Cheesy Chicken Alfredo Dip is a rich, creamy appetizer that takes your favorite pasta dish and turns it into a melty, hot dip! It’s quick to prep, bakes in just 20 minutes, and is perfect for game days, potlucks, or movie night.
Make these dips next: Homemade Rotel Dip, Buffalo Chicken Dip Recipe, and Easy Homemade Cheese Sauce recipe!
If you love Chicken Fettuccine Alfredo, you’ll love this Cheesy Chicken Alfredo Dip! It’s bubbly, golden, and so irresistible with toasty No Knead bread or crunchy veggies on the side.
This recipe is made completely from scratch, starting with a buttery homemade Alfredo sauce. Mix it with cream cheese, Parmesan, mozzarella, and tender chicken, then bake until hot and melty.
It’s perfect for game day, holiday parties, or even as a fun weekend dinner served with breadsticks and salad.
And since you can make it ahead and bake when ready, it’s stress-free entertaining at its best.
Chicken Alfredo Dip ingredients:
- Butter + flour: this forms the roux to thicken our sauce.
- Garlic: Freshly minced for the best flavor.
- Seasonings: Salt, parsley, oregano, and pepper provide just enough flavor. You could use Italian seasoning in place of the parsley and oregano if you like!
- Chicken broth + heavy cream: The creamy sauce foundation. Make sure to use low-sodium chicken broth to control the saltiness.
- Cheese: Mozzarella cheese, parmesan cheese, and cream cheese bring the melty, tangy goodness that makes this dip a crowd pleaser.
- Cooked chicken: Shredded chicken or chopped chicken breast works best. If you’re short on time, a trusty rotisserie chicken will do the trick!
How to make Cheesy Chicken Alfredo Dip:
This gooey, cheesy dip curbs all those comfort food cravings in every bite! Don’t forget to check the recipe card for the full recipe.
- Melt butter and add spices and garlic.
- Whisk in flour until smooth.
- Stir the chicken into the Alfredo sauce.
- Pour into a skillet or dish and top with cheese.
Tips for the meltiest Chicken Alfredo Dip:
- Use freshly shredded cheese: It melts creamier than pre-shredded.
- Soften the cream cheese: This makes it easier to blend with the sauce.
How to store Chicken Alfredo Dip:
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven at 350°F until warmed through, or microwave in short bursts, stirring often. You can also freeze unbaked dip for up to 2 months.
Thaw in the fridge overnight and bake as directed!
Serving suggestions:
This dip is amazing with Garlic Bread, Garlic Breadsticks, or toasted baguette slices.
For a lighter option, serve with raw veggies like carrots, celery, or bell peppers. It also pairs perfectly with crackers, pretzels, or pita chips!
Got extra baguette? Whip up this Cranberry Bacon Jam Crostini to go alongside it.
I love serving this dip alongside other tasty appetizers whenever I have people over, so they can pick and choose what they want! Here are some of our tried-and-true favorites:
- Homemade Salsa Recipe – always a classic
- Chicken Bacon Alfredo Potato Skins – smoky and cheesy
- Crockpot Little Smokies – sweet, tangy, and hands-off
- Sweet and Sour Crockpot Meatballs – the best sweet and sour combo
Cheesy Chicken Alfredo Dip
written by Ashley Fehr
Ingredients
- 3 tablespoons butter
- ¼ cup flour
- 2 cloves garlic, (finely minced)
- ¾ teaspoon salt
- 1 teaspoon dried parsley
- ½ teaspoon dried oregano
- ¼ teaspoon pepper
- ¾ cup low sodium chicken broth
- ¾ cup heavy cream
- 1½ cups shredded mozzarella cheese, (divided)
- ¼ cup shredded Parmesan cheese
- 1 package cream cheese, (8oz or 250 grams)
- 2 cups cooked chopped chicken breast , (about 2 chicken breasts)
Instructions
- Melt the butter in a medium skillet over medium heat. Whisk in the flour until smooth.
- Add garlic, salt, parsley, oregano and pepper and cook 1 minute.
- Add broth and cream and whisk until smooth. Cook over medium heat, whisking often, until thickened and smooth. Stir in 3 tablespoons Parmesan cheese and ½ cup mozzarella. Set aside.
- In a medium bowl, beat cream cheese with an electric mixer until smooth. Add Alfredo sauce and beat until smooth. Stir in chicken. Taste and adjust seasonings as desired.
- Spread into a medium baking dish (1-1.5 quarts) and sprinkle with remaining 1 cup mozzarella cheese and 1 tablespoon Parmesan.
- Bake at 400℉ for 15-20 minutes, until bubbly and beginning to brown, or cover and refrigerate up to 2 days until ready to bake. Serve with veggies, crackers and crusty bread.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Tag @thereciperebelVariations and Substitutions
- Buffalo twist: Stir in 2–3 tablespoons buffalo sauce for a spicy kick.
- Spinach Alfredo dip: Mix in chopped spinach or kale before baking.
- Bacon Alfredo dip: Add crispy bacon crumbles to the chicken mixture.
- Extra cheesy: Swap in provolone, Gruyère, or fontina for even more flavor.
Make-ahead option:
This dip is a great make-ahead option for parties. Assemble everything in the baking dish, cover tightly, and refrigerate for up to 48 hours.
When ready to serve, bake as directed, adding a few extra minutes if cold from the fridge!
Can I use jarred Alfredo sauce instead?
You can, but homemade gives the dip the best flavor and texture.
melissa says
made this great instructions easy recipe to make would suggest adding a litte pepper or maybe italian seasoning was a little bland
Ashley Fehr says
Thanks for sharing Melissa!
Stacy Jamieson says
Quick and easy appetizer or make it for supper to top a pasta.
Kid and adult approved!! And that means alot in my family!
Will become a go to for group appetizer nights.
The Recipe Rebel says
Thanks Stacy!
Joyce Beaty says
Made for ladies golf social- best dip ever!! Now, requested for all socials. So easy and delicious
Thanks for amazing recipe.
The Recipe Rebel says
Hi Joyce! So glad you enjoyed the recipe! Thank you for this kind review!
Tammy Patterson says
I was wondering where can I find the Alfredo recipe?
Pauline Benzing says
This is absolutely delicious! I can’t stay out of it!
The Recipe Rebel says
Hi Pauline! So glad you enjoyed the recipe! Thank you for this kind review!
Tammy Morris says
I haven’t tried this yet but I am wondering what I can use to dip into it? Just breads? Crackers etc? I honestly haven’t seen this dip before so it would be helpful to suggest dipping suggestions please.
Kathy says
I’m using sturdy crackers because I burnt the bread. Lol
The Recipe Rebel says
Hi Tammy! I serve it with bread and veggies.
Vickie says
Incredibly delicious and easy to make. Loved it!
The Recipe Rebel says
Hi Vickie! So glad you enjoyed the recipe! Thank you for this review!
Andrea Kempf says
Football season is finally here!! This means that I am always on the hunt for good appetizers that all the guys love! This past Sunday, this was a huge hit and sooo yummy!
Ashley Fehr says
I’m so glad to hear that!
Stephanie Maye says
I seen someone else ask this and you didn’t reply with an exact amount. Your recipe is missing how much Alfredo to use.
Della says
The Alfredo is the first 9 ingredients that you cook first.
Ashley Fehr says
The entire recipe is in the recipe card. If you follow all the steps, you will be fine 🙂
Jack says
My god girlfriend, however do you cook high caloric recipes like this one and still keep your slim figure? I know my wife and daughter would love this but I fear it would expand their waistlines and they will be mad at me.Debating whether I should fix this for dipping bread into it for supper or having it with fettucine, Have you made it for supper just with bread? If I choose the pasta option which serving size should I go for to cover a pound of fettucine? The 6 or 12 serving size? You are rapidly becoming me favorite recipe blogger as most of the recipes look scrumptious . I tried your Mongolian beef slow cooker the other day and was a hit with everyone. Cheers!
Ashley Fehr says
I’m so glad to hear you guys liked it! My philosophy is it’s all about balance 🙂 I enjoy all kinds of foods — light and healthy as well as rich and indulgent, and dishes that are as rich as this one I will make to share 🙂 I don’t like to ban any foods from my diet! I think if you wan to serve this with pasta the 6 serving size would be great! I’d love to hear how it goes 🙂
Kathy says
I have some leftover from a party three days ago and wondered if I can freeze it or how long it would stay good in the refrigerator. By the way, everyone loved it!!
Ashley Fehr says
I’m so happy to hear that! I wouldn’t leave it too long in the refrigerator because of all of the dairy, but a few days would be fine. It should freeze okay, but I’ve never tried! When I have leftovers I often thin it out with milk or chicken broth and toss it with pasta for dinner. It’s delicious!
Maria Poupart says
Hi Ashley I’m thinking about making this for a baby shower and I know I have to adjust the amounts but I saw in one of the comments about making it in the slow cooker. Any suggestions on how to keep it warm at the event.
Ashley Fehr says
I think you could definitely pour it into a slow cooker after cooking, top with the cheese and just leave it on low during the event. That way it stays warm!
Kristen says
Hi Ashley, great recipe. I actually skipped the step where you mix the cream cheese with the hand mixer. Honestly, after you make your sauce, you can just drop in the softened cream cheese and simmer and stir until smooth.
Ashley Fehr says
Thanks! Since I first made the recipe, I have actually done that too!
Lesha says
Can I put this in a dip crock pot on warm?
Ashley Fehr says
Definitely, great idea!
Jessica says
How much Alfredo sauce is used in this recipe ?
Ashley Fehr says
I’m not entirely sure how much the recipe makes.
Jess says
I am making this for a Saturday event. If I were to make it Friday night and then reheat the following afternoon would it taste the same?? Or should I try and make it in the morning but still have to reheat it later that day. which do you suggest?
Thank you! wow excited to make this. Looks so yummy!
Ashley Fehr says
You can definitely make ahead and reheat! I would say that you may need to add a bit of milk or chicken broth to thicken it up as you’re reheating it though. Let me know how it turns out!
Cathy says
When you heat it up the next day will it be thick enough
and will it be thick enough if I didn’t put chicken in or would it be more like a sauce?
Ashley Fehr says
It will still be pretty thick!
Safa says
Hello, this looks great but I was wondering if it would make a difference if I used another type of milk like whole?
Ashley Fehr says
No, you can definitely use whatever milk you have on hand!
Jill Blankenship says
I made this for a snack-y pot luck at church. Huge hit. Really delish!
Gayle @ Pumpkin 'N Spice says
Alfredo pasta is my absolute favorite, so this dip is calling my name. I would love to dig into this with some crusty bread. Definitely perfect comfort food, especially for the weekend!