Chicken Alfredo Garlic Bread Pizza with Rich Homemade Alfredo Sauce
By Isabella Quinn
Prep
15 min
Cook
30 min
Total
45 min
Servings
12
Level
Easy
Gentle simmering thickens the cream sauce without scrambling the tempered yolks, so it coats the chicken and garlic bread instead of running off. Chicken Alfredo Garlic Bread Pizza layers that rich sauce with rotisserie chicken, mozzarella, Parmesan, and a bright touch of lemon zest. It finishes with a golden, melted mozzarella top after baking.
Store-bought garlic bread provides the base, while butter, olive oil, heavy cream, egg yolks, and Parmesan form the sauce. Salt, pepper, cayenne, dried basil, and oregano season the cream, and fresh lemon zest lightens its flavor. The first layer of mozzarella goes onto the baked bread before chicken and sauce, helping build a cheese-lined surface. It also organizes the topping layers for even coverage.
As the sauce cooks, it should simmer gently and become thicker before the Parmesan is whisked in; the cheese should melt smoothly. A hard boil is the main hazard because the yolks can scramble rather than blend into the cream. After the final bake, look for a golden top and fully melted mozzarella before cutting into pieces across the bread.
Serve the pizza as 12 large servings or 24 appetizer-size slices. Keep leftovers in an airtight container in the refrigerator, or freeze cooled pieces after wrapping them well in parchment paper and placing them in freezer bags. Reheat on a parchment-lined baking sheet in a 350-degree oven for 10 minutes.
Why you'll love this recipe
- Tempering the yolks with hot cream first helps them blend into the sauce, producing a thick coating rather than visible scrambled egg pieces.
- Baking the garlic bread before topping it gives the base a head start, so it supports the creamy sauce and chicken.
- Two mozzarella layers place cheese against the bread and on top, creating a melted interior layer beneath a golden finish.
- A gentle simmer thickens the cream after the yolks are added, while Parmesan melts in smoothly when whisked into the sauce.
- Fresh lemon zest is stirred in after thickening, adding a lighter note that balances the heavy cream, butter, and cheeses.
- Rotisserie chicken shortens the assembly because it is already cooked, leaving only chopping and even distribution over the bread.
Ingredients
- •1 loaf store-bought garlic bread
- •4 tbsp butter
- •1 tbsp olive oil
- •2 cups heavy cream
- •0.75 tsp salt
- •0.25 tsp black pepper
- •0.13 tsp cayenne pepper
- •0.5 tsp dried basil
- •0.5 tsp dried oregano
- •0.5 tsp fresh lemon zest
- •1.5 cups rotisserie chicken (chopped; or leftover chicken)
- •2 egg yolks
- •3 cups mozzarella cheese (shredded)
- •1 cup Parmesan cheese (grated)
Instructions
- 1
Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
- 2
Place the garlic bread on a parchment-lined baking sheet and bake for 15 minutes.
- 3
Remove the bread from the oven and spread it evenly with 1½ cups of the shredded mozzarella cheese. Set aside.
- 4
Meanwhile, melt the butter and olive oil in a medium-size saucepan.
- 5
Add the heavy cream, salt, pepper, cayenne, basil, and oregano to the saucepan and bring to a simmer.
- 6
In a small bowl, whisk the egg yolks with ¼ cup of the hot cream sauce from the pan.
- 7
Add the tempered egg yolks to the saucepan and whisk to combine.
- 8
Gently simmer the sauce to thicken, add the grated Parmesan cheese, and whisk to melt.
- 9
Add the fresh lemon zest to the sauce and stir to combine.
- 10
Chop the rotisserie chicken into bite-sized pieces and spread it evenly over the bread.
- 11
Spoon the Alfredo sauce evenly over the chicken and top with the remaining shredded mozzarella cheese.
- 12
Bake for 15 minutes, until golden and the cheese has melted.
- 13
Cut into pieces and serve.
FAQ
Nutrition (per serving)
Calories
749
Protein
13g
Fat
68g
Carbs
23g
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