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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.

Ingredients

Scale

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

Find it online: https://victoriablair.com/chicken-alfredo-bread-recipe/