Name: Anjou Restaurants Chicken Alfredo Dip Recipe
Cook time: 40 min
Total time: 40 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 cups boneless skinless cooked chicken, shredded; 8 oz cream cheese, softened; 1 cup ricotta cheese; 1 cup heavy cream; 1 cup grated Parmesan cheese; 1 cup shredded mozzarella cheese; 2 tbsp unsalted butter; 3 cloves garlic, minced (about 3 cloves); 1 tsp Italian seasoning; 1 tsp salt; 1 tsp black pepper; 1 tsp red pepper flakes; 2 tbsp fresh parsley, chopped; 2 tbsp extra Parmesan for sprinkling; 1 tsp lemon zest (optional); 16 pieces toasted baguette slices or crostini; 3 cups vegetable sticks (carrot, celery, cucumber)

Method

Prep

Preheat and prepare chicken

Preheat the oven to 350°F (175°C). If you don't have cooked chicken, roast or poach about 1 pound of boneless skinless chicken breasts: season lightly, bake at 375°F for 20–25 minutes until 165°F internal, then shred when cool enough to handle. Measure 2 cups shredded cooked chicken.

Soften cream cheese to room temperature for easier mixing. Grate Parmesan and shred mozzarella if not pre-shredded. Chop parsley and mince garlic.

Make the Alfredo Dip

Sauté garlic

In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Add minced garlic and sauté 30–45 seconds until fragrant but not browned.

Build the sauce

Pour in 1 cup heavy cream and bring to a gentle simmer, stirring. Reduce heat to low and whisk in 8 oz softened cream cheese, 1 cup ricotta, and 1 cup grated Parmesan until smooth and fully incorporated.

Season

Stir in 1 teaspoon Italian seasoning, 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon red pepper flakes. Taste and adjust seasoning as desired.

Combine cheeses and chicken

Fold in 1 cup shredded mozzarella and 2 cups shredded cooked chicken into the warm sauce until evenly distributed. Heat gently 2–3 minutes so the chicken warms and the mozzarella melts, stirring frequently to prevent sticking.

Bake (optional for a bubbly top)

Transfer the dip to a lightly oiled 8-inch or 9-inch oven-safe baking dish (or individual ramekins). Sprinkle the top with an extra 2 tablespoons grated Parmesan and a light handful (about 1/4 cup) additional shredded mozzarella if desired.

Bake in the preheated 350°F (175°C) oven for 12–15 minutes until bubbly and beginning to brown at the edges. For a browned top, broil 1–2 minutes—watch closely to avoid burning.

Garnish & Serve

Remove from oven and let rest 5 minutes. Sprinkle with 2 tablespoons chopped fresh parsley and optional 1 teaspoon lemon zest. Serve warm with toasted baguette slices, crostini, or vegetable sticks.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F or in the microwave in short intervals, stirring until warmed through.