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Chicken Alfredo Calzone

Chicken Alfredo Calzone

A rich and cheesy Chicken Alfredo Calzone featuring creamy homemade Alfredo sauce, tender shredded chicken, and melty mozzarella wrapped in golden pizza dough and air-fried to perfection.
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Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings: 4 calzones
Course: Dinner, Main Dish
Cuisine: Italian-American
Calories: 640
Ingredients Method Notes

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
  • 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

Method
 

  1. Make the Alfredo Sauce: In a medium saucepan over medium heat, melt butter. Add garlic and cook 1 minute until fragrant. Pour in heavy cream and Italian seasoning; simmer 2–3 minutes until slightly thickened. Reduce heat and stir in Parmesan until melted. Season with salt and pepper. Let cool slightly.
  2. Prepare the Dough: Divide pizza dough into 4 equal portions. On a lightly floured surface, roll each into a 6-inch round about 1/4 inch thick. Transfer to a parchment-lined baking sheet.
  3. Assemble the Calzones: Spread 1/4 of the Alfredo sauce on half of each dough round. Add 1/2 cup chicken and 1/4 cup mozzarella. Fold the dough over the filling and crimp edges with a fork to seal.
  4. In a small bowl, mix softened butter with parsley. Brush over each calzone.
  5. Cook the Calzones: Place in a lightly oiled or parchment-lined air fryer basket. Air fry at 375°F (190°C) for 8 minutes, flipping halfway through, until golden and crisp. Brush with remaining parsley butter.
  6. Let cool 5 minutes before serving. Enjoy with warm marinara sauce for dipping if desired.

Notes

Leftovers store well in the refrigerator for up to 3 days or can be frozen for up to 3 months. Reheat in the air fryer for best texture.