Chicken Alfredo Monkey Bread

Imagine pulling apart warm, pillowy bread pieces oozing with creamy Alfredo sauce and tender chunks of chicken. Chicken Alfredo Monkey Bread combines the comfort of pull-apart bread with the rich flavors of a classic Italian favorite. This indulgent creation transforms traditional monkey bread into a savory masterpiece that’s perfect for gatherings, game days, or when you simply crave something extraordinary. You’ll learn how to create this showstopping appetizer that combines convenience with gourmet flavor in every bite.

Why You’ll Love This Recipe

This Chicken Alfredo Monkey Bread delivers an irresistible combination of textures and flavors that will have everyone reaching for seconds. The exterior develops a golden, slightly crisp crust while the interior remains soft and tender, creating a delightful textural contrast. Each pull-apart section reveals gooey cheese and creamy sauce that stretches as you pull – perfect for those Instagram-worthy cheese pulls!

What makes this recipe special is how it transforms simple ingredients into something spectacular. Using refrigerated biscuit dough means you’ll spend less time in the kitchen and more time enjoying the results. The combination of garlic, herbs, and Parmesan creates layers of flavor that elevate this dish beyond ordinary bread. Whether served as an appetizer or alongside a salad for a complete meal, this savory monkey bread satisfies cravings for both comfort food and Italian flavors in one impressive dish.

Ingredients

For the Chicken Alfredo Monkey Bread, you’ll need:

• 2 cans (16.3 oz each) refrigerated biscuit dough
• 2 cups cooked chicken, diced or shredded (about 2 medium chicken breasts)
• 1 cup Alfredo sauce, homemade or store-bought
• 2 cups mozzarella cheese, shredded (8 oz)
• 1/2 cup Parmesan cheese, freshly grated
• 4 tablespoons butter, melted
• 3 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup green onions, chopped (optional)

The refrigerated biscuit dough provides the perfect base – it’s convenient and bakes up light and fluffy. For the best flavor, use rotisserie chicken or leftover grilled chicken. While store-bought Alfredo sauce works well, homemade offers a richer flavor if you have the time. Fresh Parmesan makes a noticeable difference compared to pre-grated options.

Pro Tips

Creating Perfect Pieces
Cut each biscuit into quarters rather than halves for the ideal bite-sized pieces. This creates more surface area for the Alfredo sauce and cheese to cling to, ensuring flavor in every bite. The smaller pieces also cook more evenly and allow for better distribution of the chicken throughout the bread.

The Coating Technique
For maximum flavor, don’t rush the coating process. After cutting the biscuits, toss them gently in the butter-garlic mixture until each piece is evenly coated. Then add the Alfredo sauce and work quickly but thoroughly to ensure each piece gets a thin coating. This creates a base layer of flavor that’s critical to the recipe’s success.

Bundt Pan Preparation
Properly preparing your Bundt pan is essential for this cheesy pull-apart bread. Use a non-stick Bundt pan and spray it generously with cooking spray, making sure to coat all the nooks and crannies. For extra insurance against sticking, you can dust the greased pan with a light coating of grated Parmesan before adding the biscuit pieces. Allow the baked Chicken Alfredo Monkey Bread to rest in the pan for exactly 5 minutes before inverting – any longer and it might stick, any shorter and it might fall apart.

Instructions

Step 1: Prepare the Ingredients
Preheat your oven to 350°F (175°C). In a small bowl, combine the melted butter, minced garlic, Italian seasoning, salt, and pepper. Open the cans of biscuit dough and cut each biscuit into quarters. If using homemade Alfredo sauce, have it ready and slightly cooled. Ensure your chicken is cooked, cooled, and diced into small, bite-sized pieces.

Step 2: Create the Coating
Place the quartered biscuit pieces in a large mixing bowl. Pour the garlic butter mixture over the biscuit pieces and gently toss until each piece is coated. Add the Alfredo sauce and toss again until all pieces are lightly coated. You want the biscuits coated but not soaked – they should still maintain their shape.

Step 3: Layer the Ingredients
Generously spray a 10-inch Bundt pan with non-stick cooking spray. Add about one-third of the coated biscuit pieces to the bottom of the pan. Sprinkle with one-third of the diced chicken, one-third of the mozzarella, and one-third of the Parmesan cheese. Repeat this layering process two more times until all ingredients are used, finishing with a generous sprinkle of both cheeses on top.

Step 4: Bake to Perfection
Place the Bundt pan on a baking sheet (to catch any potential overflow) and bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the center reaches 165°F. If the top browns too quickly, loosely cover with aluminum foil. The bread should puff up and fill the pan as it bakes.

Step 5: Serve and Enjoy
Remove from the oven and allow the Chicken Alfredo Monkey Bread to cool in the pan for exactly 5 minutes. Run a knife around the edges to loosen, then carefully invert onto a serving plate. Sprinkle with fresh parsley and green onions if using. Serve warm, allowing guests to pull apart the sections. For extra indulgence, provide additional warm Alfredo sauce on the side for dipping.

Variations

Spinach and Artichoke Alfredo Monkey Bread
Create a restaurant-worthy variation by adding 1 cup of chopped spinach (with excess water squeezed out) and 1/2 cup of chopped artichoke hearts to the mix. This adds a delicious earthy flavor and nutritional boost to your cheesy monkey bread. The spinach and artichokes pair beautifully with the creamy Alfredo sauce, creating a sophisticated flavor profile reminiscent of popular spinach-artichoke dip.

Bacon and Ranch Chicken Alfredo Bread
For a crowd-pleasing twist, add 8 slices of cooked, crumbled bacon and replace the Italian seasoning with 2 tablespoons of ranch seasoning mix. The smoky bacon adds incredible depth to the savory bread, while the ranch seasoning creates a tangy counterpoint to the rich Alfredo sauce. This variation turns your Chicken Alfredo Monkey Bread into an irresistible party favorite that combines two beloved American flavors.

Pesto Chicken Alfredo Bread
Mix 3 tablespoons of basil pesto into your Alfredo sauce before coating the biscuit pieces. The bright, herbaceous notes of the pesto cut through the richness of the Alfredo, creating a more complex and vibrant flavor profile. Add some sun-dried tomatoes for pops of sweet-tart flavor that complement the creamy garlic pasta with chicken perfectly.

Storage and Serving

Store any leftover Chicken Alfredo Monkey Bread in an airtight container in the refrigerator for up to 3 days. For best results when reheating, avoid the microwave which can make the bread tough. Instead, place portions in a 325°F oven for 10-15 minutes until warmed through. If the bread seems dry, drizzle a little extra Alfredo sauce over the top before reheating.

Serve this savory pull-apart bread as an impressive appetizer at parties by placing it in the center of the table and letting guests help themselves. For a complete meal, pair it with a crisp Caesar salad to balance the richness of the bread. The acidic dressing provides a perfect counterpoint to the creamy Alfredo flavors. For a lighter option, serve alongside roasted vegetables like broccoli or asparagus, which complement the garlic and cheese flavors beautifully.

For an elegant presentation, place the Chicken Alfredo Monkey Bread on a wooden board surrounded by small bowls of marinara sauce, additional Alfredo sauce, and pesto for dipping options that will please every palate.

FAQs

Can I make Chicken Alfredo Monkey Bread ahead of time?
Yes! You can assemble it up to 24 hours in advance. Prepare as directed but don’t bake. Cover tightly with plastic wrap and refrigerate. When ready to bake, remove from the refrigerator 30 minutes before baking and add 5-10 minutes to the baking time.

Can I use homemade biscuit dough instead of canned?
Absolutely! Homemade biscuit dough works wonderfully, just make sure it’s a basic buttermilk biscuit recipe without any sweet additions. You’ll need about 2 pounds of dough to replace the two cans.

My monkey bread seems doughy in the center. What went wrong?
This typically happens when the bread is too densely packed or the oven temperature is too high. Make sure to arrange the pieces loosely in the Bundt pan and verify your oven temperature with an oven thermometer.

Can I freeze this recipe?
Yes, you can freeze baked Chicken Alfredo Monkey Bread for up to 2 months. Thaw overnight in the refrigerator and reheat in a 325°F oven until warmed through, about 20 minutes.

What’s the best way to ensure my monkey bread doesn’t stick to the pan?
Use a non-stick Bundt pan, spray generously with cooking spray, and don’t forget to let it rest for 5 minutes (but no longer) before inverting. For extra insurance, you can dust the greased pan with Parmesan cheese.

Conclusion

This Chicken Alfredo Monkey Bread is comfort food at its finest — a playful, pull-apart masterpiece that combines the creamy richness of Alfredo with the satisfaction of warm, fluffy bread and savory chicken. It’s the kind of dish that transforms ordinary gatherings into memorable occasions, bringing friends and family together as they reach for just one more piece. Whether served as an impressive appetizer or the star of your meal, this creative twist on Italian flavors is sure to become a requested favorite in your recipe collection.

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