Imagine taking everything you love about creamy Alfredo pasta—tender chicken, rich sauce, melty cheese—and stuffing it inside a golden, crispy pizza pocket.
That’s a Chicken Alfredo Calzone, and it’s here to ruin all other handheld foods for you.
Why settle for a sad sandwich when you could have a portable feast oozing with cheesy goodness?
This isn’t just food; it’s a culinary power move. Perfect for dinner, lunch, or showing off at your next potluck (you’re welcome). Ready to level up your carb game?
Let’s go.
Why This Recipe Slaps
The Chicken Alfredo Calzone is the ultimate comfort food hack. It combines the best parts of Italian cuisine—creamy sauce, savory chicken, and doughy perfection—into one convenient package. The contrast of the crispy crust with the luscious filling is borderline addictive.
Plus, it’s customizable, filling, and way more impressive than ordering takeout. Pro tip: Dip it in extra Alfredo sauce because why not?
Ingredients You’ll Need
- Pizza dough (store-bought or homemade, we won’t judge)
- Cooked chicken breast, shredded or diced (rotisserie chicken works too)
- Alfredo sauce (jarred or homemade, just make sure it’s thick)
- Mozzarella cheese, shredded (the more, the better)
- Parmesan cheese, grated (for that extra umami punch)
- Garlic powder and Italian seasoning (because flavor)
- Egg wash (1 egg + 1 tbsp water, for that golden shine)
How to Make It: Step-by-Step
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the dough into a large circle or rectangle (about ¼-inch thick).
- Layer the filling on one half of the dough: Alfredo sauce, chicken, cheeses, and seasonings. Leave a 1-inch border.
- Fold and seal the dough over the filling, crimping the edges with a fork.
- Brush with egg wash for a glossy, golden finish.
- Bake for 20–25 minutes until the crust is crispy and the inside is bubbling.
- Let it cool for 5 minutes (if you can resist) before slicing.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven or air fryer to keep the crust crispy—microwaving turns it into a sad, soggy mess. For longer storage, freeze unbaked calzones wrapped in foil and bake straight from frozen (add 5–10 extra minutes).
Why This Recipe Wins
It’s quick, versatile, and crowd-pleasing. Need a weeknight dinner?
Done. Hosting friends? Instant hero.
Kids picky about veggies? Sneak some spinach in there. The calzone is also a great way to use up leftovers—got some grilled chicken or extra Alfredo sauce?
Problem solved.
Common Mistakes to Avoid
- Overstuffing: Too much filling = leaky calzone. Keep it balanced.
- Thin dough: If it’s too thin, it’ll tear. Aim for ¼-inch thickness.
- Skipping the egg wash: Without it, your calzone looks pale and unloved.
- Cutting too soon: Let it rest, or the filling will erupt like a cheese volcano.
Swaps and Tweaks
No chicken?
Try shrimp, bacon, or mushrooms. Vegan? Use plant-based cheese and creamy cashew Alfredo.
Gluten-free? Swap in GF dough. Want extra flair?
Add sun-dried tomatoes, spinach, or a sprinkle of red pepper flakes. The calzone is your canvas—paint it cheesy.
FAQs
Can I use store-bought dough?
Absolutely. Store-bought pizza dough saves time and works like a charm.
Just let it come to room temperature before rolling.
How do I prevent a soggy bottom?
Pre-bake the dough for 5 minutes before adding the filling, or use a pizza stone for extra crispiness.
Can I make these ahead?
Yes! Assemble them, freeze before baking, and cook from frozen (add extra time). Meal prep win.
What’s the best dipping sauce?
More Alfredo, marinara, or ranch—because adulthood means no rules.
Final Thoughts
The Chicken Alfredo Calzone is the hero your dinner routine deserves.
It’s easy, indulgent, and endlessly adaptable. Whether you’re feeding a family or just treating yourself, this recipe delivers. Now go forth and stuff your face—responsibly, of course.
