Cajun Chicken Alfredo Pizza

The BEST white pizza you’ve ever tasted is surely this Cajun Chicken Alfredo Pizza, made with a garlicky white sauce, fresh mozzarella, and Cajun-rubbed grilled chicken!

Experimenting with pizza makes the world go round! Neapolitan pizza just got a little more interesting with this Cajun Chicken Alfredo Pizza. A light a chewy Neapolitan crust is paired with juicy grilled Cajun-spiced chicken, a thick and creamy homemade Alfredo sauce, fresh mozzarella, and finished with a drizzle of high-quality EVOO for some extra flavor and fat. Welcome to your new favorite pizza recipe!

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Cajun chicken alfredo neapolitan pizza

Cajun Chicken Alfredo Wood-Fired Pizza

A lovely Neapolitan crust topped with homemade garlic Alfredo, fresh mozzarella, grilled Cajun-spiced chicken, and some EVOO for garnish.
4.34 from 3 votes
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Pizza Style: Neapolitan
Keyword: Chicken
Prep Time: 5 minutes
Cook Time: 3 minutes
Servings: 6 servings
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For the Alfredo:

  • 3 cloves garlic, minced
  • 1 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 cup whole milk
  • 3 tbsp heavy whipping cream
  • 1/2 tsp salt

For the Pizza:

  • 1 batch Easy Poolish Pizza Dough
  • 2 cooked boneless, skinless chicken breasts, diced
  • 1 tsp Cajun seasoning
  • 1/2 tsp garlic powder
  • 6 oz. fresh mozzarella, sliced
  • Extra virgin olive oil, for topping
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  • Prepare your pizza dough a day ahead of time to give the dough time to cold ferment.
  • Begin by making the Alfredo sauce. In a large skillet, over medium heat, add the garlic and butter. Cook for 1 minute, then add the flour. Whisk until the butter and flour create a thick paste. Cook, stirring constantly, for 3 minutes.
  • Add the milk while still whisking to ensure no lumps form. Allow to heat and for the milk to thicken.
  • Once thick, add the heavy cream and salt. Remove from the heat and set it aside.
  • Preheat your pizza oven until the center of the stone reaches 800F.
  • Toss the cubed, cooked chicken with Cajun seasoning and garlic powder. Set aside.
  • Stretch out your dough into a 12" round. Top with Alfredo sauce, fresh mozz, and the chicken.
  • Place into your pizza oven and cook for 2 minutes, or until bubbly and browned, ensuring to rotate frequently as needed.
  • Remove from the oven and top with a drizzle of extra virgin olive oil. Serve and enjoy!

Written by Derek Gaughan

Derek Gaughan is the Founder and Content Lead for Pala Pizza. He's been featured in PMQ Magazine, The Washington Post, and Home & Gardens. Derek holds an MBA from Pennsylvania State University and is a trained pizzaiolo, specializing in New York style, Neapolitan, and Detroit pizzas.

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