Chicken Alfredo Air Fryer Calzones

Imagine a calzone that behaves like a pizza’s cooler, neater cousin but somehow doubles as a cozy pasta hug — and it comes out of the air fryer in under 20 minutes. If you like gooey cheese, saucy insulation, and zero proofing patience, we should be friends.

Why This Recipe Is Awesome

This works because it cheats in all the best ways: pre-cooked chicken, jarred or quick homemade Alfredo, and store pizza dough that refuses to be fussy. The air fryer crisps the exterior fast so you get that golden shell without babysitting an oven for half an hour. Also, sealing a calzone keeps all the cheesy, saucy goodness inside where it belongs — no soggy top, no splattered oven, just neat, portable comfort food.

Ingredients You’ll Need

• 1 pound store-bought pizza dough (or 2 pre-rolled discs) — saves time, tastes great.
• 1 to 1 1/2 cups cooked chicken, shredded or chopped (rotisserie is the lazy hero here).
• 3/4 to 1 cup Alfredo sauce (jarred or quick stovetop: butter, cream, garlic, Parmesan).
• 1 to 1 1/2 cups shredded mozzarella — melty fidelity matters.
• 1/2 cup ricotta (optional, but makes the filling pillowy).
• 2 tablespoons grated Parmesan — for inside love and a little on top.
• 1 teaspoon Italian seasoning or a pinch of dried oregano and basil.
• 1 clove garlic, minced (optional but persuasive).
• 1 egg beaten with a splash of water for egg wash — optional for shiny browning.
• Olive oil or cooking spray — to keep the calzones from sticking to the fryer basket.
• Flour for dusting the workspace.
• Fresh parsley or red pepper flakes for finishing (optional garnish).

Step-by-Step Instructions

1. Step 1

   Make the filling: toss shredded chicken with Alfredo sauce, mozzarella, ricotta (if using), garlic, Italian seasoning, and Parmesan in a bowl. Taste for salt and pepper — Alfredo can be bland or borderline salty, so adjust like you mean it. Let the mixture sit five minutes so the cheeses meld and the filling isn’t lava-hot when you assemble.

2. Step 2

   Assemble and air-fry: divide dough into portions, roll into 6–8-inch circles on a floured surface, spoon filling onto one half leaving a 1/2-inch edge, fold over and crimp to seal. Brush with egg wash or oil, then place seam-side down in a preheated 375°F (190°C) air fryer basket — don’t crowd it. Air fry 8–12 minutes until golden and puffed; flip once halfway if your model needs even browning. Let rest two minutes before cutting so the filling stops staging a cheesy escape.

Common Mistakes to Avoid

Overfilling: it’s tempting to pack these like burritos, but more filling equals poor sealing and molten leakage. Wet filling: if your sauce is runny, toss the chicken in less Alfredo or drain a bit; too-soggy filling gives you a limp bottom. Crowding the air fryer: one or two calzones per batch is fine—stacking is not. Skipping a seal: press that edge firmly or crimp with a fork; a good seal keeps the adventure inside.

Alternatives & Substitutions

Not an Alfredo fan? Swap in pesto or marinara — pesto gives a bright herb kick, marinara turns it into a classic pizza-calzone hybrid. Gluten-free dough works fine; press gently to avoid tearing. Use shredded rotisserie chicken, leftover roasted chicken, or diced pre-cooked turkey. For dairy-free, use a plant-based cream sauce and vegan mozzarella; texture changes, but flavors still win. If your air fryer is tiny, bake at 425°F (220°C) on a lined sheet for 12–16 minutes instead.

FAQ

Question 1?

Can I use raw chicken? Not recommended unless you cook it first. Raw chicken releases juices and will over-saturate the dough; use pre-cooked, shredded chicken, or quickly sauté diced chicken with salt and pepper until done, then cool before filling.

Question 2?

Can I freeze calzones? Yes — assemble them, flash-freeze on a tray until firm, then bag them. Air fry from frozen: add a few minutes to the cook time and lower the temperature to 350°F (175°C) if you want more even heating without burning the crust. Thawing in the fridge overnight also works and speeds things up.

Question 3?

What’s the best temperature and time? Aim for 375°F (190°C) in the air fryer and 8–12 minutes depending on size and filling. You want a golden, slightly blistered exterior and a hot interior. If the outside browns too fast, drop the temp 10–15 degrees and add a minute or two.

Final Thoughts

These Chicken Alfredo Air Fryer Calzones are the kind of meal that looks chef-y but behaves like a weeknight MVP. They handle leftovers, travel well, and give everyone a personal pizza-pasta hybrid without drama. Put on something comfy, make a little salad, pour the cold drink, and enjoy that satisfying crack when you cut into a perfectly sealed calzone. If you try a weird filling swap, tell me — I like hearing about culinary rebellions.

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.