Introduction

Chicken Alfredo Calzones combine the creamy richness of Alfredo sauce with tender chicken and gooey mozzarella, all wrapped in a crispy pizza dough. This easy-to-make dish is perfect for a comforting meal that feels special but comes together quickly.

The image shows a close-up of golden-brown puff pastries with a flaky texture, each topped with small green herb flakes. One pastry is cut open, revealing a creamy, white filling speckled with black pepper, showing its smooth and rich texture inside. The pastries are triangular and stacked closely together on a surface with a white marbled texture, emphasizing their warm, crispy outer layer and soft, cheesy filling. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 tablespoons unsalted butter
4 cloves garlic (minced)
1 cup heavy cream
1 teaspoon Italian seasoning
1 cup freshly grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon black pepper
1 pound pizza dough (store-bought or homemade)
2 cups cooked chicken breast (shredded, about 2 small chicken breasts)
1 cup shredded mozzarella cheese
4 tablespoons unsalted butter (softened)
2 teaspoons fresh parsley (chopped)

Instructions

Step 1: Make the Alfredo sauce by melting 5 tablespoons of butter in a medium saucepan over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Pour in the heavy cream and Italian seasoning, then let simmer for 2-3 minutes until slightly reduced. Turn heat to low and gradually stir in the Parmesan cheese until melted and smooth. Season with salt and pepper. Set aside to cool slightly.
Step 2: Prepare the dough by cutting it into 4 equal pieces. On a lightly floured surface, roll each piece into a 6-inch round about 1/4 inch thick. Transfer the dough rounds to a parchment-lined baking sheet.
Step 3: Assemble the calzones by spreading one-quarter of the Alfredo sauce on one half of each dough round, leaving a 1/2 inch border. Top with 1/2 cup shredded chicken and 1/4 cup mozzarella cheese. Fold the empty half of the dough over the filling, pressing and crimping the edges with a fork to seal securely.
Step 4: Combine the softened butter and chopped parsley in a small bowl. Brush the top of each calzone with the parsley butter using a pastry brush.
Step 5: Place the calzones in an air fryer basket lightly coated with oil or lined with parchment paper. Air fry at 375°F for 8 minutes until golden brown, flipping halfway through. Brush again with the remaining parsley butter.
Step 6: Let the calzones cool for 5 minutes before serving. Serve warm, optionally with marinara sauce for dipping.

Tips & Variations

For a crispier crust, brush calzones with egg wash before air frying.
Substitute cooked turkey or leftover rotisserie chicken for the chicken breast.
Add sautéed mushrooms or spinach inside for extra veggies.
If you don’t have an air fryer, bake the calzones at 400°F for 12-15 minutes until golden.

Storage

Store leftover calzones in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in an air fryer or oven until heated through and the crust is crisp. For longer storage, freeze tightly wrapped calzones for up to 3 months. Reheat from frozen in the oven for best results.

How to Serve

The image shows several golden brown empanadas layered closely together, each with a glossy, slightly bubbly surface and small green herb pieces scattered on top. The empanadas have a crispy, baked texture with light and darker brown spots indicating a well-cooked crust. They are placed on a white plate, with the details of the crust shining under soft lighting against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought Alfredo sauce instead of making my own?

Yes, store-bought Alfredo sauce works well and can save time. Just heat it gently before spreading on the dough.

Can I bake these calzones instead of air frying?

Absolutely. Bake them on a parchment-lined sheet at 400°F for 12-15 minutes until golden and cooked through.