Baked Chicken Alfredo Dip
Updated Dec 31, 2025
This post may contain affiliate links. Please read our disclosure policy.
This Baked Chicken Alfredo Dip is a creamy, cheesy appetizer inspired by classic chicken alfredo. Made with shredded chicken and a rich homemade alfredo-style sauce, it’s perfect for game days, holiday parties, or easy entertaining.
Looking for more easy dips to serve at your next gathering? Try my Chocolate Chip Cookie Dough Dip, Snickerdoodle Cream Cheese Dip, or Caramelized Shallot Dip next.
🐝 Quick Look: Baked Chicken Alfredo Dip Recipe
- ⏱ Prep Time: 10 minutes
- 🔥 Cook Time: 40 minutes
- ⏳ Total Time: 50 minutes
- 🍽 Serves: 12
- ⚡ Calories: ~220 per serving
- 🍳 Cook Method: Stovetop sauce, baked dip
- 🧂 Main Ingredients: Shredded chicken, cream cheese, mozzarella, milk
- 👩🍳 Flavor Profile: Creamy, cheesy, rich, savory
- ⭐ Difficulty: Easy. Simple stovetop sauce finished in the oven.
SUMMARIZE & SAVE THIS CONTENT ON
Why You’ll Love This Recipe
- Creamy, cheesy, and comforting: This baked chicken alfredo dip delivers everything you love about classic chicken alfredo in warm, scoopable form. Check out my One Pan Cajun Chicken Alfredo Orzo for more creamy alfredo flavors.
- Made with a homemade alfredo-style sauce: No jarred sauce here. The scratch-made base creates richer flavor and a smoother, creamier texture. Try my Crispy Chicken Parmesan over Creamy Alfredo Orzo for another spin on homemade alfredo with chicken.
- Easy to make ahead: You can assemble the dip in advance and bake just before serving, making it perfect for parties and entertaining. Serve alongside other savory dips like Caramelized Shallot Dip.
- Great use for rotisserie chicken: Using pre-cooked shredded chicken keeps prep simple and saves time without sacrificing flavor. Have extra rotisserie chicken? Make these BBQ Chicken Sliders or Fall Harvest Bowl.
- Perfect for gatherings: This crowd-pleasing dip stays creamy, bakes up bubbly, and pairs well with bread, crackers, or veggies.
Table of Contents
Key Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
- Low-Moisture Mozzarella Cheese: Melts smoothly without making the dip watery.
- Cream Cheese: For richness and a creamy texture that holds up after baking.
Tips and Substitutions
- Chicken: Rotisserie chicken works great here, but any cooked, shredded chicken can be used.
- Mozzarella: Use low-moisture mozzarella for the best melt. Fresh mozzarella releases too much liquid and can make the dip watery.
- Cream cheese: Full-fat cream cheese melts smoothly and helps the dip stay creamy after baking.
- Milk and cream: I tested this recipe with 2% milk and heavy cream for a rich but balanced sauce. Using whole milk will result in a slightly richer sauce.
- Spice level: This dip is mild as written. Add red pepper flakes or a pinch of cayenne for heat.
- Make ahead: Assemble the dip up to 24 hours in advance, cover, and refrigerate. Bake just before serving.
- Reheating: Reheat in the oven at 350°F until warmed through, or microwave smaller portions, stirring halfway.
How to Make Baked Chicken Alfredo Dip
See the recipe card below for full instructions and exact amounts.
- Make a roux with butter and flour, then stir in minced garlic.
- Whisk in milk and heavy cream. Then stir in cream cheese, dried parsley, salt, and pepper.
- Add the Parmesan and mozzarella and stir until melted and smooth.
- Fold in shredded chicken until combined.
- Transfer the mixture to an oven-safe dish. Top with more cheese. Bake until bubbly and golden on top.
- Remove from the oven and garnish with fresh parsley.
Baked Chicken Alfredo Dip FAQs
Yes, you can substitute jarred alfredo sauce in a pinch, but the homemade alfredo-style sauce in this recipe creates a richer, creamier dip with better flavor and texture. Making the sauce from scratch also helps the dip hold up better after baking.
Yes. You can assemble the dip up to 24 hours in advance. Cover tightly and refrigerate, then bake just before serving. If baking straight from the fridge, add a few extra minutes to the bake time.
I like using shredded rotisserie chicken because it saves time and adds great flavor. Any cooked, shredded chicken works well, including leftover grilled or roasted chicken.
Yes. This dip is very mild as written, but you can add red pepper flakes or a pinch of cayenne to increase the heat.
Leftovers can be reheated in the oven at 350°F until warmed through. For smaller portions, the microwave works well. Stir halfway through to keep the dip creamy.
More Easy Dips
Baked Chicken Alfredo Dip
Equipment
- Glass Pie Dish or oven-safe dish of choice
Ingredients
- 3 tablespoons Unsalted Butter
- 3 tablespoons All Purpose Flour
- 3 cloves Garlic, minced
- 1 cup Milk, I used 2%
- ½ cup Heavy Cream
- 4 ounces Cream Cheese
- 1 teaspoon Dried Parsley
- ½ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
- 6 tablespoons Parmesan Cheese, grated
- 2 cups Low Moisture Mozzarella Cheese, divided
- 1 pound Boneless Skinless Chicken Breasts, cooked and shredded
- ¼ cup Fresh Parsley
Instructions
- Preheat oven: Preheat the oven to 375°F.
- Make the sauce base: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook, stirring constantly, for 2 to 3 minutes until lightly golden. Add the garlic and cook for 30 seconds until fragrant, then slowly whisk in the milk and heavy cream until smooth and thickened, about 2 minutes.
- Finish the sauce: Reduce heat to low. Stir in the cream cheese until fully melted and smooth, then add the dried parsley, kosher salt, and black pepper. Stir in the 4 tablespoons and 1½ cups of the mozzarella until melted, then fold in the shredded chicken until evenly combined.
- Assemble: Transfer the mixture to an oven-safe dish. Top with the remaining ½ cup mozzarella and 2 tablespoons Parmesan cheese.
- Bake: Bake for 20 to 25 minutes, or until bubbly and lightly golden on top. Remove from the oven, sprinkle with fresh parsley and serve warm.
Video
Notes
- Chicken: I used shredded rotisserie chicken for convenience, but any cooked, shredded chicken works well. Leftover grilled or roasted chicken is a great option.
- Cream cheese: The cream cheese helps thicken the dip and keeps it creamy after baking. It melts directly into the hot sauce, so no softening is needed.
- Cheese tips: Low-moisture mozzarella is recommended for the best melt and texture. Fresh mozzarella releases too much moisture and can make the dip watery.
- Milk and cream: I tested this recipe with 2% milk and heavy cream. Using whole milk will make the dip slightly richer, while lower-fat milk may result in a thinner sauce.
- Make ahead: The dip can be assembled up to 24 hours in advance. Cover tightly and refrigerate, then bake just before serving. Add a few extra minutes to the bake time if starting cold.
- Reheating: Leftovers reheat well in the oven at 350°F until warmed through. You can also reheat smaller portions in the microwave, stirring halfway through.
- Serving ideas: This dip pairs well with sliced baguette, crackers, pita chips, or fresh vegetables like bell peppers and broccoli.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Super tasty! Everyone at the party loved it!
This dip is extra creamy and cheesy! It’s such a crowd pleaser and perfect with some toasty baguette. Enjoy!