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Irresistible Chicken Alfredo Monkey Bread Recipe You Need to Try - Featured Image

Irresistible Chicken Alfredo Monkey Bread Recipe You Need to Try

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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

Scale

  • 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

  1. 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.
  2. Add the melted butter, eggs, and salt to the yeast mixture. Stir to combine.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle, about 12×16 inches.
  9. Spread the chicken and cheese mixture evenly over the dough, then drizzle the Alfredo sauce on top.
  10. Roll the dough tightly from the long side, creating a log. Cut the log into 12 equal pieces.
  11. Arrange the pieces cut-side up in the prepared pan, packing them close but not squished.
  12. Cover the pan and let the dough rise again for 30 minutes. This second rise gives the bread its tender, fluffy texture.
  13. Bake for 30-35 minutes or until the top is golden brown and the cheese is bubbling through the dough.
  14. 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.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Find it online: https://sofiacooking.com/chiken-alfredo-monkey-bread/