This Chicken Alfredo Monkey Bread is a fun twist on dinner! It features soft, pull-apart dough filled with cheesy chicken and creamy Alfredo sauce. Yum!
It’s like having pizza and pasta at the same time! I love pulling off those fluffy pieces, and my kids can’t get enough of it. It’s perfect for sharing too!
Key Ingredients & Substitutions
Biscuit Dough: The recipe calls for refrigerated biscuit dough, which is super convenient! If you’re feeling adventurous, you can make your own dough from scratch with flour, baking soda, and buttermilk. Alternatively, a quick bread dough could work too.
Chicken: Leftover rotisserie chicken is a great shortcut! You can also use shredded turkey, or if you want a vegetarian option, try roasted vegetables or mushrooms instead.
Cheese: Mozzarella is favored for its melting properties, but feel free to mix it up! Cheddar adds a nice kick, while ricotta offers creaminess. If you’re dairy-free, there are plant-based cheeses available that melt well.
Heavy Cream: If you’re looking to lighten things up, half-and-half or whole milk can be used instead, but the sauce may be a bit thinner. For a dairy-free alternative, canned coconut milk works surprisingly well.
How Do I Make the Perfect Alfredo Sauce?
Crafting a creamy Alfredo sauce is key to this recipe’s heartiness. Here’s how to get it just right:
- Start with medium heat so the butter melts without burning. Once melted, add garlic and let it cook briefly to release flavor.
- Add the cream and milk gradually while stirring to combine, then bring to a simmer. This helps prevent curdling.
- Once thickened, take it off the heat before adding the cheeses to keep them smooth.
- Use a whisk to blend everything together well. This creates a silky texture that will coat your biscuit pieces beautifully.
With these tips, your Chicken Alfredo Monkey Bread will be flavorful and a hit at the table!
Delicious Chicken Alfredo Monkey Bread Recipe
Ingredients You’ll Need:
For the Monkey Bread:
- 2 cans refrigerated biscuit dough (about 16 biscuits)
- 2 cups cooked chicken breast, diced or shredded
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
For the Alfredo Sauce:
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 3/4 cup whole milk
- 1 1/2 teaspoons Italian seasoning
- 1/4 teaspoon nutmeg (optional)
- Salt and black pepper, to taste
For Garnish:
- 2 tablespoons fresh parsley, finely chopped
How Much Time Will You Need?
This Chicken Alfredo Monkey Bread takes about 15 minutes to prep and 30-35 minutes to bake, making it a fantastic option for dinner or a party dish. Just allow a little time for cooling before serving!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating, grease a Bundt pan or tube pan generously with butter or nonstick spray to prevent sticking.
2. Make the Alfredo Sauce:
In a medium saucepan, melt the butter over medium heat. Once melted, add the minced garlic and sauté for about 1 minute until it’s fragrant. Then, pour in the heavy cream and milk. Add the Italian seasoning, nutmeg (if you’re using it), and a pinch of salt and pepper. Bring the mixture to a gentle simmer and cook for about 4-5 minutes, stirring frequently, until the sauce thickens slightly.
3. Mix in the Cheeses:
Reduce the heat to low. Stir in the grated Parmesan cheese and half of the mozzarella cheese until they are melted and the mixture is nice and smooth. Remove the sauce from the heat and set it aside.
4. Prepare the Biscuit Dough:
While the sauce is cooling, take each biscuit and cut it into quarters or bite-sized pieces. This will help them soak up the sauce better!
5. Assemble the Monkey Bread:
Dip each biscuit piece into the Alfredo sauce, coating it lightly. Layer the coated bite-sized pieces evenly into your Bundt pan. Sprinkle diced chicken and the remaining mozzarella cheese over the biscuit layers as you continue to build your monkey bread.
6. Bake It Up:
Once all the layers are assembled, place the Bundt pan into your preheated oven. Bake for 30-35 minutes or until the top is nice and golden brown and the biscuit pieces are cooked through.
7. Cool and Serve:
After baking, let the monkey bread cool in the pan for about 10 minutes. If needed, run a butter knife around the edges to loosen it. Then, carefully invert the pan onto a serving plate to release the monkey bread.
8. Garnish and Enjoy:
Finally, garnish your delicious creation with finely chopped parsley and drizzle any remaining Alfredo sauce from the pan over the top if desired. Now it’s ready to be pulled apart and enjoyed!
Dig in and enjoy those warm, cheesy, and tender bites of Chicken Alfredo Monkey Bread. Perfect for sharing with family and friends!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just make sure it’s fully thawed and cooked before adding it to the monkey bread. You can thaw it in the fridge overnight or use the microwave if you’re short on time. Shred or dice it once it’s cooked for easy mixing.
Can I Make This Ahead of Time?
Definitely! You can prepare the monkey bread up to the assembly step. Just cover it tightly and refrigerate for up to 24 hours. When you’re ready to bake, remove it from the fridge and let it sit at room temperature for about 30 minutes before popping it in the oven.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the microwave, covered, until heated through, or place it in the oven at 350°F (175°C) for 10-15 minutes. You may want to add a splash of milk or cream to keep it moist!
Can I Substitute the Biscuit Dough?
Yes! If you want to try something different, you can use homemade dough or even pizza dough for a fun twist. Just make sure whatever dough you use is easy to handle and can be torn into bite-sized pieces for the best pull-apart experience.
