Description
This delicious Chicken Alfredo Monkey Bread is a savory twist on the classic pull-apart bread, filled with creamy Alfredo sauce, shredded chicken, and melted cheese. Perfect for gatherings or a comforting family meal, it combines tender biscuit dough with rich Italian flavors, spinach, mushrooms, and a hint of spice for a crowd-pleasing dish.
Ingredients
Scale
Dough and Seasoning
- 2 cans (16 oz total) refrigerated biscuit dough (or homemade if preferred)
- 2 tablespoons butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Filling
- 2 cups cooked, shredded chicken breast
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup Alfredo sauce (homemade or store-bought)
- Chopped spinach (about ½ cup, optional)
- Diced cooked mushrooms (about ½ cup, optional)
- Chopped green onions (about ¼ cup, optional)
- Red pepper flakes for heat (to taste)
Instructions
- Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a Bundt pan thoroughly with butter or nonstick spray to prevent sticking.
- Cut and Season the Dough: Open the biscuit dough and cut each biscuit into quarters. Place them in a large mixing bowl. Drizzle with melted butter, then sprinkle garlic powder, Italian seasoning, salt, and black pepper. Toss gently until all pieces are evenly coated with the seasonings.
- Mix the Filling: In a separate bowl, combine the shredded chicken, mozzarella cheese, Parmesan cheese, and Alfredo sauce. Mix well until you have a creamy, cheesy filling. Stir in chopped spinach, diced cooked mushrooms, green onions, and red pepper flakes if desired for added flavor and texture.
- Assemble the Monkey Bread: Using a spoonful of the chicken Alfredo mixture, wrap it with a piece of biscuit dough or layer the dough pieces and chicken Alfredo filling alternately in the prepared Bundt pan. Continue this process until all the dough and filling are used, pressing gently to fit the pieces into the pan evenly.
- Bake: Place the Bundt pan in the preheated oven and bake for 35 to 40 minutes until the top turns golden brown and a skewer inserted in the center comes out clean. If the top begins to brown too quickly, cover the bread loosely with foil during the last 10 minutes of baking to prevent over-browning.
- Cool and Serve: Remove the pan from the oven and let it cool for 10 minutes. Carefully invert the monkey bread onto a serving plate. Serve warm, with extra Alfredo sauce on the side for dipping if you like.
Notes
- Use homemade biscuit dough if you prefer a fresher texture and flavor.
- Feel free to customize the filling by adding different vegetables like bell peppers or olives.
- Ensure the biscuits are well coated with butter and seasonings to enhance flavor and crispness.
- Serve immediately for the best texture; leftovers can be reheated in the oven to regain crispness.
- This recipe can be made ahead by assembling and refrigerating before baking; just add a few extra minutes to baking time.
- Use a Bundt pan for easy removal and the classic monkey bread look.
