Chicken Alfredo Pizza on Cheddar Bay Biscuit

This Chicken Alfredo Pizza on Cheddar Bay Biscuit crust is comfort food at its best. Creamy Alfredo and tender shredded chicken meet gooey mozzarella and sharp parmesan on a soft, cheesy biscuit base. The crust bakes up golden around the edges with a tender, slightly crumbly interior and a subtle cheddar aroma from the biscuit mix. Each bite combines a rich, garlicky sauce with melted cheeses and a hint of savory cheddar from the crust. It is ideal for weeknight dinners, casual gatherings, or whenever you want a cozy, slightly elevated pizza without fuss. Serve it alongside a crisp salad or roasted vegetables for balance, or slice it up for family movie night. The result is a crowd-pleasing, flavorful pizza that smells inviting and delivers satisfying textures from crust to cheesy top.

Ingredients

11.36 oz box Red Lobster Cheddar Bay Biscuit Mix
Premeasured biscuit mix that forms the cheesy, tender crust.
1/2 cup grated cheddar cheese
Adds extra cheddar flavor and helps the crust brown.
3/4 cup cold water
Hydrates the biscuit mix to form the dough.
2–3 tbsp olive oil
For brushing the dough to promote browning and a slightly crisp edge.
4 tbsp butter
Adds richness; can be melted and served alongside or saved for another use.
1 cup cooked chicken, shredded
Pre-cooked chicken provides protein and texture; rotisserie chicken works well.
1 cup Alfredo sauce
Creamy, garlicky base sauce that coats the chicken and flavors the pizza.
1 cup mozzarella cheese, shredded
Melts into a gooey, stringy top layer.
1/4 cup parmesan cheese, grated
Adds a salty, nutty finish to the cheese topping.
1 tsp garlic powder
Boosts the garlic flavor without extra prep.
Salt and pepper to taste
To season the chicken mixture and adjust final flavor.

Step-by-step Instructions

Preheat the oven to 400°F (200°C). Position the oven rack in the center. Preheating ensures even baking and a golden top.
In a bowl, combine the biscuit mix, grated cheddar cheese, and cold water. Mix until just combined and slightly sticky. Do not overmix; a few small lumps are okay.
Grease a pizza pan or baking sheet, then spread the dough onto it about 1/4 to 1/2 inch thick. Try to get an even thickness so the crust bakes uniformly.
Brush the dough with 2 to 3 tablespoons olive oil and set aside. The oil helps the crust develop a crisp, glossy surface.
In a separate bowl, mix the shredded chicken, Alfredo sauce, garlic powder, and salt and pepper to taste. Stir until the chicken is evenly coated.
Spread the chicken and sauce mixture evenly over the biscuit crust, leaving a small border around the edge for crispiness.
Sprinkle the shredded mozzarella and grated parmesan cheese on top, pressing lightly so the cheese adheres to the chicken and sauce.
Bake in the preheated oven for 20 to 25 minutes, until the cheese is bubbly and the edges are golden. Rotate the pan halfway through baking for even color.
Let the pizza cool for a few minutes before slicing and serving. Cooling slightly helps the toppings set and makes slicing easier.

Recipe Details

Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: 35–40 minutes
Servings: 6 (approximately)
Calories: About 530 kcal per serving (approximate)

Tips, Storage & Variations

Tips

Use cold water as directed to keep the dough from becoming too sticky.
Press the cheese lightly into the chicken mixture so it melts into the topping rather than sliding off.
Rotate the pan halfway through baking for even browning.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven until warmed through to keep the crust crisp.
Avoid microwaving if you want to retain crispiness.

Freezing

To freeze, bake the pizza fully, cool completely, wrap tightly in foil or plastic wrap, and freeze for up to 1 month. Reheat from frozen in a 375°F oven for 15 to 20 minutes, covered for part of the time to prevent overbrowning.

Variations using existing ingredients only

Extra cheesy: Sprinkle additional mozzarella or cheddar on top before baking for a richer cheese pull.
More garlic flavor: Increase the garlic powder slightly to 1 1/2 teaspoons for a stronger garlic profile.
Richer crust finish: Brush the baked crust lightly with melted butter just before serving for added richness.

FAQ

How do I make the crust crispier?
Brush the dough with the full 2 to 3 tablespoons of olive oil and bake on a preheated pan. Leaving a small border helps the edges crisp.
Can I use leftover cooked chicken?
Yes, shredded leftover chicken or rotisserie chicken works perfectly.
Do I need to prebake the crust?
No. This recipe bakes the crust topped with the chicken mixture; follow the specified bake time.
Can I reduce the cheese amounts?
Yes, you may use less mozzarella or parmesan, but the texture and flavor will be milder.
Is the garlic powder essential?
Garlic powder adds flavor. If you prefer less garlic, reduce the amount to taste.

Conclusion

This Chicken Alfredo Pizza on Cheddar Bay Biscuit crust is a simple way to bring cozy flavors to the table with minimal fuss. It is forgiving, family friendly, and easy to adapt with the ingredients on hand. If you enjoy this version, you might also like similar takes such as Chicken Bacon Alfredo Pizza on Cheddar Bay Biscuit Crust for added savory crunch, or check out another saved variation at Chicken Bacon Alfredo Pizza On Cheddar Bay Biscuit Crust – Cooked for more inspiration. Try this recipe tonight and share how yours turned out with friends or family. Enjoy every warm, cheesy slice.

Chicken Alfredo Pizza on Cheddar Bay Biscuit

Print Recipe

This Chicken Alfredo Pizza features a cheesy, tender crust made from Cheddar Bay Biscuits, topped with creamy Alfredo sauce, tender chicken, and gooey cheeses for a comforting meal.

Author: amanda-lewis
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: Italian
Diet: Non-Vegetarian

Ingredients

Scale

11.36 oz box Red Lobster Cheddar Bay Biscuit Mix
1/2 cup grated cheddar cheese
3/4 cup cold water
2–3 tbsp olive oil
4 tbsp butter
1 cup cooked chicken, shredded
1 cup Alfredo sauce
1 cup mozzarella cheese, shredded
1/4 cup parmesan cheese, grated
1 tsp garlic powder
Salt and pepper to taste

Instructions

Preheat the oven to 400°F (200°C). Position the oven rack in the center.
Combine the biscuit mix, grated cheddar cheese, and cold water in a bowl. Mix until just combined and slightly sticky.
Grease a pizza pan or baking sheet, then spread the dough onto it about 1/4 to 1/2 inch thick.
Brush the dough with 2 to 3 tablespoons olive oil and set aside.
Mix the shredded chicken, Alfredo sauce, garlic powder, and salt and pepper in a separate bowl.
Spread the chicken and sauce mixture evenly over the biscuit crust.
Sprinkle the shredded mozzarella and grated parmesan cheese on top, pressing lightly.
Bake in the preheated oven for 20 to 25 minutes, until the cheese is bubbly and the edges are golden.
Let the pizza cool for a few minutes before slicing and serving.