Baked Chicken Alfredo Dip
This Baked Chicken Alfredo Dip is rich, creamy, and extra cheesy, made with shredded chicken and a homemade alfredo-style sauce. Finished with melty mozzarella and baked until bubbly. An easy and warm dip that’s perfect for parties, game day, or holiday entertaining.
Servings: 12
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
Calories: 220kcal | Carbohydrates: 5g | Protein: 15g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 68mg | Sodium: 381mg | Potassium: 229mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 633IU | Vitamin C: 2mg | Calcium: 198mg | Iron: 0.4mg
