This recipe is a little chaotic in the best way.
It’s chicken Alfredo pizza… but the crust is made from Red Lobster Cheddar Bay Biscuit mix. Which sounds like something you’d only do as a joke, except then you try it and you’re like—oh. Okay. This is actually really good.
The crust bakes up soft and savory, kind of fluffy but still sturdy enough to hold toppings. Then you brush it with that buttery seasoning packet (you know the one), spread Alfredo sauce, pile on blackened chicken, turkey bacon, and an unreasonable amount of mozzarella.
It’s not trying to be authentic pizza. It’s trying to be comforting and dramatic and weeknight-fun. And it succeeds.
This is the kind of dinner that makes people hover near the pan waiting for the first slice. Which is honestly my favorite kind.
Table of Contents
Why You’ll Love This Recipe
This one hits a few buttons all at once.
- Cheddar Bay biscuit flavor as a pizza crust (already unfair)
- Alfredo sauce instead of red sauce (creamy, cozy)
- Blackened chicken so it doesn’t taste one-note
- Turkey bacon for that salty crunch
- Sheet pan style, so it feeds people without fuss
Also, it’s forgiving. The crust doesn’t need perfect stretching skills. You just press it into the pan with oiled hands and call it good. The toppings can be adjusted based on what you’ve got.
And it looks impressive in that “wait, you MADE this?” way, even though it’s basically clever assembling.
Ingredients You’ll Need
For the Crust
11.36 oz box Red Lobster Cheddar Bay Biscuit Mix – This is the whole trick. The mix bakes up savory and fluffy, and it already comes with that buttery seasoning packet.
½ cup grated cheddar cheese – Mixed into the dough. It makes the crust taste more like the biscuits and less like plain bread.
¾ cup cold water – Cold water helps the dough stay a little easier to press out without getting weird and sticky.
2–3 tbsp olive oil – This is for your hands, not the dough. You’ll use it while pressing the crust into the pan, and it makes life a lot easier.
4 tbsp butter – Melted and mixed with the biscuit seasoning packet to brush over the crust. This part is not optional in my opinion.
For the Toppings
8 oz boneless, skinless chicken breast or thighs – Either works. Thighs stay juicier, but breasts are totally fine.
1–2 tbsp Kinder’s Blackened Seasoning (or your preferred blend) – This gives the chicken that smoky, slightly spicy edge that balances the creamy Alfredo.
1 tbsp olive oil – For cooking the chicken.
8 oz cooked, crumbled turkey bacon – Adds salty crunch. Regular bacon works too if that’s what you’ve got.
14.5 oz jar Alfredo sauce (use about half) – You don’t need the full jar unless you like it extra saucy. Half is usually plenty.
3–4 cups freshly shredded mozzarella cheese – Freshly shredded melts better and looks nicer. Also… cheese is kind of the point here.
Dried parsley flakes (optional) – Just a little something on top so it looks finished.
How to Make This Recipe
Preheat your oven to 425°F and grab a 10×15-inch rimmed baking sheet. Grease it lightly or line it with parchment. I usually do parchment because cleanup is a whole mood.
In a mixing bowl, combine the Cheddar Bay Biscuit mix with the cold water and the grated cheddar. Stir until a soft dough forms. It’ll be thicker than pizza dough and a little sticky.
Drizzle olive oil on your hands and start pressing the dough into the pan. This part takes a minute. You’ll think it won’t reach the edges, but it will. Just keep pressing, re-oiling your hands as needed, and working it out evenly.
Bake the crust for about 10 minutes. This gives it a head start so it doesn’t get soggy once the Alfredo sauce goes on.
While the crust bakes, season your chicken with the blackened seasoning. Heat olive oil in a skillet over medium heat and cook the chicken about 4–5 minutes per side, until it’s cooked through. Let it rest for a few minutes, then slice it into bite-size pieces.
Now melt the butter and mix it with the seasoning packet from the biscuit mix box. When the crust comes out after its first bake, brush that buttery seasoning all over the top. This is where the whole thing starts smelling like a restaurant.
Spread about half the jar of Alfredo sauce over the crust. You want a nice layer, but not so much that it turns into soup.
Sprinkle about 2 cups of mozzarella over the sauce, then scatter the chicken and crumbled turkey bacon evenly across the top.
Add another cup of mozzarella (or more—no judgment). I usually go closer to “more.”
Put the pan back in the oven and bake for 12–15 minutes, until the cheese is melted, bubbling, and starting to get golden spots.
Sprinkle parsley on top if you want, slice it up, and serve warm.
Chicken Alfredo Pizza on Cheddar Bay Biscuit Crust
Ingredients
Equipment
Method
- Preheat the oven to 425°F. Grease a 10×15-inch rimmed baking sheet or line it with parchment paper.
- In a mixing bowl, stir together the Cheddar Bay Biscuit Mix, cold water, and grated cheddar cheese until a soft dough forms.
- Rub olive oil on your hands, then press the dough evenly across the prepared pan. Reapply oil as needed and keep pressing until the dough reaches the edges.
- Bake the crust for 10 minutes to give it a head start.
- While the crust bakes, season the chicken on both sides with blackened seasoning. Heat 1 tablespoon olive oil in a skillet over medium heat and cook the chicken 4–5 minutes per side, or until cooked through. Rest for a few minutes, then cut into bite-size pieces.
- Melt the butter and stir in the seasoning packet from the biscuit mix. Brush this butter mixture over the partially baked crust.
- Spread Alfredo sauce evenly over the crust. Sprinkle on about 2 cups of mozzarella, then top with the chicken and crumbled turkey bacon.
- Add the remaining mozzarella (more if desired), then return the pan to the oven and bake for 12–15 minutes, or until the cheese is melted, golden, and bubbling.
- Garnish with dried parsley if you like. Slice and serve warm.
Notes
My “Don’t-Ruin-Your-Pizza” Mini Guide
This pizza is easy, but it has a couple little spots where things can go sideways. Nothing dramatic, just… slightly sad pizza. So here’s what I’ve learned:
- Press the dough thin and even. If the center is thick, it stays doughy under the toppings. I aim for “even sheet pan thickness,” not “biscuit slab.”
- Give the crust that 10-minute head start. If you skip the pre-bake, the Alfredo sauce can soak in and you’ll lose that nice crust bite.
- Go easy on the Alfredo. Half the jar is usually perfect. Too much sauce makes the middle feel wet, and then you’re eating it with a fork like it’s casserole. (Not wrong… just different.)
- Cheese first, then toppings. That first layer of mozzarella acts like a little barrier so the sauce doesn’t make the crust soggy.
- Let it sit 5 minutes before slicing. It firms up, the cheese sets a little, and your slices hold together instead of sliding apart.
It’s small stuff, but it makes the difference between “pretty good” and “wow, that worked.”
Helpful Tips
Oil on your hands is the secret to spreading the biscuit dough. Don’t fight it dry. You’ll just get annoyed.
If you want extra flavor, sprinkle a tiny bit of the blackened seasoning over the Alfredo sauce before the cheese goes on. Not too much. Just a little.
Freshly shredded mozzarella melts smoother than bagged pre-shredded. Bagged works, but fresh gives that stretchy pizza pull.
If your oven runs hot, start checking at the 12-minute mark. Biscuit crust and cheese can go from perfect to too brown faster than you’d expect.
Frequently Asked Questions
Do I have to use Kinder’s Blackened Seasoning?
No. Any blackened blend works. Even a mix of paprika, garlic powder, onion powder, salt, pepper, and a pinch of cayenne will get you close.
Will this work on a smaller pan?
It can, but the crust will be thicker and may need a couple extra minutes in that first bake. A 10×15 sheet pan gives the best thickness.
How do I reheat leftovers?
Oven or air fryer is best so the crust stays crisp. Microwave works but softens everything.
Final Thoughts
This Chicken Alfredo Pizza on Cheddar Bay Biscuit crust is not subtle.
It’s creamy, cheesy, buttery, and a little ridiculous — in a way that’s honestly very satisfying.
It’s the kind of recipe that feels like a fun idea and a real dinner. And once you’ve done it once, you start thinking about other things you could put on a Cheddar Bay crust, which is probably how trouble starts.
But for now… this one is worth it. Warm slices, crispy edges, and that buttery seasoning on top. It’s hard to be mad about that.
