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.
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.
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!
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!
Cheesy Chicken Alfredo Dip
written by Ashley Fehr
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
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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!