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
-
Getting Everything Ready:
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.
-
The Fun Assembly:
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.
-
Baking to Golden Perfection:
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.
- **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.
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.
Chef's Tips
Feel 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.,For 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.,Make 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.
Nutrition Facts
per serving
450
Calories
22g
Protein
25g
Carbs
28g
Fat
Taste Profile
Rich, creamy, and savory with prominent garlic and Parmesan flavors.
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
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.
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!
Recipe Variations
Try these delicious twists on the original
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.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- 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.
Meal Prep & Storage
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.
Perfect Pairings
Serve this with...
Cooking Timeline
Preheat oven to 375°F and grease Bundt pan. Open and quarter the biscuits.
In a large bowl, combine biscuit pieces, chicken, and cheeses.
Mix sauce with melted butter and garlic, pour over biscuit mixture, and gently toss to coat.
Transfer mixture to the pan, top with remaining cheese, and bake for 35-40 minutes until golden.
Let cool in the pan for 10 minutes before inverting onto a platter to serve.
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
- 01 2 cans (16.3 oz each) refrigerated buttermilk biscuits (like Pillsbury Grands!)
- 02 3 cups shredded cooked chicken
- 03 2 cups shredded mozzarella cheese, divided
- 04 1/2 cup grated Parmesan cheese, divided
- 05 4 tablespoons unsalted butter, melted
- 06 2 cloves garlic, minced
For the Alfredo Sauce
- 01 1 1/2 cups heavy cream
- 02 1/2 cup unsalted butter
- 03 4 cloves garlic, minced
- 04 1 1/2 cups grated Parmesan cheese
- 05 1/4 teaspoon salt
- 06 1/4 teaspoon black pepper
- 07 A 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
- 1 Feel 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.
- 2 For 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.
- 3 Make 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.
Recipe by
Sofia Marin“Dinner is where stories are shared and flavors shine. I craft comforting recipes perfect for family nights.” 🍷🍲
Get Delicious Recipes Weekly
Join 25,000+ home cooks getting our best recipes straight to their inbox.
Free forever • No spam • Unsubscribe anytime