Blackstone Chicken Alfredo Pizza

This Blackstone Chicken Alfredo Pizza is an easy griddle dinner made with a store-bought crust, creamy Alfredo sauce, and juicy chicken. It’s a simple way to make homemade pizza without heating up the oven.

Using budget-friendly shortcuts like pre-cooked crust and jarred sauce keeps this recipe fast, affordable, and perfect for busy weeknights.

Recipe Snapshot

• Budget-Friendly: Uses store-bought crust and simple ingredients
• Family-Tested: Creamy, cheesy, and kid-approved
• Real-Life Prep Time: 10 minutes prep, 10–12 minutes cook time
• Method: Blackstone griddle / flat top grill
• Freezer-Friendly: Best fresh, but leftovers freeze well
• Best For: Weeknight dinners, summer grilling, quick pizza night

Ingredients

• Pre-Made, Pre-Cooked Pizza Crust – Store-brand crust works great and keeps this recipe affordable. You may also want to use this Blackstone Homemade Pizza Dough Recipe
• Chicken Breast – Boneless skinless chicken breast cooks quickly on the griddle. Thighs can be substituted for extra juiciness.
• Butter – Helps cook the chicken evenly and adds flavor.
• Alfredo Sauce – Jarred sauce saves time, but homemade Alfredo works if you prefer
• Shredded Mozzarella Cheese – Shred your own for better melting, or use pre-shredded for convenience.
• Baby Spinach – Adds freshness and color. It wilts quickly on the hot griddle.

How to Make Blackstone Chicken Alfredo Pizza

Step 1 – Preheat the Blackstone grill over medium high heat (approximately 350 degrees Fahrenheit). Add the butter to the grill and spread it around with a spatula.

Step 2 – Add the diced chicken to the melted butter.  Season with salt and pepper.

Step 3 – Sauté until the chicken is cooked through (5-6 minutes).  Remove the cooked chicken from the grill to a separate plate and let it rest for 5 minutes.

Step 4 – Then assemble the pizza. Spread the Alfredo sauce onto the pizza crust. Top with the cooked diced chicken pieces. Top with shredded mozzarella cheese and chopped spinach. Then slide the prepared pizza onto the grill. You can add any other pizza toppings

Step 5 – Cover and cook for 6-12 minutes until the bottom of the crust is golden brown and the cheese on top has melted. Carefully remove the pizza from the grill, let it sit for a few minutes. Then this delicious chicken alfredo pizza is ready to slice, serve with parmesan cheese and enjoy!

Tips for Success

• Cut chicken into even pieces so it cooks quickly and evenly.
• Use a dome lid to melt the cheese faster without over-crisping the crust.
• Keep the heat at medium to prevent burning the bottom of the crust.
• Don’t overload with sauce, too much can make the crust soggy.
• Let the pizza rest 2–3 minutes before slicing for cleaner cuts.

We’ve tested this multiple times, and medium heat with a lid gives the best crispy-bottom, melted-cheese results.

Variations & Substitutions

• Use rotisserie chicken to save time.
• Swap mozzarella for an Italian blend or add Parmesan.
• Add mushrooms, red onions, or bacon for extra flavor.
• Use whole wheat crust for a different option.
• Make it spicy with red pepper flakes.

Storage and Freezer Instructions

• Refrigerator – Store leftover pizza in an airtight container for up to 5 days.
• Reheating – Reheat on the Blackstone or in a skillet to keep the crust crisp. Microwave works but may soften the crust.
• Freezer – Freeze individual slices wrapped tightly for up to 2 months. Reheat from frozen in the oven or on a griddle over low heat.