Chicken Alfredo Monkey Bread: Irresistible Cheesy Pull-Apart Dish

Introduction

Chicken Alfredo Monkey Bread is a fun and delicious twist on traditional monkey bread, combining tender shredded chicken with creamy Alfredo sauce and gooey cheese. This pull-apart dish is perfect for sharing at family dinners or casual gatherings.

A round bread shaped like a ring with a hole in the center, showing a thick layer of melted cheese on top that is golden brown and crispy in some spots, creating a textured surface. The cheese is bubbly with darker brown spots where it has browned more, and fresh green herbs are sprinkled evenly over the top, adding a pop of color. The bread is divided into sections by deep cuts, showing gooey cheese oozing between the pieces. It rests on a piece of white parchment paper over a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked chicken, shredded (rotisserie chicken works great!)
1 cup Alfredo sauce (store-bought or homemade)
3 cups refrigerated biscuit dough (like Pillsbury Grands)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped (for garnish)
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper, to taste

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: In a mixing bowl, combine the shredded chicken, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper. Mix well to coat the chicken evenly.
Step 3: Cut each biscuit into quarters to create smaller pieces.
Step 4: Add the biscuit pieces to the chicken mixture and gently toss to combine without breaking the dough.
Step 5: Fold in the shredded mozzarella cheese and half of the grated Parmesan cheese.
Step 6: Grease a bundt pan lightly. Layer the chicken and biscuit mixture evenly in the pan.
Step 7: Sprinkle the remaining Parmesan cheese over the top for a golden crust.
Step 8: Bake in the preheated oven for 25 to 30 minutes, or until the monkey bread is golden brown and cooked through.
Step 9: Let cool for about 5 minutes, then carefully invert the pan onto a serving platter.
Step 10: Garnish with chopped fresh parsley and serve warm.

Tips & Variations

For extra flavor, add a pinch of crushed red pepper flakes to the chicken mixture for a mild kick.
Swap out mozzarella for Fontina or provolone cheese for a different taste profile.
Use homemade biscuit dough if you prefer a more buttery, fresh texture.
Serve with additional Alfredo sauce on the side for dipping.

Storage

Store leftover Chicken Alfredo Monkey Bread covered in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) for 10-15 minutes until heated through and the cheese is melty again. Avoid microwaving to keep the biscuits from becoming soggy.

How to Serve

A round cheesy bread ring with a shiny golden-brown crust and bubbly melted cheese on top, scattered with small green parsley bits. The bread is divided into segments, each showing a soft, creamy white cheese layer underneath the crispy top. The surface is textured with crunchy baked cheese spots and light herb sprinkles, resting on parchment paper on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can assemble the monkey bread in the bundt pan and refrigerate it uncovered for a few hours before baking. Allow the dough to come to room temperature before baking for best results.

Can I use frozen cooked chicken?

You can use frozen cooked chicken, but make sure it is fully thawed and drained of any excess moisture before mixing with the Alfredo sauce to prevent sogginess.