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Grilled Chicken Alfredo Pizza

Grilled Chicken Alfredo Pizza

By Traeger Kitchen

Rich and creamy Alfredo sauce is extra decadent on grilled pizza. Pile it with chicken and more formaggio for a bubbly and flavorful dinner.

Prep Time

15 Minutes

Cook Time

35 Minutes

Pellets

Mesquite

Ingredients

How many people are you serving?

4

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Units of Measurement:
main
4 (4-6 oz) chicken breasts
As Needed Traeger Pork & Poultry Rub
2 (12-inch) cooked pizza crusts, such as Boboli
2 red or yellow bell peppers, diced
1 1/2 Cup grated mozzarella cheese
2 Teaspoon dried basil, or Italian seasoning
Alfredo Sauce
8 Tablespoon unsalted butter
2 Clove garlic, minced
2 Cup heavy whipping cream
1/2 Cup Parmesan, freshly grated, plus more for topping the pizza
1/2 Teaspoon Black pepper
1 Pinch nutmeg

Steps

  • 1

    When ready to cook, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes.

    400 ˚F / 204 ˚C

  • 2

    Season the chicken breasts with Traeger Pork & Poultry Rub.

    Ingredients
    • 4  (4-6 oz) chicken breasts

    • As Needed Traeger Pork & Poultry Rub

  • 3

    Insert the probe horizontally into the center of a chicken breast. Place the chicken directly on the grill grates. Close the lid and cook, turning once, until the internal temperature reaches 165°F, 15-20 minutes.

    400 ˚F / 204 ˚C

    165 ˚F / 74 ˚C

  • 4

    Remove the chicken from the grill, let cool slightly, and cut into 3/4-inch-cubes.

  • 5

    Make the Alfredo sauce. In a saucepan on the stovetop over medium heat, melt the butter. Add the garlic, and cook for 2 minutes. Add the cream and simmer the mixture for 10 minutes, or until thickened. Whisk in the 1/2 cup of grated Parmesan, pepper, and nutmeg. If the mixture is too thin, let it simmer for a few minutes more.

    Ingredients
    • 8 Tablespoon unsalted butter

    • 2 Clove garlic, minced

    • 2 Cup heavy whipping cream

    • 1/2 Cup Parmesan, freshly grated, plus more for topping the pizza

    • 1/2 Teaspoon Black pepper

    • 1 Pinch nutmeg

  • 6

    On a rimless baking sheet, assemble the pizzas. Top each crust with Alfredo sauce. Divide the diced chicken and peppers between the two pizzas. Top each with 3/4 cup of mozzarella cheese and a teaspoon of dried basil. Sprinkle the tops with additional Parmesan cheese.

    Ingredients
    • 2  (12-inch) cooked pizza crusts, such as Boboli

    • 2  red or yellow bell peppers, diced

    • 1 1/2 Cup grated mozzarella cheese

    • 2 Teaspoon dried basil, or Italian seasoning

  • 7

    Place the pizzas directly on the grill grates. Close the lid and cook for 10-12 minutes, until the cheese has melted.

    400 ˚F / 204 ˚C

  • 8

    Remove the pizzas from the grill. Let cool slightly before cutting into slices. Enjoy!

Cooking Notes

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