Description

This Creamy Chicken Alfredo Dip is a luscious, cheesy appetizer perfect for entertaining. Made with shredded chicken, a rich roux-based Alfredo sauce, and generous amounts of mozzarella and Parmesan cheese, it’s baked until golden and bubbly. Serve it hot with crostini, broccoli, or fresh vegetables for a crowd-pleasing dip that combines classic Italian flavors in a creamy, comforting form.

Ingredients

Scale

Base Sauce

2 tablespoons butter
2 tablespoons flour
3 cloves garlic, minced
1 cup milk
8 ounces cream cheese

Cheeses and Chicken

1 1/2 cups shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
1 1/2 cups shredded chicken (rotisserie chicken recommended)

Seasonings

1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper

Cook Mode Prevent your screen from going dark

Instructions

Make Roux and Sauce: Preheat your oven to 350°F (175°C). In a skillet over medium-high heat, melt 2 tablespoons of butter. Whisk in 2 tablespoons of flour to create a roux. Then add 3 cloves of minced garlic and 1 cup of milk, whisking continuously until smooth. Reduce heat to low and stir in 8 ounces of cream cheese until the mixture is silky and well combined.
Add Cheeses and Chicken: Stir in 1 cup of shredded mozzarella cheese, 1/4 cup grated Parmesan cheese, 1 1/2 cups shredded chicken, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix thoroughly so all ingredients are evenly incorporated into the sauce.
Prepare for Baking: Transfer the creamy chicken mixture into a baking dish. Evenly sprinkle the remaining 1/2 cup of shredded mozzarella on top to create a golden crust during baking.
Bake the Dip: Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the top is golden brown and bubbly, indicating the dip is heated through and melted perfectly.
Serve: Remove from the oven and serve the dip hot. It pairs wonderfully with crostini, broccoli florets, or your favorite fresh vegetable dippers for a delicious appetizer experience.

Notes

To save time, use pre-cooked rotisserie chicken for the shredded chicken component.
If you prefer a thicker dip, reduce the milk slightly or use half-and-half.
For extra flavor, add a pinch of crushed red pepper flakes to the sauce.
This dip can be prepared ahead of time and baked just before serving.
Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven until bubbly.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Appetizer
Method: Baking
Cuisine: Italian-American