Chicken Alfredo Monkey Bread
Warm, pull-apart, and impossibly cheesy, this Chicken Alfredo Monkey Bread transforms Alfredo pasta into a shareable centerpiece perfect for any gathering.
Ingredients
Main Ingredients
- 1 can refrigerated biscuit dough 8 biscuits typical
- 2 cups cooked chicken, shredded rotisserie chicken works great
- 2 cups Alfredo sauce jarred or homemade
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Seasonings
- 2 tablespoons garlic powder or 2 cloves fresh garlic, minced
- 1 tablespoon Italian seasoning
- to taste salt and pepper
For Greasing
- 1 tablespoon butter for greasing the bundt pan
Instructions
Preparation
- Preheat oven to 350°F (175°C). Generously butter a 10–12 cup bundt pan, making sure the nooks are well coated.
- In a medium bowl, combine the shredded chicken, Alfredo sauce, garlic powder, Italian seasoning, and a pinch of salt and pepper. Stir until thoroughly mixed. Taste and adjust seasoning.
- Quarter each biscuit and toss pieces into the chicken mixture until well coated. Work gently to keep the biscuits intact.
Assembly
- Layer half of the coated biscuit pieces into the bottom of the bundt pan. Sprinkle half of the mozzarella and half of the Parmesan over that layer.
- Add the remaining biscuit pieces on top, then finish with the leftover mozzarella and Parmesan. Press lightly without compacting.
Baking
- Bake for 30–35 minutes, or until the top is golden brown and the cheese is bubbling. Tent loosely with foil if the top browns too quickly.
- Remove from oven and allow to cool for 5–8 minutes before inverting onto a serving platter.
Notes
For lower sodium, choose a light Alfredo sauce or make your own. Serve with crisp sides like an arugula salad or roasted broccoli.