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Delicious Chicken Alfredo Monkey Bread recipe combining cheese and pasta flavors.

Chicken Alfredo Monkey Bread

A savory pull-apart bread featuring buttery biscuit pieces coated in a rich Alfredo sauce and tender chicken, perfect for gatherings and family dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
  • 1 cup Alfredo sauce Store-bought or homemade.
  • 2 cans refrigerated biscuit dough Make sure to use the flaky kind.
  • 1 cup shredded mozzarella cheese For gooeyness.
  • 1/2 cup grated Parmesan cheese Adds a rich flavor.
Seasonings
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
For assembly
  • 2 tablespoons butter, melted For greasing and flavor.
  • Parsley to taste for garnish Optional.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Open the cans of refrigerated biscuit dough and cut each biscuit into quarters.
Mixing
  1. In a large bowl, mix together the shredded chicken, Alfredo sauce, half of the mozzarella cheese, garlic powder, and Italian seasoning.
  2. Add the quartered biscuit pieces and stir gently until all dough is coated with the mixture.
Assembly
  1. Grease a bundt pan with cooking spray or brush with melted butter.
  2. Layer the biscuit mixture into the pan, sprinkling some of the remaining mozzarella and Parmesan cheeses between layers.
  3. Pour the remaining melted butter over the top.
Baking
  1. Bake in the oven for 30-35 minutes, or until the top is golden brown and the biscuit pieces are fully cooked.
  2. Let it cool for about 5 minutes before inverting onto a serving plate.
Serving
  1. Garnish with fresh parsley if desired, then pull apart the gooey pieces and enjoy!

Notes

Store in an airtight container in the refrigerator for up to 3 days. Freeze individual pieces for up to 2 months. Reheat in the oven at 350°F (175°C) for about 10-15 minutes.