Chicken Alfredo Air Calzones

If your inner chef loves bold flavors but your energy for rolling dough like a bakery intern is zero, meet these Chicken Alfredo Air Calzones — all the creamy, cheesy comfort of a pasta night wrapped in a handheld pocket and cooked in an air fryer so you don’t have to babysit a pan for an hour.

Why This Recipe Is Awesome

Because it cheats elegantly. You get the silky Alfredo sauce, tender shredded chicken, and gooey mozzarella inside a crisp, golden crust without boiling pasta, monitoring sauce, or pretending you have time to make a béchamel. The air fryer crisps the outside while keeping the inside melty, which means you get crunchy-to-melt contrast every single time. Also, it’s very forgiving — a little extra sauce is fine, a slightly overstuffed calzone just means more payoff.

Ingredients You’ll Need

• 1 lb cooked chicken (rotisserie is perfect — shred it)
• 1 cup Alfredo sauce (store-bought or homemade; see alternatives)
• 8 oz shredded mozzarella (low-moisture for less sogginess)
• 1/4 cup grated Parmesan (for depth)
• 1/3 cup frozen peas or chopped spinach (optional, but I vote yes)
• 1 teaspoon garlic powder (or 1 clove minced)
• 1/2 teaspoon Italian seasoning
• Salt and pepper to taste
• 1 package pizza dough (about 16 oz, store-bought — entrust me)
• 1 egg beaten with 1 tbsp water (egg wash)
• Cooking spray or a brush of oil for the air fryer basket
• Optional: red pepper flakes or chopped basil for finishing

Step-by-Step Instructions

1. Step 1

   Preheat your air fryer to 370°F (190°C). If your model has hotspot tendencies, nudge it down 10 degrees; I’d rather extra time than a scorched crust.

2. Step 2

   Mix the filling: in a bowl combine shredded chicken, Alfredo sauce, mozzarella (reserve a little for topping), Parmesan, garlic powder, Italian seasoning, and spinach or peas if using. Stir until everything is evenly sauced; taste and adjust salt and pepper.

3. Step 3

   Divide the dough into 4 equal portions. On a lightly floured surface, press each portion into a 7–8 inch circle. Don’t obsess over perfect circles — rustic is a vibe.

4. Step 4

   Spoon about 3/4 to 1 cup of filling onto one half of each dough circle, leaving a 1/2 inch border. Overfilling is tempting but will lead to leaks; be generous, not reckless.

5. Step 5

   Fold the dough over the filling to form a half-moon and press the edges firmly to seal. Crimp with a fork or twist for a tighter seal. Brush each calzone with egg wash for that bakery sheen.

6. Step 6

   Lightly oil or spray the air fryer basket and place calzones in a single layer without crowding. Work in batches if needed. Spray the tops lightly with oil to promote browning.

7. Step 7

   Air fry at 370°F (190°C) for 10–12 minutes, flipping once halfway, until golden brown and the filling bubbles slightly through a vent. Thicker doughs may need an extra 2–3 minutes. Trust the color, not the clock.

8. Step 8

   Let calzones rest 3–5 minutes before cutting. This keeps molten cheese from shout-streaming all over the cutting board and your shirt. Sprinkle reserved mozzarella, Parmesan, red pepper flakes, or chopped basil on top if you like.

9. Step 9

   Serve with a simple side: marinara for dipping, a green salad, or roasted veggies. Enjoy the slight dazzle when someone realizes it’s Alfredo inside a pocket and not pizza pretending to be fancy.

Common Mistakes to Avoid

Overfilling is the most romantic but least practical mistake — you’ll end up with sad puddles in the basket. Skimping on sealing the edges will cause dramatic cheesy escapes, so crimp or fork-press well. Using fresh, high-moisture mozzarella without draining or patting can make the calzone soggy; dry it with paper towels if that’s what you’ve got. And don’t skip the brief rest after cooking — molten cheese is a delicious weapon.

Alternatives & Substitutions

Short on time? Use shredded rotisserie chicken and jarred Alfredo — still delicious. Want lighter? Swap half the mozzarella for part-skim or use Greek yogurt mixed with Parmesan and garlic for a lighter “Alfredo-ish” bind (trust me, it’s fine). No air fryer? Bake at 425°F (220°C) on a parchment-lined sheet for 14–18 minutes. Vegetarian? Leave out the chicken and add roasted mushrooms and artichoke hearts. Gluten-free dough works fine — just adjust cook time and handle it gently.

FAQ

Can I freeze these?

Yes. Freeze them before cooking on a tray until firm, then transfer to a bag. Cook from frozen in the air fryer at 370°F (190°C) for 14–18 minutes, turning once; add a few minutes if needed. Fresh makes the crust nicest, but frozen is a legit life-saver.

Will the bottom get soggy in the air fryer?

Not if you preheat the basket and give each calzone a little space. A light spray of oil under and on top helps crisp the exterior. Also, avoid excess sauce in the filling — that’s the usual culprit.

Can I make the Alfredo from scratch quickly?

Absolutely. Melt 2 tablespoons butter, stir in 1 clove minced garlic, whisk in 1 cup heavy cream until warmed, then add 1 cup grated Parmesan off heat and season. It’s three steps and five minutes, and yes, it elevates the whole thing if you’ve got the extra elbow grease.

Final Thoughts

These Chicken Alfredo Air Calzones are the kind of dinner that makes leftovers look like a planned luxury. They’re fast, forgiving, and endlessly adaptable — a small, edible triumph with minimal drama. Make a batch, stash a few in the freezer, and pat yourself on the back when friends ask how you pulled off something that tastes this cozy without collapsing your evening.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.