Chicken Alfredo Monkey Bread

introduction

Chicken Alfredo Monkey Bread is a savory twist on the classic pull-apart monkey bread, swapping sweet dough for flaky refrigerated biscuits and layering in creamy Alfredo, shredded chicken, and melty cheeses. It bakes in a bundt pan so every piece is golden and easy to pull apart — perfect for a casual family dinner, potluck, or game-day snack.

why make this recipe

• Fast: Uses store-bought biscuit dough and leftover or rotisserie chicken to cut prep time.
• Crowd-pleasing: Cheesy, creamy, and easy to serve — everyone can grab a piece.
• Versatile: Works as an appetizer, main, or party dish and adapts well to add-ins like vegetables or bacon.

how to make Chicken Alfredo Monkey Bread

This recipe assembles quickly: quarter the refrigerated biscuits, toss them with shredded chicken, Alfredo sauce, mozzarella, Parmesan, and seasonings, then layer in a greased bundt pan and bake until golden. After a short rest, invert the bundt for an impressive, pull-apart presentation.

Ingredients :

• 1 tube refrigerated biscuit dough
• 2 cups cooked chicken, shredded
• 1 cup Alfredo sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Directions :

1. Preheat the oven to 350°F (175°C). Grease a bundt pan.
2. Cut the biscuit dough into quarters.
3. In a bowl, mix the chicken, Alfredo sauce, mozzarella, Parmesan, garlic powder, Italian seasoning, salt, and pepper.
4. Toss the biscuit dough pieces in the chicken mixture until well coated.
5. Layer the coated biscuit dough in the bundt pan.
6. Bake for 25-30 minutes or until golden brown.
7. Let cool for 5 minutes before inverting onto a plate.
8. Serve warm and enjoy your cheesy, pull-apart delicious Chicken Alfredo Monkey Bread!

how to serve Chicken Alfredo Monkey Bread

Serve warm straight from the inverted bundt pan so guests can pull pieces apart. Offer marinara, extra Alfredo, or a garlic butter drizzle for dipping. Pair with a simple green salad or steamed vegetables to balance the richness.

how to store Chicken Alfredo Monkey Bread

• Refrigerator: Cool completely, cover tightly with foil or transfer to an airtight container, and refrigerate for up to 3 days.
• Reheat: Warm individual portions in the microwave for 20–40 seconds or reheat in a 350°F oven for 8–10 minutes until heated through.
• Freezing: Assemble and bake, then cool completely and freeze in an airtight container for up to 1 month. Thaw overnight in the refrigerator and reheat in the oven until warmed.

tips to make Chicken Alfredo Monkey Bread

• Use extra biscuits for a taller, meatier pull-apart if you want more bread per serving.
• If your Alfredo sauce is thin, reduce it slightly on the stove or mix in a little cream cheese to prevent soggy dough.
• Precook any add-ins (mushrooms, bell peppers, or spinach) to remove excess moisture.
• For crispier edges, brush the top lightly with melted butter before baking.
• Taste the filling before coating the biscuits and adjust salt and pepper accordingly.

variation (if any)

• Buffalo Chicken: Swap Alfredo for buffalo sauce, use pepper jack or cheddar, and serve with ranch or blue cheese dressing.
• Pesto Chicken: Replace Alfredo with basil pesto and add sun-dried tomatoes for a bright, herby version.
• Veggie Alfredo: Omit chicken and fold in roasted vegetables like broccoli, cauliflower, or zucchini for a meatless option.

FAQ

Q: Can I use frozen biscuits?
A: Thawed refrigerated biscuit dough is recommended for texture, but if using frozen, fully thaw before cutting and assembling.

Q: Is rotisserie chicken okay to use?
A: Yes — rotisserie chicken is a great shortcut and adds flavor.

Q: Can I make this ahead?
A: Assemble the bundt pan, cover, and refrigerate for up to 24 hours before baking. You may need to add a couple of extra minutes to the bake time.

Conclusion

For a tested version and additional tips, see the original recipe inspiration at Chicken Alfredo Monkey Bread – I Am Homesteader.