Description
Delicious Chicken Alfredo Monkey Bread is a savory, pull-apart appetizer that features tender shredded chicken, gooey mozzarella and Parmesan cheeses, and creamy Alfredo sauce all baked inside fluffy biscuit dough. This crowd-pleasing dish is perfect for parties or a comforting family meal, combining rich Italian flavors with the fun texture of monkey bread.
Ingredients
Scale
Chicken Alfredo Monkey Bread
- 2 cups cooked chicken breast, shredded
- 1 can (16 oz) refrigerated biscuit dough, cut into quarters
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups Alfredo sauce (store-bought or homemade)
- 2 tablespoons unsalted butter, melted
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- Prepare Oven and Pan: Preheat the oven to 350°F (175°C) and generously grease a bundt pan to prevent sticking.
- Combine Ingredients: In a large mixing bowl, combine the biscuit dough quarters, shredded chicken, mozzarella cheese, Parmesan cheese, minced garlic, Italian seasoning, and a generous pinch of salt and pepper. Pour in 1 cup of Alfredo sauce and the melted butter, then gently toss everything together until all pieces are evenly coated.
- Assemble in Pan: Transfer the coated mixture into the prepared bundt pan, spreading it out evenly to ensure a uniform bake.
- Bake: Place the bundt pan in the preheated oven and bake for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted into the bread pieces comes out clean.
- Cool and Invert: Remove the pan from the oven and let it cool for 10 minutes. Carefully invert the bundt pan onto a serving plate to release the monkey bread.
- Serve: Warm the remaining 1/2 cup of Alfredo sauce and drizzle it over the top of the monkey bread. Garnish with chopped fresh parsley if desired before serving.
Notes
- Use rotisserie chicken to save time and add extra flavor.
- Add red pepper flakes for a spicy kick.
- Mix chopped cooked bacon into the dough mixture for added smokiness.
