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Homemade Chicken Alfredo Monkey Bread topped with parsley, fresh from the oven on parchment paper, warm and homemade.

Chicken Alfredo Monkey Bread

A crowd-pleasing pull-apart Chicken Alfredo Monkey Bread made with biscuit dough, creamy Alfredo sauce, and juicy chicken. Easy to prep ahead, perfect for parties or busy weeknights.
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Course: Appetizer, Main Course
Cuisine: American
Keyword: Chicken Alfredo appetizer, Chicken Alfredo bread bowl recipe, Chicken Alfredo garlic bread, Chicken Alfredo Monkey Bread, Chicken Alfredo pizza dough ring, Chicken Alfredo ring
Prep Time: 15 minutes
Cook Time: 40 minutes
Rest Time: 10 minutes
Total Time: 1 hour 5 minutes
Servings: 12
Calories: 420kcal
Cost: $13

Equipment

  • 1 10-cup bundt pan (Grease well to prevent sticking)
  • 1 Medium saucepan (For Alfredo sauce)
  • 1 Large bowl (To toss biscuit dough pieces)
  • 1 Sharp knife (For cutting biscuits into quarters)
  • 1 Rubber spatula (For mixing sauce and chicken)
  • 1 Oven (Preheated to 350°F (175°C)

Ingredients

The Bread Base

  • 2 cans Refrigerated biscuit dough - Each 16 oz, cut into quarters
  • ½ cup Unsalted butter - Melted
  • 3 cloves Garlic - Minced
  • 1 teaspoon Italian seasoning - Optional, to taste
  • ¼ cup Grated Parmesan cheese - For tossing with biscuit dough

The Alfredo Filling

  • 2 cups Cooked chicken breast - Shredded (rotisserie or grilled)
  • 1 cup Heavy cream - For sauce base
  • 4 oz Cream cheese - Softened
  • 1 cup Mozzarella cheese - Shredded
  • ½ cup Parmesan cheese - Freshly grated
  • ½ teaspoon Garlic powder
  • ¼ teaspoon Black pepper
  • ¼ teaspoon Salt - Adjust to taste

Optional Add-Ins

  • ½ cup Crispy bacon - Crumbled
  • ½ cup Sun-dried tomatoes - Chopped
  • 1 cup Fresh spinach - Chopped
  • ¼ teaspoon Red pepper flakes - For heat
  • 2 tablespoon Apple juice - For sweet-savory topping
  • pinch Nutmeg

Instructions

  • Preheat oven to 350°F (175°C). Grease bundt pan thoroughly with butter or non-stick spray. Shred cooked chicken and set aside.
  • Melt butter with minced garlic over medium heat. Stir in heavy cream and cream cheese until smooth. Add Parmesan, garlic powder, salt, and pepper, then remove from heat to cool slightly.
  • Cut biscuits into quarters and toss with melted garlic butter and Parmesan. Layer one-third of dough in the pan, then half the chicken, half the mozzarella, and drizzle with one-third of Alfredo sauce. Repeat two more times, ending with sauce.
  • Bake 35–40 minutes until top is deep golden brown and a knife inserted in the center comes out clean. Let rest in the pan for 10 minutes before removing.
  • knife around edges, invert onto serving plate, and gently release. Garnish with fresh parsley and extra Parmesan. Serve warm and pull apart by hand.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

Nutrition

Serving: 180g | Calories: 420kcal | Carbohydrates: 26g | Protein: 22g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 85mg | Sodium: 820mg | Potassium: 280mg | Fiber: 1g | Sugar: 3g | Vitamin A: 580IU | Vitamin C: 1mg | Calcium: 230mg | Iron: 1.6mg