Chicken Alfredo Bread Recipe

Introduction

Chicken Alfredo Bread is a deliciously comforting dish that combines tender chicken, creamy Alfredo sauce, and soft biscuit dough baked together for a warm, cheesy treat. Perfect for family dinners or casual gatherings, this recipe is both easy to make and full of flavor.

Ingredients

• 2 cups cooked chicken, shredded (rotisserie chicken works great!)
• 1 cup Alfredo sauce (store-bought or homemade)
• 3 cups refrigerated biscuit dough (like Pillsbury Grands)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh parsley, chopped (for garnish)
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: In a large bowl, combine the shredded chicken, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper. Mix well to coat the chicken evenly.
3. Step 3: Cut each biscuit into quarters, creating smaller pieces for easier mixing and baking.
4. Step 4: Add the biscuit pieces to the chicken mixture and toss gently to combine without breaking the dough too much.
5. Step 5: Fold in the shredded mozzarella and half of the Parmesan cheese, distributing the cheese throughout the mixture.
6. Step 6: Grease a bundt pan thoroughly, then layer the chicken and biscuit mixture evenly inside. Sprinkle the remaining Parmesan cheese on top.
7. Step 7: Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and cooked through.
8. Step 8: Remove from the oven and let cool for about 5 minutes. Carefully invert the bundt pan onto a serving platter and garnish with chopped fresh parsley before serving.

Tips & Variations

• For extra flavor, add sautéed mushrooms or spinach to the chicken mixture before baking.
• Use homemade Alfredo sauce if you prefer a fresher taste and control over ingredients.
• Try swapping mozzarella for provolone or fontina for a different cheese twist.
• Make sure the bundt pan is well-greased to prevent sticking and ensure a clean release.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or oven until heated through. This dish does not freeze well due to the creamy sauce and biscuit dough texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh biscuit dough instead of refrigerated dough?

Yes, fresh biscuit dough can be used, but be aware that baking times may vary slightly. Keep an eye on the bread and bake until golden brown.

Is it possible to make this dish dairy-free?

To make it dairy-free, substitute the cheeses and Alfredo sauce with plant-based alternatives. Ensure the biscuit dough is also dairy-free or make your own with suitable ingredients.

Chicken Alfredo Bread Recipe

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4.5 from 88 reviews

Chicken Alfredo Bread is a deliciously savory pull-apart bread made by combining shredded chicken, creamy Alfredo sauce, and a blend of mozzarella and Parmesan cheeses, all enveloped in tender biscuit dough and baked until golden and bubbly. Perfect for a satisfying appetizer or main dish, this recipe uses refrigerated biscuit dough for convenience and comes together quickly for a hearty, comforting treat.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Yield: 8 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Chicken Mixture

• 2 cups cooked chicken, shredded (rotisserie chicken works great!)
• 1 cup Alfredo sauce (store-bought or homemade)
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste

Dough and Cheese

• 3 cups refrigerated biscuit dough (like Pillsbury Grands)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Garnish

• 1/4 cup fresh parsley, chopped

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking the bread perfectly.
2. Prepare the Chicken Mixture: In a large bowl, combine the shredded cooked chicken with Alfredo sauce, garlic powder, Italian seasoning, and season with salt and pepper to taste. Mix well until all ingredients are evenly incorporated and flavorful.
3. Cut the Biscuit Dough: Take the refrigerated biscuit dough and cut each biscuit into quarters, creating bite-sized pieces that will evenly coat and bake with the chicken mixture.
4. Combine Ingredients: Gently add the biscuit dough pieces to the chicken mixture. Toss carefully to coat all dough pieces without breaking them apart too much.
5. Add Cheese: Fold in the shredded mozzarella cheese and half of the grated Parmesan cheese into the combined mixture, distributing the cheeses evenly throughout.
6. Assemble in the Pan: Grease a bundt pan thoroughly to prevent sticking. Transfer the chicken and dough mixture into the pan, spreading evenly. Sprinkle the remaining Parmesan cheese over the top for a flavorful crust.
7. Bake: Place the bundt pan in the preheated oven and bake for 25-30 minutes, or until the bread is golden brown on top and cooked through.
8. Cool and Serve: After removing from the oven, let the bread cool in the pan for about 5 minutes. Then carefully invert it onto a serving platter. Garnish the top with chopped fresh parsley for a fresh, colorful finish before serving.

Notes

• Using rotisserie chicken saves time and adds great flavor, but you can also use leftover cooked chicken.
• Make sure to grease the bundt pan well to prevent sticking.
• If you prefer a stronger garlic flavor, increase garlic powder slightly or add minced fresh garlic to the chicken mixture.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
• For a lower fat version, use low-fat Alfredo sauce and reduced-fat cheeses.

Keywords: Chicken Alfredo Bread, pull-apart bread, cheesy bread, biscuit dough bread, easy appetizer, Alfredo sauce recipe