Chicken Alfredo Monkey Bread Recipe – Easy Family Dinner Idea

The aroma of buttery garlic and creamy Alfredo sauce swirling around tender chicken and pillowy bread – that’s what fills my kitchen every time I make this Chicken Alfredo Monkey Bread. Honestly, it’s one of those dinners that gets my kids running to the table (and, let’s face it, I’m usually sneaking bites before it even cools down). I first whipped up this recipe on a whim, hunting for something playful and comforting to break us out of our usual dinner rut. The first pull-apart bite had us hooked – gooey cheese, rich sauce, and golden biscuit dough all tangled up in one happy mess.

If you’re anything like me, you love a good shortcut meal that still feels homemade and special. That’s why this Chicken Alfredo Monkey Bread has become a regular in my dinner rotation. It’s just the right mix of fun and hearty, and it’s honestly so simple to throw together. Whether you’re wrangling a busy family, planning a cozy movie night, or looking for something everyone will actually eat (no small feat, right?), this is your secret weapon.

After baking this countless times – from weeknight chaos to lazy Sunday suppers – I can promise it’s a recipe that delivers. The best part? You don’t need any fancy ingredients. Most of them are probably in your fridge or pantry right now. And if you’ve never tried monkey bread in a savory version, get ready for a new obsession. Chicken Alfredo Monkey Bread is pure comfort, with a playful twist that even the pickiest eater can’t resist.

Why You’ll Love This Chicken Alfredo Monkey Bread Recipe

I’ve made a lot of pull-apart breads over the years, but there’s just something about this Chicken Alfredo Monkey Bread that keeps me coming back. Maybe it’s the way the Alfredo sauce seeps into every nook and cranny, or how the chicken stays juicy and flavorful – even after baking. Here’s why this recipe is always a hit in my kitchen (and, honestly, everywhere I bring it):

• Quick & Easy: Ready in about 45 minutes, this dinner is perfect when you need something filling but fast. No standing over the stove for hours!
• Simple Ingredients: No need for a trip to the specialty store. Everything you need is available at any grocery store – or already in your kitchen.
• Perfect for Sharing: The pull-apart style makes it ideal for family dinners, game days, potlucks, or even as a fun appetizer for parties.
• Crowd-Pleaser: Kids love it, adults love it, and it vanishes faster than you’d expect. It’s the kind of recipe that gets you requests for seconds (and the recipe itself!).
• Unbelievably Delicious: Imagine all the best things about chicken Alfredo and buttery biscuits – now imagine them baked together in one golden, cheesy, garlicky masterpiece.

What sets this Chicken Alfredo Monkey Bread apart? It’s not just another twist on monkey bread – this version takes the classic comfort of Alfredo and gives it a playful, shareable spin. I use a little trick of tossing the biscuit dough in melted butter and garlic before layering it with chicken and cheese. This means every bite is buttery, garlicky, and never dry. Plus, you can play around with the cheese or even add veggies for your own spin. It’s like a cozy pasta night, but with the fun of tearing off pieces and dipping them in extra sauce.

If you’re craving comfort food that’s easy to make, fun to eat, and guaranteed to please, this recipe is your answer. It’s not fussy, it’s not complicated, and it’s absolutely delicious. That’s why I keep coming back to it, and I bet you will too.

What Ingredients You Will Need

This Chicken Alfredo Monkey Bread recipe comes together with simple, fuss-free ingredients that give you big flavor and soft, cheesy bread in every bite. Most of these are pantry or fridge staples, and there’s plenty of room for your own favorite swaps.

• For the Bread:
  • 2 cans (16.3 oz / 460 g each) refrigerated biscuit dough (like Pillsbury Grands! or store brand – flaky style works best)
  • 4 tbsp (57 g) unsalted butter, melted (for rich, buttery flavor)
  • 2-3 cloves garlic, minced (fresh is best, but jarred works in a pinch)
  • 1 tsp dried Italian seasoning (or use a blend of oregano and basil)
• For the Filling:
  • 2 cups (about 270 g) cooked chicken, shredded or diced (rotisserie chicken is a great shortcut)
  • 1 1/4 cups (295 ml) Alfredo sauce (homemade or store-bought – I like Rao’s or Bertolli for flavor)
  • 1 1/2 cups (170 g) shredded mozzarella cheese (for gooey pull-apart bites)
  • 1/2 cup (50 g) grated Parmesan cheese (adds sharp, nutty flavor)
  • 1/2 tsp black pepper (freshly ground brings out the flavor)
  • 1/4 tsp salt (adjust to taste, especially if your chicken is already seasoned)
• Optional Add-Ins:
  • 1/2 cup (60 g) cooked broccoli florets, chopped (for a veggie boost)
  • 1/3 cup (35 g) cooked bacon bits (for smoky, savory flavor)
  • 1/4 cup (25 g) chopped sun-dried tomatoes (for tangy pops of flavor)
• For Topping:
  • 2 tbsp (28 g) melted butter
  • 2 tbsp (8 g) chopped fresh parsley or basil (optional, for color and freshness)

Ingredient Selection Tips: For the Alfredo, go for a creamy, thick brand – watery sauces can make the bread soggy. Don’t hesitate to grab a rotisserie chicken for ultimate convenience (that’s my go-to when I’m rushed). If you want to lighten things up, you can use reduced-fat cheese or even Greek yogurt Alfredo sauce. And if you need a gluten-free version, there are some great gluten-free biscuit dough options out there – just check your grocery’s freezer section.

Substitution Notes: Vegetarian? Swap chicken for sautéed mushrooms and spinach. Dairy-free? Use your favorite dairy-free Alfredo and vegan cheese shreds. This recipe is super forgiving, so use what you love or have on hand!

Equipment Needed

• Bundt Pan (10-12 cup/2.4-2.8 L): This classic tube pan gives monkey bread its iconic shape and ensures even baking. If you don’t have one, use a tube pan or even a large loaf pan—just reduce the bake time and check for doneness early.
• Mixing Bowls: At least two – one large for tossing the biscuit dough with butter/seasoning, and another for mixing the filling.
• Measuring Cups & Spoons: Precision helps, especially for the sauce and cheese. I use a digital scale for cheese – so handy!
• Pastry Brush: For brushing melted butter over the top. If you don’t have one, a spoon works (it’s messier, but I’ve done it in a pinch).
• Knife & Cutting Board: For dicing chicken, mincing garlic, and prepping any optional add-ins.
• Rubber Spatula or Wooden Spoon: To fold the filling together and scrape every last bit of sauce.
• Nonstick Spray or Butter: To grease the pan and prevent sticking—don’t skip this, trust me!

My first time making this, I forgot to grease the Bundt pan thoroughly, and the bread stuck (what a mess…). Now I always use a generous coat of nonstick spray, and sometimes line the bottom with a ring of parchment for extra insurance. If you don’t have a Bundt pan, a deep cake pan works—just check for golden edges and bubbling cheese to judge doneness. Budget tip: thrift stores often have Bundt pans for just a few bucks!

How to Make Chicken Alfredo Monkey Bread

1. Preheat & Prep:
   Preheat your oven to 350°F (175°C). Generously grease a 10-12 cup (2.4-2.8 L) Bundt pan with nonstick spray or softened butter. (Don’t skimp – sticky bread is no fun to clean!)
2. Prepare the Bread Pieces:
   Open the biscuit dough cans and separate into individual biscuits. Cut each biscuit into quarters, so you end up with about 32-40 pieces. Place them in a large mixing bowl.
3. Season the Dough:
   Pour the melted butter over the biscuit pieces. Add the minced garlic and Italian seasoning. Toss everything together until the dough is evenly coated and fragrant. (Your kitchen should already smell amazing!)
4. Mix the Filling:
   In a separate bowl, combine the shredded chicken, 1 cup (240 ml) Alfredo sauce, mozzarella cheese, Parmesan, black pepper, and salt. Stir until well mixed. If you’re adding veggies, bacon, or sun-dried tomatoes, fold them in now.
5. Layer in the Pan:
   Arrange half of the buttered biscuit pieces in the bottom of the Bundt pan. Spoon half of the chicken Alfredo mixture over the dough, spreading gently. Repeat with the remaining biscuit pieces and the rest of the filling, finishing with a layer of dough on top.
6. Drizzle Extra Sauce:
   Pour the remaining 1/4 cup (60 ml) Alfredo sauce evenly over the assembled bread for extra creaminess.
7. Bake:
   Bake for 35-40 minutes, or until the top is deep golden brown and the cheese is bubbling at the edges. (If the top browns too quickly, tent loosely with foil for the last 10 minutes.)
8. Check for Doneness:
   A skewer inserted into the bread should come out hot and not doughy. If you notice any raw dough on the bottom, bake for an additional 5 minutes.
9. Cool & Release:
   Let the monkey bread cool in the pan for 10-15 minutes. Carefully run a knife around the edges, then invert onto a plate. (Don’t rush – the structure needs to set!)
10. Finish & Serve:
    Brush the top with the remaining melted butter and sprinkle with chopped parsley or basil. Serve warm, pulling apart pieces for that perfect cheese-pull moment. Don’t forget extra Alfredo sauce for dipping!

Troubleshooting Tips: If the bread sticks, let it cool a bit longer before inverting. If the top is browning too fast, tent with foil. If you see cheese bubbling over, place a baking sheet under the pan. The bread should feel soft but not raw—trust your nose and eyes!

Cooking Tips & Techniques

After making Chicken Alfredo Monkey Bread more times than I care to admit, I’ve picked up some tricks (and learned from a few flops!). Here’s what makes all the difference:

• Don’t Overfill the Pan: If you add too much filling, the bread can get soggy or overflow. Stick to the measurements and save any extra chicken Alfredo for dipping.
• Layer Evenly: Try to distribute the filling between the dough layers, so every bite has that creamy, cheesy flavor. If you just dump everything in, you’ll get pockets of dry bread or gooey filling – not ideal.
• Watch the Bake Time: Ovens can be quirky. Start checking at 35 minutes, especially if your pan is dark or nonstick (those bake faster). Press lightly on the top – it should feel firm, not squishy.
• Cool Before Inverting: Seriously, don’t rush this! If you flip it too soon, the bread can fall apart. Waiting 10-15 minutes makes for a clean release.
• Use Good-Quality Sauce: Watery Alfredo can ruin the texture, so go for a thick, creamy variety. Homemade is great, but store-bought works in a pinch (just taste before using).

I’ve definitely learned the hard way – one time I used a thin sauce and ended up with soggy bread. Now, if my Alfredo seems runny, I’ll mix in a little extra cheese or let it simmer to thicken before using. Another tip: if you want a super crispy top, brush with butter and broil for 2-3 minutes at the end (just watch closely!).

For multitasking, I like to prep the chicken and cheese the night before, then assemble everything right before dinner. If you’re feeding a crowd, double the recipe and bake in two pans – it holds up great!

Variations & Adaptations

The best part about Chicken Alfredo Monkey Bread? You can make it your own with simple swaps or additions. Here are a few of my favorite ways to change things up:

• Veggie-Loaded: Add 1 cup (120 g) of sautéed spinach, mushrooms, or bell peppers to the chicken filling for extra color and nutrition. My kids love when I sneak in broccoli florets!
• Buffalo Chicken Style: Swap half the Alfredo sauce for buffalo sauce and add blue cheese crumbles for a spicy, tangy twist.
• Southwest Flavor: Stir in 1/2 cup (60 g) black beans, chopped cooked bacon, and a handful of sliced green onions. Top with cheddar instead of mozzarella for a Tex-Mex vibe.

Need to adapt for allergies or dietary needs?

• Gluten-Free: Use gluten-free biscuit dough (like Immaculate Baking) and double-check your Alfredo sauce.
• Dairy-Free: Opt for plant-based Alfredo and vegan cheese shreds. Earth Balance makes a great dairy-free butter for brushing.
• Vegetarian: Replace chicken with sautéed mushrooms, spinach, or a plant-based chicken alternative.

One time, I swapped in leftover Thanksgiving turkey for the chicken – it turned out so well, my family asked for it again the next week! That’s the beauty of this recipe: it’s flexible, forgiving, and always delicious.

Serving & Storage Suggestions

This Chicken Alfredo Monkey Bread is best served warm, straight from the oven. The cheese is melty, the bread is soft, and every piece pulls apart perfectly. Place it on a big serving plate or wooden board, and let everyone dig in with their hands – it’s messy in the best way.

For a full meal, pair with a simple green salad, steamed broccoli, or roasted veggies. Garlic green beans or Caesar salad are my family’s favorites. If you want to get fancy, set out extra Alfredo or marinara sauce for dipping (kids love this part!).

To store leftovers, let the bread cool completely. Wrap tightly in foil or store in an airtight container. It’ll keep in the fridge for up to 3 days. For longer storage, freeze individual portions wrapped in plastic and foil – just thaw overnight in the fridge before reheating.

To reheat, bake covered at 325°F (165°C) for 10-15 minutes, or microwave pieces for 30-45 seconds until warm. The flavor actually deepens after a day, so leftovers are never a disappointment!

Nutritional Information & Benefits

This recipe is pure comfort food, but you can sneak in a little nutrition, too. Each serving (about 1/8 of the loaf) has roughly 370 calories, 17g protein, 20g fat, and 32g carbs. You’ll get a solid dose of calcium and protein from the chicken and cheese.

Want to lighten things up? Use reduced-fat cheese, low-fat Alfredo, or toss in extra veggies. For gluten-free diets, just grab GF biscuit dough and double-check your sauce. Allergens to watch for: wheat, milk, and eggs (these are in most biscuit dough and Alfredo sauces).

On busy nights, I love knowing I can pack in protein (and even some veggies) with a meal everyone actually wants to eat. It’s not a “health food,” but it’s definitely a feel-good dinner you can tweak to fit your needs.

Conclusion

Chicken Alfredo Monkey Bread is more than just a dinner – it’s a fun, shareable experience that turns an ordinary night into something special. The flavors are familiar, but the presentation is always a surprise. My family requests this all the time, and I love how easy it is to pull off, even on my busiest days.

Don’t be afraid to make it your own – swap in your favorite cheese, add extra veggies, or try a spicy twist. However you spin it, you’ll end up with a golden, gooey, totally irresistible dinner that brings everyone to the table.

If you’ve tried this recipe, I’d love to hear how it turned out for you! Leave a comment below, tag your creations, or share your favorite monkey bread variation. Trust me, once you try it, you’ll be making this again and again. Happy baking, and enjoy every cheesy, garlicky bite!

Frequently Asked Questions

Can I make Chicken Alfredo Monkey Bread ahead of time?

Yes! Assemble the bread up to 8 hours ahead, cover tightly, and refrigerate. Let it sit at room temp for 20 minutes before baking as usual. You can also reheat leftovers in the oven or microwave.

What kind of chicken works best?

Rotisserie chicken is my favorite for speed and flavor, but any cooked, shredded chicken breast or thigh works great. Leftover turkey is a tasty substitute too!

How do I keep the bread from sticking to the pan?

Grease your Bundt pan generously with nonstick spray or butter. If you’re worried, line the bottom with parchment. Let the bread cool 10-15 minutes before inverting for a clean release.

Can I freeze Chicken Alfredo Monkey Bread?

Absolutely! Wrap cooled bread tightly and freeze for up to 2 months. Thaw overnight in the fridge, then reheat in the oven until warmed through.

What are some good dipping sauces?

Extra Alfredo sauce is always a hit, but you can also try marinara, ranch, or even buffalo sauce for a different flavor. It’s fun to set out a few options and let everyone choose!

Print