Chicken Broccoli Alfredo Pizza Recipes

CHICKEN ALFREDO PIZZA WITH BROCCOLI

Steps:

• Prepare pizza dough according to the recipe directions, but don't forget to add garlic powder, rosemary, and basil when mixing the dough.
• While the pizza crust is baking, I make the Alfredo sauce and prepare the other ingredients.
• After removing pizza crust from oven top with Alfredo sauce and chicken
• Place broccoli and onions over chicken
• Top with cheese
• Place pizza back in the oven on a middle rack. Bake at 450 degrees for 8 -10 minutes or until cheese is melted and just begins to turn brown.

CHICKEN ALFREDO PIZZA

Steps:

• Preheat the oven to 375 degrees F. Adjust racks to the middle of the oven. Put pizza stone in the oven to preheat while you begin the sauce.
• Preheat a grill pan over medium heat.
• Season the chicken with salt and pepper, to taste. Put the chicken on the grill pan and grill until cooked through. Remove to a cutting board and dice. Set aside.
• Melt the butter in a medium-sized saucepan over medium heat. Add the garlic and red pepper flakes and cook until fragrant. Add the flour and cook until light blonde in color. Whisk in the cream, reduce the heat to low, and let simmer until thickened, about 2 minutes. Stir in Parmesan and season lightly with salt and pepper, to taste.
• Flour your work surface and roll the pizza dough into a 13-inch diameter. Carefully remove the pizza stone from the oven and put the dough on top. Ladle the sauce to cover the bottom of the pizza. Evenly top with the baby spinach, grape tomatoes, grilled chicken and the mozzarella. Brush the edge of the crust with olive oil and season with salt and pepper, to taste. Bake the pizza until crisp and golden, about 25 minutes. Remove from oven and immediately top with another handful of spinach. Slice and serve.

BROCCOLI TOT CHICKEN PIZZA

Steps:

• Preheat the oven to 425 degrees F. Line the bottom of a baking sheet with parchment and brush with olive oil.
• In a medium bowl, add the broccoli tots and Parmesan. Break up the tots with your hands or a wooden spoon and mix until combined. Transfer the tot mixture to the prepared baking sheet and use your hands to form the mixture into a circle, making sure it isn't too thick. Bake the crust until golden brown, about 25 minutes. Let cool slightly.
• Spread the ricotta on the crust and top with the chicken and broccoli. Top with the mozzarella and return to oven until the cheese is completely melted, about 10 more minutes. Let cool for about 5 minutes before serving.

CHICKEN ALFREDO PIZZA

Steps:

• To Make Sauce: Melt butter in a small saucepan over medium heat. Blend in salt, pepper and flour, then stir in the milk and Romano cheese. Simmer, stirring constantly, until thickened. Remove from heat, cover and set aside.
• To Make the Garlic Butter: Melt the butter in a small saucepan over medium heat. Blend in the garlic, rosemary, and salt. Cook, stirring constantly, until garlic is tender but not browned. Remove from heat, cover and set aside.
• To Make the Dough: Pour the warm water into a small bowl and stir in the yeast until dissolved. Allow to rest until yeast foams, about 5 minutes. Mix the vegetable oil, sugar, salt, rosemary, and garlic powder together in a mixing bowl. Stir in the yeast mixture, and gradually stir in the flour. Gather into a loose ball and knead until a smooth ball forms. Cover, and let rest 1/2 hour.
• Preheat oven to 400 degrees F (200 degrees C). Season the roasted chicken with rosemary, thyme, poultry seasoning, garlic powder and salt. Chop or shred and reserve.
• To Assemble the Pizza: Spread dough out on prepared pizza stone. Top with cooled garlic butter, covering entire crust. Next spread with Alfredo Sauce (if necessary, warm to spreading consistency), leaving crust edges. Top with chicken, turning to coat with sauce.
• Bake in preheated oven for 20 minutes, or until bottom crust is lightly browned. Remove from oven and let set for 2 to 3 minutes before cutting.

CHICKEN ALFREDO PIZZA

Steps:

• Preheat oven to 350.
• Roll dough onto 12" pizza pan and bake 10 minutes.
• Spread alfredo sauce on dough.
• Layer chicken over sauce.
• Sprinkle onions and mushrooms over chicken.
• Spread on broccoli and cauliflower.
• Spread cheese over top.
• Bake 15 minutes.

CHICKEN ALFREDO PIZZA

Steps:

• In a small bowl, combine 2 tablespoons salad dressing mix, water, vinegar and oil. (Save remaining marinade mix for another use). , Pour 1/3 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 1 hour. Cover and refrigerate remaining marinade. , Drain and discard marinade from chicken. Grill chicken, covered, over medium heat or broil 4 in. from heat for 5-7 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade. Cool. Cube chicken and set aside. , Place bread shell crust on an ungreased 12-in. pizza pan. Spread with Alfredo sauce. Sprinkle with the Parmesan cheese, Italian seasoning, garlic powder, 1/2 cup pizza blend cheese, green pepper, onion, mushrooms, cubed chicken and remaining cheese. , Bake, uncovered, at 450° for 8-10 minutes or until cheese is melted.

CHICKEN BROCCOLI ALFREDO

Steps:

• Cook fettuccine according to package directions adding broccoli last 3 minutes, drain. Set aside.
• Meanwhile, melt butter in medium saucepan over medium heat. Add minced garlic with the butter. Add cream, garlic powder, and pepper.
• Simmer, uncovered, for 10 to 12 minutes or until thick, stirring frequently. Trust me, it will thicken. When sauce has reached desired consistency, stir in Parmesan cheese.
• Add cooked chicken to Alfredo sauce and heat through. Serve over hot, cooked fettuccine and broccoli.

CHICKEN AND BROCCOLI ALFREDO

Steps:

• Cook linguine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain.
• Heat butter in skillet. Cook chicken until browned, stirring often.
• Add soup, milk, cheese, black pepper and linguine mixture and heat through. Serve with additional Parmesan cheese.

BROCCOLI CHICKEN PIZZA

Steps:

• Preheat oven to 425 degrees Fahrenheit.
• Prepare dough.
• While dough is rising or sitting, steam broccoli and cook chicken with olive oil, oregano and basil to taste, until no longer pink.
• Spread the dough into a prepared jelly roll pan.
• Bake for about ten minutes.
• Meanwhile, chop cooled chicken into small chunks and chop steamed broccoli.
• Combine chicken, Ricotta cheese, broccoli, 1/2 cup Mozzarella cheese, 1/2 cup Cheddar cheese, dry mustard, and crushed red pepper.
• Remove crust from oven.
• Spread with ricotta mixture.
• Top with remaining cheese.
• Cook until cheese is browned (10 to 15 minutes).

HOMEMADE CHICKEN ALFREDO PIZZAS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, 1/2 teaspoon salt and 2-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes., Sprinkle cornmeal over two 12-in. pizza pans coated with cooking spray. Divide dough in half. On a floured surface, roll each portion into a 13-in. circle. Transfer to prepared pans. Build up edges slightly. Prick dough thoroughly with a fork; brush with oil. Bake at 425° for 5-8 minutes or until edges are lightly browned., In a small saucepan, saute garlic in butter until tender. Stir in the parsley, pepper and remaining salt. Combine flour and milk until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened., Spread over crusts; top with chicken, tomatoes, spinach, cheeses and Italian seasoning. Bake 10-12 minutes longer or until crusts are lightly browned and cheeses are melted.

CHICKEN AND BROCCOLI ALFREDO RECIPE BY TASTY

Steps:

• Bring a quart (950 ML) of water in a large pot to a boil over high heat, and salt to taste.
• Cook pasta for 8 minutes, or until slightly underdone.
• Add broccoli to pasta and simmer for 4 minutes with the lid on.
• Strain the pasta and broccoli in a colander, and run cold water over to prevent the broccoli from over cooking.
• Heat the olive oil in the pot over medium-high heat, and add the chicken. Season the chicken with season salt and pepper.
• Once the chicken is cooked through, remove it from the pot and set aside.
• Add the butter to the pot, and melt it. Once butter is fully melted, add in garlic and stir continuously for 10 seconds.
• Add the heavy cream, salt, pepper, and nutmeg. Stir often, and cook until sauce starts to bubble slightly.
• Once the sauce is bubbling and begins to cook down, add in Parmesan cheese and stir until the sauce thickens.
• Add in the cooked chicken, pasta, and broccoli, and stir until fully combined.
• Top with Parmesan cheese or red chili flakes.
• Enjoy!