Chicken Alfredo Calzones Recipe
Introduction
Chicken Alfredo Calzones bring together the creamy richness of Alfredo sauce, tender shredded chicken, and gooey mozzarella, all wrapped in a crispy pizza dough crust. This delightful fusion makes for a comforting and easy-to-make meal perfect for any night of the week.
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 breasts)
- 1 cup shredded mozzarella cheese
- 4 tablespoons unsalted butter (softened)
- 2 teaspoons fresh parsley (chopped)
Instructions
- Step 1: Make the Alfredo sauce. In a medium saucepan over medium heat, melt 5 tablespoons of butter. Add the minced garlic and cook for 1 minute until fragrant. Pour in the heavy cream and Italian seasoning, then simmer for 2–3 minutes until slightly reduced. Reduce 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. Cut the pizza dough into 4 equal pieces. On a lightly floured surface, roll each piece into a 6-inch round about 1/4 inch thick. Transfer the rounds to a parchment-lined baking sheet.
- Step 3: Assemble the calzones. Spread one-fourth of the Alfredo sauce on half of each dough round, leaving a 1/2 inch border all around. Top the sauce with 1/2 cup shredded chicken and 1/4 cup mozzarella cheese. Fold the empty half over the filling and seal the edges by pressing and crimping with a fork.
- Step 4: Prepare parsley butter. In a small bowl, combine the softened butter and chopped parsley. Brush the tops of each calzone with this mixture using a pastry brush.
- Step 5: Cook the calzones. Place them 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, preheat the air fryer before cooking the calzones.
- Substitute cooked rotisserie chicken for a shortcut.
- Add sautéed mushrooms or spinach to the filling for extra flavor and nutrition.
- If you don’t have an air fryer, bake the calzones at 400°F for 15–18 minutes until golden brown.
Storage
Store leftover calzones in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a preheated oven at 350°F for 8–10 minutes or until heated through to keep the crust crispy. You can also freeze calzones wrapped tightly in foil or plastic wrap for up to 3 months; thaw overnight before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the Alfredo sauce ahead of time?
Yes, you can prepare the Alfredo sauce a day in advance. Store it in an airtight container in the refrigerator and reheat gently on the stove before assembling the calzones.
Can I use store-bought Alfredo sauce instead of making my own?
Absolutely! Using store-bought Alfredo sauce can save time and still deliver delicious results. Just spread it evenly over the dough as directed.
Print
Chicken Alfredo Calzones Recipe
- Total Time: 23 minutes
- Yield: 4 calzones 1x
Description
These Chicken Alfredo Calzones combine the rich, creamy flavors of classic Alfredo sauce with tender shredded chicken and gooey mozzarella cheese, all wrapped in a golden, crispy pizza dough crust. Perfectly cooked in an air fryer for a quick and delicious meal, these calzones are great as a comforting dinner or a satisfying snack.
Ingredients
Alfredo Sauce
- 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
Calzones
- 1 pound pizza dough (store-bought or homemade)
- 2 cups cooked chicken breast, shredded (about 2 small chicken breasts)
- 1 cup shredded mozzarella cheese
Finishing
- 4 tablespoons unsalted butter, softened
- 2 teaspoons fresh parsley, chopped
Instructions
- Make the alfredo sauce: In a medium saucepan over medium heat, melt the butter. Add the minced garlic and cook for 1 minute until fragrant. Pour in the heavy cream and Italian seasoning. Let it simmer for 2-3 minutes until slightly reduced. Reduce heat to low and gradually stir in the Parmesan cheese until melted and smooth. Season with salt and black pepper. Set aside to cool slightly while preparing the dough.
- Prepare the dough: Cut the pizza dough into 4 equal pieces. On a lightly floured surface, roll each piece into a 6-inch round, about 1/4 inch thick. Transfer the rolled dough rounds to a parchment-lined baking sheet.
- Assemble the calzones: Spread one-fourth of the Alfredo sauce on one half of each dough round, leaving a 1/2 inch border around the edges. Top the sauce with 1/2 cup shredded chicken and 1/4 cup shredded mozzarella cheese. Fold the empty half of the dough over the filling and press the edges together. Crimp the edges securely with a fork to seal.
- Prepare parsley butter: In a small bowl, combine the softened butter and chopped fresh parsley. Use a pastry brush to generously brush the tops of each assembled calzone with the parsley butter mixture.
- Cook the calzones: Place the calzones in the air fryer basket, lightly coated with oil or lined with parchment paper. Air fry at 375°F (190°C) for 8 minutes, flipping the calzones halfway through cooking to ensure even browning. Brush again with remaining parsley butter after flipping.
- Serve: Let the calzones cool for 5 minutes before serving. They can be enjoyed on their own or dipped in warm marinara sauce. Refrigerate leftovers for up to 3 days or freeze for up to 3 months.
Notes
- Use parchment paper or lightly oil the air fryer basket to prevent sticking.
- Adjust cooking time based on your air fryer model; check for golden brown crust.
- Leftover Alfredo sauce can be stored separately for up to 3 days in the fridge.
- For extra flavor, add a pinch of crushed red pepper flakes to the sauce.
- Ensure chicken is cooked and shredded before assembling for the best texture.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Italian-American
Keywords: Chicken Alfredo Calzones, Air Fryer Calzones, Chicken Calzones, Alfredo Sauce, Easy Calzones, Italian Comfort Food
