This pull-apart Chicken Alfredo Monkey Bread is everything you want on a cozy night: cheesy, savory, and wildly shareable. Bite-sized strips of refrigerated biscuit dough get tossed with garlic and Italian herbs, layered with shredded cooked chicken and velvety Alfredo, and baked in a bundt pan until golden. It’s a perfect recipe for potlucks, game day, casual dinners, or any time you want a crowd-pleasing, hands-on meal. If you love easy, comforting chicken dishes, you might also enjoy the best crockpot BBQ chicken for a different kind of weeknight winner.
Why you’ll love this dish
This recipe turns pantry shortcuts into impressive comfort food. Using refrigerated biscuit dough and leftover or rotisserie chicken keeps prep time short while Alfredo sauce and two kinds of cheese deliver that creamy, irresistible pull-apart texture. It’s kid-approved, great for feeding a group, and low-effort—no rolling or shaping, just seasoning, layering, and baking.
“Hands down the easiest, cheesiest party bread — everyone fights for the last pull-apart piece.”
Serve it when you want something casual and shareable: family game night, potluck, weekend brunch, or a lazy dinner that still feels special.
Preparing Chicken Alfredo Monkey Bread
In plain steps: you’ll mix the chicken filling, tear and season the biscuit dough, layer dough and filling in a greased bundt pan, then bake until golden and cooked through. Plan for about 10–15 minutes active prep plus 25–30 minutes baking. The assembly is forgiving — aim for even layers so the cheese melts through each bite.
Kitchen details to know up front:
- Use fully cooked chicken (rotisserie, poached, or baked) shredded into bite-size strands.
- Work quickly when tearing and coating biscuits so the oil and seasoning cling evenly.
- Grease the bundt pan well to ensure easy release when inverting.
What you’ll need
- 1 can refrigerated biscuit dough (standard 8-count can)
- 2 cups cooked chicken, shredded (rotisserie works great)
- 1 cup Alfredo sauce (store-bought or homemade)
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Substitution notes:
- Swap crescent roll dough for biscuits if you prefer a flakier pull-apart.
- Use pesto instead of Alfredo for a herb-forward variation.
- For dairy-free, try vegan Alfredo and a dairy-free mozzarella substitute.
Step-by-step instructions
- Preheat oven to 375°F (190°C). Grease a bundt pan liberally with nonstick spray or butter.
- In a medium bowl, combine shredded chicken, Alfredo sauce, 1 1/2 cups mozzarella, and Parmesan. Season with a little salt and pepper; set aside.
- Open the biscuit can and tear each biscuit into 4–6 bite-sized pieces.
- In a separate bowl, toss the biscuit pieces with olive oil, garlic powder, Italian seasoning, salt, and pepper until evenly coated.
- Layer half of the coated biscuit pieces in the bottom of the prepared bundt pan in an even layer.
- Spoon half of the chicken-and-cheese mixture over the biscuit layer, spreading gently.
- Add the remaining seasoned biscuit pieces on top of the chicken, then finish with the remaining chicken mixture. Sprinkle the remaining 1/2 cup mozzarella over the top.
- Bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs (biscuit dough should be cooked through).
- Let cool 5–10 minutes (not too long, or it will be hard to unmold). Invert the bundt pan onto a serving plate and gently lift the pan off. Serve warm.
Quick safety tip: the recipe uses pre-cooked chicken, but always ensure any chicken you use was cooked to 165°F originally. When reheating leftovers, heat until the center reaches 165°F.
Best ways to enjoy it
Serve warm straight from the plate for the classic pull-apart experience. Pairing ideas:
- A crisp green salad with lemon vinaigrette cuts the richness.
- Roasted or steamed vegetables add color and balance.
- For a cozy combo, serve with a light, brothy soup like chicken tortellini soup to make it a full dinner.
Presentation tip: place the monkey bread on a large wooden board or serving platter, surround with small bowls of marinara or extra Alfredo for dipping.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container or wrapped tightly in foil for 3–4 days.
- Freezing: Fully cooled baked monkey bread freezes well. Wrap tightly in plastic wrap and then foil; freeze for up to 2 months. To bake-from-frozen, thaw in the fridge overnight and reheat in a 350°F oven until warm throughout.
- Reheating: For best texture, reheat in a 350°F oven covered with foil for 15–20 minutes, then remove foil for 5 minutes to re-crisp the top. Microwave reheating works for single portions (30–60 seconds), but the crust will soften.
- Safety: Reheat until internal temperature reaches 165°F.
Helpful cooking tips
- Grease generously: a well-greased bundt pan prevents sticking and keeps the pull-apart pieces intact on release.
- Even pieces cook better: tear biscuits into similar-sized pieces for uniform baking.
- Don’t overfill: leave a little space in the pan so the dough can expand and the center can cook.
- Cheese distribution: mix most of the cheese into the chicken blend and reserve a little to sprinkle on top for a golden finish.
- Quick crisp: brush the top with a little melted butter in the last 5 minutes of baking for extra color and flavor.
Creative twists
- Pesto Alfredo: swirl 1/3 cup pesto into the Alfredo for herb-forward flavor.
- Tex-Mex: swap Italian seasoning for taco seasoning, use cheddar instead of mozzarella, and add jalapeños.
- Vegetarian: use roasted mushrooms and artichoke hearts in place of chicken.
- Deluxe: fold in sun-dried tomatoes, chopped spinach, or cooked bacon for extra layers of taste.
- Make it smaller: bake in a muffin tin for individual monkey-bread muffins—adjust baking time to 12–15 minutes.
Common questions
Q: Can I use frozen cooked chicken?
A: Yes—thaw and drain any excess liquid, then shred before mixing into the Alfredo. Patting it slightly dry helps prevent the fillings from making the dough soggy.
Q: Can I assemble this ahead of time?
A: You can assemble the monkey bread and refrigerate it, covered, up to 8 hours before baking. If assembling earlier, do not bake from cold—give it 10 minutes at room temperature while the oven preheats. For longer storage, assemble and freeze; thaw overnight in the fridge before baking.
Q: Can I use raw chicken instead of cooked?
A: Not recommended. Raw chicken won’t reach a safe internal temperature by the time the biscuit dough is done. If you only have raw chicken, cook it first (bake, poach, or shred a roasted breast) until it reaches 165°F, then proceed.
Q: Is homemade Alfredo better than jarred?
A: Homemade Alfredo (butter, heavy cream, Parmesan, garlic) will taste brighter and fresher, but good-quality jarred Alfredo is a fine shortcut that keeps this recipe quick.
Q: How do I know it’s done in the center?
A: Insert a toothpick or skewer into the center—if it comes out with moist crumbs (not raw dough), it’s done. For absolute assurance, check that the center reaches about 190°F for enriched doughs, although this recipe relies mostly on visual cues and texture.
Enjoy the gooey, cheesy fun of this Chicken Alfredo Monkey Bread—easy to make, fun to share, and endlessly adaptable.
Print
Chicken Alfredo Monkey Bread
- Total Time: 45 minutes
- Yield: 8 servings
- Diet: None
Description
A cheesy and savory pull-apart bread made with biscuit dough, shredded chicken, and Alfredo sauce, perfect for casual gatherings.
Ingredients
- 1 can refrigerated biscuit dough (standard 8-count can)
- 2 cups cooked chicken, shredded (rotisserie works great)
- 1 cup Alfredo sauce (store-bought or homemade)
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Grease a bundt pan liberally with nonstick spray or butter.
- In a medium bowl, combine shredded chicken, Alfredo sauce, 1 1/2 cups mozzarella, and Parmesan. Season with a little salt and pepper; set aside.
- Open the biscuit can and tear each biscuit into 4–6 bite-sized pieces.
- In a separate bowl, toss the biscuit pieces with olive oil, garlic powder, Italian seasoning, salt, and pepper until evenly coated.
- Layer half of the coated biscuit pieces in the bottom of the prepared bundt pan in an even layer.
- Spoon half of the chicken-and-cheese mixture over the biscuit layer, spreading gently.
- Add the remaining seasoned biscuit pieces on top of the chicken, then finish with the remaining chicken mixture. Sprinkle the remaining 1/2 cup mozzarella over the top.
- Bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
- Let cool for 5–10 minutes, then invert the bundt pan onto a serving plate and gently lift the pan off. Serve warm.
Notes
Serve with marinara or extra Alfredo for dipping. Store leftovers in an airtight container in the refrigerator for 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian