These Chicken Alfredo Air Fryer Calzones are a crispy, creamy twist on classic calzones. I take soft pizza dough, stuff it with tender shredded chicken, rich Alfredo sauce, and melty cheese, then cook them to golden perfection in the air fryer. They’re fast, filling, and incredibly satisfying.

Why You’ll Love This Recipe

I love how these calzones bring all the comfort of a creamy pasta dish in a handheld, crispy crust. The air fryer makes the crust perfectly golden without deep frying, which keeps things a little lighter and much quicker. Whether I need a quick weeknight meal or a party-ready snack, this recipe always delivers. It's also highly customizable depending on what I have in the fridge.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb premade pizza dough (store-bought or fresh from a pizzeria)
2 cups cooked chicken, shredded (I usually use rotisserie chicken)
1 cup Alfredo sauce (store-bought or homemade)
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
½ cup ricotta cheese (optional, for added creaminess)
1 teaspoon Italian seasoning
½ teaspoon garlic powder
Salt and black pepper, to taste
1 egg, beaten (for egg wash)
Olive oil or melted butter, for brushing
Marinara sauce (optional, for dipping)

Directions

I start by dividing the dough into four equal pieces and roll each one into a 6-inch circle on a floured surface.
In a bowl, I mix the shredded chicken, Alfredo sauce, mozzarella, Parmesan, ricotta (if using), Italian seasoning, garlic powder, and a bit of salt and pepper.
I spoon the filling onto one side of each dough circle, making sure to leave space around the edge.
Then I fold the dough over the filling to create a half-moon shape and press the edges with a fork to seal them tight.
I brush each calzone with beaten egg for a glossy, golden finish.
In a preheated air fryer at 375°F (190°C), I cook the calzones for 10 to 12 minutes until the crust is golden brown and crisp.
After a few minutes of cooling, I serve them warm with marinara sauce for dipping.

Servings and Timing

Servings: 4 calzones
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Total Time: 25–27 minutes

Variations

For a vegetarian version, I swap the chicken for sautéed mushrooms, spinach, or roasted veggies.
To add heat, I mix in red pepper flakes or diced jalapeños.
Sometimes I change up the cheese—provolone, fontina, or cheddar all work well.
I like to brush the tops with garlic butter or sprinkle them with herbs for extra flavor.

Storage/Reheating

I store leftover calzones in an airtight container in the fridge for up to 3 days.
To reheat, I use the air fryer at 350°F for about 3 to 5 minutes. It keeps the crust crisp. The oven works too—just bake at 350°F for 10 minutes.

FAQs

Can I use store-bought Alfredo sauce?

Yes, I often use store-bought Alfredo to save time. If I have extra time, I’ll make my own for a fresher taste.

Can I freeze the calzones?

Definitely. I freeze them before air frying. When I want one, I pop it in the air fryer straight from the freezer and cook a few extra minutes.

What other fillings work well?

I’ve used cooked sausage, bacon, or sautéed vegetables. Just make sure fillings are not too wet and meats are pre-cooked.

How do I keep the calzones from opening while cooking?

I make sure not to overfill and always seal the edges tightly with a fork. The egg wash also helps keep them sealed and gives them a golden finish.

Can I bake these in the oven instead?

Yes, I bake them at 400°F (200°C) for 15 to 18 minutes when I’m not using the air fryer. They turn out just as delicious.

Conclusion

I always turn to these Chicken Alfredo Air Fryer Calzones when I want something quick, comforting, and packed with flavor. The creamy chicken filling inside a crispy crust is a combo that never fails. Whether I’m serving guests or just treating myself, these calzones always hit the spot.