Irresistible Chicken Alfredo Monkey Bread Recipe You Have to Try

There’s something wonderfully nostalgic about dishes that bring everyone around the table, and that’s exactly why I fell head over heels for this chiken alfredo monkey bread. Growing up in the Blue Ridge Mountains, food was never just about the taste—it was about family, stories, and the comfort of home. This recipe, with its creamy alfredo goodness and tender chicken tucked inside pull-apart bread, feels like a warm hug from Mama Lu herself. It’s the kind of dish that invites laughter, sharing, and maybe even a little flour on your apron as you dig in together.

Why You’ll Love This chiken alfredo monkey bread

This chiken alfredo monkey bread is one of those rare recipes that hits all the right notes: creamy, cheesy, a little savory, and irresistibly fun to eat. If you grew up watching family meals unfold with biscuits tearing apart and gravy pooling on plates, you’ll understand the joy of a dish that’s communal and comforting. I remember Mama Lu’s kitchen humming on a slow Sunday afternoon, where simple ingredients became a feast. This recipe channels that spirit—easy to assemble, perfect for sharing, and endlessly adaptable.

Plus, it’s a total crowd-pleaser. Whether you’re feeding a hungry family or bringing something special to a potluck, this monkey bread takes the classic chicken alfredo flavors you love and turns them into bite-sized treasures. It’s also forgiving for those who don’t measure every pinch, just like Mama Lu taught me. You can tweak it, make it your own, and still end up with a dish that feels like home.

Ingredients You’ll Need for This chiken alfredo monkey bread

• 2 cans (16 oz each) refrigerated biscuit dough (or homemade biscuit dough for a more rustic touch)
• 2 cups cooked chicken, shredded or chopped (rotisserie chicken works beautifully here)
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 3 cloves garlic, minced
• 2 tablespoons unsalted butter
• 1 teaspoon Italian seasoning
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley (optional, for garnish)

Substitution tips: If you’d like a lighter version, swap heavy cream for half-and-half or whole milk, though the sauce won’t be quite as rich. For a gluten-free option, try gluten-free biscuit dough or make your own with almond flour. Use cooked turkey instead of chicken if that’s what you have on hand, and feel free to add sautéed mushrooms or spinach for extra veggies.

Nutrition Facts

• Calories: Approximately 420 per serving (serves 6)
• Protein: 22g
• Fat: 28g
• Carbohydrates: 22g
• Fiber: 1g
• Sugar: 3g
• Sodium: 760mg

These numbers come from a hearty portion that balances the richness of dairy and the comforting carbs of biscuit dough. Growing up, Mama Lu never worried about nutrition facts—she measured in love and satisfaction—but nowadays, it’s good to know what’s on your plate. Learn more: Irresistible Honey Pepper Chicken Mac Recipe You Need to Try

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Steps to Create Your chiken alfredo monkey bread

1. Preheat your oven to 350°F (175°C). Lightly grease a bundt pan or a deep round baking dish to prevent sticking.
2. In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
3. Pour in the heavy cream and bring it to a gentle simmer. Stir in the Parmesan cheese and Italian seasoning, stirring constantly until the cheese melts and the sauce thickens slightly. Season with salt and pepper to taste. Remove from heat and set aside.
4. Open the biscuit dough cans and separate the dough into individual biscuits. Cut each biscuit into quarters, roughly bite-sized pieces. I always tell folks, don’t worry about perfect shapes—this is rustic comfort food after all.
5. In a large mixing bowl, combine the biscuit pieces with the cooked chicken and half of the shredded mozzarella cheese. Pour over the warm alfredo sauce and toss gently to coat every piece.
6. Transfer the mixture into the prepared bundt pan, spreading it evenly. Sprinkle the remaining mozzarella cheese on top for a golden, melty crust.
7. Bake for 30-35 minutes, until the biscuit dough is cooked through, golden on top, and the cheese is bubbly.
8. Let it cool in the pan for about 10 minutes before turning it out onto a serving plate. This helps keep the shape and lets the flavors settle.
9. Garnish with fresh parsley if you like, and serve warm. I love how this dish invites everyone to pull apart their own piece—it’s a meal and a moment all in one.

Tips for Making the Best chiken alfredo monkey bread

Growing up, one of Mama Lu’s favorite lessons was that food made with love doesn’t need to be perfect—but a few simple tips can take your cooking from good to unforgettable.

• Use quality chicken: Rotisserie chicken from the store is a time-saver and adds great flavor. Or, if you’re roasting your own, season it simply with salt and pepper.
• Don’t skimp on the garlic: It’s the backbone of that alfredo sauce, giving it that warm, familiar aroma that fills the kitchen and beckons everyone to the table.
• Keep an eye on the baking time: Ovens vary. Start checking around 30 minutes—your monkey bread should be golden brown and cooked through, but not dry.
• Be gentle when mixing: You want the biscuits to stay tender and fluffy, so fold the ingredients carefully to avoid compressing the dough.
• Experiment with add-ins: Like the peas I shell with Mama Lu on summer afternoons, this recipe welcomes fresh touches—try a handful of spinach, sun-dried tomatoes, or even a sprinkle of red pepper flakes for a little kick.

Serving Suggestions and Pairings

This chiken alfredo monkey bread is hearty enough to be a main event, but pairing it with fresh, bright sides really rounds out the meal—something Mama Lu always insisted on to balance richness.

• A crisp green salad with a lemon vinaigrette to cut through the creamy sauce
• Steamed or roasted green beans tossed with a little garlic and olive oil
• A light tomato and cucumber salad for a refreshing crunch
• For drinks, a chilled glass of white wine or iced tea with a squeeze of lemon
• And of course, finish with something sweet—maybe a jar of blackberry jam on the side, a nod to those summer days on the porch swing.

Storage and Reheating Tips

Life around the farmhouse taught me that meals often stretch beyond just one sitting, and this chiken alfredo monkey bread is no exception. It keeps beautifully and tastes just as comforting the next day.

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• To reheat, cover the bread with foil and warm in a 350°F oven for about 15-20 minutes, or until heated through. This helps maintain the bread’s softness without drying it out.
• If you’re short on time, microwave individual servings covered with a damp paper towel for 1-2 minutes, but the oven method is my favorite to keep that just-baked texture.
• You can also freeze the unbaked mixture in the bundt pan, tightly wrapped, for up to a month. When ready, thaw overnight in the fridge and bake as directed.

Frequently Asked Questions

What are the main ingredients for chiken alfredo monkey bread?

The main ingredients for chiken alfredo monkey bread include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make chiken alfredo monkey bread?

The total time to make chiken alfredo monkey bread includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make chiken alfredo monkey bread ahead of time?

Yes, chiken alfredo monkey bread can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with chiken alfredo monkey bread?

chiken alfredo monkey bread pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is chiken alfredo monkey bread suitable for special diets?

Depending on the ingredients used, chiken alfredo monkey bread may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

This chiken alfredo monkey bread is more than just a recipe to me—it’s a way to bring the warmth of my childhood kitchen to yours. It carries the essence of Mama Lu’s cooking philosophy: simple, soulful, and shared. Whether it’s a chilly evening when the Blue Ridge winds blow through the windows or a busy weekday when you need a quick, comforting meal, this dish offers both ease and heart.

“Recipes weren’t written,” Mama Lu used to say, “They were remembered. Shared by heart, with a pinch of salt and a whole lot of soul.”

I hope this monkey bread recipe inspires you to gather your loved ones, roll up your sleeves, and make memories around the table—just like we did in that old farmhouse kitchen.