Chicken Alfredo Monkey Bread

I’m making Chicken Alfredo Monkey Bread today. I’m calling this dish semi-homemade because there are a couple of the components I’m making myself that aren’t store-bought. This dish is so cheesy, I promise everyone in your family will love it so much.

Italian Flat-leaf Parsley

Italian Flat-leaf Parsley

Note:  Before you invert the bundt pan, take a small rubber spatula and run it as far down and around the outside to loosen any cheese that may be stuck to the pan. This will just ensure the bread will release easily when it’s time. Next, place a large plate on top.

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Yields:  approx. 8 to 10 servings
Equipment: 1 bundt pan, 1 (8-inch) sautè pan, 1 small rubber spatula, 1 large mixing bowl, 1 small mixing bowl, chef’s knife, 1 small whisk, 1 measuring cup, Microplane, non-stick cooking spray, 2 large plates

Ingredients For Roasted Chicken:
2 bone-in skin-on chicken breasts
2 tablespoons of olive oil
1 tablespoon Kosher salt
1 teaspoon freshly ground black pepper

Ingredients For Homemade Alfredo Sauce: Yields 1 cup
1 tablespoon of butter, unsalted
1 cup of heavy cream
1/2 teaspoon of freshly ground black pepper
1 small pinch of nutmeg, freshly grated
2 cloves of garlic, freshly grated
1/2 cup of grated Parmesan cheese

Ingredients For Chicken Alfredo Monkey Bread:
2 tubes (13.8 ounces each) of Pillsbury pizza pie crust
2 tablespoons of olive oil
1 teaspoon of Italian seasoning
1 tablespoon of dried parsley flakes
2 cups of Tillamook mozzarella cheese, shredded and divided
2 cups of parmesan cheese, grated and divided
2 1/2 cups of roasted chicken, deboned, and shredded (substitute rotisserie chicken)
1 cup of Alfredo sauce, divided, (substitute your favorite jarred variety)
2 tablespoons of butter, unsalted
1 tablespoon of Italian flat-leaf parsley, finely chopped

Preheat oven to 350 degrees F.
Place the 2 bone-in skin-on chicken breasts onto a rimmed baking sheet pan. Rub olive oil over the top of each one. Sprinkle Kosher salt and fresh ground black pepper over each chicken breast. Bake for 35 to 40 minutes or until the internal temperature is 165 degrees F.

Once the chicken comes out of the oven, cover it with foil and let rest for 5 minutes. You’ll never have dry chicken again. There you have it, my Perfect Roasted Chicken.

Allow to cool enough to handle, remove the bones, using two forks, and shred the chicken. Set aside.

Directions For Homemade Alfredo Sauce:
While the chicken is in the oven, take a small sauté pan, over medium-low heat, and melt 1 tablespoon of butter. Add heavy cream, grated nutmeg, and freshly ground black pepper. Bring to a bubble, continuously whisking until the cream begins to thicken. Turn the heat off add the grated Parmesan cheese, and whisk to combine. Using a rubber spatula, transfer the Alfredo sauce to a measuring cup, and set aside.

Now that the homemade ingredients are finished, let’s get started making this dish.

Directions For The Chicken Alfredo Monkey Bread:
Preheat oven to 375 degrees F.
Spray a large bundt pan with non-stick cooking spray and set aside.

Remove the pizza dough from the tube. Cut the dough lengthwise and then crosswise into 9 (1-inch) pieces, yielding 18 pieces per tube. Roll each into a ball and set into a large mixing bowl.

Top the dough balls with olive oil, Italian seasoning, parsley flakes, 1/2 cup of mozzarella cheese, and 1/2 cup of Parmesan cheese. Using your hands mix everything together to coat the dough balls.

In a prepared bundt pan, add 1/2 cup of mozzarella cheese, 1/2 cup of Parmesan cheese, 1/2 the prepared dough balls, 1 1/4 cups of shredded chicken, and 1/2 cup of the Alfredo sauce. Then, add another 1/2 cup of mozzarella cheese, 1/2 cup of Parmesan cheese, the remaining pizza dough balls, the remaining shredded chicken, and the rest of the Alfredo sauce. Finally, end with the remaining 1/2 cup of mozzarella and 1/2 cup of Parmesan cheese.

Bake for 45 to 50 minutes, or until the top is golden brown and the cheese is melted.

Using a small rubber spatula, run it down and around the outside rim of the bundt pan just to loosen the Monkey Bread for easy release. Inver the bundt pan onto a large plate. Allow the bread to cool for around 5 minutes before serving.

Brush 2 tablespoons of melted butter over the top and sprinkle finely chopped Italian flat-leaf parsley.

There you have it, my Chicken Alfredo Monkey Bread.

My Organic Hanging Herb Garden