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chicken alfredo pizza on cheddar bay biscuit crust
Katie

Chicken Alfredo Pizza on Cheddar Bay Biscuit Crust

This chicken Alfredo pizza is baked on a cheesy Cheddar Bay biscuit crust and piled high with blackened chicken, turkey bacon, creamy Alfredo sauce, and bubbly mozzarella.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 11.36 oz Red Lobster Cheddar Bay Biscuit Mix 1 box, includes seasoning packet
  • ½ cup grated cheddar cheese
  • ¾ cup cold water
  • 2 tbsp olive oil for spreading the dough, use more as needed
  • 4 tbsp butter melted
  • 8 oz boneless, skinless chicken breast or thighs
  • 1 tbsp Kinder’s Blackened Seasoning or preferred seasoning blend, add more to taste
  • 1 tbsp olive oil for cooking the chicken
  • 8 oz cooked, crumbled turkey bacon
  • 7.25 oz Alfredo sauce about half of a 14.5 oz jar
  • 3 cups freshly shredded mozzarella cheese divided, plus more if desired
  • dried parsley flakes optional, for garnish

Equipment

  • 10x15-inch rimmed baking sheet
  • Parchment paper or cooking spray
  • Mixing bowl
  • Measuring cups and spoons
  • Skillet
  • Spatula or wooden spoon
  • Pastry brush
  • Knife and cutting board

Method
 

  1. Preheat the oven to 425°F. Grease a 10x15-inch rimmed baking sheet or line it with parchment paper.
  2. In a mixing bowl, stir together the Cheddar Bay Biscuit Mix, cold water, and grated cheddar cheese until a soft dough forms.
  3. 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.
  4. Bake the crust for 10 minutes to give it a head start.
  5. 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.
  6. Melt the butter and stir in the seasoning packet from the biscuit mix. Brush this butter mixture over the partially baked crust.
  7. Spread Alfredo sauce evenly over the crust. Sprinkle on about 2 cups of mozzarella, then top with the chicken and crumbled turkey bacon.
  8. 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.
  9. Garnish with dried parsley if you like. Slice and serve warm.

Notes

Pressing the crust: The dough can be sticky—oiling your hands (and adding a little more as you go) makes it much easier to spread evenly without tearing.
Shred your own mozzarella: Freshly shredded mozzarella melts smoother and browns better than pre-shredded (which often has anti-caking agents).
Alfredo amount: Start with about half the jar so the crust doesn’t get soggy; add a little more after baking if you want it extra saucy.
Shortcut option: Use leftover rotisserie chicken—just toss it with a little seasoning and warm it briefly before topping.
Make it spicy: Add crushed red pepper flakes or a drizzle of hot honey right before serving for a sweet-heat twist.
Storage & reheating: Refrigerate leftovers up to 3 days. Reheat in a 375°F oven or air fryer until hot and crisp; the microwave works, but the crust will soften.