This dish is a cozy, indulgent twist on a classic Italian favorite — tender shredded chicken tossed in creamy Alfredo sauce, folded into pizza dough pockets, and air-fried to golden perfection. Crisp on the outside, oozy and rich inside, these calzones deliver comfort with minimal fuss.
Why You’ll Love This Recipe
It’s a quick weekday dinner but feels special enough for guests.
The air fryer gives you a crisp crust without deep frying.
Creamy Alfredo chicken filling meets the fun shape of a calzone — a perfect combination of pizza pocket and pasta-flavour.
You can customise the filling easily (add veggies, swap cheeses) to match what you have on hand.
Leftovers reheat well or even freeze for future meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup cooked chicken, shredded
1 cup Alfredo sauce
1 cup shredded mozzarella cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper, to taste
Pizza dough (enough for 4 calzones)
Olive oil (for brushing)
Optional: Marinara sauce or extra Alfredo for dipping
Directions
Pre-heat your air fryer to about 375°F (190°C).
On a lightly floured surface, roll out your pizza dough and divide it into 4 equal portions.
In a mixing bowl, combine the shredded chicken, Alfredo sauce, mozzarella cheese, garlic powder, Italian seasoning, salt, and pepper.
Place a generous spoonful of the chicken-Alfredo mixture in the centre of each dough portion — leaving a border around the edges.
Fold the dough over to form a half-moon shape and press the edges firmly to seal (use a fork or your fingers to crimp).
Brush the tops of each calzone lightly with olive oil.
Place the calzones in the air fryer basket, making sure they are not overcrowded (you may need to cook in batches).
Air-fry for about 8-10 minutes or until the crust is golden brown and crisp.
Carefully remove from the air fryer and let sit for 1-2 minutes (the filling will be very hot).
Serve immediately, with marinara or extra Alfredo sauce on the side if desired.
Servings and timing
Makes 4 calzones
Prep time: around 15 minutes
Cook time: about 8-10 minutes
Total time: approx 25 minutes
Variations
Swap the shredded chicken for cooked diced ham or cooked spinach for a veggie version.
Use a mixture of cheeses: for example, mozzarella + provolone or fontina for a different melting texture.
Add sautéed mushrooms or roasted red peppers to the filling for extra flavour.
Before sealing, spread a thin layer of pesto or garlic butter inside the dough for a flavour twist.
Finish with a sprinkle of parmesan and chopped fresh parsley or basil after air-frying.
Storage/Reheating
To store: Let calzones cool completely, then wrap individually in foil or place in an airtight container. They keep in the refrigerator for up to 3 days.
To freeze: Wrap each calzone in foil and then in a freezer bag; freeze for up to 1–2 months.
To reheat: For refrigerated, pre-heat air fryer to 350°F (175°C) and reheat for about 4-5 minutes until warmed through and crisp again. For frozen, thaw overnight in the fridge, then follow the same reheating. Alternatively, for frozen straight from freezer, increase to ~7-9 minutes at 350°F, checking for internal hotness.
Avoid microwaving if possible (it will make the crust soggy); the air fryer or oven gives the best crisp result.
FAQs
What kind of dough should I use?
You can use store-bought pizza dough (either fresh or refrigerated) or homemade dough if you prefer. Just make sure it’s pliable and can be stretched into individual portions for folding.
Can I use a regular oven instead of an air fryer?
Yes — pre-heat your oven to about 425°F (220°C). Place the assembled calzones on a parchment-lined baking sheet and bake for about 12-15 minutes or until golden brown. You may finish under the broiler for 1 minute for extra crisp.
Is this recipe kid-friendly?
Absolutely. The flavours are familiar (chicken, cheese, Alfredo sauce) and the portion size is manageable. You can tone down the seasonings if desired.
Can I make the filling ahead of time?
Yes. You can prepare the chicken-Alfredo filling in advance and store it in the fridge. When ready to assemble, just bring it to room temperature or warm slightly before using so the dough doesn’t get soggy.
How do I ensure the calzones seal properly?
Make sure to leave a border around the filling when assembling. Press the edges firmly to seal — you can crimp with a fork or roll the edge under itself and press. A little flour on your surface and hands helps.
What temperature should I set my air fryer to?
375°F (190°C) is a good general setting. If your air fryer runs hot or the calzones start browning too quickly, you can reduce to 350°F (175°C) and add a minute or two of cook time.
Can I add vegetables into the filling?
Yes — chopped cooked spinach, sautéed mushrooms, roasted red peppers, or even steamed broccoli work well. Just ensure they are cooked/slightly drained so moisture doesn’t make the dough soggy.
What kind of dipping sauce goes best with these?
Marinara sauce is a classic and pairs beautifully. Alternatively, extra Alfredo sauce, garlic butter, or even pesto can work, depending on how you’ve varied the filling.
How do I know when they’re done?
They’re done when the dough is golden brown and crisp on the outside, and the filling is hot all the way through (you can gently press the top to feel if it’s soft and warm inside). Let them rest 1 minute before serving so the filling isn’t too molten.
Can I halve or double the recipe?
Yes — the recipe is flexible. If you need fewer calzones, use half the ingredients and dough. If feeding a crowd, double the filling and dough accordingly, just cook in batches so your air fryer basket isn’t overcrowded.
Conclusion
These Chicken Alfredo Air-Fryer Calzones offer a winning combination of quick assembly, comforting flavours, and crisp, golden crust. Whether you’re looking for a cozy dinner, something fun for a gathering, or a make-ahead freezer option, this recipe delivers. With a creamy filling, flexible variations, and easy storage/reheating, it’s a recipe you’ll be glad to have in your rotation. Enjoy creating and indulging in every warm, cheesy bite.
These Chicken Alfredo Air-Fryer Calzones are crispy, golden pizza dough pockets filled with creamy Alfredo chicken and cheese. Perfectly portable and quick to make, they’re great for weeknight dinners, parties, or meal prep.
Ingredients
1 cup cooked chicken, shredded
1 cup Alfredo sauce
1 cup shredded mozzarella cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper, to taste
Pizza dough (enough for 4 calzones)
Olive oil (for brushing)
Optional: Marinara sauce or extra Alfredo for dipping
Instructions
Preheat air fryer to 375°F (190°C).
On a floured surface, divide pizza dough into 4 equal portions and roll out into rounds.
In a bowl, combine shredded chicken, Alfredo sauce, mozzarella cheese, garlic powder, Italian seasoning, salt, and pepper.
Spoon filling onto one half of each dough round, leaving a border around the edges.
Fold over the dough to form a half-moon shape and seal edges tightly by crimping with a fork or fingers.
Brush the tops with olive oil.
Place calzones in the air fryer basket, in batches if needed, without overcrowding.
Air-fry for 8–10 minutes or until crust is golden brown and crispy.
Let rest for 1–2 minutes before serving.
Serve with marinara or extra Alfredo sauce if desired.
Notes
Make sure the filling isn’t too runny to avoid soggy dough.
Pre-cook or drain any added vegetables to reduce moisture.
Use a fork or dough crimper for a tight seal to prevent leaks during air frying.
You can freeze assembled, uncooked calzones and air-fry them straight from frozen with added time.
