There’s something truly magical about the way comfort food can bring a family together, and that’s exactly what happens every time I make chiken alfredo monkey bread in my cozy Monterey kitchen. This recipe is a playful twist on two of my favorite dishes—chicken Alfredo and monkey bread—merged into one irresistible, pull-apart delight. It instantly transports me back to those bustling afternoons in Nonna Rosa’s kitchen, where the air was thick with the aroma of garlic and fresh herbs, and the love from my family was as abundant as the food on the table. Today, I’m thrilled to share this special recipe that feels like a warm hug from my family to yours.
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Why You’ll Love This chiken alfredo monkey bread
Let me tell you, this chiken alfredo monkey bread has a way of turning any ordinary day into a celebration. The gooey, cheesy Alfredo sauce melds perfectly with tender chunks of chicken and soft, golden dough that you can pull apart piece by piece. It’s an interactive meal that invites everyone to dig in, making it perfect for family dinners, casual get-togethers, or even a cozy night in with the kids. Speaking of kids, I love cooking this with Olivia and Isabella—there’s something so joyful about watching them tear into the bread, their faces lighting up with each cheesy, savory bite.
What makes this recipe truly special is its blend of tradition and creativity. It’s inspired by my grandmother’s knack for comforting, hearty meals, combined with the ease and fun of monkey bread. Plus, it’s versatile enough to adapt to your favorite cheeses or add a hint of spice—making it a favorite in my own kitchen and, I hope, yours too.
Ingredients You’ll Need for This chiken alfredo monkey bread
- 3 cups all-purpose flour
- 2 teaspoons instant yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup warm milk (about 110°F)
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works wonderfully)
- 1 1/2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 1/2 cups homemade or store-bought Alfredo sauce (see note below)
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for sautéing garlic)
Substitution suggestions: For a lighter version, you can substitute whole wheat flour for half of the all-purpose flour. If you prefer a dairy-free option, use a plant-based Alfredo sauce and vegan cheeses. Fresh basil can replace parsley for a different herbaceous note, and if you want a little heat, a pinch of red pepper flakes adds a delightful kick.
Nutrition Facts
- Calories: Approximately 450 per serving (serves 6)
- Protein: 28g
- Fat: 22g
- Carbohydrates: 38g
- Fiber: 2g
- Sugar: 4g
- Sodium: 680mg
These numbers can vary depending on the exact ingredients and portion sizes you use, but this gives you a good ballpark to keep in mind. I always aim for recipes that nourish the body as well as the soul—this one certainly does both.
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Irresistible Chicken Alfredo Monkey Bread Recipe You Need to Try
Learn how to make delicious chiken alfredo monkey bread. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons instant yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup warm milk (about 110°F)
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works wonderfully)
- 1 1/2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 1/2 cups homemade or store-bought Alfredo sauce (see note below)
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for sautéing garlic)
Substitution suggestions: For a lighter version, you can substitute whole wheat flour for half of the all-purpose flour. If you prefer a dairy-free option, use a plant-based Alfredo sauce and vegan cheeses. Fresh basil can replace parsley for a different herbaceous note, and if you want a little heat, a pinch of red pepper flakes adds a delightful kick.
Instructions
- In a large mixing bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5 minutes until the mixture is frothy, signaling the yeast is active.
- Add the melted butter, eggs, and salt to the yeast mixture. Stir to combine.
- Gradually add the flour, one cup at a time, mixing until a soft dough forms. You may need to knead it by hand for about 8-10 minutes until the dough is smooth and elastic. I always find this kneading step so therapeutic—reminds me of those afternoons helping Nonna Rosa with her bread.
- Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for about 1 hour or until doubled in size.
- While the dough rises, heat olive oil in a small pan over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.
- In a large bowl, toss the cooked chicken with the sautéed garlic, half of the mozzarella, half of the Parmesan, and the chopped parsley. Season with black pepper.
- Preheat your oven to 350°F (175°C). Grease a bundt pan or a deep 9-inch round pan generously with butter or non-stick spray.
- Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle, about 12×16 inches.
- Spread the chicken and cheese mixture evenly over the dough, then drizzle the Alfredo sauce on top.
- Roll the dough tightly from the long side, creating a log. Cut the log into 12 equal pieces.
- Arrange the pieces cut-side up in the prepared pan, packing them close but not squished.
- Cover the pan and let the dough rise again for 30 minutes. This second rise gives the bread its tender, fluffy texture.
- Bake for 30-35 minutes or until the top is golden brown and the cheese is bubbling through the dough.
- Remove from the oven and let cool for 10 minutes before carefully inverting onto a serving plate.
Watching the golden crust emerge from the oven reminds me of countless family dinners where the anticipation was as delicious as the meal itself. This recipe captures that feeling in every pull-apart piece.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your chiken alfredo monkey bread
- In a large mixing bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5 minutes until the mixture is frothy, signaling the yeast is active.
- Add the melted butter, eggs, and salt to the yeast mixture. Stir to combine.
- Gradually add the flour, one cup at a time, mixing until a soft dough forms. You may need to knead it by hand for about 8-10 minutes until the dough is smooth and elastic. I always find this kneading step so therapeutic—reminds me of those afternoons helping Nonna Rosa with her bread.
- Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for about 1 hour or until doubled in size.
- While the dough rises, heat olive oil in a small pan over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.
- In a large bowl, toss the cooked chicken with the sautéed garlic, half of the mozzarella, half of the Parmesan, and the chopped parsley. Season with black pepper.
- Preheat your oven to 350°F (175°C). Grease a bundt pan or a deep 9-inch round pan generously with butter or non-stick spray.
- Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle, about 12×16 inches.
- Spread the chicken and cheese mixture evenly over the dough, then drizzle the Alfredo sauce on top.
- Roll the dough tightly from the long side, creating a log. Cut the log into 12 equal pieces.
- Arrange the pieces cut-side up in the prepared pan, packing them close but not squished.
- Cover the pan and let the dough rise again for 30 minutes. This second rise gives the bread its tender, fluffy texture.
- Bake for 30-35 minutes or until the top is golden brown and the cheese is bubbling through the dough.
- Remove from the oven and let cool for 10 minutes before carefully inverting onto a serving plate.
Watching the golden crust emerge from the oven reminds me of countless family dinners where the anticipation was as delicious as the meal itself. This recipe captures that feeling in every pull-apart piece. Learn more: Crunchy Comfort Delight Doritos Chicken Casserole Recipe
Tips for Making the Best chiken alfredo monkey bread
- Use fresh ingredients: Fresh garlic, good-quality cheeses, and homemade Alfredo sauce elevate the flavor dramatically. When I made this for the first time using store-bought sauce, it was good, but the homemade version brought it to a whole new level.
- Don’t skip the second rise: It might be tempting to pop it in the oven right away, but that extra 30 minutes makes the dough lighter and fluffier.
- Keep your chicken moist: Rotisserie chicken is a shortcut I often use when short on time. If using leftover chicken, toss it lightly with a bit of olive oil or reserved Alfredo sauce before assembling.
- Experiment with herbs: In my travels through Italy, I discovered how a sprinkle of fresh thyme or rosemary can add unexpected depth to creamy dishes like this one.
- Serve warm: This monkey bread is best enjoyed fresh out of the oven or reheated gently. I always find that the flavors meld beautifully after a quick warm-up the next day.
Serving Suggestions and Pairings
This chiken alfredo monkey bread is a star on its own, but I love pairing it with a crisp, simple salad to balance the richness. A salad of mixed greens with a tangy lemon vinaigrette or a classic Caesar salad reminds me of the fresh produce my mother, Elena, would always have ready alongside hearty meals.
For a heartier meal, try serving it with roasted vegetables—think garlic-roasted asparagus or caramelized Brussels sprouts. A light white wine, like Pinot Grigio or Chardonnay, complements the creamy Alfredo beautifully, making it a lovely option for a weekend dinner with friends.
Storage and Reheating Tips
Leftovers? Don’t worry, this monkey bread keeps wonderfully. Wrap it tightly in plastic wrap or store in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy it again, reheat in a 325°F oven for about 10-15 minutes until warmed through and the cheese is melty once more. If you’re in a hurry, a quick zap in the microwave works too, but be careful not to overdo it—you want to keep that tender texture intact.
If you want to freeze it, assemble the bread but don’t bake it. Wrap the pan tightly with plastic wrap and foil, then freeze for up to 2 months. When ready to bake, thaw overnight in the fridge and allow for the second rise before baking as instructed.
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
Sharing this chiken alfredo monkey bread recipe feels like sharing a piece of my heritage, a recipe born from the warmth of my family’s kitchen in Monterey and the rich culinary traditions I’ve gathered across Europe. It’s the kind of dish that fills your home with delicious smells and your heart with fond memories—just like the afternoons spent baking with my daughters, Olivia and Isabella, passing down stories and recipes from Nonna Rosa and Elena.
Cooking is, after all, so much more than just following instructions. It’s about love, connection, and the joy of creating something that brings everyone closer together. I hope this recipe becomes a new favorite in your home, inspiring you to gather around the table and savor not only the food but the moments made with it.
