Chicken Alfredo Dip With Pasta Chips
Loaded with ooey gooey goodness, this dip is the ultimate appetizer! Pair it with crispy fried pasta chips for a fun twist. Bring on the cheese pulls!
Instructions
- 1
Heat the oil in a large, high-walled skillet over medium-high heat until it reaches 350°F (180°C). Line a baking sheet with paper towels and place a wire rack on top. Set nearby.
- 2
Preheat the oven to 350°F (180°C)
- 3
Make sure the lasagna noodles are very dry, then cut into small triangles.
- 4
Working in batches, fry the noodle triangles in the hot oil until golden brown, about 2 minutes. Use a slotted spoon to transfer to the prepared baking sheet to drain. Sprinkle all over with the salt, ¼ cup (25 G) of Parmesan, and the oregano.
- 5
In a large bowl, combine the chicken, cream cheese, alfredo sauce, and 1 cup (100 G) of shredded mozzarella. Stir well.
- 6
Grease an 8-inch (20 cm) square baking dish with nonstick spray. Pour the chicken alfredo dip into the dish and top with the remaining ¼ cup (25 G) Parmesan and ½ cup (50 G) mozzarella.
- 7
Bake the dip for 25 minutes, until the cheese is melted and bubbling. Turn the oven to broil and broil the dip for 2 minutes, until the cheese is browned on top.
- 8
Serve the dip warm with the lasagna chips for dipping.
- 9
Enjoy!
Recipe from tasty.co
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Ingredients (10)
- •2 cups vegetable oil
- •1 12-ounce box of lasagna noodles, cooked according package instructions, drained and patted dry
- •2 teaspoons kosher salt
- •½ cup grated Parmesan cheese, divided
- •2 teaspoons dried oregano
- •2 grilled chicken breasts, cut into ½-inch cubes
- •8 ounces cream cheese, room temperature
- •1 14.5-ounce jar of alfredo sauce
- •1½ cups shredded mozzarella cheese, divided
- •Nonstick cooking spray, for greasing