Description
Delicious Chicken Alfredo Calzones made with creamy homemade Alfredo sauce, tender shredded chicken, and melty mozzarella cheese encased in a crispy air-fried pizza dough crust. Perfect for a comforting meal with a rich, cheesy filling and a buttery parsley glaze.
Ingredients
Scale
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
Parsley Butter
- 4 tablespoons unsalted butter, softened
- 2 teaspoons fresh parsley, chopped
Instructions
- Make the Alfredo Sauce: In a medium saucepan over medium heat, melt 5 tablespoons unsalted butter. Add the minced garlic and cook for 1 minute until fragrant. Pour in 1 cup heavy cream and 1 teaspoon Italian seasoning. Let simmer for 2-3 minutes until slightly reduced. Reduce heat to low and gradually stir in 1 cup freshly grated Parmesan cheese until melted and smooth. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Set aside to cool slightly while preparing 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 rounds to a parchment-lined baking sheet.
- Assemble the Calzones: Spread 1/4 of the Alfredo sauce on one half of each dough round, leaving a 1/2 inch border. Top the sauce with 1/2 cup shredded cooked chicken and 1/4 cup shredded mozzarella cheese. Fold the empty half over the filling and press the edges firmly with a fork to seal securely.
- Prepare Parsley Butter: In a small bowl, combine 4 tablespoons softened butter with 2 teaspoons chopped fresh parsley. Brush the tops of each calzone with the parsley butter using a pastry brush.
- Cook the Calzones: Place the calzones into an air fryer basket lightly coated with oil or lined with parchment paper. Air fry at 375°F (190°C) for 8 minutes until the crust is golden brown, flipping the calzones halfway through cooking. After flipping, brush the tops again with remaining parsley butter.
- Serve: Let the calzones cool for 5 minutes before serving. Enjoy warm, optionally with marinara sauce for dipping. Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.
Notes
- Use fully cooked chicken breast for best results; rotisserie chicken works well.
- To prevent sticking, lightly flour the surface when rolling out dough.
- If you don’t have an air fryer, calzones can be baked in a conventional oven at 400°F for 12-15 minutes until golden brown.
- Brush with parsley butter while hot to enhance flavor and ensure a crispy crust.
- For a lower-fat option, substitute half-and-half for heavy cream and reduce the amount of butter slightly.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Italian-American
Keywords: Chicken Alfredo Calzones, Air Fryer Calzones, Chicken Calzones, Alfredo Sauce Recipe, Easy Calzones, Italian Comfort Food
