Cheesy Chicken Alfredo Monkey Bread Recipe
Imagine your favorite creamy chicken alfredo, but transformed into a warm, gooey, pull-apart bread. It's the ultimate comfort food mashup, perfect for sharing. This recipe is surprisingly simple but delivers huge on cozy, satisfying flavor. Dinner .
Why You'll Absolutely Adore This Recipe
- •**Ultimate Comfort Food Mashup:** This recipe takes two beloved comfort foods—creamy chicken alfredo and fun, pull-apart monkey bread—and combines them into one unforgettable dish. It has the rich, savory flavor of the pasta dish we all love, but with the delightful, interactive experience of tearing off warm, cheesy pieces of bread. It’s the best of both worlds, truly.
- •**So Incredibly Easy:** Don't let the impressive final result fool you; this is honestly one of the simplest 'wow' dishes you can make. By using refrigerated biscuit dough and a good quality store-bought alfredo sauce, you cut the prep time down to almost nothing. It’s all about assembly, which is the fun part! It’s less work than making my favorite Philly cheesesteak breadsticks, and that's saying something.
- •**The Perfect Party Food:** Look, this is a born party food. It’s served warm, it’s designed for sharing, and it requires zero cutlery. Just place it in the middle of a table at a gathering, and watch it disappear. It’s a conversation starter and an instant crowd-pleaser for both kids and adults. It just screams fun, casual, and delicious.
- •**Wonderfully Customizable:** This recipe is such a great canvas for your own creativity. You can add cooked spinach, mushrooms, or even some turkey ham for extra flavor. You can switch up the cheeses or add a sprinkle of red pepper flakes for a little heat. It's forgiving and adaptable, so you can easily make it your own.
Honestly, this is the one recipe that I feel perfectly captures my design philosophy in the kitchen: take something classic and functional, and make it beautiful, inviting, and a little bit playful. When I pull this monkey bread out of the oven, it feels like I’ve created a little edible sculpture. It’s golden and beautiful in its bundt-pan shape, but the real magic happens when you break it apart. That first piece you pull away, with the long, satisfying stretch of mozzarella and the soft, pillowy dough soaked in that creamy, garlicky alfredo sauce… ugh, it’s just so good. It's not a quiet, polite dish; it's a happy, slightly messy, 'everyone-dig-in' kind of meal, and that’s what makes it so special to me. I think what I love most is the texture. You get the slightly crisp, buttery top of the biscuits, and then the unbelievably tender, soft insides that have soaked up all that wonderful flavor. It's a full sensory experience—the smell of it baking, the sight of it glistening on the platter, the feeling of the warm dough in your fingers, and of course, that incredible taste. It’s the kind of food that makes people’s eyes light up. It’s pure, uncomplicated comfort, and making it always feels like an act of love. It’s my go-to for making a regular evening feel like a celebration.
Essential Ingredient Guide
- Refrigerated Biscuit Dough: Honestly, this is the secret to making this recipe so effortless. I use the large 'Grands!' style refrigerated biscuits because they give you big, fluffy, satisfying pieces of bread. You're just going to quarter them, so no rolling pins or proofing times needed. It's a beautiful shortcut that delivers a perfect, tender texture every single time. Just be sure to get the plain buttermilk or homestyle kind, not the flaky layers, as they hold up to the sauce a little better.
- Alfredo Sauce: You have options here, and both are wonderful. A high-quality refrigerated Alfredo sauce from the grocery store makes this a true 15-minute prep recipe, and there are some really delicious ones out there. Look for one with real cream and Parmesan. Of course, if you have a little extra time, a homemade sauce is divine. It’s just butter, garlic, heavy cream, and lots of freshly grated Parmesan cheese. Either way, the sauce is the soul of the dish, so use one you love.
- Shredded Cooked Chicken: This is another place where a smart shortcut makes all the difference. A store-bought rotisserie chicken is my absolute go-to for this recipe. The meat is already seasoned and perfectly tender, and all you have to do is shred it. You can also use any leftover cooked chicken you have on hand, which is a great way to give it a second life. I've even used leftover garlic butter chicken, and wow, that was a game-changer.
Complete Cooking Process
- •**Don't Overmix:** When you're tossing the biscuit dough with the sauce, be gentle. You want to coat everything, but not mash or deflate the dough pieces. A light touch is key.
- •**Cheese is Key:** Use freshly shredded mozzarella and Parmesan if you can. The pre-shredded kinds often have anti-caking agents that can prevent them from melting as beautifully and smoothly.
- •**Check for Doneness:** Ovens can vary. If the top is browning too quickly, you can loosely tent it with a piece of foil for the last 10 minutes of baking. A wooden skewer inserted into the center should come out clean, with no raw dough.
This first step is all about setting the stage for a smooth and joyful assembly. I like to think of it as arranging my palette before I start painting. You'll preheat your oven, letting that warmth begin to fill the kitchen, and generously grease your Bundt pan. This part is so important—don't skimp on the butter or spray! It's the key to that beautiful moment when the finished bread slides out perfectly. Then, you'll lay out your ingredients: pop open that can of biscuits (I still jump every time, oops!), shred your chicken, and measure out your cheeses. Doing this prep first makes the next part feel like a fun, creative project rather than a chore.
Okay, this is where the magic really starts. In a big bowl, you'll gently toss together your quartered biscuit pieces, the shredded chicken, and about half of your mozzarella and Parmesan. Then, you'll pour that luscious Alfredo sauce all over everything. Use your hands or a soft spatula to mix it all together, making sure every single piece of dough is lovingly coated in sauce and cheese. There's something so satisfying about this step—it’s a bit messy but in the best way possible. Then, you'll carefully spoon this glorious mixture into your prepared pan, layering it evenly.
Now, your creation goes into the warm oven. The next 35 to 40 minutes are when the transformation happens. Your kitchen will fill with the most incredible aroma of garlic, cheese, and baking bread—it’s honestly intoxicating. You’re looking for a deep, beautiful golden-brown color on top. After you pull it from the oven, you have to practice a little patience, which I know is hard! Letting it rest in the pan for about 10 minutes is crucial. This allows it to set up, so it will hold its shape when you invert it onto your serving platter. That final flip is the grand reveal, and it's always a 'wow' moment.
A Few Little Secrets
These little details make all the difference between a good result and a truly spectacular one. Trust me!
Your Questions, Answered
→Can I make this ahead of time?
This is one of those recipes that really shines brightest when it's served fresh and warm from the oven. I wouldn't recommend assembling the whole thing and refrigerating it before baking, as the biscuit dough can get soggy from the sauce and might not rise as well. However, you can absolutely do all the prep work ahead of time! Shred your chicken, mix your cheeses, and even have your sauce ready. Then, when you're ready to bake, the assembly will only take about five minutes. It's a great way to save time on the day of a party.
→What if I don't have a Bundt pan?
No Bundt pan? No problem at all! While the classic ring shape is so lovely, this recipe is quite adaptable. You can bake it in a 9x13 inch baking dish for a more casserole-style result, which is just as delicious. You could also use two 8 or 9-inch round cake pans, or even a large, oven-safe cast-iron skillet. Just be sure to grease whatever you use very well and keep an eye on the baking time, as it might need a few minutes more or less depending on the pan's size and material.
→Can I use different kinds of cheese?
Absolutely! This is a fantastic place to get creative. Mozzarella is wonderful for that classic, stretchy cheese-pull, and Parmesan adds a salty, nutty depth. But you could have so much fun here! An Italian blend would be delicious. Adding some provolone would give it a sharper flavor, while a little fontina would make it even creamier and more decadent. I'd just recommend using cheeses that melt well. Feel free to experiment and find your family's favorite combination.
→Is it possible to add vegetables to this monkey bread?
Yes, and that's a wonderful idea to add some extra flavor and nutrition! I would recommend using vegetables that are pre-cooked and have most of their moisture removed, so they don't make the bread soggy. Finely chopped, sautéed mushrooms or onions would be divine. You could also use well-drained, chopped spinach—just be sure to squeeze out all the excess water. Steamed and chopped broccoli florets would also be a classic and delicious addition. Just gently fold them in when you're mixing the biscuit pieces with the chicken and sauce.
→My monkey bread came out a little doughy in the center. What went wrong?
Oh, that can be so disappointing when it happens, but it's usually an easy fix for next time! The most common reason for a doughy center is that it was simply underbaked. Every oven is a little different, so it might just need more time than the recipe states. The best way to check for doneness is to insert a long wooden skewer or a thin knife into the thickest part of the bread. If it comes out with wet, raw dough on it, it needs more time. If the top is getting too brown, just cover it loosely with foil and continue baking until the center is cooked through. Also, letting it rest in the pan for the full 10 minutes after baking helps the center to continue cooking with residual heat.
Recipe Origin & History
This recipe is a creative American fusion, combining the concept of classic sweet monkey bread with the savory, Italian-American flavors of Chicken Alfredo. It's a modern comfort food creation, born from the joy of re-imagining familiar dishes in new, playful ways. It's a testament to the fun and creativity of home cooking.
Skill Level Explained
This recipe is rated 'Easy' because it relies on simple, accessible store-bought ingredients like refrigerated biscuits and jarred sauce. The process is mostly assembly, requiring no special cooking techniques. The steps are straightforward and forgiving, making it a perfect recipe for beginners or anyone looking for a high-reward, low-effort dish.
Best Season to Make
This is a year-round comfort food champion. It's cozy and warming, making it perfect for autumn and winter evenings. However, its easy, shareable nature also makes it a fantastic addition to summer potlucks and casual get-togethers where you want a crowd-pleasing dish that doesn't require much fuss.
Taste & Texture Profile
Taste:
Rich, creamy, and savory with prominent garlic and Parmesan flavors.
Texture:
- Outside: Slightly crisp with a golden-brown, cheesy crust.
- Inside: Soft, pillowy, and tender bread soaked in creamy sauce.
- Bite: A delightful combination of soft dough, tender chicken, and gooey, stretchy cheese.
Wonderfully gooey, chewy, and satisfyingly soft.
Make Ahead Tips
While the full dish is best baked fresh, you can prep all components ahead of time. Shred the chicken and store it in the fridge. Grate your cheeses and keep them in an airtight container. If making homemade sauce, you can prepare it a day or two in advance. This turns the final assembly into a quick, 5-minute task.
Leftover Ideas
Leftovers are delicious! Reheat in an oven at 350°F (175°C) for 10-15 minutes until warm and the cheese is melty again. Covering with foil prevents the top from getting too dark. It's a wonderful next-day lunch, almost like a savory bread pudding.
Cooking Timeline
0-5 min: Preheat oven to 375°F and grease Bundt pan. Open and quarter the biscuits.
5-10 min: In a large bowl, combine biscuit pieces, chicken, and cheeses.
10-15 min: Mix sauce with melted butter and garlic, pour over biscuit mixture, and gently toss to coat.
15-55 min: Transfer mixture to the pan, top with remaining cheese, and bake for 35-40 minutes until golden.
55-65 min: Let cool in the pan for 10 minutes before inverting onto a platter to serve.
Equipment & Shopping
Equipment You'll Need:
- •A non-stick Bundt pan is highly recommended here. It will make the final flip and release much smoother and less stressful.
- •If you don't own a Bundt pan, a 10-inch tube pan or even a large cast-iron skillet will work. Just be sure to grease it very well.
- •Using a good quality box grater for your cheeses will yield a much better melt than the pre-shredded packaged varieties.
Shopping List:
- •2 cans refrigerated buttermilk biscuits
- •Rotisserie chicken (or 3 cups cooked chicken)
- •Shredded mozzarella cheese
- •Grated Parmesan cheese
- •Unsalted butter
- •Garlic
- •Alfredo sauce (jarred or ingredients for homemade)
Ingredient Prep Guide
If using a rotisserie chicken, let it cool slightly before shredding the meat. It's much easier to handle.
Bring your refrigerated biscuit dough to room temperature for about 10-15 minutes before using. This can sometimes help it bake more evenly.
Finely mince your garlic for the best flavor distribution. A garlic press is great for this if you have one.
For the best cheese melt, allow your shredded cheeses to sit at room temperature for about 20 minutes before mixing them in.
Temperature Guide
Stovetop: Low to Medium-Low (for homemade sauce)
Oven: 375°F (190°C)
Safe Internal Temp: The center should be at least 190°F (88°C) to ensure the dough is cooked.
Perfect Pairings
A crisp, simple green salad with a lemon vinaigrette to cut through the richness.
A side of warm marinara sauce for dipping.
Sparkling water with a squeeze of fresh lemon or lime.
Pro Tips & Mistakes to Avoid
Common Mistakes to Avoid:
- •Not greasing the pan enough, which can cause the bread to stick.
- •Over-mixing the dough, which can make it tough.
- •Pulling it from the oven too early, resulting in a doughy center. Use a skewer to check!
- •Not letting it rest before flipping, which can cause it to fall apart.
- •Forgetting to top with the extra cheese, which creates that beautiful golden crust.
Flavor Boosters:
- •A pinch of nutmeg in the Alfredo sauce enhances the creamy flavors beautifully.
- •A sprinkle of red pepper flakes adds a lovely, subtle warmth.
- •Add a tablespoon of fresh, chopped parsley to the mix for a hint of freshness.
- •Sauté some onions or mushrooms and add them to the mixture.
- •Use a smoked mozzarella or provolone for a deeper, smokier cheese flavor.
Serving Suggestions
Serve warm as a party appetizer, allowing guests to pull off their own pieces.
Pair with a crisp Caesar salad for a complete and satisfying dinner. Our chicken Caesar sandwich has a great dressing recipe!
Offer a side of warm marinara sauce for dipping for a pizza-like experience.
Garnish with fresh parsley or sliced green onions for a pop of color and freshness.
Chef's Special Notes
This recipe is quite rich, so a little goes a long way. It's perfect as a shared appetizer or a main course with a light salad.
Don't be afraid to use your hands to mix everything together! It's the best way to ensure everything is evenly coated.
The 'flip' is the most dramatic part. Do it with confidence over a sink or a large baking sheet just in case of any drips.
Recipe Variations
Spicy Cajun Alfredo Version: Add 1 to 2 teaspoons of Cajun seasoning to the Alfredo sauce and consider swapping the chicken for andouille-style beef sausage for a delicious, spicy kick reminiscent of Louisiana flavors.
Spinach and Artichoke Version: Omit the chicken and fold in 1 cup of chopped, well-drained spinach and 1 cup of chopped artichoke hearts. It transforms the dish into a savory dip-and-bread hybrid that's absolutely irresistible.
Substitutions & Dietary Adaptations
Ingredient Substitutions:
- •Shredded Chicken → Shredded Turkey or Cooked, Crumbled Beef Sausage (Leftover holiday turkey would be fantastic in this. If using beef sausage, be sure to cook and drain it well before adding it to the mixture to avoid excess grease.)
- •Refrigerated Biscuit Dough → Refrigerated Pizza Dough (You can use one or two tubes of refrigerated pizza dough. Simply roll it out slightly and cut it into 1-inch pieces. The texture will be a bit chewier and less fluffy, more like a stuffed crust pizza, which is also delicious!)
Dietary Adaptations:
- •Vegetarian: To make this vegetarian, simply omit the chicken. To make it more substantial, you can replace the chicken with sautéed mushrooms, caramelized onions, or steamed broccoli florets. Make sure any vegetables are pre-cooked and patted dry to avoid adding too much moisture.
- •Lower Carb (approximation): This is a bread-heavy dish, so a true low-carb version is difficult. However, you could try a recipe for keto-friendly 'fathead' dough, cut it into pieces, and use that in place of the biscuits. You would also need to use a sugar-free Alfredo sauce. The texture will be very different, but it could satisfy a craving.
- •Nut-Free: This recipe is naturally nut-free. However, it is always critical to check the labels of all your packaged ingredients, such as the biscuit dough and jarred sauce, to ensure there is no risk of cross-contamination from the manufacturing facility if you are dealing with a severe nut allergy.
Cheesy Chicken Alfredo Monkey Bread Recipe
This cheesy, creamy chicken alfredo monkey bread is a perfect party appetizer or fun family dinner.
Timing
Prep Time
15 Minutes
Cook Time
40 Minutes
Total Time
55 Minutes
Recipe Details
Ingredients
For the Monkey Bread
- 012 cans (16.3 oz each) refrigerated buttermilk biscuits (like Pillsbury Grands!)
- 023 cups shredded cooked chicken
- 032 cups shredded mozzarella cheese, divided
- 041/2 cup grated Parmesan cheese, divided
- 054 tablespoons unsalted butter, melted
- 062 cloves garlic, minced
For the Alfredo Sauce
- 011 1/2 cups heavy cream
- 021/2 cup unsalted butter
- 034 cloves garlic, minced
- 041 1/2 cups grated Parmesan cheese
- 051/4 teaspoon salt
- 061/4 teaspoon black pepper
- 07A pinch of nutmeg (optional, but lovely!)
Instructions
First, let's get everything cozy and ready. Preheat your oven to 375°F (190°C). Find your Bundt pan and give it a really good coating of non-stick spray or butter it generously; this is your insurance policy for a clean release later. Pop open those biscuit cans—try not to jump!—and cut each biscuit into quarters. Just a quick slice down the middle both ways. Place these little dough pillows into a large mixing bowl. It already feels fun, doesn't it?
Now for the heart of the dish. To your bowl of biscuit pieces, add the shredded chicken, 1 1/2 cups of the mozzarella, and 1/4 cup of the Parmesan. In a separate, smaller bowl, whisk together your luscious, creamy Alfredo sauce with the melted butter and minced garlic. Pour this wonderful sauce all over the biscuit mixture in the large bowl. Use a spatula or even your clean hands to gently fold everything together until every little piece is coated in cheesy, saucy goodness. Try not to overwork it; a gentle touch is perfect.
Time to build our masterpiece. Carefully spoon the coated biscuit mixture into your prepared Bundt pan, spreading it out as evenly as you can. Don't press it down too hard; we want it to stay light and airy. Sprinkle the remaining 1/2 cup of mozzarella and 1/4 cup of Parmesan cheese evenly over the top. This will create that irresistible cheesy crust as it bakes. It's ready for the oven!
Slide the pan onto the middle rack of your preheated oven and bake for 35 to 40 minutes. You're looking for a beautiful, deep golden brown on top, and the bread should be cooked through. The whole kitchen will smell like heaven. Once it's done, carefully remove it from the oven and let it cool in the pan on a wire rack for about 10 minutes. This little rest is so important! Then, place a large serving platter over the pan, take a deep breath, and confidently flip it over. Give it a gentle tap, and it should slide right out. Serve it warm and watch everyone's faces light up.
Notes & Tips
- 1Feel free to use a good quality jarred Alfredo sauce to save time. You'll need about 1 1/2 to 2 cups. It's a fantastic shortcut for a weeknight treat.
- 2For an extra layer of flavor, you can add a tablespoon of chopped fresh parsley or chives to the Alfredo sauce mixture. It adds a lovely touch of green and a little freshness.
- 3Make sure your chicken is shredded into fairly small, bite-sized pieces so that it distributes evenly throughout the bread. Sometimes when I'm in a hurry I make cheesy garlic chicken wraps and use the leftover chicken for this the next day.
Tools You'll Need
- •Bundt Pan: This is what gives the monkey bread its signature, beautiful shape. A standard 10 or 12-cup pan works perfectly. The hole in the center helps ensure the bread cooks evenly all the way through.
- •Large Mixing Bowl: You'll need a nice, big bowl to toss all the ingredients together without making a mess. It's where the magic of coating every biscuit piece happens!
- •Cutting Board and Knife: Just a simple setup for quartering the biscuits. Nothing fancy required here, just a clean surface and a sharp knife.
- •Small Saucepan: If you're making the Alfredo sauce from scratch, a small, heavy-bottomed saucepan is your best friend for gently melting the butter and cheese without scorching.
- •Silicone Spatula: I love my silicone spatula for this recipe. It's perfect for gently folding the sauce into the biscuits and for scraping every last delicious bit out of the bowl.
- •Wire Cooling Rack: This is essential for letting the monkey bread cool for those crucial 10 minutes after it comes out of the oven. It allows air to circulate and prevents the bottom from getting soggy.
Serving Suggestion
The absolute best way to serve this Chicken Alfredo Monkey Bread is immediately, while it's still gloriously warm and the cheese is at its peak meltiness. I love to place the serving platter right in the center of the table and let everyone just dig in and pull pieces off with their hands. It’s such a communal, fun way to eat. For a little freshness and color, I often sprinkle some finely chopped fresh parsley over the top right before serving. It looks so pretty against the golden-brown crust. If you want to make it feel more like a full meal, it's wonderful served alongside a simple, crisp green salad with a light vinaigrette. The freshness of the salad is a perfect contrast to the richness of the bread. Some marinara sauce on the side for dipping is also a huge hit, especially with the kids. It’s all about creating a relaxed, joyful atmosphere where everyone feels comfortable reaching for one more piece.
Storage Instructions
If you happen to have any leftovers, which, honestly, is rare in my house, you can store them in an airtight container in the refrigerator for up to three days. When you're ready to enjoy it again, the texture will be best if you reheat it in the oven or a toaster oven. I like to place the leftovers on a baking sheet, cover them loosely with foil to prevent over-browning, and warm them at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat individual portions in the microwave, but be aware that the bread will lose its slight crispness and become much softer. It’s still delicious, just a different texture! I wouldn't recommend freezing this dish, as the cream sauce can separate upon thawing and the texture of the biscuit dough can become a bit compromised. It’s really at its best when enjoyed fresh.
Allergy Information
This recipe contains wheat, dairy, and garlic. Please be mindful of these ingredients if you or your guests have allergies. For a gluten-free version, you would need to experiment with a gluten-free biscuit dough, which may alter the texture and baking time significantly. The Alfredo sauce contains a large amount of dairy from the cream, butter, and cheese. Always double-check the labels on your ingredients, especially the canned biscuits and pre-made Alfredo sauce, as formulations can vary and may contain other allergens. Your kitchen is your sanctuary, but safety is always the most important ingredient, so please cook with care and awareness for everyone who will be enjoying your beautiful creation.
The nutritional information provided for this recipe is an estimate and is intended for informational purposes only. The values are calculated using an online nutrition calculator and can vary based on many factors, such as the specific brands of ingredients used, the exact measurements, and any substitutions you may make. This information should not be considered a substitute for advice from a professional nutritionist or dietitian. This is an indulgent comfort food meant to be enjoyed as a treat. Please be mindful of portion sizes and listen to your body. Food is about nourishment, but it is also about joy and connection, and I believe there is a beautiful, healthy balance to be found in enjoying all kinds of recipes.
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