was too rich. It's definitely rich (hence the name), but I really liked it. I forgot to buy spinach so I made it without and it was still great. I bet artichokes would make a nice addition.

  • Saskie73
    Jul 25, 2018

    I didn't really follow the recipe for the pizza itself, but saved it solely for the sauce recipe. The only three things I did a bit differently were: I cut it in half as full recipe would be too much for my needs (I'm single and only cook for myself), and I wanted to see if it could be made ahead and kept in the fridge for a day; I used garlic butter instead of butter and minced garlic as that's what I had handy; I didn't have fresh parsley so used 1/3 of the amount of dried parsley from a jar. Also I omitted the salt as parmesan cheese and the garlic butter tend to already have salt. Of course extra can be added later to taste if it's too bland. This is DEFINITELY a keeper, so simple! Even simmering just with the garlic butter and cream to reduce it, it smelled amazing! I also used a thawed homemade parbaked 8" pizza crust, which I had made ahead and frozen after parbaking, for a genuine fully from scratch pizza.

  • CoffeeQueen
    Feb 14, 2018

    This sauce is DELICIOUS!!!!! We use it on other pizzas as well, most recently with caramelized onions, sauteed mushrooms, mozzarella, and sliced grilled sirloin steak.

  • randcbruns
    Jan 8, 2017

    This is a great pizza. You can only make a tomato based pizza so many times before you get tired of it. This is a great way to change up pizza night.

  • Homolek
    Sep 17, 2014

    This is so good, my card club girls loved it. I used half n half instead of cream, used a little corn starch to thicken.

  • lorivan
    Aug 31, 2014

    Awesome! The Portobello mushrooms really set off this dish!

  • VictoriaElaine
    Mar 13, 2014

    The alfredo sauce for this pizza is simply divine! Excellent pizza, even though I leave out the spinach & mushrooms.

  • ellashaw
    Jan 11, 2014

    I thought this was excellent, and my husband liked it as well! I will definitely make it again.