Description
Learn how to make delicious chiken alfredo monkey bread. Easy recipe with step-by-step instructions.
Ingredients
Scale
- 3 cups all-purpose flour (substitute with whole wheat flour for a nuttier flavor)
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 cup warm milk (about 110°F; can substitute with almond or oat milk)
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter, melted (can use olive oil for a lighter option)
- 2 cups cooked chicken, shredded or diced (leftover rotisserie chicken works beautifully here)
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 1/2 cups Alfredo sauce (store-bought or homemade; I always recommend homemade for that fresh touch)
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning (or blend of dried basil, oregano, and thyme)
- Fresh parsley, chopped, for garnish (optional but adds a nice pop of color)
Instructions
- Start by proofing your yeast: In a small bowl, combine warm milk, sugar, and yeast. Let it sit for 5-10 minutes until foamy. This step is crucial—I learned early on that rushing the yeast kills the magic of fluffy bread.
- In a large mixing bowl, combine the flour and salt. Add the melted butter and the yeast mixture. Stir until a sticky dough forms.
- Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. If you have a stand mixer with a dough hook, this can save some elbow grease.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot for about 1 hour or until doubled in size. I often let mine rise near the oven while it preheats—warmth is key.
- While the dough rises, prepare your chicken alfredo filling: In a skillet over medium heat, sauté garlic in a tablespoon of butter until fragrant (about 1 minute). Add the shredded chicken and Italian seasoning, stirring to combine.
- Stir in the Alfredo sauce and half of the mozzarella and Parmesan cheeses. Cook gently until the cheese melts and the mixture is warmed through. Set aside to cool slightly.
- Once your dough has risen, punch it down gently and divide it into small, golf-ball-sized pieces. Roll each piece into a ball.
- Take each dough ball and flatten it slightly with your fingers. Spoon about a tablespoon of the chicken alfredo mixture onto the center, then pinch the dough closed around the filling, rolling it back into a ball shape. This sealing step is important to prevent leaks during baking.
- Grease a bundt pan or a deep round baking dish. Arrange the stuffed dough balls snugly inside, layering if necessary. Sprinkle the remaining mozzarella and Parmesan evenly over the top.
- Cover the pan with plastic wrap or a towel and let the dough rise again for 20-30 minutes while you preheat your oven to 350°F (175°C).
- Bake the monkey bread for 30-35 minutes until the top is golden brown and the cheese is bubbly. You can tell it’s done when the bread sounds hollow when tapped lightly on top.
- Allow the bread to cool for about 10 minutes before inverting it onto a serving plate. Sprinkle with fresh parsley for a little brightness and color.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: chiken alfredo monkey bread, recipe, cooking, food
