I’m not exactly sure why but we have been enjoying this chicken alfredo pizza on or around St. Patrick’s Day for a couple years now. While it isn’t all green, it is very tasty and quite easy to prepare. Plus, the fresh basil gives me the green I am looking for in a St. Patty’s Day dinner without being overwhelming. Served next to a big green salad, it is the perfect cozy meal!
While making homemade alfredo sauce may sound daunting, it is really is super simple. It takes less than 10 minutes to put together and the only tools required are a pot and a whisk. Trust me, once you try alfredo sauce made from scratch (with our secret ingredient, fresh ground nutmeg), you will never go back to the store bought stuff. I especially love this sauce because it is so versatile. It can be used to make classic alfredo with gluten-free pasta as well as more untraditional dishes like chicken alfredo pizza and lasagna.
For me, the addition of freshly ground nutmeg gives the sauce a beautiful flavor that is both warm and a bit exotic. If you don’t have fresh ground, from the store nutmeg will do as well. I personally can’t get enough of the tantalizing smell that comes off the nutmeg when it is being freshly grated so I always opt for it. Basil leaves and sundried tomatoes also elevate this pizza. I don’t know about you guys but I am always trying to find new and exciting ways to use up my leftover chicken after I have roasted it for dinner the night before. This chicken alfredo pizza gives you a way to use it where nobody would ever know it was made from “leftovers”.Print
- 1 baking sheet size gluten-free pizza crust, prepared
- 1/4 C butter
- 1 C heavy cream
- 2 garlic cloves, crushed
- 1 1/2 C Parmesan cheese, grated
- 1/8 tsp. fresh ground nutmeg
- Real garlic salt to taste
- Leftover rotisserie chicken, shredded (about 2 C)
- 1/4 C fresh basil leaves
- Sundried tomatoes (optional)
- Preheat oven to 375°. Melt butter in a saucepan over medium low heat. Add cream and cook 1-2 minutes while whisking slowly. Add garlic, cheese & nutmeg then continue to whisk slowly. Taste the sauce once cheese has melted and add a pinch of Real Garlic Salt if needed. Remove from heat once cheese has melted and your sauce is smooth. Stir in 1/2 of the leftover chicken. Spread evenly on cooked pizza crust. Top with remaining chicken, basil leaves and sundried tomatoes if desired. Bake at 375° degrees for about 10 minutes. Serve hot.
What are some of your favorite St. Patrick’s Day traditions and meals? I would love to hear from you in the comments below. Oh and if you like this recipe, please be sure to pin or share the image below (or above too) so others can find it for their family as well.
Check out these awesome photos I first used when this recipe was originally published this recipe on March 12, 2011. Love that this pizza has been a part of our family for 5 years now!