Chicken Alfredo Monkey Bread
This chicken Alfredo monkey bread is creamy, cheesy, and irresistibly fun to eat. Made with tender chicken, soft pull-apart biscuit pieces, and rich Alfredo sauce, it’s a crowd-pleasing dish perfect for game day, family dinners, or potlucks. Comfort food meets shareable fun in one easy bake.
Ingredients
- Monkey Bread Base
- 2 cans 16 oz each refrigerated biscuit dough, cut into quarters
- 2 cups cooked chicken diced or shredded
- 1½ cups mozzarella cheese cubed or shredded
- ½ cup grated Parmesan cheese
- Alfredo Coating
- 1½ cups Alfredo sauce store-bought or homemade
- 4 tablespoons butter melted
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper
- For the Pan & Finishing
- Nonstick spray or softened butter for greasing
- Optional garnish: chopped parsley or extra Parmesan
Instructions
- Preheat oven to 350°F (175°C). Generously grease a bundt pan or loaf pan.
- In a large bowl, combine biscuit pieces, chicken, mozzarella, and Parmesan.
- In a separate bowl, whisk together Alfredo sauce, melted butter, garlic powder, Italian seasoning, and black pepper.
- Pour the sauce over the biscuit mixture and toss gently until evenly coated.
- Transfer mixture into the prepared pan, spreading evenly and pressing gently to settle.
- Cover loosely with foil and bake for 30 minutes.
- Remove foil and bake 15–20 minutes more, until golden brown and cooked through.
- Let rest 10 minutes before serving. Invert onto a plate or serve straight from the pan. Garnish if desired.
Notes
- Covering with foil first ensures the center cooks through without over-browning.
- Avoid overpacking the pan to ensure even baking.
- Serve with extra Alfredo sauce for dipping if desired.