Chicken Alfredo Monkey Bread

Chicken Alfredo Monkey Bread is the ultimate party snack or weeknight splurge packed with creamy Alfredo goodness and chicken tucked into every fluffy bite. When I first served this at a Sunday game night everyone swarmed for seconds and not a crumb survived.

The first time I made this was on a rainy Friday after school and my kids declared it the best fun dinner ever. Now we make it for movie nights on repeat because it vanishes so quickly.

Ingredients

• Cooked chicken: Tender and flavorful rotisserie makes this recipe extra easy
• Alfredo sauce: Creamy rich and coats every bite store bought keeps prep simple but I love a homemade version when I have time
• Refrigerated biscuit dough: Gives that fluffy texture and quick assembly look for ones with flaky layers
• Shredded mozzarella cheese: For the perfect gooey melt try whole milk mozzarella for best flavor
• Grated Parmesan cheese: Sharp and nutty for classic Alfredo taste buy a wedge and grate it fresh for added punch
• Fresh parsley: To add a bright pop of color and freshness only use vibrant leaves
• Garlic powder: Infuses every corner with extra savoriness
• Italian seasoning: For that herby warmth check the freshness for bold aroma
• Salt and pepper: To bring everything into balance freshly cracked if possible

Instructions

Preheat the Oven:

Get your oven hot by setting it to 375 degrees Fahrenheit or 190 degrees Celsius so the bread bakes evenly from the start

Prepare the Chicken Mixture:

Combine the shredded chicken Alfredo sauce garlic powder Italian seasoning salt and pepper in a large bowl Stir until the chicken is thoroughly coated Every strand should be glossy with sauce for even flavor

Cut the Biscuit Dough:

Take your biscuit dough and slice each piece into four equal parts Use a sharp knife or clean scissors for the neatest cuts This step makes sure every bite gets a bit of chicken and sauce

Mix Biscuits with Chicken:

Drop the biscuit pieces into the bowl with the chicken mixture Toss gently so each dough chunk gets bathed in Alfredo Trying not to squish the biscuits keeps them fluffy

Add the Cheese:

Mix in the mozzarella and half the Parmesan cheese Save the rest of the Parmesan for later Fold together until everything is combined The cheese will cling to the sauce making little pockets of gooiness throughout

Assemble in the Pan:

Generously grease your bundt pan so nothing sticks Spoon the mixture into the pan and press lightly to fill all gaps Scatter the remaining Parmesan cheese over the top for a crispy finish

Bake:

Slide into the oven and bake for twenty five to thirty minutes Watch for a golden color on top and pull apart texture The kitchen will smell incredible

Cool and Serve:

After baking rest for about five minutes so the bread sets up Flip onto a serving plate tap if needed Remove the pan and fill the center with fresh parsley for that final flourish

I have fallen completely for the combo of tangy Parmesan and buttery biscuit edges Sometimes I sneak extra cheese into a few pieces just for myself and those always disappear first

Storage Tips

If you somehow wind up with leftovers wrap slices tightly and refrigerate for up to three days To rewarm lay pieces on a baking sheet and heat in a low oven so the cheese stays melty Avoid microwaving to keep the biscuit texture tender and not rubbery

Ingredient Substitutions

Swap in leftover turkey for the chicken or try cooked Italian sausage for a heartier spin Cauliflower or roasted vegetables can stand in for a vegetarian batch I occasionally toss in chopped sun dried tomatoes or spinach for color and extra flavor

Serving Suggestions

I like to serve with a crisp green salad or a big bowl of roasted broccoli for contrast This monkey bread also goes with marinara for dunking or a simple side of roasted garlic for double the savory punch

Cultural Historical Context

Monkey bread made its way to American tables as a pull apart treat often sweet but in recent years savory versions like this one have become a dinner party must Originally this style of bread came from Eastern Europe and made its debut on brunch menus during the fifties

Seasonal Adaptations

Add blanched asparagus tips in spring for brightness Roasted butternut squash or sage in autumn for warmth Stir in sautéed mushrooms in winter for earthiness

Success Stories

One holiday my niece asked to bake with me and this was the recipe she chose Watching her hands sticky with dough as we layered the chicken filling made it even more satisfying to pull it apart with the whole family later It is now our go to party bread for celebrations

Freezer Meal Conversion

You can assemble the monkey bread in the pan then wrap well and freeze before baking On the day you want to serve thaw in the fridge and bake as directed The texture comes out beautifully and the flavors meld overnight

This bread disappears fast so you might want to make a double batch for hungry crowds. Enjoy every gooey garlicky bite at your next gathering.

Common Recipe Questions

→ Can I use canned chicken?

Yes, canned chicken can be substituted for rotisserie, but be sure to drain it well for best texture.

→ What Alfredo sauce works best?

Both store-bought and homemade Alfredo sauces are suitable. Choose creamy and well-seasoned options for best results.

→ Can I make this ahead?

It's best fresh, but you can assemble ahead and bake just before serving to maintain texture and flavor.

→ Is it necessary to use a bundt pan?

A bundt pan gives the classic shape, but any oven-safe pan can be used. Adjust baking time as needed.

→ What herbs pair well as garnish?

Fresh parsley, basil, or even a sprinkle of chives add freshness and color to the finished bread.