Chicken Alfredo Monkey Bread

Warm, pull-apart, and impossibly cheesy—this Chicken Alfredo Monkey Bread takes the familiar comfort of Alfredo pasta and turns it into a shareable, hands-on centerpiece. It’s the kind of dish that arrives at the table bubbling and golden, perfect for game nights, potlucks, or an easy family dinner that feels a little celebratory.

What makes this recipe special

This recipe flips the usual casserole formula by using refrigerated biscuit dough as the vehicle for rich Alfredo and shredded chicken. Instead of forks and plates, everyone tugs apart the soft, saucy pieces—great for communal meals and picky eaters who love finger food.

“We made this for a Sunday football crowd and it disappeared faster than the commercials—cheesy, saucy, and utterly addictive.”

Reasons to reach for this dish: it’s fast (uses pre-cooked chicken and canned biscuits), kid-approved, and doubles as both appetizer and main. If you want a spicy cousin to this comfort food idea, try a baked buffalo version like these buffalo chicken bombs for game-day variety.

Step-by-step overview

This recipe is straightforward: you combine shredded chicken with jarred Alfredo and seasonings, toss precut biscuit pieces in the sauce, layer everything in a greased bundt pan with cheese, and bake until golden and bubbling. Expect minimal hands-on time—most of the work is mixing and layering—then let the oven do the rest. Total bake time is 30–35 minutes at 350°F (175°C). Cooling a few minutes before inverting makes release cleaner and keeps the sauce from running off the platter.

What you’ll need

• 1 can refrigerated biscuit dough (store-brand or name brand; 8 biscuits typical)
• 2 cups cooked chicken, shredded (rotisserie chicken works great)
• 2 cups Alfredo sauce (jarred or homemade)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons garlic powder (or 2 cloves fresh garlic, minced)
• 1 tablespoon Italian seasoning
• Salt and pepper to taste
• Butter for greasing the bundt pan

Notes and substitutions:

• For lower sodium, choose a light Alfredo sauce or make your own with milk and Parmesan.
• Swap canned biscuits for refrigerated dinner rolls cut into quarters.
• If you want to control the chicken quality or cut, see a reliable chicken breast recipe for perfect cooked, juicy breasts to shred.

Step-by-step instructions

1. Preheat oven to 350°F (175°C). Generously butter a 10–12 cup bundt pan, making sure the nooks are well coated so the bread releases cleanly.
2. In a medium bowl, combine the shredded chicken, Alfredo sauce, garlic powder, Italian seasoning, and a pinch each of salt and pepper. Stir until thoroughly mixed. Taste and adjust seasoning.
3. Quarter each biscuit and toss pieces into the chicken mixture until they’re well coated. Work gently so the biscuits stay slightly intact.
4. Layer half of the coated biscuit pieces into the bottom of the bundt pan. Sprinkle half of the mozzarella and half of the Parmesan over that layer.
5. Add the remaining biscuit pieces on top, then finish with the leftover mozzarella and Parmesan. Press lightly—don’t compact—so heat can circulate while baking.
6. Bake for 30–35 minutes, or until the top is golden brown and the cheese is bubbling. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
7. Remove from oven and allow to cool for 5–8 minutes—this helps the loaf hold together. Invert carefully onto a serving platter.
8. Serve warm and let guests pull apart the tender, cheesy pieces.

Best ways to enjoy it

Serve this Chicken Alfredo Monkey Bread straight from the platter with small plates or napkins for easy sharing. It pairs well with crisp, acidic sides to cut the richness—think a simple arugula salad with lemon vinaigrette or roasted broccoli with lemon zest. For a heartier meal, offer garlic-roasted green beans and a glass of chilled Chardonnay or a light lager. If you want to present it as an appetizer board centerpiece, surround the inverted bundt with sliced cherry tomatoes and fresh parsley for color.

Storage and reheating tips

• Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Cool completely before refrigerating to prevent condensation.
• Freezing: To freeze, cut into portions, wrap tightly in foil and plastic wrap, then freeze up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: For best texture, reheat in a 350°F oven for 10–15 minutes until warmed through and the cheese is bubbly. Microwaving works for single portions (about 60–90 seconds), but the biscuit won’t be as crisp.
• Food safety: Because this uses cooked chicken and refrigerated dough, keep overall prep time out of the danger zone—don’t leave the mixed dish at room temperature for more than 2 hours.

Pro chef tips

• Don’t overmix the biscuit pieces; light coating keeps the dough layers tender and pull-apart.
• If your biscuits are large, cut into smaller pieces so shredding and layering are even.
• Brush a little melted butter on the top before baking for an extra-golden crust.
• If your Alfredo sauce is thick, thin with 1–2 tablespoons of milk so it coats biscuits without pooling.
• To test doneness, the top should be deep golden brown and the center should feel set when you gently press—cheesy bubbling is a good sign it’s ready.

Creative twists

• Spicy buffalo: Stir 1/3 cup buffalo sauce into the chicken mix and swap mozzarella for pepper jack; serve with blue cheese dressing.
• Veggie-forward: Add sautéed mushrooms and spinach to the chicken mixture for added produce.
• Herb & lemon: Mix in lemon zest and fresh parsley to brighten the rich Alfredo.
• Gluten-free: Use a gluten-free refrigerated biscuit alternative or make small drop biscuits from a gluten-free mix.
• Cheesy blend: Swap half the mozzarella for fontina or provolone for a creamier melt.

Common questions

Q: Can I use rotisserie chicken or should I cook my own?
A: Rotisserie chicken is perfect—convenient, flavorful, and keeps prep fast. If using raw breasts, cook them through, rest, and shred; the linked chicken breast recipe has reliable guidance.

Q: Is it safe to bake refrigerated biscuit dough?
A: Yes. Refrigerated biscuit dough is meant to be baked. Make sure you follow the package and bake until the interior is set and the exterior is golden. Don’t underbake.

Q: Can I assemble this ahead and bake later?
A: You can assemble, cover, and refrigerate for up to 24 hours—add 5–10 minutes to the bake time if baking straight from chilled. For longer storage, freeze as directed above.

Q: How do I prevent the top from burning before the middle is done?
A: Tent the top loosely with foil after the first 20 minutes of baking if it’s browning too quickly. That traps less direct heat on the top while the center finishes.

Q: Can I make this dairy-free?
A: Yes—use dairy-free Alfredo and shredded dairy-free cheese alternatives. The texture will differ slightly, but the pull-apart concept still works.

Q: What if my monkey bread sticks to the bundt pan?
A: Make sure to butter the pan thoroughly, get into all grooves, and allow it to cool 5–8 minutes before inverting. If needed, run a thin knife around the edge before flipping.

Enjoy the ease and crowd-pleasing charm of this Chicken Alfredo Monkey Bread—cheesy, shareable comfort that’s simple enough for weeknights and festive enough for company.

Chicken Alfredo Monkey Bread

Warm, pull-apart, and impossibly cheesy, this Chicken Alfredo Monkey Bread transforms Alfredo pasta into a shareable centerpiece perfect for any gathering.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Appetizer, Main Course

Cuisine Italian

Servings 8 servings

Calories 350 kcal

Ingredients

  

Main Ingredients

• 1 can refrigerated biscuit dough 8 biscuits typical
• 2 cups cooked chicken, shredded rotisserie chicken works great
• 2 cups Alfredo sauce jarred or homemade
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Seasonings

• 2 tablespoons garlic powder or 2 cloves fresh garlic, minced
• 1 tablespoon Italian seasoning
• to taste salt and pepper

For Greasing

• 1 tablespoon butter for greasing the bundt pan

Instructions

 

Preparation

• Preheat oven to 350°F (175°C). Generously butter a 10–12 cup bundt pan, making sure the nooks are well coated.
• In a medium bowl, combine the shredded chicken, Alfredo sauce, garlic powder, Italian seasoning, and a pinch of salt and pepper. Stir until thoroughly mixed. Taste and adjust seasoning.
• Quarter each biscuit and toss pieces into the chicken mixture until well coated. Work gently to keep the biscuits intact.

Assembly

• Layer half of the coated biscuit pieces into the bottom of the bundt pan. Sprinkle half of the mozzarella and half of the Parmesan over that layer.
• Add the remaining biscuit pieces on top, then finish with the leftover mozzarella and Parmesan. Press lightly without compacting.

Baking

• Bake for 30–35 minutes, or until the top is golden brown and the cheese is bubbling. Tent loosely with foil if the top browns too quickly.
• Remove from oven and allow to cool for 5–8 minutes before inverting onto a serving platter.

Notes

For lower sodium, choose a light Alfredo sauce or make your own. Serve with crisp sides like an arugula salad or roasted broccoli.

Keyword Cheesy Bread, Chicken Alfredo, Comfort Food, Game Night, Monkey Bread