Description

This Chicken Alfredo Monkey Bread is a delightful twist on the classic savory chicken Alfredo dish, transformed into a pull-apart bread perfect for sharing. Layers of shredded chicken, melty mozzarella and Parmesan cheeses, seasoned with garlic, onion powder, and oregano, are nestled between buttery biscuit pieces and smothered in rich Alfredo sauce. Baked to golden perfection, this gooey, cheesy monkey bread makes for an irresistible appetizer, snack, or main dish.

Ingredients

Scale

Chicken Alfredo Filling

2 cups cooked chicken breast, shredded or diced
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese, divided
½ tsp garlic powder
½ tsp onion powder
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper
1 (15 oz) jar Alfredo sauce

Monkey Bread

2 (16 oz) cans refrigerated biscuit dough (flaky-style works best)
¼ cup melted butter
2 tbsp olive oil (for greasing)
Fresh parsley for garnish (optional)

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Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a bundt pan thoroughly with olive oil or use non-stick cooking spray to prevent sticking.
Prepare the Chicken Alfredo Mixture: In a medium mixing bowl, combine the shredded chicken with half of the mozzarella cheese, half of the Parmesan cheese, garlic powder, onion powder, dried oregano, salt, and black pepper. Mix gently until evenly combined and set aside.
Prepare the Biscuit Dough: Open the refrigerated biscuit dough cans and separate the biscuits. Cut each biscuit into four equal pieces, yielding approximately 32 quarters total for layering.
Assemble the Monkey Bread: Dip each biscuit quarter into the melted butter ensuring a full coating, then place them into the greased bundt pan in an even layer.
Layer the Filling: After each biscuit quarter layer, evenly sprinkle some of the chicken Alfredo mixture over the dough pieces, followed by a portion of the remaining mozzarella and Parmesan cheeses. Repeat this layering process until all biscuit quarters and filling are used.
Add the Alfredo Sauce: Pour the entire jar of Alfredo sauce evenly over the assembled biscuit and chicken layers in the bundt pan. The sauce will infuse throughout the bread as it bakes.
Bake the Monkey Bread: Place the bundt pan in the preheated oven and bake for 30-35 minutes, or until the biscuit dough is golden brown on top and cooked through. Test doneness by inserting a toothpick into the center; it should come out clean or with very minimal crumbs.
Cool and Serve: Remove the monkey bread from the oven and allow it to cool in the pan for about 5 minutes. Then carefully invert it onto a serving platter.
Garnish and Enjoy: Optionally, sprinkle fresh chopped parsley over the top for a pop of color and serve warm. Enjoy pulling apart this rich, cheesy, savory treat!

Notes

You can use either shredded or diced cooked chicken breast, leftover rotisserie chicken works great.
Flaky-style biscuit dough gives the best texture; regular biscuits will work but may yield a denser bread.
For extra garlicky flavor, add a little minced fresh garlic or garlic salt in addition to the powder.
If you prefer less salt, adjust or omit the added salt since cheeses and Alfredo sauce can be salty.
Make sure to grease the bundt pan well to avoid sticking and make flipping easier.
Leftovers can be reheated in an oven or microwave, but are best enjoyed fresh and warm.