Irresistible Chicken Alfredo Monkey Bread Recipe You Have to Try
Learn how to make delicious chiken alfredo monkey bread. Easy recipe with step-by-step instructions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 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.
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a bundt pan or a deep round baking dish to prevent sticking.
- 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.
- 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.
- 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.
- 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.
- Transfer the mixture into the prepared bundt pan, spreading it evenly. Sprinkle the remaining mozzarella cheese on top for a golden, melty crust.
- Bake for 30-35 minutes, until the biscuit dough is cooked through, golden on top, and the cheese is bubbly.
- 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.
- 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.
Find it online: https://claracooking.com/chiken-alfredo-monkey-bread/
