Chicken Parmesan Pizza Style (Cheesecake Factory Inspired, THM-Friendly)

Chicken Parmesan Pizza Style (Cheesecake Factory Inspired, THM-Friendly)

If you’ve ever looked at The Cheesecake Factory’s famous Chicken Parmesan “Pizza Style” and thought, “That looks amazing, but way too heavy for a regular weeknight,” this recipe is for you. This version keeps all the cozy flavors—savory chicken, marinara, melty cheese, and optional Alfredo pasta on top—but swaps the fried, breaded chicken for a baked ground chicken “crust” that’s packed with protein and much lighter.​

What Is Chicken Parmesan Pizza Style?

The original restaurant dish is basically a giant breaded chicken cutlet shaped like a pizza, smothered in marinara and cheese, then topped with Alfredo angel hair pasta. My version takes that same stacked comfort-food idea and turns it into a simple, family-friendly baked dinner that works beautifully with Trim Healthy Mama and macro-based eating.

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Why You’ll Love This Chicken Parmesan Pizza

• High protein and filling, thanks to the ground chicken base and Parmesan.

• Family-friendly flavors that feel like comfort food, not “diet food.”

• Customizable: serve it plain with marinara and cheese, or go all-in with Alfredo pasta piled on top.

• THM-friendly when you choose on-plan marinara, Alfredo sauce, and pasta.

As a busy coach and home cook, I love recipes that feel restaurant-level special but are straightforward enough to pull off on a Tuesday night. This one checks every box: it’s easy, impressive, and reheats really well for leftovers.

Ingredients

Chicken “Crust”

• 1 lb ground chicken

• 2 eggs

• ¼ cup grated Parmesan cheese

• Salt and pepper, to taste

• ½ teaspoon onion powder

• ½ teaspoon garlic powder

• 1 teaspoon Italian seasoning

Pizza Toppings

• ½–1 cup no-sugar-added marinara (choose a low-sugar option to keep it THM-friendly)​

• Extra Parmesan cheese (or mozzarella for more stretch)

Optional Alfredo Pasta Topping

• On-plan pasta (such as Dreamfields, palmini, or konjac-style noodles for THM-S)

• Homemade or jarred Alfredo sauce (look for low or no added sugar)​

Step-by-Step Instructions

Make the Chicken Crust

1. Preheat your oven to 400°F. Line a baking sheet or pizza pan with parchment paper.

2. In a mixing bowl, combine ground chicken, eggs, Parmesan, salt, pepper, onion powder, garlic powder, and Italian seasoning until everything is well mixed.​

3. Transfer the mixture to the parchment and press it out into a large round or rectangle, pretty thin, so it bakes evenly.​

4. Bake for 15 minutes, then carefully flip the chicken “crust” and bake for another 10–15 minutes, until fully cooked through and lightly golden around the edges.

Turn It Into Chicken Parmesan Pizza

5. Remove the baked chicken base from the oven and spread with marinara sauce.

6. Sprinkle generously with Parmesan (and mozzarella, if using).

7. Return to the oven just until the cheese is melted and everything is hot and bubbly.

Optional: Alfredo Pasta Topping

8. While the chicken “pizza” is baking, cook your pasta according to package directions.

9. Prepare your Alfredo sauce (homemade or jarred), then toss the hot pasta in the sauce until coated.

10. To serve Cheesecake Factory-style, pile a portion of the Alfredo pasta right on top of each slice of chicken parmesan pizza and enjoy that layered comfort-food moment.​

How to Serve and THM Notes

• Serve with a simple side salad, steamed green beans, or roasted vegetables to balance the richness.

• For THM:

  • The chicken “pizza” base with marinara and cheese is a THM-S style meal when you keep carbs low and fats moderate.

  • If you add Alfredo pasta, keep portions mindful and choose an on-plan pasta option to stay aligned with THM guidelines.

If you’re eating macro-based, this recipe is easy to log: the chicken base is very protein-forward, and you can adjust fats and carbs by how much cheese, sauce, and pasta you add.

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Tips, Variations, and Make-Ahead Ideas

• Swap the protein: Use ground turkey if that’s what you have.

• Add a kick: Sprinkle red pepper flakes over the top before serving.

• Fresh herbs: Finish with chopped basil or parsley for a pop of color and freshness.

• Meal prep: Bake two chicken crusts at once and freeze one (without sauce) for a fast future dinner—just thaw, top, and bake.​

An easy way to simplify busy nights is to keep one or two of these chicken crusts in your freezer, so “pizza night” can be both fun and on-plan.

If you want to see me make chicken chips with pretty much the same recipe, just rolled thinner, here’s a youtube video 

FAQs

Is this Chicken Parmesan Pizza THM compliant?

Yes, this recipe can fit into a THM-S framework when you use on-plan marinara, an appropriate Alfredo sauce, and THM-friendly pasta options if you choose to add the pasta on top.

Can I make this dairy-free?

You can experiment with dairy-free Parmesan-style shreds and a dairy-free Alfredo sauce. The texture will be a little different, but the chicken base will still work well as your “crust.”

Can I make this ahead?

Yes. You can bake the chicken crust ahead of time, store it in the fridge for up to 3 days, then top with sauce and cheese and reheat in the oven until hot. Add fresh-cooked Alfredo pasta on top just before serving.​