The best appetizer at Olive Garden hands down, is the Chicken Alfredo Pizza Fritta. So it’s no surprise that today I will be remaking this recipe with a copycat version of my very own. Sorry OG, but this recipe is better than the original! My husband, Aaron, took a bite and said OMG THIS IS THE BEST THING I’VE EVER EATEN. Granted, he has said this more than once, but this still goes down as one of the greatest copycat meals I have made. Second of course to my Copycat Popeye’s Famous Chicken Sandwich Recipe.
Picture a hot pocket full of homemade chicken alfredo, but instead of hot pocket crust, it’s pillowy soft homemade (EASY) pizza dough. And to make it even better, YOU DIP IT IN HOMEMADE GARLICKY ALFREDO SAUCE!!! The only downside to this recipe is the urge to dive in before they cool off in the center. Guaranteed your impatience will result in burning your mouth with the molten alfredo inside – don’t say I didn’t warn you 🙂
I am so happy to be making this post! I haven’t posted any new recipes since late February and it’s an awesome feeling to be back to doing what I LOVE. Between the crazy house renovation and living with in-laws, I haven’t been in the best circumstances to focus on cooking or baking, let alone writing out a recipe (the hardest part of food blogging).
Don’t be overwhelmed by the recipe steps. Even though we are making a few different items from scratch, I was in and out of the kitchen in less than 1.5 hours from start to finish – and that included time for me to record a Tik Tok video of the process LOL.
Here are a few hacks to make this recipe as simple and organized as possible:
- Prep the pizza dough and while it’s rising for an hour, bake the chicken (this could also be done the day before)
- While the chicken is baking, make the alfredo sauce (this can also be done the day before).
- Set both the chicken and alfredo sauce aside to cool while you finish the pizza dough.
- Assemble the alfredo pockets while oil is heating.
I look forward to your feedback and comments below! Please feel free to share any pics by tagging me @BadBatchBaking and using the hashtag #BadBatchBaking on IG.Print
Cheesy, garlic-spiked chicken alfredo oozing out of a homemade pizza pocket that are pillowy soft on the inside and fried crisp on the outside.
- 1 ⅓ cups warm water
- 1 ½ teaspoons active dry yeast
- 3 ½ cups flour, divided
- ¼ cup grated parmesan cheese
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons sugar
- 3 tablespoons olive oil, divided
- 4 boneless skinless chicken breasts
- 1 tablespoon brown sugar, packed
- 1 1/2 teaspoons paprika
- 1 teaspoon dried oregano, (or thyme, parsley, rosemary)
- 1/2 teaspoon salt, (use seasoned salt for extra flavor)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- cracked black pepper, to taste
- 1/2 teaspoon Cajun seasoning
- 1/2 teaspoon cayenne pepper
- 4 chicken breasts
- 1 tablespoon olive oil
- 3 tablespoons butter
- ½ cup butter
- 2 cups heavy whipping cream
- 4 ounces cream cheese
- 4 garlic cloves, minced (in a pinch use 1 teaspoon garlic powder)
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 1 cup Parmesan or Romano cheese freshly grated
Optional – parsley for garnish and marinara sauce for dipping
- In a liquid measuring cup, sprinkle the yeast over the warm water. Set aside for 5 minutes to bloom.
- In a bowl, add 3 cups (375 g) of the flour, Parmesan, baking powder, salt, and sugar, and stir to combine.
- Add 2 tablespoons of the olive oil and stir to combine. Pour the yeast water over the flour mixture and stir until the dough forms into a ball.
- Use remaining flour for dusting the surface. Scrape the dough out of the bowl onto your floured surface. Knead the dough for about 10 minutes until the dough is tight and form the dough into a ball.
- Pour 1 tablespoon olive oil in a bowl. Place the dough in the bowl.
- Cover, let rise for 1 hour in a warm area, or until the dough has doubled in size.
- Flour the surface. Flip bowl over surface and let the dough fall out of the bowl. Cut the dough into 2-inch (5-cm) pieces. Roll into balls.
- Begin forming the dough into a circle about ½-inch (1-cm) thick and 5 inches (12-cm) wide, making sure the middle of the circle is not too thin. Repeat with the other balls of dough.
Preheat oven to 425°F
Using a meat mallet or rolling pin, pound each chicken breast thin, making sure your fillets are all the same thickness to ensure even cooking.
Combine all dry ingredients into a small bowl
Line a baking pan with parchment paper or foil. Transfer chicken to the pan and toss chicken in the seasoning. Drizzle with the oil and rub seasoning all over to evenly coat.
- Scatter small chunks of butter all over the tops of the chicken breasts so they will melt into the chicken as it cooks.
Bake chicken in preheated oven for 16-18 minutes, or until internal temperature is 165°F (75°C) using a meat thermometer. It should be golden with crisp edges.*
Move chicken to the top rack and broil on high heat during the last 3-4 minutes of cooking until golden and crisp around the edges.
Remove pan from oven, cover loosely and let rest for 10 minutes before piercing or cutting into it. Once cooled, chop chicken into dime-sized chunks.
In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted.
- Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese.
- Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken
Assemble & Fry
- Spoon 1-2 tablespoon of Alfredo sauce on to the center of the dough.
- Spoon 1-2 tablespoons chopped chicken.
- Fold the dough over the fillings and seal. Pinch the edge of the dough together and fold back. Repeat with the rest of the dough.
- Heat 2 inches (5 cm) of oil until the temperature reaches 365˚F (185˚C).
- Fry the calzones 2 at a time for about 3 minutes on each side. Remove from oil and drain on a paper towel-lined plate.
- Place a bowl filled with the rest of the tomato sauce on the plate.
- Sprinkle with parsley. Serve immediately.
Frying foods can be a bit stressful when you have multiple items to prep and cook. A candy thermometer is always recommended. In this recipe we are baking chicken, making homemade alfredo sauce, making pizza dough from scratch and then assembling and frying altogether. It doesn’t have to be as overwhelming as it sounds, this recipe is actually super simple if you organize it correctly. It can totally lessen the stress of multiple things cooking at once.
Here is how I like to do it: Prep the pizza dough and while it’s rising for an hour… then bake the chicken (this can also be done the day before). While chicken is baking, make alfredo sauce (this can be done the day before). Set both aside to cool while you finish the pizza dough. Assemble the alfredo pockets while oil is heating.
- Cuisine: Italian
Keywords: Copycat Recipe, Chicken, Alfredo, Italian, Cheat Meals