Chicken Alfredo Monkey Bread Recipe tastes like the best parts of cheesy garlic bread and creamy pasta had a very delicious, slightly messy baby. It works for busy families, game day hangouts, or anyone who wants comfort food in about 45 to 55 minutes total. I tested versions of this for my own Sunday movie nights, and my kids now request it more than actual pizza.
Why Chicken Alfredo Monkey Bread Recipe Is Worth It
This pull apart bread hits all the comfort notes: buttery, garlicky, cheesy, and loaded with tender chicken in a creamy Alfredo sauce. It feels like party food, but you can throw it together with store bought shortcuts and a single bundt pan.
You can prep it ahead, bake it right before serving, and feed a crowd without standing at the stove. Leftovers reheat surprisingly well, so it works for meal prep lunches too.
My whole family devoured this Chicken Alfredo Monkey Bread Recipe and fought over the last cheesy piece ★★★★★
Ingredients You Need
Main ingredients
- 2 cans refrigerated biscuit dough
- Use homestyle or buttermilk style, not flaky layers, so the pieces hold together better.
- 2 cups cooked chicken, chopped or shredded
- Rotisserie chicken works perfectly and saves time.
- 1 1/2 cups jarred Alfredo sauce
- Use your favorite brand; I like one with extra garlic and Parmesan.
- 2 cups shredded mozzarella cheese
- Low moisture, part skim melts nicely and keeps the bread from turning greasy.
- 1/2 cup grated Parmesan cheese
- Use real Parmesan, not the green can, for better flavor.
- 4 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- Optional, but it adds a nice little kick.
- 2 tablespoons chopped fresh parsley
- Use dried parsley if needed; use 2 teaspoons instead.
Pantry shortcuts and notes
- Use jarred minced garlic if you do not want to chop fresh garlic.
- Use pre shredded mozzarella and rotisserie chicken on busy nights.
- Use store bought Alfredo sauce with extra cheese for a richer flavor.
- Add a spoonful of cream cheese to the sauce if you want extra creaminess.
Equipment list
- 1 standard bundt pan or tube pan
- Large mixing bowl
- Small bowl for butter mixture
- Cutting board and knife
- Measuring cups and spoons
- Rubber spatula or wooden spoon
- Nonstick cooking spray or extra butter for greasing the pan
Quick Tips & substitutions
- Cut biscuit dough into quarters so the bread pulls apart easily.
- Pat chicken dry before mixing so the bread does not turn soggy.
- Use leftover grilled chicken, baked chicken, or even canned chicken in a pinch.
- Swap mozzarella with provolone or Monterey Jack for a different flavor.
- Use a mix of jarred Alfredo and a splash of heavy cream for a silkier texture.
- Grease the bundt pan very well so the monkey bread releases cleanly.
- Let the bread rest 5 to 10 minutes before flipping so it sets and holds its shape.
- Use a 9 by 13 baking dish if you do not own a bundt pan, and reduce bake time slightly.
- Add extra garlic powder if your Alfredo sauce tastes mild.
- Sprinkle extra Parmesan on top during the last 5 minutes of baking for a golden crust.
How to Make Chicken Alfredo Monkey Bread Recipe
Step 1: Prep the pan and ingredients
Preheat your oven to 350°F. Grease your bundt pan generously with cooking spray or softened butter and coat every nook and cranny. Cut each biscuit into 4 pieces and set them aside in a large mixing bowl.
Chop or shred the cooked chicken into bite sized pieces. Warm the Alfredo sauce slightly in the microwave so it loosens and coats the dough more easily. Stir the mozzarella and Parmesan together in a separate bowl.
Step 2: Mix the butter and seasonings
In a small bowl, combine melted butter, minced garlic, Italian seasoning, garlic powder, onion powder, salt, pepper, and crushed red pepper flakes. Stir until the mixture looks smooth and fragrant. This mixture will coat the biscuit pieces and add flavor to every bite.
Pour half of this butter mixture over the biscuit pieces in the large bowl. Toss gently with your hands or a spatula so each piece gets a light coating.
Step 3: Build the filling mixture
Add the chopped chicken to the biscuit pieces. Pour in the warm Alfredo sauce and half of the shredded cheese mixture. Toss everything gently until the chicken and dough pieces look evenly coated.
Sprinkle in the parsley and give it one more light toss. The mixture should feel creamy but not soupy. If it looks too wet, add a few more biscuit pieces or a handful of cheese.
Step 4: Layer in the bundt pan
Spoon half of the biscuit and chicken mixture into the prepared bundt pan. Spread it into an even layer and press down lightly so it fills the grooves. Sprinkle half of the remaining cheese mixture over this layer.
Add the rest of the biscuit mixture on top and spread it evenly. Finish with the remaining cheese and drizzle the rest of the seasoned butter over the top. This layering gives you cheesy pockets all through the monkey bread.
Step 5: Bake until golden and bubbly
Place the bundt pan on a baking sheet to catch any drips. Bake at 350°F for 35 to 45 minutes, until the top looks deep golden and the center feels set. If the top browns too quickly, tent it loosely with foil during the last 10 minutes.
Check the center by gently pulling apart a piece with a fork. The dough should look cooked through with no raw bits. If needed, bake an extra 5 to 10 minutes and check again.
Step 6: Rest, flip, and serve
Remove the pan from the oven and let the monkey bread rest for 5 to 10 minutes. This rest time helps the cheese firm up slightly so the bread holds together. Run a thin knife around the edges if anything looks stuck.
Place a large plate or serving platter over the bundt pan and flip it in one quick motion. Lift the pan off carefully and admire all the cheesy, bubbly goodness. Garnish with extra parsley and serve warm, pulling apart pieces with tongs or your fingers.
Recipe Variations
- Gluten free: Use gluten free biscuit dough or gluten free pizza dough and a certified gluten free Alfredo sauce.
- Low carb: Use small pieces of low carb flatbread or keto dough and a low carb Alfredo sauce, and increase the chicken and cheese.
- Extra veggie: Add steamed broccoli florets, spinach, or sautéed mushrooms to the chicken mixture.
- Spicy version: Use spicy Italian chicken sausage instead of plain chicken and add extra crushed red pepper.
- Bacon twist: Add cooked, crumbled bacon between the layers for smoky flavor.
- Extra cheesy: Add cubes of cream cheese or smoked mozzarella inside the layers for melty pockets.
- Herb heavy: Add fresh basil, oregano, or chives along with the parsley for a brighter flavor.
Ways to Serve Chicken Alfredo Monkey Bread Recipe
- Serve as a main dish with a big green salad and some roasted vegetables.
- Cut into wedges and pack leftovers in lunch boxes with carrot sticks and apple slices.
- Serve as a game day snack with marinara sauce or extra warm Alfredo on the side for dipping.
- Pair with a simple fruit salad for a cozy weeknight dinner.
- Serve at potlucks or parties as a fun pull apart centerpiece that everyone can share.
Storage Success
Let leftover Chicken Alfredo Monkey Bread cool to room temperature, then store it in an airtight container in the fridge for up to 3 days. Reheat portions in the oven at 325°F until warm, or use the microwave in short bursts so the bread does not turn tough. Add a spoonful of Alfredo sauce on top before reheating if it looks dry. Freeze individual portions tightly wrapped for up to 2 months and reheat in the oven for best texture.
Chicken Alfredo Monkey Bread Recipe
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Grease a standard bundt pan generously with cooking spray or softened butter, making sure to coat all the grooves.
- Cut each biscuit into 4 pieces and place the pieces into a large mixing bowl.
- Chop or shred the cooked chicken into bite-sized pieces. Warm the Alfredo sauce slightly in the microwave so it loosens and will coat the dough easily.
- In a small bowl, combine the melted butter, minced garlic, Italian seasoning, garlic powder, onion powder, kosher salt, black pepper, and crushed red pepper flakes (if using). Stir until smooth and fragrant.
- Pour half of the seasoned butter mixture over the biscuit pieces in the large bowl. Toss gently with your hands or a spatula until all the biscuit pieces are lightly coated.
- In a separate bowl, stir together the shredded mozzarella and grated Parmesan cheese.
- Add the chopped chicken to the coated biscuit pieces. Pour in the warmed Alfredo sauce and half of the shredded cheese mixture. Toss gently until the chicken and dough pieces are evenly coated and look creamy but not overly wet.
- Sprinkle in the chopped parsley and give the mixture one more light toss. If the mixture seems too wet, add a few more biscuit pieces or a small handful of cheese.
- Spoon half of the biscuit and chicken mixture into the prepared bundt pan. Spread it into an even layer and press down lightly so it fills the grooves.
- Sprinkle half of the remaining cheese mixture evenly over this first layer.
- Add the rest of the biscuit and chicken mixture to the pan, spreading it evenly. Top with the remaining cheese mixture and drizzle the rest of the seasoned butter over the top.
- Place the bundt pan on a baking sheet to catch any drips. Bake at 350°F (175°C) for 35 to 45 minutes, until the top is deeply golden and the center feels set.
- Check for doneness by gently pulling apart a piece near the center with a fork; the dough should look fully cooked with no raw bits. If needed, bake for an additional 5 to 10 minutes. Tent loosely with foil if the top browns too quickly.
- Remove the pan from the oven and let the monkey bread rest for 5 to 10 minutes to allow the cheese to firm slightly so it holds together.
- Run a thin knife around the edges if anything looks stuck. Place a large plate or serving platter over the bundt pan and carefully flip it in one quick motion. Lift off the pan.
- Garnish with extra parsley if desired and serve warm, pulling apart pieces with tongs or fingers.
Notes
Approximate per serving (about 1/12 of recipe): 360 calories; fat 22 g; saturated fat 11 g; carbohydrates 27 g; fiber 1 g; sugars 4 g; protein 14 g; sodium 920 mg. Values will vary based on brands, add-ins, and portion size.