Chicken Alfredo Monkey Bread is a deliciously cheesy, pull-apart dish that combines the flavors of creamy Alfredo sauce, tender chicken, and flaky biscuit dough. Perfect for parties, game nights, or a comforting family dinner, this dish is sure to be a hit with everyone at the table.
Why You’ll Love This Recipe
- Combines the rich, creamy flavor of Alfredo sauce with the fun, shareable nature of monkey bread.
- Quick and easy to prepare with simple ingredients.
- Perfect for parties, potlucks, or a family-friendly meal.
- A unique twist on classic comfort food.
- Easily customizable with different cheeses or add-ins like spinach and bacon.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Refrigerated biscuit dough
- Cooked, shredded chicken
- Alfredo sauce
- Mozzarella cheese
- Parmesan cheese
- Garlic powder
- Italian seasoning
- Butter
- Fresh parsley (optional, for garnish)
Directions
- Preheat your oven to 350°F (175°C) and grease a bundt pan.
- Cut the biscuit dough into quarters and place them in a large mixing bowl.
- Add the shredded chicken, Alfredo sauce, mozzarella cheese, Parmesan cheese, garlic powder, and Italian seasoning to the bowl. Mix well to coat everything evenly.
- Melt the butter and drizzle it over the mixture, tossing to combine.
- Transfer the mixture into the greased bundt pan, pressing it down slightly to ensure an even bake.
- Bake for 35-40 minutes or until golden brown and cooked through.
- Let it cool for a few minutes before inverting it onto a serving plate.
- Garnish with fresh parsley and serve warm.
Servings and Timing
- Servings: 6-8 people
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 45-50 minutes
Variations
- Spicy Kick: Add red pepper flakes or diced jalapeños for extra heat.
- Bacon Lover’s Delight: Mix in crispy bacon bits for added crunch and flavor.
- Veggie Boost: Include spinach, mushrooms, or roasted red peppers for extra nutrition.
- Cheese Blend: Try a mix of cheeses like cheddar, provolone, or gouda for a different flavor profile.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 325°F (160°C) for 10-15 minutes or in the microwave for 1-2 minutes until warmed through.
- Freezing: Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
How do I prevent the monkey bread from sticking to the pan?
Grease the bundt pan generously with butter or non-stick spray to ensure easy release.
Can I use homemade Alfredo sauce?
Yes! Homemade Alfredo sauce adds extra freshness and flavor to the dish.
Can I make this ahead of time?
Yes, assemble it in the bundt pan, cover, and refrigerate for up to 24 hours before baking.
What type of biscuit dough should I use?
Use refrigerated biscuit dough like Pillsbury Grands for the best texture.
Can I use rotisserie chicken?
Absolutely! Rotisserie chicken is a great time-saving option.
What can I serve with Chicken Alfredo Monkey Bread?
It pairs well with a fresh salad or steamed vegetables for a complete meal.
Can I add more sauce?
Yes, serve with extra warmed Alfredo sauce for dipping.
How do I know when it’s done baking?
The top should be golden brown, and the center should be cooked through. Use a skewer to test for doneness.
Can I make this in a different pan?
Yes, a loaf pan or muffin tin can work, but adjust the baking time accordingly.
Can I use a different type of dough?
Yes, crescent roll dough or pizza dough can be used as an alternative.
Conclusion
Chicken Alfredo Monkey Bread is a delightful twist on traditional monkey bread, bringing together creamy, cheesy, and garlicky flavors in a fun and shareable form. Whether you’re serving it for a gathering or enjoying it as a cozy family meal, this dish is sure to impress. Try different variations to make it your own, and enjoy the ultimate comfort food experience!
PrintChicken Alfredo Monkey Bread
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Appetizer, Side Dish, Main Course
- Method: Baking
- Cuisine: American, Italian-American
Description
This Chicken Alfredo Monkey Bread is a cheesy, garlicky pull-apart bread loaded with tender chicken, rich Alfredo sauce, and gooey mozzarella. It’s made with refrigerated biscuit dough for an easy, crowd-pleasing dish. Serve it as an appetizer, side, or even a fun main dish!
Ingredients
- 2 (16 oz) cans refrigerated biscuit dough, cut into quarters
- 2 cups cooked chicken, shredded or cubed
- 1 1/2 cups Alfredo sauce (store-bought or homemade)
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter, melted
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp crushed red pepper flakes (optional)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a bundt pan with nonstick spray or butter.
- Prepare the Biscuits: Cut the biscuit dough into quarters.
- Mix Ingredients: In a large bowl, toss the biscuit pieces with the chicken, Alfredo sauce, mozzarella, Parmesan, melted butter, garlic, Italian seasoning, salt, black pepper, and red pepper flakes until well coated.
- Assemble the Bread: Evenly layer the mixture into the greased bundt pan, pressing it down slightly to ensure everything sticks together.
- Bake: Bake for 35–40 minutes, or until the top is golden brown and the center is cooked through.
- Cool & Serve: Let the monkey bread cool for 5–10 minutes, then carefully invert it onto a serving plate.
- Garnish & Enjoy: Sprinkle with fresh parsley and serve warm, with extra Alfredo sauce on the side for dipping.
Notes
- For extra flavor, add crumbled bacon or sautéed mushrooms.
- Use rotisserie chicken for a quick and easy option.
- If using homemade Alfredo sauce, make sure it’s thick enough to coat the bread well.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 300°F (150°C) for 10 minutes.
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