Chicken Alfredo Pizza on Cheddar Bay Biscuit

This Chicken Alfredo Pizza on Cheddar Bay Biscuit is comfort food turned brilliant weeknight dinner. The biscuit crust bakes up flaky and golden with pockets of cheddar flavor, while a creamy Alfredo and tender shredded chicken create a rich, silky topping. The mozzarella melts into gooey strings and the parmesan adds a sharp finish, making each bite satisfyingly cheesy. The aroma of baking biscuits and warm garlic notes fills the kitchen, and the texture contrast between a slightly crisp edge and a soft, biscuit-like center makes this pizza feel indulgent without fuss. It is ideal for casual family dinners, potlucks, or when you want a cozy take on pizza without making traditional dough. If you enjoy easy chicken dinners, this pairs well with other quick chicken recipes like an air fryer lemon garlic chicken breast for a complete meal plan.

Ingredients

11.36 oz box Red Lobster Cheddar Bay Biscuit Mix, the base for an easy, flavorful biscuit crust.
1/2 cup grated cheddar cheese, folded into the mix for extra cheddar pockets in the crust.
3/4 cup cold water, hydrates the biscuit mix to create a spreadable dough.
2–3 tbsp olive oil (for spreading the dough), helps the dough spread smoothly and promotes browning.
4 tbsp butter, adds richness and helps the crust turn golden.
1 cup cooked chicken, shredded, the main protein; use leftover or rotisserie chicken for convenience.
1 cup Alfredo sauce, provides the creamy, savory sauce layer.
1 cup mozzarella cheese, shredded, gives stretch and meltiness on top.
1/4 cup parmesan cheese, grated, adds a salty, nutty finish.
1 tsp garlic powder, gives a gentle garlic warmth throughout.
Salt and pepper to taste, for finishing and balancing flavors.

Step-by-step Instructions

Preheat the oven to 400°F (200°C). Make sure the oven rack is in the center position for even baking.
In a bowl, combine the 11.36 oz box Red Lobster Cheddar Bay Biscuit Mix, 1/2 cup grated cheddar cheese, and 3/4 cup cold water. Mix until just combined. The dough should be slightly sticky but workable.
Spread the dough onto a greased pizza pan or baking sheet. Use lightly oiled hands or a spatula to press it into an even layer about 1/4 to 1/2 inch thick.
Brush the dough with 2–3 tbsp olive oil and set aside. This helps the crust brown and prevents the dough from drying out while you prepare the topping.
In a separate bowl, mix 1 cup shredded cooked chicken, 1 cup Alfredo sauce, 1 tsp garlic powder, and season with salt and pepper to taste. Stir until the chicken is evenly coated.
Spread the chicken mixture evenly over the biscuit crust, leaving a tiny border if desired so the edge can crisp up.
Sprinkle 1 cup shredded mozzarella cheese and 1/4 cup grated parmesan cheese over the top. Press the cheese lightly so it adheres to the sauce.
Bake in the preheated oven for 20-25 minutes or until the cheese is bubbly and the crust is golden brown. Rotate the pan once about halfway through baking if your oven has hot spots.
Let cool for a few minutes before slicing and serving. Allowing it to rest helps the sauce settle so slices hold together.

See also Oatmeal Apple Breakfast Bake

Recipe Details

Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 30-35 minutes
Servings: 6
Calories: Approximately 530 kcal per serving

Tips, Storage & Variations

Tip: For an even crust, press the dough to a consistent thickness and preheat the pan in the oven for a few minutes before placing the dough on it. That gives a crisper underside.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in a 350°F oven for 8-10 minutes to refresh the crust.
Freezing: Assemble the pizza up to step 7, then wrap tightly and freeze for up to 2 months. Bake from frozen by adding 5-8 minutes to the baking time and covering with foil if the edges brown too quickly.
Variation 1: Increase the 1/2 cup grated cheddar in the dough for a stronger cheddar flavor in the crust.
Variation 2: Brush the baked crust with the 4 tbsp butter right after it comes out of the oven for a richer finish.
Variation 3: Use the 1 cup shredded mozzarella and 1/4 cup parmesan in different ratios to adjust melt and tang. You can also fold a little extra cheddar into the topping for more bite.
For other chicken-centered ideas and inspiration, try this bowtie lemon garlic chicken pasta or a quick cowboy butter chicken with lemon bowtie and broccoli to serve alongside.

Chicken Alfredo Pizza on Cheddar Bay Biscuit

FAQ

Can I use store-bought rotisserie chicken for this recipe?
Yes, rotisserie chicken works great and saves time. Shred to about 1 cup before mixing with Alfredo sauce.
Do I need to prebake the biscuit crust?
No, prebaking is not required. The recipe is designed to bake the dough and toppings together for 20-25 minutes.
Can I use jarred Alfredo sauce?
Yes, jarred Alfredo sauce is convenient and cooks well on this pizza.
What size pizza pan should I use?
A standard 12-inch pizza pan or a half-sheet baking sheet works well for spreading the biscuit dough evenly.
How do I prevent a soggy center?
Spread the sauce thinly and bake at the recommended temperature; letting the pizza rest a few minutes after baking also helps firm the topping.

Conclusion

This Chicken Alfredo Pizza on Cheddar Bay Biscuit is a simple, indulgent twist on two favorites that comes together quickly and pleases a hungry crowd. If you want a variation with bacon included, you might enjoy the bacon-topped version from Chicken Bacon Alfredo Pizza on Cheddar Bay Biscuit Crust which offers a smoky take on the same concept. For another saved variation and step-by-step photos, see this prepared example at Chicken Bacon Alfredo Pizza On Cheddar Bay Biscuit Crust – Cooked. Try this recipe tonight and share how your family customized it for their favorite flavors.