Description
A fun and easy twist on classic chicken alfredo, baked into pull-apart monkey bread.
Ingredients
Scale
- Dough:
- 1 can (16.3 oz) refrigerated biscuit dough, cut into quarters
- 2 tbsp olive oil
- Alfredo Sauce:
- 1/2 cup butter
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and black pepper to taste
- Chicken & Toppings:
- 2 cups cooked chicken, shredded or diced
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Prep Dough: Preheat oven to 375°F (190°C). Grease a bundt pan or 9×13 inch baking dish. Toss biscuit pieces with olive oil in a large bowl.
- Make Alfredo Sauce: In a saucepan, melt butter over medium heat. Add garlic and cook for 1 minute until fragrant. Stir in heavy cream and bring to a simmer. Remove from heat and stir in Parmesan cheese until melted and smooth. Season with salt and pepper.
- Assemble: Add cooked chicken and Alfredo sauce to the bowl with the biscuit pieces. Toss gently to coat. Pour mixture into the prepared bundt pan.
- Bake: Bake for 25-30 minutes, or until golden brown and cooked through. If browning too quickly, cover loosely with foil.
- Serve: Let cool for a few minutes before inverting onto a serving platter. Garnish with fresh parsley and shredded mozzarella. Serve warm.