Chicken Alfredo Pizza on Cheddar Bay Biscuit

This Chicken Alfredo Pizza on Cheddar Bay Biscuit brings together creamy Alfredo, tender shredded chicken, and gooey cheeses on a buttery, cheddar-studded biscuit crust. The first bite is rich and savory, with the tang of parmesan and the mellow stretch of mozzarella balancing the bright cheddar in the base. The crust bakes up golden and slightly crisp at the edges while staying soft and biscuit-like inside, giving a comforting contrast of textures. Aromas of garlic and melted cheese fill the kitchen as it bakes, making it a perfect weekend dinner or a crowd-pleasing dish for game day or casual gatherings. It is ideal when you want a hearty, fast pizza-style meal that feels indulgent without a lot of fuss.

Ingredients

11.36 oz box Red Lobster Cheddar Bay Biscuit Mix
Useful as the base for the crust, already flavored to mimic the popular biscuits.
1/2 cup grated cheddar cheese
Adds sharp, cheesy flavor and extra richness to the dough.
3/4 cup cold water
Hydrates the biscuit mix so the dough comes together. Cold water keeps the dough tender.
2-3 tbsp olive oil
Used to brush the crust for browning and a pleasant olive oil aroma. Use 2 tbsp for lighter crisping, 3 tbsp for more sheen.
4 tbsp butter
Adds richness and a buttery finish to the baked crust and overall flavor.
1 cup cooked chicken, shredded
Tender protein for the topping. Use rotisserie or leftover roasted chicken for convenience.
1 cup Alfredo sauce
The creamy sauce base that carries the garlic and parmesan flavors.
1 cup mozzarella cheese, shredded
Provides the melty, stretchy cheese layer on top.
1/4 cup parmesan cheese, grated
Adds salty, nutty depth to the cheese topping.
1 tsp garlic powder
Boosts savory garlic notes throughout the chicken mixture.
Salt and pepper to taste
Simple seasoning to brighten and balance the flavors.

Step-by-step Instructions

Preheat the oven to 400°F (200°C). Position the oven rack in the center so the crust cooks evenly.
In a bowl, combine the biscuit mix, 1/2 cup grated cheddar cheese, and 3/4 cup cold water. Mix until just combined and a workable dough forms. Avoid overmixing so the crust stays tender.
Grease a pizza pan or baking sheet. Spread the dough onto the greased surface, pressing it into an even layer about 1/4 to 1/2 inch thick. Aim for uniform thickness so it bakes evenly.
Brush the dough surface with 2-3 tbsp olive oil. Set the crust aside while you prepare the topping. The oil helps the crust brown and adds flavor.
In a separate bowl, combine 1 cup shredded cooked chicken, 1 cup Alfredo sauce, 1 tsp garlic powder, and salt and pepper to taste. Mix until the chicken is evenly coated. Taste and adjust seasoning lightly.
Spread the chicken and Alfredo mixture evenly over the biscuit crust, leaving the edges free if you like a defined rim.
Sprinkle 1 cup shredded mozzarella and 1/4 cup grated parmesan evenly over the top, and press lightly so the cheese adheres to the chicken and sauce.
Bake in the preheated oven for 20-25 minutes, until the cheese is bubbly and the crust is golden brown. If the edges brown too quickly, tent loosely with foil for the last few minutes.
Remove from the oven and let cool for a few minutes before slicing and serving. Cooling briefly helps the topping set and makes slicing easier.

Recipe Details

Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 35-40 minutes
Servings: 6
Calories: Approximately 540 kcal per serving

Tips, Storage & Variations

Tips
- Press the dough evenly to avoid thin spots that burn.
- If your Alfredo sauce is very thin, stir in a tablespoon of extra parmesan to thicken slightly before topping.
- For a richer finish, dot small pieces of the 4 tbsp butter around the crust edge before baking.
Storage
- Refrigerate leftovers in an airtight container for 3 to 4 days. Reheat in a 350°F oven until warmed through to keep the crust crisp.
- Do not store at room temperature for more than two hours.
Freezing
- Freeze baked slices wrapped tightly in plastic and foil for up to 1 month. Reheat from frozen in a 375°F oven for 10-15 minutes or until hot.
Flavor variations using only existing ingredients
- Extra cheddar burst: Mix an additional 2 tbsp of the 1/2 cup cheddar into the chicken and Alfredo mixture before spreading for a sharper cheddar punch.
- Double cheese top: Increase the mozzarella portion by mixing 2/3 cup mozzarella and 1/3 cup grated cheddar on top, using only cheeses already listed.
- Garlic forward: Stir a little more garlic powder into the Alfredo-chicken mix for stronger garlic aroma and taste.

Frequently Asked Questions

How do I keep the crust from getting soggy?
Press the dough evenly and brush with olive oil, and do not overload with sauce. Bake on the center rack so it browns properly.
Can I use leftover cooked chicken?
Yes. Leftover roasted or rotisserie chicken works very well and saves time.
Do I need to pre-bake the biscuit crust?
No. This recipe bakes the assembled pizza directly and the biscuit mix cooks through in the stated bake time.
How do I know when it is done?
The pizza is ready when the cheese is bubbly and the crust is golden brown around the edges.
Can I make this spicier with the current ingredients?
You can add more garlic powder and black pepper to increase heat using only ingredients listed.

Conclusion

Give this Chicken Alfredo Pizza on Cheddar Bay Biscuit a try when you want a comforting, shareable meal that feels special without a lot of fuss. The creamy Alfredo and tender chicken pair beautifully with the buttery, cheddar-filled biscuit crust, creating a memorable twist on pizza night. For another take with similar flavors, see this variation on a biscuit crust at Chicken Bacon Alfredo Pizza on Cheddar Bay Biscuit Crust, or explore a saved version at Chicken Bacon Alfredo Pizza On Cheddar Bay Biscuit Crust – Cooked. If you try the recipe, I would love to hear how it turned out and any tweaks you made for your table. Enjoy a warm, cheesy slice.