Ultimate Baked Chicken Alfredo Calzones: A Creamy, Cheesy Delight

There’s something incredibly satisfying about cutting into a golden-brown, baked pastry to reveal a river of creamy, cheesy, and savory filling. That’s the magic of a calzone. Today, we’re elevating that classic by stuffing it with the luxurious flavors of Chicken Alfredo. Imagine tender chicken and pasta enveloped in a rich, garlicky Parmesan cream sauce, all bundled inside a perfectly baked, crispy pizza dough. These Baked Chicken Alfredo Calzones are the ultimate comfort food fusion a handheld meal that’s impressive enough for guests and easy enough for a weeknight dinner. Get ready to fall in love with every cheesy, creamy bite.

Everything You’ll Need: The Chicken Alfredo Calzone Ingredients List

Gathering your ingredients is the first step to success. This recipe is wonderfully flexible, allowing for shortcuts like store-bought dough and rotisserie chicken without sacrificing flavor. Here’s your shopping list, divided for clarity.

For the Alfredo Filling:

• 2 cups cooked chicken breast, shredded or diced (about 1 large breast)
• 1 cup uncooked mini (ditalini) or small pasta, OR 1 ½ cups cooked pasta
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper
• ¼ teaspoon nutmeg (optional, but highly recommended)
• 2 tablespoons fresh parsley, chopped (plus more for garnish)

For Assembly:

• 1 pound pizza dough (store-bought or homemade)
• All-purpose flour, for dusting
• 1 cup shredded mozzarella cheese
• 1 large egg, beaten (for the egg wash)
• Marinara or pizza sauce, for serving

Step-by-Step Guide to Making Perfect Calzones

Follow these detailed steps to create calzones that are crispy on the outside and gloriously creamy on the inside.

Step 1: Prepare the Filling Components

1. Cook the Pasta: Bring a pot of salted water to a boil. Cook the mini pasta according to package directions until al dente. Drain, rinse with cool water to stop cooking, and set aside. (If using leftover cooked pasta, skip this step).
2. Prepare the Chicken: If you don’t have pre-cooked chicken, season a chicken breast with salt and pepper. You can pan-sear it in a bit of oil for 6-7 minutes per side, or bake at 375°F (190°C) for 20-25 minutes until cooked through. Let it rest, then shred or dice.
3. Make the Alfredo Sauce: In a medium saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 30-60 seconds until fragrant be careful not to burn it. Pour in the heavy cream and bring to a gentle simmer. Reduce heat to low and gradually whisk in the grated Parmesan cheese until the sauce is smooth and has thickened slightly. Stir in salt, pepper, nutmeg, and fresh parsley. Remove from heat.
4. Combine the Filling: In a large bowl, combine the cooked pasta, chicken, and Alfredo sauce. Stir gently until everything is evenly coated. Let this mixture cool for at least 15-20 minutes. This is crucial: A hot filling will make the dough soggy and difficult to handle.

Step 2: Assemble the Calzones

1. Preheat and Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Divide the Dough: On a lightly floured surface, divide the pizza dough into 4 equal pieces. Roll each piece into a ball, then cover with a clean kitchen towel to rest for 10 minutes.
3. Shape the Dough: Working with one ball at a time, use a rolling pin to roll it out into a circle about 8 inches in diameter and ¼-inch thick.

4. Add the Fillings: Spoon about ¾ cup of the cooled Alfredo filling onto one half of the dough circle, leaving a 1-inch border around the edge. Sprinkle ¼ cup of shredded mozzarella on top of the filling.
5. Seal the Calzone: Fold the empty half of the dough over the filling to create a half-moon shape. Press the edges together firmly. To ensure a tight seal, you can then crimp the edges by folding and pinching them, or press with the tines of a fork.
6. Final Touches: Carefully transfer the sealed calzone to the prepared baking sheet. Use a sharp knife to cut 2-3 small slits in the top to allow steam to escape during baking. Brush the entire surface generously with the beaten egg wash. This gives the calzone its beautiful golden shine.
7. Repeat: Repeat steps 3-6 with the remaining dough balls and filling.

Step 3: Bake to Golden Perfection

Bake the calzones in the preheated oven for 18-22 minutes, or until they are puffed up and deeply golden brown. The egg wash will make them shine beautifully.
Let the calzones cool on the baking sheet for 5 minutes before serving. They will be extremely hot inside!

Pro Tips for Calzone Success

• Cool the Filling: This cannot be overstated. Letting the filling cool completely is the #1 trick to prevent a soggy, doughy mess and makes sealing much easier.
• Dough Management: If your dough is too elastic and keeps shrinking back, let it rest for another 5-10 minutes. Gluten needs time to relax.
• No Leaks Allowed: Ensure your edges are sealed tightly. The egg wash also acts as a “glue.” If you see any filling trying to escape, just pinch that area a bit more.
• Customize It: Feel free to add ½ cup of cooked chopped spinach, sundried tomatoes, or sautéed mushrooms to the filling for extra flavor and nutrients.
• Make-Ahead Magic: You can assemble the calzones, place them on the baking sheet, and freeze them solid. Once frozen, transfer to a freezer bag. Bake from frozen, adding 8-10 extra minutes to the baking time.

Serving and Storing Your Masterpiece

Serve these Chicken Alfredo Calzones hot, with a side of warm marinara sauce for dipping. A simple green salad is the perfect fresh accompaniment to balance the richness.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven or toaster oven for about 10 minutes to regain crispiness. The microwave will work in a pinch but will soften the crust.

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There you have it your guide to creating the most delicious, comforting, and shareable Baked Chicken Alfredo Calzones. This recipe perfectly marries the cozy familiarity of chicken pasta with the fun, portable joy of a calzone. Don’t be intimidated by the steps; the process is straightforward and the result is absolutely worth it. So, dust off your rolling pin, preheat that oven, and get ready for the compliments to roll in. Your new favorite homemade meal is just an hour away. Happy cooking