Chicken Alfredo Monkey Bread is a fun and tasty twist on two favorites—creamy chicken Alfredo and pull-apart monkey bread. Soft, buttery pieces of dough get smothered in a cheesy Alfredo sauce with tender chicken mixed right in. Each bite is gooey and rich, with a little bit of that comforting, creamy flavor everyone loves.
I love making this when I want something a little different but still super cozy. It’s one of those dishes that’s easy to share because everyone can pull off a piece and enjoy it however they like. I usually pop it right out of the oven, and it’s warm and melty, perfect for dipping or just eating straight up with your hands!
This monkey bread is great for family dinners, game nights, or just a weekend treat. If you ask me, it tastes amazing with a simple side salad or some roasted veggies to balance things out. Honestly, it’s such a crowd-pleaser that I often find myself sneaking extra pieces when no one’s looking!
Key Ingredients & Substitutions
- Biscuit Dough
- Refrigerated biscuit dough makes this recipe quick and easy. You can substitute with homemade biscuit dough or pizza dough if you prefer a chewier texture.
- Chicken
- Cooked chicken breast is a great, lean protein here. Rotisserie chicken works perfectly for convenience. Feel free to swap with cooked turkey or even shredded cooked tofu for a vegetarian option.
- Mozzarella and Parmesan
- Mozzarella gives great meltiness, while Parmesan adds sharp flavor. If Parmesan is hard to find, try Pecorino Romano or Asiago cheese.
- Alfredo Sauce Ingredients
- Heavy cream makes the sauce rich and smooth. Half-and-half or whole milk can work if you want it lighter but it won’t be as creamy. Chicken broth adds extra flavor but vegetable broth works well for vegetarians.
How Do You Layer the Dough and Chicken to Get the Best Pull-Apart Effect?
The key is to coat each biscuit piece well with Alfredo sauce before layering. This helps the dough stay moist and soak up flavor during baking.
- Cut biscuit pieces into even chunks for consistent baking.
- Dip each piece in Alfredo sauce so it’s fully coated—don’t skip this step! The sauce keeps everything gooey.
- Alternate layers with chicken and mozzarella spreads evenly over the biscuit pieces.
- Be gentle placing the pieces so the layers stay distinct but still stick together.
- Pour any leftover sauce on top to lock moisture in during baking.
Giving the biscuit pieces a light toss in melted butter or olive oil before sauce helps get a golden, crispy crust. Let the monkey bread rest a bit after baking for easier removal and perfect pull-apart texture!
Equipment You’ll Need
- Bundt pan or tube pan – perfect shape for monkey bread and helps it bake evenly.
- Medium saucepan – ideal for making the creamy Alfredo sauce without splatters.
- Mixing bowl – to combine chicken and cheese easily before layering.
- Sharp knife – for cutting biscuit dough into even pieces for consistent baking.
- Basting brush (optional) – handy if you want to brush biscuit pieces with melted butter or oil for extra browning.
Flavor Variations & Add-Ins
- Swap chicken for cooked sausage or bacon bits for a smoky twist that pairs well with Alfredo sauce.
- Add steamed broccoli or spinach between layers to boost veggies and add color and texture.
- Mix in shredded cheddar or provolone cheese with mozzarella to deepen the cheesy flavor.
- Sprinkle red pepper flakes or add fresh basil for a little heat and bright herbal notes.
Chicken Alfredo Monkey Bread
Ingredients You’ll Need:
Main Ingredients:
- 2 cans refrigerated biscuit dough (16 oz total, about 10-12 biscuits)
- 2 cups cooked chicken breast, shredded or diced
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
For The Alfredo Sauce:
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1/2 cup chicken broth
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
Extras:
- Fresh parsley, chopped (for garnish)
- Optional: 2 tablespoons olive oil or melted butter for coating dough pieces
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, including cutting and coating the biscuit dough and making the Alfredo sauce. Baking takes around 30-35 minutes. Allow an extra 10 minutes for cooling before serving. In total, expect about 1 hour from start to finish.
Step-by-Step Instructions:
1. Get Ready
Preheat your oven to 350°F (175°C). Grease a bundt or tube pan well using butter or non-stick spray to prevent the bread from sticking.
2. Prepare the Biscuit Dough
Cut each biscuit into 4 to 6 even pieces. If you want a beautiful golden crust, toss the biscuit pieces lightly in melted butter or olive oil.
3. Make the Alfredo Sauce
In a medium saucepan over medium heat, melt the butter. Add the minced garlic and cook until fragrant, about 1 minute. Then stir in the heavy cream, chicken broth, Italian seasoning, salt, and pepper. Let it simmer gently for 5-7 minutes until slightly thickened. Mix in the grated Parmesan cheese until smooth, then remove from heat.
4. Assemble the Monkey Bread
In a large bowl, combine the cooked chicken and shredded mozzarella cheese. Dip each biscuit piece into the Alfredo sauce to coat it well. Begin layering the coated biscuit pieces into the prepared bundt pan, alternating with small piles of the chicken and mozzarella mixture. Make sure chicken and cheese are evenly spread throughout. Pour any remaining Alfredo sauce over the top before baking.
5. Bake and Serve
Bake in the preheated oven for 30-35 minutes until the bread is golden and cooked through. Let it cool in the pan for about 10 minutes. Then carefully invert the monkey bread onto a serving plate. Garnish with chopped fresh parsley for a pop of color and fresh flavor.
Serve warm and enjoy pulling apart the soft, cheesy, creamy bites with family or friends. This dish is perfect as a comforting meal or a fun appetizer. Pair it with a fresh salad or roasted veggies for a balanced dinner.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken before using it. Thaw in the refrigerator overnight or use the cold water method for quicker thawing. Pat the chicken dry before shredding or dicing to avoid excess moisture.
Can I Make This Dish Ahead of Time?
Absolutely! Assemble the monkey bread up to the baking step, cover it tightly with plastic wrap, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if it’s chilled.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through. You can also freeze portions tightly wrapped for up to 2 months.
Can I Substitute the Heavy Cream?
You can use half-and-half or whole milk as a lighter alternative, but the sauce won’t be as rich and creamy. To help thicken, add a small amount of flour or cornstarch mixed with cold water to the sauce while cooking.