Sheet Pan Garlic Chicken Alfredo

Homemade pizza dough with creamy homemade garlic alfredo sauce, melty cheese, tender seasoned chicken breast, and crispy prosciutto.

Course Dinner, Lunch

Cuisine American, Italian

Keyword Sheet Pan Pizza

Prep Time 45

Cook Time 20

Rising 1 30

Total Time 2 35

Servings

Calories 1165kcal

Author Melissa

In the bowl of a stand mixer, whisk together flour, yeast, and sugar. Do not add the salt yet. Turn mixer on medium-low with dough hook attached and stream in water just until dough forms, scraping down sides of bowl as needed. Once dough is formed, about 3-4 minutes, turn off mixer and cover dough with plastic wrap. Let dough sit for 10 minutes, giving yeast time to develop.
Turn mixer to medium speed and add salt to dough, letting mixer knead dough for about 8 minutes, or until a soft ball of dough forms. Dough will be wet but should just clear sides of bowl.
Spray sheet pan with non-stick cooking spray, then add olive oil to sheet pan. Use your hands to coat sheet pan with olive oil, then use oiled hands to transfer pizza dough to sheet pan. Use oiled hands to spread dough into large rectangle shape as shown in pictures. Cover with plastic wrap and let rise for one hour, until doubled in size and soft and puffy. While the dough is rising, preheat oven and prepare garlic alfredo sauce.

Place cast-iron pan upside down on lowest rack of oven and preheat oven to 450℉. Let cast-iron pan and oven heat for an hour while the pizza dough is rising, so that the oven and pan are as hot as possible.

In a large nonstick skillet, heat olive oil over medium heat. Fry prosciutto until golden brown. Set on a paper towel-lined plate to drain. Crumble when cooled.
Slice chicken breasts in half lengthwise to make thinner cutlets. Season generously with salt, pepper, and garlic powder. In the same pan as you cooked the prosciutto, cook chicken breasts over medium-high heat until golden brown and cooked through. Chicken should read 165℉ on an instant-read thermometer. Set aside to cool. Once cool, dice chicken.

Melt butter in saucepan over medium-low heat. Add garlic and sauté for about 2 minutes. Add heavy cream and cream cheese to saucepan and increase heat to medium. Once cream mixture is hot but before it starts to boil, remove from heat and stir in shredded parmesan, a handful at a time. Season with additional salt and pepper to taste. If the alfredo sauce is still very thin, add more finely shredded parmesan as needed to adjust consistency. Set alfredo sauce aside. You should have about 1 1/2 cups of alfredo sauce.

After the pizza dough has risen for one hour, use slightly oiled hands to press and stretch dough all the way to edges of pan. Re-cover with plastic wrap and let rise again for 20 minutes. After 20 minutes, use slightly oiled fingers to pinch a crust against the lip of the baking sheet.

Spread alfredo sauce over pizza dough. Sprinkle 1/2 cup of Parmesan over sauce, followed by 1/2 of shredded mozzarella cheese. Add 1/2 of crispy prosciutto, all of the diced chicken, followed by the remaining mozzarella cheese.
Carefully place sheet pan onto preheated upside-down cast iron pan on oven rack. Bake for 18-20 minutes, until cheese is melted, spotted brown, and bubbly. Remove pizza from oven and slide onto wire rack to cool for about five minutes before slicing. Top with fresh basil or Italian parsley and remaining crispy prosciutto.