Chicken Alfredo Air Fryer Calzones

This chicken Alfredo calzone recipe has transformed my weeknight dinners from ordinary to extraordinary, combining the indulgent flavors of creamy Alfredo sauce and tender chicken in a perfectly crispy pocket made effortlessly in the air fryer.

I first created these during a busy week when I needed something that felt special but didn't require hours in the kitchen. Now they've become our Friday night tradition when we want restaurant quality food without leaving home.

Ingredients

• Refrigerated pizza dough saves crucial prep time while still delivering that fresh baked taste
• Shredded cooked chicken makes this recipe perfect for using leftovers
• Jarred Alfredo sauce creates an instant creamy base that coats every bite
• Mozzarella cheese adds that crucial melty stretch when you bite in
• Italian seasoning provides authentic flavor without measuring multiple herbs
• Garlic powder infuses every bite with aromatic depth
• Olive oil creates that golden crispy exterior
• Egg wash gives the calzones their beautiful glossy finish

How To Make Chicken Alfredo Air Fryer Calzones

Prepare the filling

Combine shredded chicken with Alfredo sauce until evenly coated. The chicken should be visible but well covered. Fold in the mozzarella cheese gently so it stays in pockets rather than completely melting into the sauce. Add garlic powder and Italian seasoning gradually while tasting to get the perfect flavor balance. Season with salt and pepper according to your preference.

Shape the calzones

Dust your work surface generously with flour to prevent sticking. Roll the dough to approximately 6 millimeters thickness for the perfect balance of crispy exterior and chewy interior. Divide into four equal squares using a sharp knife or pizza cutter. Place about 80 milliliters of filling slightly off center on each square, leaving at least 2 centimeters of border for sealing.

Create the perfect seal

Fold one corner of dough over to meet the opposite corner, creating a triangle. Press firmly along the edges with your fingertips first to create initial adhesion. Use a fork to crimp the edges, pressing firmly but not so hard that you pierce through the dough. This double sealing method ensures no filling escapes during cooking.

Perfect the finish

Brush olive oil across the entire surface of each calzone for maximum crispiness. Apply beaten egg wash with a pastry brush, ensuring complete coverage for that bakery quality golden shine. Make a small slit in the top of each calzone to allow steam to escape during cooking.

Air fry to perfection

Arrange calzones in your air fryer basket with at least 2 centimeters between each to allow proper air circulation. Cook until the exterior is deeply golden and the dough sounds hollow when tapped lightly. Allow to rest after cooking so the filling sets slightly and becomes less molten hot before serving.

I absolutely love how the shredded chicken absorbs the Alfredo sauce while maintaining its texture. My husband originally doubted that air fried dough could achieve the same crispiness as a pizza oven, but now he specifically requests these calzones when friends come over.

Make Ahead Options

These calzones are perfect for meal prep. You can assemble them completely, brush with olive oil and egg wash, then refrigerate for up to 24 hours before cooking. The cooled calzones can even be frozen individually wrapped for up to 3 months. When ready to enjoy, simply cook from frozen by adding an extra 5 minutes to the air fryer time. I often make a double batch specifically to freeze for those nights when cooking from scratch feels impossible.

Perfect Pairings

These calzones stand perfectly as a complete meal but pairing them with a simple side can elevate your dinner. A light arugula salad dressed with lemon juice and olive oil provides a bright contrast to the rich filling. For a more substantial meal, serve alongside roasted vegetables tossed with Italian herbs. During summer months, I love serving these with a simple tomato and cucumber salad with fresh basil to balance the creamy interior of the calzones.

Troubleshooting Tips

If your calzones are splitting open during cooking, you likely overstuffed them or didn't seal properly. Less filling creates a more manageable pocket. When your dough feels too sticky to work with, dust both the surface and your hands with additional flour. For extra flavor dimension, try mixing grated parmesan into your filling or sprinkling it on top before air frying. My family discovered this trick accidentally when we ran short on mozzarella, and now we always include both cheeses.

Recipe FAQs

→ Can I use store-bought Alfredo sauce?

Yes, store-bought Alfredo sauce works perfectly in this dish. Choose a high-quality brand for best results, or make your own if you prefer controlling the ingredients and flavor.

→ What can I substitute for chicken?

Turkey, Italian sausage, or mushrooms make excellent substitutes. For a vegetarian option, replace chicken with spinach, artichokes, or roasted vegetables while keeping the creamy Alfredo base.

→ How do I know when the calzones are done?

The calzones are done when the exterior is golden brown and the dough feels firm to the touch. If uncertain, you can check that the internal temperature reaches 165°F (74°C) with a food thermometer.

→ Can I make these calzones ahead of time?

Yes, you can prepare the calzones up to the point of cooking, then refrigerate for up to 24 hours. When ready to eat, brush with egg wash and air fry. You may need to add 1-2 minutes to the cooking time if cooking from cold.

→ How do I reheat leftover calzones?

Reheat in the air fryer at 180°C (350°F) for 3-4 minutes for the best crispy exterior. Alternatively, use a conventional oven at 180°C (350°F) for 8-10 minutes. Avoid microwaving as it makes the dough soggy.

→ What sides pair well with these calzones?

A simple green salad with Italian dressing, garlic knots, or a light vegetable soup makes the perfect accompaniment. For dipping, marinara sauce or extra warmed Alfredo sauce works wonderfully.