Chicken Alfredo Monkey Bread is basically what I whip up when we’re bored (hungry) and everyone wants something that feels like real comfort food. It’s got gooey cheese, easy rotisserie chicken, and let’s be honest… nobody can resist pulling apart those warm, savory pieces. If you love mashups like I do, you’ve probably already tried things like crockpot chicken recipes for quick meals or maybe you’ve dabbled in a good sweet loaf like mom’s zucchini bread. But this? It’s your bread basket and your main dish, all rolled into one. Now, let’s break it down and make some magic you’ll want to repeat.
How to Make Chicken Alfredo Monkey Bread
Alright, so let’s get into the nitty-gritty. Making Chicken Alfredo Monkey Bread isn’t stuffy or complicated. You’re just tossing a bunch of your favorite things into a bundt pan and letting the oven do the heavy lifting. I usually start with store-bought biscuit dough. No shame! Works like a charm every time. Grab some rotisserie chicken (I call it my lazy chicken). Shred that up. You can season it a little more—sometimes I add a pinch of garlic powder if I’m feeling fancy.
Mix the chicken with a jar of Alfredo sauce. Nothing artisan here—jar sauce is fine. Maybe sprinkle in some Italian seasoning too, if you’re into that sort of thing. Cut the biscuit dough into pieces, then toss everything in a big bowl with a heaping load of mozzarella and parmesan. Don’t skimp on the cheese. Every piece should look a little like a cheesy snowball.
Coat your bundt pan with nonstick spray, then just sort of plop the mix in there. Bake it at 350 degrees until it’s golden and bubbling—usually around 35 minutes. It smells so good, my kids always wander into the kitchen before it’s done. Give it time to cool so it sets up a bit, or you’ll have cheesy lava on your hands (and counter, and shirt—learned that the hard way).
Chicken Alfredo Monkey Bread Ingredients
Here’s what you actually need for Chicken Alfredo Monkey Bread—don’t overthink it, just gather your favorites.
- 2 cans refrigerated biscuit dough (Grand’s style is what I use)
- 2 cups shredded rotisserie chicken (warm or cold, no one cares)
- 1 jar (about 15 ounces) Alfredo sauce
- 2 cups shredded mozzarella cheese
- 1 cup grated parmesan cheese (the real stuff, or the green can)
- 2 teaspoons Italian seasoning (optional, but really bumps it up)
- Garlic powder to taste (I usually do a generous sprinkle)
- Nonstick spray for the pan
That’s it! You could probably add cooked broccoli for a twist, but my family is more “just the basics” type.
More Bread Recipes
Feeling inspired by all the carbs? Hey, I don’t blame you—sometimes bread IS the meal. So, if you finish your Chicken Alfredo Monkey Bread and still want more, you should definitely take a peek at cheddar jalapeno cornbread waffles for a cozy weekend brunch. I made those last Sunday. No leftovers. Gone in a blink.
And on the sweet side, nothing beats a piece of cinnamon donut bread—a cozy slice of sweet nostalgia. That bread brings out my inner “hide the last slice for myself” mode. I am not ashamed.
Related Recipes
If you’re loving this sort of kitchen experiment, you’ll want to bookmark some of my favorites next. Try deliciously creamy rotisserie chicken pasta for busy nights for a similar “dump, mix, bake, smile” feel. Quick, filling, unstoppable.
Or those deliciously easy cheesy chicken crescent rolls to enjoy tonight (family goes wild, every time). You can even swap Alfredo for marinara in that one for a totally new situation. There’s honestly a whole world of mashup recipes out there, like easy million dollar chicken casserole you’ll love any night.
“I tried the Chicken Alfredo Monkey Bread with the family last Friday, and it disappeared so fast! Super cheesy and way easier than I expected. I’ll definitely make it again—total five-star restaurant vibes.” – Melanie, neighbor and bread enthusiast
Tips for Perfecting Your Chicken Alfredo Monkey Bread
Ok, truth: I’ve made this wrong a few times (still ate it). To help you avoid my messy mistakes, here’s what works:
- Don’t overmix the biscuit dough or it gets weirdly tough. Gentle is key.
- Use fresh mozzarella if you want super gooey results. The pre-shredded kind is just fine though.
- Let it cool at least 10-15 minutes. It helps slices stay together and not just… collapse.
- If you like a crispy top, pop it under the broiler for 1-2 minutes before serving.
Thank me later if your crowd goes silent from happy chewing!
Common Questions
Can I use homemade Alfredo instead of store-bought?
Yep! Homemade Alfredo is delicious here, if you feel like making it from scratch.
My bread isn’t coming out of the pan—what happened?
Probably forgot the nonstick spray. Next time, coat every nook and cranny!
Can you prep Chicken Alfredo Monkey Bread ahead of time?
Totally! Assemble and keep it in the fridge, then bake before serving. It may need a few extra minutes in the oven.
Does this freeze well?
It does! I wrap leftovers tightly and reheat them in the oven. Microwave works but isn’t quite as tasty.
What can I serve with it?
Honestly, a big green salad or some comforting chicken mushroom soup for cozy nights makes an all-star combo. Plus, you feel a tiny bit healthier about it.
Ready to Tear and Share? Give It a Go!
Chicken Alfredo Monkey Bread really is the answer when you want fun, easy homemade food—without ten pans or weird ingredients. It’s honestly crowd-pleasing, and nobody’s gonna argue when there’s melty cheese involved. If you’re hungry for more, check out some other clever twists, like Chicken Alfredo Monkey Bread – I Am Homesteader or the take from Let’s Dish With Linda Lou.
Trust me, save this recipe—you’ll want to make it again and again. And if you give it a shot, I’d love to hear how it turned out. Seriously, nothing beats hot bread and happy faces at the table.
Chicken Alfredo Monkey Bread
Ingredients
Method
- Preheat your oven to 350 degrees F.
- In a large bowl, mix shredded chicken with Alfredo sauce and Italian seasoning.
- Cut the biscuit dough into pieces and add to the bowl, mixing to coat.
- Add mozzarella and parmesan cheese, ensuring every piece is coated.
- Coat a bundt pan with nonstick spray and pour the mixture into the pan.
- Bake in the preheated oven for about 35 minutes until golden and bubbly.
- Let it cool for 10-15 minutes before inverting onto a plate for serving.
