Name: Chicken Alfredo Monkey Bread Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2 cans refrigerated biscuit dough (homestyle or buttermilk, not flaky layers); 2 cups cooked chicken, diced or shredded (such as rotisserie chicken); 1 1/2 cups jarred Alfredo sauce; 2 cups shredded low-moisture part-skim mozzarella cheese; 1/2 cup grated Parmesan cheese; 4 tablespoons unsalted butter, melted; 3 cloves garlic, minced; 1 teaspoon Italian seasoning; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon kosher salt, plus more to taste; 1/4 teaspoon black pepper; 1/4 teaspoon red pepper flakes; 1/2 cup cooked crumbled bacon; 1/2 cup finely chopped steamed broccoli; 1/4 cup chopped sun-dried tomatoes (packed in oil, drained); 2 tablespoons chopped fresh parsley, for garnish; extra grated Parmesan, for topping

Chicken Alfredo Monkey Bread Recipe tastes like cheesy garlic bread, creamy Alfredo pasta, and juicy chicken all baked into one pull-apart skillet of comfort. It works perfectly for busy weeknights or game days, and you can get it on the table in about 45–55 minutes. I tested this on my picky family and watched them silently inhale it, which counts as a standing ovation in my house.

Why You Should Try This Chicken Alfredo Monkey Bread Recipe

This Chicken Alfredo Monkey Bread Recipe gives you all the flavor of chicken Alfredo pasta in a fun, pull-apart format. Every piece tastes buttery, garlicky, cheesy, and saucy, with little pockets of chicken in each bite.

It works as a hearty appetizer, a game-day snack, or a full-on dinner with a salad. Kids love pulling it apart with their hands, and adults love that it uses shortcut ingredients like canned biscuits and jarred Alfredo sauce.

“This Chicken Alfredo Monkey Bread Recipe tastes like my favorite pasta and garlic bread had a very delicious baby. ★★★★★”

Ingredients You’ll Need

Main ingredients

2 cans refrigerated biscuit dough
- Use homestyle or buttermilk biscuits, not flaky layers, so the pieces hold together better.
2 cups cooked chicken, diced or shredded
- Rotisserie chicken saves time and adds great flavor.
1 1/2 cups jarred Alfredo sauce
- Use a thicker, higher-fat sauce for best texture; I like Rao’s or Bertolli.
2 cups shredded mozzarella cheese
- Low-moisture, part-skim melts nicely without getting greasy.
1/2 cup grated Parmesan cheese
- Use real Parmesan, not the green can, for better flavor.
4 tablespoons unsalted butter, melted
3 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional, for a little heat)

Optional mix-ins and toppings

1/2 cup cooked, crumbled bacon
1/2 cup finely chopped steamed broccoli
1/4 cup chopped sun-dried tomatoes (packed in oil, drained)
2 tablespoons chopped fresh parsley, for garnish
Extra grated Parmesan for topping

Pantry shortcuts and substitutions

Use frozen grilled chicken strips if you do not have rotisserie; thaw and chop.
If you prefer homemade Alfredo, use about 1 1/2 cups of your favorite recipe.
Swap half the mozzarella with provolone or Monterey Jack for a slightly different flavor.
Use garlic powder instead of fresh garlic in a pinch; add 1 extra teaspoon garlic powder.

Equipment

10–12 cup bundt pan or a 10–12 inch cast iron skillet
Large mixing bowl
Small bowl for butter mixture
Cutting board and knife
Measuring cups and spoons
Nonstick cooking spray or extra butter for greasing the pan

Tips & Tricks

Cut biscuit dough into small pieces, about 4–6 pieces per biscuit, so the bread bakes through evenly.
Pat the chicken dry before mixing so the Alfredo sauce does not thin out too much.
Warm the Alfredo sauce slightly so it coats the biscuit pieces more evenly.
Mix the butter, garlic, and seasonings first, then toss with biscuit pieces to coat every surface.
Layer ingredients in the pan: biscuit mixture, cheese, chicken, then repeat, so every pull has a bit of everything.
Grease the pan very well, including the center tube if you use a bundt pan, to avoid sticking.
Bake on a sheet pan to catch any bubbling Alfredo or cheese that might drip.
Check doneness by gently pulling apart the center; the biscuit pieces should look cooked through, not doughy.
Tent with foil if the top browns too quickly while the center still needs time.
Let it rest 10 minutes before turning out or serving so the cheese sets slightly and pieces hold together.

How to Make Chicken Alfredo Monkey Bread Recipe

Prep the ingredients

Preheat your oven to 350°F and grease your bundt pan or skillet with cooking spray or butter.
Cut each biscuit into 4–6 bite-size pieces and place them in a large mixing bowl.
Dice or shred your cooked chicken into small pieces so it tucks easily between biscuit chunks.

Make the garlic butter seasoning

In a small bowl, combine melted butter, minced garlic, Italian seasoning, garlic powder, onion powder, salt, black pepper, and red pepper flakes if you use them.
Pour this mixture over the biscuit pieces and toss gently with your hands or a spatula until every piece looks coated.
Add 1/2 cup of the Alfredo sauce to the bowl and toss again so the sauce lightly coats the biscuit pieces.

Build the monkey bread layers

In a separate bowl, mix the mozzarella and Parmesan cheeses.
Spoon about one-third of the coated biscuit pieces into the bottom of your greased pan.
Sprinkle one-third of the cheese mixture over the biscuits, then scatter one-third of the chicken on top.
Drizzle with a few tablespoons of Alfredo sauce.
Repeat the layers two more times: biscuits, cheese, chicken, Alfredo, until you use everything.
If you add bacon, broccoli, or sun-dried tomatoes, tuck them between layers as you go.

Bake until golden and bubbly

Place the pan on a baking sheet and slide it into the oven.
Bake 35–45 minutes, until the top looks deep golden and the center feels set when you press it lightly.
Check the center by pulling apart a piece; if the dough still looks raw, cover loosely with foil and bake another 5–10 minutes.

Rest, flip, and serve

Remove the pan from the oven and let the Chicken Alfredo Monkey Bread Recipe rest for about 10 minutes.
If you use a bundt pan, place a plate over the top, flip carefully, and lift the pan away.
Sprinkle with extra Parmesan and chopped parsley.
Serve warm, pulling apart pieces with tongs or a serving spoon, and offer extra warmed Alfredo sauce on the side if you like things extra saucy.

What to Serve with Chicken Alfredo Monkey Bread Recipe

This Chicken Alfredo Monkey Bread Recipe tastes rich and cheesy, so pair it with something fresh and crisp. A simple green salad with romaine, cucumbers, and cherry tomatoes balances the creaminess. Steamed broccoli, green beans, or a light vegetable medley also work well. Serve it with iced tea, sparkling water, or lemonade to keep the meal family friendly and refreshing.

Storage Options

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven at 325°F, covered with foil, for 10–15 minutes until hot and melty.
Use the microwave for single portions in 30–45 second bursts, but add a small splash of milk or Alfredo sauce to keep it moist.
Freeze individual portions tightly wrapped in plastic and then in a freezer bag for up to 2 months, and reheat from thawed for best texture.