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
Scale
- 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.