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Chicken Spinach Alfredo Pizza

Overhead shot of Chicken Spinach Alfredo Pizza, cut into slices

Recipe At-A-Glance

40 minutes

This Chicken Spinach Alfredo Pizza is what Friday pizza night dreams are made of. Make it completely from scratch, or take a few shortcuts to get the pizza onto your plates a little faster.

Friday night is always pizza night in our house. Sometimes that means a homemade pizza. Sometimes that means we order in. And sometimes that means we just pop a frozen pizza in the oven, but pizza is always on the menu on Fridays!

This means I’ve had a lot of pizzas in my lifetime, and I can safely say that one of my favorite pizzas is this classic Chicken Spinach Alfredo Pizza. We’ve been making it since the early days of our marriage, when I happened to stumble on a recipe for Turkey Alfredo pizza in an issue of Cooking Light. We pretty much never have turkey breast just kicking around (except right after that one particular turkey-tastic holiday), so we made the swap for chicken, tweaked a few other items, and we’ve been loving this combo ever since.

Overhead shot of pizza ingredients - chicken, spinach, alfredo sauce, cheese, pizza dough Overhead shot of uncooked Chicken Spinach Alfredo Pizza

Unfortunately, Chicken Spinach Alfredo Pizza is such a mouthful of a pizza name. So years and years ago, when we made this pizza for the first time, we chopped the name and now it is lovingly known as “Spalfrizza” in our house.

Feel free to call this pizza whatever you want, but just make sure you call it somethin’, because it is killer good. If you are pinched for time, you can always use store-bought sauce for the alfredo, but I really enjoy making my easy version at home. It doesn’t take long and for some reason, I feel like it is healthier. It probably actually isn’t, but believing you are healthy is half the battle, right?

MY OTHER RECIPES
Overhead shot of cooked Chicken Spinach Alfredo Pizza

You can also use my homemade whole grain pizza dough recipe if you’re really looking to start from scratch. If you want to save a few minutes, many health-focused grocery stores—like Trader Joe’s and Whole Foods—also sell whole grain pizza dough in their refrigerated sections. Enjoy!

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Overhead shot of Chicken Spinach Alfredo Pizza, cut into slices

Chicken Spinach Alfredo Pizza


  • Author: Cassie Johnston
  • Prep Time: 25 min
  • Cook Time: 15 min
  • Total Time: 40 minutes
  • Yield: 1 large pizza (6-8 slices)
  • Category: Entrees

Description

This Chicken Spinach Alfredo Pizza is what Friday pizza night dreams are made of. Make it completely from scratch, or take a few shortcuts to get the pizza onto your plates a little faster.


Ingredients

  • 1 batch of your favorite pizza dough (about 1 pound)
  • 4 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 cup heavy cream
  • 1/2 cup whole milk
  • Pinch of nutmeg
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1/2 cup grated Parmesan cheese
  • 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
  • 1 1/2 cups shredded cooked chicken
  • 2 teaspoons freshly squeezed lemon juice
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1 cup shredded mozzarella cheese
  • 1/4 teaspoon crushed red pepper flakes (optional)

Instructions

  1. Preheat the oven to 475°F. Pat the prepared dough into a large circle on a pizza pan or baking sheet, allowing the edges to be a little thicker than the middle.

  2. To make the alfredo sauce, melt the butter in a medium saucepan over medium-low heat. Whisk in the flour and cook for about a minute, and then gradually whisk in the cream and milk. Add the nutmeg and a little salt and pepper.

  3. Bring the sauce to a simmer and cook until thickened, about 3 minutes. Remove from the heat and stir in the Parmesan. Taste and adjust seasonings if desired.

  4. Spread the sauce on the pizza dough, leaving about a one-inch border around the edges.

  5. Mix the spinach, chicken, lemon juice, and garlic in a medium bowl until thoroughly combined. Spread the mixture out evenly over the sauce. Top with the mozzarella and crushed red pepper flakes, if using.

  6. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly.

Notes

When you are short on time but still want freshly baked pizza, try picking up fresh dough from the pizza station at a grocery store, like Whole Foods. At home, place the dough in a bowl greased with olive oil and cover with a kitchen towel. Set the bowl in a warm place to rise until doubled in size, about 45 minutes, then proceed with the recipe. While you’re at the store, you can pick up a rotisserie chicken to use for the shredded chicken, too.

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18 comments

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  • Sara SAYS

    This looks delicious. I wish I had a kitchen to make this in. You are taunting me!

  • We love pizza night in our house too. We discovered the joy of BBQing pizza this summer – so good. Like you we tend to get into ruts (alternating between red sauce and pesto) but I still enjoy every bite. Your alfredo pizza looks fabulous!

    Potato leek soup reminds me of my University days. I used to buy the individual packages and eat it with Wasa crackers while watching America’s Next Top Model :)

    • Cassie SAYS

      Oooh! Grilled pizza is the best! We really got into flatbread grilled pizzas this summer. YUM.

      Oh ANTM! We used to all gather in one dorm room and watch. Especially because I’ve known two girls on it from two different seasons. Crazy!

  • My husband and I don’t have our own language but we do call egg sandwiches “Egg SchrodeMuffins” instead of Egg McMuffins (our last name is Schroder…get it?)

    I absolutely love homemade alfredo sauce – but I’ve never made my own! Your recipe looks easy and sounds yummy! Any alfredo sauce with a good amount of nutmeg is good in my book!

  • my significant other and I spend a good amount of our conversations (in person and on the phone) communicating in noises. now that we’re in a long distance relationship, sometimes he and I have entire phone calls only in noises. yeah, we’re cool.

  • Kirsten SAYS

    Cassie,
    My family and I also love our Friday Night Pizza night. My CSA generally keeps me out of a rut (it’s February, I got my last Winter share delivery in December, and yet I’m going to have butternut squash from the Strategic Winter Squash Reserve on tonight’s pizza).
    I’m ALWAYS looking for new ideas, though! Great one to make your alfredo sauce!
    Thank you.

  • I have been making pizza every single Friday since my son was born – 15 years ago, and I am SO over red sauce. This looks like the perfect way things shake things up a bit

  • I love trying different types of pizza – this looks awesome! Where in the midwest are you? (I’m in WI!)

  • Absolutely love this flavor combination and your photos are gorgeous!

  • We are always switching up our homemade pizza toppings and this looks like it would be a HUGE hit! Love !

  • Jennifer SAYS

    I make spinach alfredo pizza a lot, too. I was surprised to see that your recipe doesn’t call for garlic. I usually steep the milk and cream with several whole garlic cloves for 10-15 minutes before straining out the cloves and adding it to the sauce. Sometimes I just add minced garlic, but either way – I think this pizza calls out for garlic!

  • JoJo SAYS

    I love having traditions like this. Friday in our house is ALWAYS wing night. Bbq’d or in the oven but never from a box.
    This recipe looks good. I’m still hoping ??You’ll feature your husband’s pan fried recipe sometime!!

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