Chicken Alfredo Monkey Bread Recipe kicks off with a fun twist on two favorites: creamy Alfredo and pull-apart monkey bread. If you’re craving something cheesy, savory, and shareable, this recipe checks all the boxes. Plus, it’s perfect for casual get-togethers or a cozy night in when you want comfort food without fuss.

Ingredients You’ll Need

Gathering the right ingredients makes this recipe a breeze. Here’s what you’ll want on hand:

2 cans of refrigerated biscuit dough (the flaky kind works best)
2 cups cooked chicken, shredded (rotisserie chicken saves time)
1 cup Alfredo sauce (homemade or store-bought, no judgment here)
1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
2 tablespoons butter, melted
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Fresh parsley for garnish (optional, but pretty)

These basics come together to create that ooey-gooey magic.

How to Make Chicken Alfredo Monkey Bread

Here’s the step-by-step to get this cheesy pull-apart bread on your table:

Preheat your oven to 350°F (175°C). Grease a bundt pan or a deep round baking dish.
Cut each biscuit into quarters. Toss the pieces in a large bowl with melted butter, garlic powder, and Italian seasoning.
Layer half of the biscuit pieces into the greased pan.
Sprinkle half of the shredded chicken over the biscuit layer.
Drizzle half of the Alfredo sauce on top.
Add half of the mozzarella and Parmesan cheeses.
Repeat the layers with the remaining biscuit pieces, chicken, Alfredo sauce, and cheeses.
Pop the pan into the oven and bake for 30-35 minutes, or until the top is golden and the cheese is bubbly.
Let it cool for about 10 minutes before flipping it out onto a serving plate.
Garnish with fresh parsley if you want to impress your guests with a pop of color.

Ever noticed how the layers melt together into one glorious cheesy pull-apart? That’s the best part.

Variations and Substitutions

Feel like switching things up? This recipe is pretty flexible:

Swap chicken for cooked sausage or bacon for a meatier bite.
Use Alfredo sauce with a kick by adding some red pepper flakes or swapping in a spicy cheese sauce.
Add veggies like spinach or mushrooms between the layers for an extra flavor punch.
Try different cheeses like provolone or gouda for a new twist.
Gluten-free biscuit dough works if you’re avoiding gluten.

Variety keeps this recipe fresh and exciting every time.

Common Mistakes to Avoid

A couple of things can throw this recipe off if you’re not careful:

Don’t skip greasing the pan well. Monkey bread sticks like crazy otherwise.
Make sure the chicken is shredded finely; chunky pieces can make pulling apart tricky.
Avoid overbaking. You want the bread cooked through but still soft and gooey inside.
Don’t drown the layers in Alfredo sauce. Too much sauce can make it soggy.

These tips keep your monkey bread tasting like a dream.

Leftovers

Got some leftovers? Lucky you! This bread reheats beautifully:

Warm individual pieces in the microwave for about 20 seconds.
Or reheat the whole thing covered with foil in a 350°F oven for 10-15 minutes.
Leftovers also freeze well. Wrap tightly and thaw overnight before reheating.

It’s a great make-ahead snack or quick lunch.

Nutrition Information

Calories: 480 kcal
Carbohydrates: 35 g
Protein: 32 g
Fat: 25 g
Fiber: 1 g
Sugar: 5 g

This recipe packs a punch, so it’s perfect for sharing or saving some for later. Who said comfort food can’t be a little indulgent?

Chicken Alfredo Monkey Bread Recipe

A savory and cheesy pull-apart bread loaded with chicken and Alfredo sauce, perfect as an appetizer or main dish.

Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 8

Course: Appetizer

Cuisine: American

Ingredients Method Notes

Ingredients

2 cups shredded cooked chicken
1 jar Alfredo sauce
1 can refrigerated biscuit dough
2 cups shredded mozzarella cheese
1 tablespoon garlic powder
1 teaspoon Italian seasoning
2 tablespoons melted butter

Method

Preheat the oven to 350°F (175°C).
Cut the biscuit dough into quarters.
In a large bowl, toss the dough pieces with melted butter, garlic powder, and Italian seasoning.
Layer half of the dough pieces in a greased bundt pan.
Top with half of the shredded chicken, half of the Alfredo sauce, and half of the mozzarella cheese.
Repeat the layers with the remaining dough, chicken, sauce, and cheese.
Bake for 25-30 minutes until cooked through and golden brown.
Let cool slightly before inverting onto a serving plate.
Serve warm and enjoy the cheesy chicken Alfredo pull-apart bread.