Cook it…Fast or slow!
Do you prefer Slow Cooker or Instant Pot? Get my secrets for meals that bring your family to the table!

Cheesy Chicken Alfredo Dip

Prep Time 10 mins
Total Time 35 mins
Servings 12 servings

Jump to Recipe

This Cheesy Chicken Alfredo Dip is perfect for game day, movie night, an appetizer or a casual dinner! It’s creamy, cheesy, and made from scratch! Perfect with crusty bread or vegetables.

cheesy chicken alfredo dip in small cast iron skillet topped with fresh parsley

I first shared this recipe on The Recipe Critic.

So, I know that you know this already, but I’m a little bit picky.

I like the things I like and I’m not always super adventurous when it comes to the food I eat. But comfort food? You could say it’s my forte.

piece of crusty bread being dipped into chicken alfredo dip

As far as dips go, I’m usually not a fan. I don’t like dressings, or sour cream, or mayo, or any of the things that dips are generally made from. But this one I think I could eat just with a spoon!

It’s made with a homemade Alfredo sauce (which is super easy and totally worth the extra 10 minutes!), cream cheese, extra cheese, and chicken. If you serve it up with crusty bread and some veggies, you can easily make it a complete meal!

If you’re into meal prepping, I suggest making a big batch of this Instant Pot Shredded Chicken and keeping some on hand for this Chicken Alfredo Dip! It makes the prep for this recipe soooo much easier!

overhead image of cast iron skillet with chicken alfredo dip with crusty bread and broccoli

One of the things I love about baked dips like this for a game day or entertaining is that they can be made completely ahead of time and just baked when you need them. They store so well in the refrigerator and really take a lot of the stress out of cooking for a whole bunch of people!

ashley avatar

Pin this recipe to save for later

Pin this recipe to your favorite board

Cheesy Chicken Alfredo Dip

5 from 1 vote
This Cheesy Chicken Alfredo Dip is perfect for game day, movie night, an appetizer or a casual dinner! It’s creamy, cheesy, and made from scratch! Perfect with crusty bread or vegetables.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Cuisine American
Course Appetizer
Servings 12 servings
Calories 129cal

Ingredients

  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1/2 teaspoon salt
  • 1 teaspoon dried parsley
  • 1/2 teaspoon minced garlic
  • 1 cup chicken broth
  • 1 cup 1% milk
  • 1/2 cup shredded Parmesan cheese
  • 1 cup shredded mozzarella cheese divided
  • 1 8oz package cream cheese
  • 2 cups cooked chopped chicken breast (about 1 large breast)

Instructions

  • In a medium skillet, melt butter. Stir in flour until smooth.
  • Add salt, parsley, and garlic and cook 1 minute.
  • Add broth and milk and whisk until smooth. Cook over medium heat, whisking often, until thickened and smooth. Stir in Parmesan cheese and ½ cup mozzarella.
  • In a medium bowl, beat cream cheese with an electric mixer until smooth. Add Alfredo sauce and beat until smooth. Stir in chicken.
  • Spread into a medium baking dish (1-1.5 quarts) and sprinkle with remaining ½ cup mozzarella cheese.
  • Bake at 400 degrees 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.

Nutrition Information

Calories: 129cal | Carbohydrates: 4g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 31mg | Sodium: 460mg | Potassium: 114mg | Sugar: 2g | Vitamin A: 330IU | Vitamin C: 1.4mg | Calcium: 148mg | Iron: 0.3mg

Want to save this recipe?

Create an account easily save your favorite content, so you never forget a recipe again.

Register Now

Tried this recipe?

Tag @thereciperebel or hashtag #thereciperebel —
I love to see what you’re making!

Tag @thereciperebel

Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

Read More

You May Also Like

Reader Interactions

Comments

  1. 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 🙂

  2. 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!

  3. 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.

  4. 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.

  5. 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!

  6. 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?

Leave A Reply

Have you tried this recipe? Leave a rating