Description
This Chicken Alfredo Monkey Bread is a deliciously indulgent twist on classic monkey bread, featuring tender shredded chicken baked in fluffy biscuit dough and drenched in creamy Alfredo sauce, perfect for sharing at brunch or dinner.
Ingredients
For the Monkey Bread
- 2 cans (16 oz each) refrigerated biscuit dough
- 2 cups cooked shredded chicken
- 2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 teaspoons garlic powder
- 1 teaspoon Italian seasoning
- 3 tablespoons unsalted butter, melted
- 2 tablespoons chopped fresh parsley (optional, for garnish)
For the Alfredo Sauce
- 1 cup heavy cream
- 1/2 cup unsalted butter (1 stick)
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and grease a bundt pan or a 9-inch round baking dish with butter or non-stick spray to prevent sticking.
- Prepare biscuit dough: Open the cans of refrigerated biscuit dough and separate each biscuit. Cut each biscuit into quarters to create small dough pieces for the monkey bread.
- Season dough pieces: In a large mixing bowl, toss the biscuit dough pieces with melted butter, garlic powder, and Italian seasoning until evenly coated.
- Layer ingredients in pan: Begin layering the monkey bread by placing a few dough pieces into the greased pan, then add a layer of shredded chicken and sprinkle mozzarella and Parmesan cheeses. Repeat these layers until all ingredients are used, finishing with a cheese layer on top.
- Bake the monkey bread: Place the bundt pan or baking dish in the preheated oven and bake for 30-35 minutes, or until the dough is fully cooked through and golden brown on top, and the cheese is melted and bubbly.
- Make the Alfredo sauce: While the monkey bread bakes, prepare the Alfredo sauce. In a medium saucepan over medium heat, melt the butter. Add minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Slowly whisk in Parmesan cheese until the sauce thickens slightly, about 3-5 minutes. Season with salt and pepper to taste.
- Combine and serve: Once the monkey bread is done baking, remove it from the oven and let it cool for 5 minutes. Carefully invert the bread onto a serving plate, drizzle generously with warm Alfredo sauce, and garnish with chopped parsley if desired. Serve warm.
Notes
- For a lighter version, substitute heavy cream with half-and-half, but the sauce will be less rich.
- Use rotisserie chicken to save time on shredding cooked chicken yourself.
- You can add sautéed mushrooms or spinach between layers for extra flavor and nutrition.
- If you prefer a spicier kick, sprinkle red pepper flakes on top before baking.
- Serve this dish immediately for best texture, as the bread can get soggy if left too long with sauce.
