Name: Chicken Alfredo Monkey Bread Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 2 cans refrigerated biscuit dough (16.3 ounces each), homestyle or buttermilk; 3 cups cooked chicken, chopped or shredded; 2 cups jarred Alfredo sauce; 3 cloves garlic, minced; 1 teaspoon Italian seasoning; 1/2 teaspoon onion powder; 1/4 teaspoon crushed red pepper flakes; 1/2 teaspoon kosher salt, or to taste; 1/4 teaspoon black pepper; 2 cups shredded mozzarella cheese; 1 cup grated Parmesan cheese; 1/2 cup unsalted butter, melted; 1 tablespoon garlic powder; 2 tablespoons fresh parsley, chopped, plus more for garnish; 2 tablespoons grated Parmesan cheese, for sprinkling on top; 1 cup steamed broccoli florets, chopped small; 1/2 cup cooked crumbled turkey bacon or chicken sausage; 1/2 cup sautéed mushrooms, drained well

Chicken Alfredo Monkey Bread Recipe tastes like ultra-cheesy garlic bread collided with creamy pasta and juicy chicken in the best way possible. It works perfectly for busy weeknights or game days, since you can pull it together in about 45–55 minutes total. I first tested this on a random Tuesday when my kids wandered into the kitchen just from the smell, so I knew I had a keeper.

Why Make This Chicken Alfredo Monkey Bread Recipe at Home

You control the sauce, the cheese, and the seasoning, so the flavor beats anything from a tube or freezer box. You also use leftover rotisserie chicken or cooked chicken breast, which turns this into a budget friendly, low-stress comfort meal.

This pull apart Chicken Alfredo Monkey Bread Recipe also works as a party appetizer, brunch centerpiece, or lazy dinner that everyone eats with their hands. Fewer plates, fewer dishes, more happiness.

“This Chicken Alfredo Monkey Bread Recipe tastes like cheesy garlic heaven in every pull-apart bite, and my family fought over the last piece. ★★★★★”

Ingredients You Need

Here is everything you need for this savory Chicken Alfredo Monkey Bread Recipe.

Dough & Base

2 cans refrigerated biscuit dough, 16.3 ounces each
- Use homestyle or buttermilk biscuits, not flaky layers, since they hold shape better.
- Store brands work fine; I usually grab whatever is on sale.
3 cups cooked chicken, chopped or shredded
- Rotisserie chicken saves time and adds flavor.
- Leftover grilled or baked chicken breast also works great.

Alfredo Sauce Mixture

2 cups jarred Alfredo sauce
- Use a thicker brand like Rao’s or Classico if possible, since thin sauces can make the bread soggy.
- If you only have a thinner sauce, reduce it on the stove for 5 to 7 minutes to thicken.
3 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon onion powder
¼ teaspoon crushed red pepper flakes, optional for a little heat
½ teaspoon kosher salt, or to taste
¼ teaspoon black pepper

Cheese

2 cups shredded mozzarella cheese
- Low moisture, part skim melts nicely and does not grease out as much.
1 cup grated Parmesan cheese
- Use fresh grated if possible; the green can works in a pinch but tastes saltier, so reduce added salt.

Butter & Topping

½ cup unsalted butter, melted
1 tablespoon garlic powder
2 tablespoons fresh parsley, chopped, plus more for garnish
2 tablespoons grated Parmesan for sprinkling on top

Optional Add Ins

1 cup steamed broccoli florets, chopped small
½ cup cooked crumbled turkey bacon or chicken sausage
½ cup sautéed mushrooms, drained well

Equipment

10 to 12 cup bundt pan or tube pan
Large mixing bowl
Medium mixing bowl
Cutting board and knife or kitchen scissors
Silicone spatula or wooden spoon
Nonstick cooking spray or extra butter for greasing the pan
Foil, in case the top browns too quickly

Tips & Mistakes

Cut biscuit dough into 4 to 6 pieces each so the sauce coats every bite.
Pat very wet chicken dry with paper towels so the mixture does not turn soupy.
Thicken thin Alfredo sauce on the stove so the bread bakes up fluffy, not gummy.
Grease the bundt pan generously, including the center tube, so the bread releases cleanly.
Toss biscuit pieces with butter and seasonings before you add sauce so flavor reaches every edge.
Fold in sauce gently so you do not mash the biscuit pieces into a paste.
Keep add ins like broccoli or mushrooms dry and in small pieces so they distribute evenly.
Cover loosely with foil if the top browns too fast while the center still looks doughy.
Check doneness by pulling apart one piece near the center; the dough should look cooked through, not raw or shiny.
Let the bread rest 10 minutes before you flip it, or it may fall apart in chunks.

How to Make Chicken Alfredo Monkey Bread Recipe

Step 1: Prep the Pan and Oven

Preheat the oven to 350°F.
Grease a bundt pan very well with butter or nonstick spray, including the center tube and all the grooves.
Set the pan aside while you prepare the dough and filling.

Step 2: Cut the Biscuit Dough

Open the biscuit cans and separate the biscuits.
Cut each biscuit into 4 to 6 bite size pieces, depending on how chunky you want the bread.
Place all the dough pieces in a large mixing bowl.

Step 3: Season the Dough

Pour the melted butter over the biscuit pieces.
Sprinkle garlic powder and half of the chopped parsley over the dough.
Toss gently with a spatula or your hands until every piece looks coated.

Step 4: Mix the Alfredo Filling

In a separate bowl, add Alfredo sauce, minced garlic, Italian seasoning, onion powder, red pepper flakes, salt, and black pepper.
Stir until the sauce looks smooth and evenly seasoned.
Taste a small bit and adjust salt or pepper if needed.

Step 5: Add Chicken and Cheese

Add chopped cooked chicken to the seasoned Alfredo sauce.
Stir in mozzarella and Parmesan cheese until everything looks well combined.
If you use optional add ins like broccoli or mushrooms, fold them in now.

Step 6: Combine Dough and Filling

Pour the Alfredo chicken mixture over the buttered biscuit pieces.
Gently fold everything together until the dough pieces look coated but still hold shape.
Scrape the bottom of the bowl so no plain dough hides under the sauce.

Step 7: Fill the Bundt Pan

Spoon the mixture into the prepared bundt pan in layers.
Press down lightly with the spatula to remove large air pockets, but do not pack it too tightly.
Sprinkle the top with the extra 2 tablespoons of Parmesan.

Step 8: Bake

Place the bundt pan on a baking sheet to catch any drips.
Bake at 350°F for 35 to 45 minutes, depending on your oven and pan.
Check around 30 minutes; if the top browns too quickly, tent loosely with foil and continue baking until the center dough cooks through.

Step 9: Rest and Flip

Remove the pan from the oven and let it rest on a cooling rack for 10 minutes.
Run a thin spatula or knife around the edges and center tube to loosen the bread.
Place a large plate over the pan, hold tightly, and flip in one quick motion, then lift the pan off.

Step 10: Garnish and Serve

Sprinkle the top with remaining chopped parsley.
Add a little extra grated Parmesan if you feel cheesy, which I usually do.
Serve warm so the cheese pulls and the Alfredo sauce tastes creamy.

Variations I've Tried

Broccoli Chicken Alfredo Monkey Bread: Add 1 to 1½ cups finely chopped steamed broccoli to the Alfredo mixture. Kids who claim they hate broccoli somehow eat this version without complaint.
Spinach Alfredo Monkey Bread: Stir in 1 cup thawed, squeezed dry frozen spinach. This adds color and a little extra nutrition without changing the flavor much.
Buffalo Chicken Alfredo Monkey Bread: Mix 2 to 3 tablespoons buffalo style hot sauce into the Alfredo sauce and use a little extra mozzarella. This one tastes amazing with a side of ranch for dipping.
Extra Cheesy Version: Add an extra ½ cup mozzarella and ¼ cup Parmesan, and sprinkle more cheese on top halfway through baking. The texture turns extra gooey and stretchy.

How to Serve Chicken Alfredo Monkey Bread Recipe

Serve this Chicken Alfredo Monkey Bread Recipe hot from the oven while the cheese still stretches and the sauce tastes creamy. Set it in the center of the table and let everyone pull off chunks with tongs or a serving fork. Pair it with a crisp green salad, roasted vegetables, or a simple bowl of fruit to balance the richness. Add marinara or extra warmed Alfredo sauce on the side for dipping if you want a little extra fun.

How to store

Room temperature: Keep leftovers out at room temperature no longer than 2 hours.
Fridge: Store cooled pieces in an airtight container in the refrigerator for up to 3 days.
Freezer: Wrap individual portions tightly in plastic wrap, then place in a freezer bag and freeze for up to 2 months.
Reheat in oven: Reheat in a 325°F oven, covered with foil, for 10 to 15 minutes until hot; this keeps the outside from drying out.
Reheat in microwave: Warm single portions in the microwave at 50 to 70 percent power in 30 second bursts until heated through, then let them sit 1 minute so the heat distributes.