Chicken Alfredo Monkey Bread is the ultimate comfort food mashup—fluffy biscuit pieces loaded with creamy Alfredo sauce, shredded chicken, gooey mozzarella, and savory spices, all baked together into a golden, pull-apart masterpiece. It’s cheesy, rich, and totally addictive.

Why You’ll Love This Recipe

I love this recipe because it takes everything I enjoy about chicken Alfredo and transforms it into a fun, shareable bread dish. The biscuit dough gets perfectly soft on the inside and golden brown on the outside, while the Alfredo sauce keeps everything creamy and flavorful. It’s ideal for potlucks, game nights, or when I want to impress a crowd with something that feels indulgent but is surprisingly simple to make.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Refrigerated biscuit dough

• Cooked, shredded chicken

• Alfredo sauce (homemade or store-bought)

• Mozzarella cheese, shredded

• Parmesan cheese, grated

• Garlic powder

• Italian seasoning

• Salt and pepper

• Fresh parsley (optional, for garnish)

• Cooking spray or butter (for greasing the pan)

Directions

1. I preheat my oven to 350°F and grease a bundt pan with cooking spray or butter.

2. I cut each biscuit into quarters and place them in a large bowl.

3. I add the shredded chicken, Alfredo sauce, mozzarella, Parmesan, garlic powder, Italian seasoning, salt, and pepper to the bowl.

4. I gently mix everything until the biscuit pieces are evenly coated and the mixture is well combined.

5. I pour the mixture into the prepared bundt pan and press it down lightly to pack it in.

6. I bake for 35–40 minutes, or until the top is golden brown and the center is cooked through.

7. After letting it rest for 10 minutes, I carefully invert it onto a serving plate.

8. I garnish with chopped fresh parsley before serving.

Servings and timing

This recipe serves 6 to 8 people and takes about 50 minutes total: 15 minutes for prep and 35 minutes to bake.

Variations

• I sometimes use rotisserie chicken for added flavor and convenience.

• For extra richness, I stir in a bit of cream cheese with the Alfredo sauce.

• I’ve swapped mozzarella for cheddar or added a sprinkle of red pepper flakes for a spicy kick.

• If I don’t have a bundt pan, I use a loaf or casserole dish—just watch the baking time.

• I like to add spinach or chopped cooked bacon for an extra twist.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven at 325°F for 10–15 minutes, or the microwave for about 1–2 minutes per slice. I make sure it’s heated through but not overdone so the bread stays soft.

FAQs

Can I use homemade biscuit dough?

Yes, I’ve used homemade biscuit dough and it works well. I just make sure to keep the pieces small and evenly sized for even baking.

Is it okay to use jarred Alfredo sauce?

Absolutely. I often use store-bought Alfredo for convenience, but homemade Alfredo can definitely take it up a notch in flavor.

Can I freeze Chicken Alfredo Monkey Bread?

Yes, I wrap cooled leftovers tightly in foil and freeze for up to a month. When I’m ready to eat, I reheat it in the oven until warmed through.

How do I know when it’s done baking?

I check that the top is golden brown and the center isn’t doughy. A toothpick inserted in the middle should come out clean or with melted cheese, not raw dough.

Can I add vegetables to this?

Definitely. I’ve added sautéed mushrooms, spinach, or even broccoli. I just make sure any veggies are cooked and not too wet before mixing them in.

Conclusion

Chicken Alfredo Monkey Bread is my go-to recipe when I want to make something that’s both comforting and crowd-pleasing. It’s rich, cheesy, and full of flavor, with that perfect pull-apart texture I can’t get enough of. Whether I’m serving it for dinner, a party, or just because, it’s always a hit.