Oh my gosh, you are going to absolutely flip for this. Forget everything you thought you knew about monkey bread being sweet and sticky—we are taking this concept and launching it straight into savory, cheesy heaven! I’m talking about the ultimate, oozy, pull-apart experience that makes you weak in the knees. Seriously, the first time I made this Chicken Alfredo Monkey Bread, my family literally fought over the last piece. I was aiming for a quick appetizer, but it ended up being the main event because it’s just that rich and satisfying.
I grew up thinking monkey bread meant cinnamon and brown sugar, right? But my friend Brenda—you know Brenda, the one who always brings something incredible to potlucks—she showed me that pizza dough can handle savory fillings just as beautifully. When we tossed that buttery dough with garlic, Alfredo sauce, and chicken, I knew we had stumbled onto something life-changing. It’s ridiculously easy, uses almost zero bowls, and tastes like something you paid way too much for at a fancy Italian place.
Why You Will Crave This Chicken Alfredo Monkey Bread
This isn’t just another appetizer; it’s a guaranteed crowd-pleaser. I keep making excuses just to use up leftover rotisserie chicken so I can whip this up again. You simply can’t go wrong with this combination!
- It’s ridiculously quick—prep takes maybe 15 minutes, and most of that is cutting up dough!
- That perfect pull-apart texture means zero fuss with plates or silverware; just grab a piece!
- You get that decadent, creamy flavor of rich Alfredo sauce baked right into warm, garlicky dough.
- It’s a fantastic way to repurpose leftovers, especially if you have some chicken hanging around. Seriously, if you love my dump-and-bake casserole, you’ll adore this chewy version.
Essential Ingredients for Perfect Chicken Alfredo Monkey Bread
The beauty of this recipe is that it relies on a few smart shortcuts, which is why it comes together so fast. But don’t let the simplicity fool you; the flavor payoff is huge! I always have leftover chicken on hand, but if you don’t, grabbing a rotisserie chicken is the secret weapon for speeding things up, as explained in my tips for using rotisserie chicken.
Here’s what you absolutely need to have on hand for this cheesy masterpiece:
- One (13.8 ounce) package refrigerated pizza dough (don’t be fancy here, the store-bought stuff works perfectly!)
- 1 cup cooked, shredded chicken breast
- 1 cup Alfredo sauce (Use the best jarred sauce you can find, or if you’re feeling ambitious, try making a quick homemade batch!)
- 1/2 cup grated Parmesan cheese
- 1/4 cup melted butter
- 1 teaspoon garlic powder
- 1/2 teaspoon dried Italian seasoning
That butter mixture you toss the dough in is non-negotiable, folks. That’s where all the aromatic goodness starts warming up before it even hits the oven!
Step-by-Step Instructions to Make Chicken Alfredo Monkey Bread
Seriously, listen up because this is where the magic happens, and it’s so much easier than traditional baking. Before we even touch the dough, we need to get things ready. Preheat your oven to 375 degrees Fahrenheit. I always forget this part and have to rush it later!
Next, grab that standard bundt pan—the official vessel for all great monkey breads—and grease it really, really well. You don’t want this pull-apart beauty gluing itself to the sides when it’s done. We want it to slide out smoothly!
Now for the dough. I cut the pizza dough into small, bite-sized pieces, kind of like little pillows. Once they are cut, put them into a big bowl. In a little separate cup, mix up your melted butter, that teaspoon of garlic powder, and the Italian seasoning. Pour that over the dough pieces and toss everything gently but thoroughly until every single piece has a nice, buttery, herby coating. This flavor layer is key to making it taste like gourmet bread, not just pizza dough!
Layering is important for even flavor distribution, trust me on this. Put about half of those seasoned dough pieces into the bottom of your greased bundt pan. Then, sprinkle half of your shredded chicken over that dough layer. Follow that with half of the Alfredo sauce, and crown it all with half of your Parmesan cheese.
Repeat everything! Add the second half of the dough, followed by the rest of the chicken, the remaining sauce, and the final sprinkle of Parmesan cheese on top. This layering ensures that every single bite, no matter where you pull from, gets that creamy Alfredo goodness.
Bake it for 30 to 35 minutes. You’re looking for it to be golden brown all over and cooked through. Pro tip alert: If you notice the top getting too dark before the middle is done—which sometimes happens if your sauce is thicker—just loosely tent a piece of aluminum foil over the top for the last 10 minutes. That keeps the outside from burning while the inside finishes baking perfectly. Once it’s out, let it hang out in the pan for about 10 minutes before you flip it onto a plate. You want it warm, not molten lava hot! If you want to read more about the process of making pull-apart bread, check out my notes there!
Expert Tips for Flawless Chicken Alfredo Monkey Bread
Okay, since you’ve mastered the basic assembly, let me give you my few little secrets that take this recipe from great to absolutely legendary. These are the tiny things I learned after a couple of messy batches!
First tip regarding that pizza dough: Don’t overwork it when you’re cutting the pieces! If you handle the dough too much, it gets warm, sticky, and dense. You want those little chunks to be light when you toss them in the butter, so work fast and use a sharp knife or clean kitchen shears. This ensures they bake up light and fluffy inside, giving you that amazing pull-apart texture instead of one big cheesy brick.
Second, sauce consistency matters! If your Alfredo sauce is really thick—like almost paste-like straight from the jar—you might need to thin it down just a touch with a teaspoon of milk or even some of that reserved melted butter. Too thick, and it won’t coat the dough layers nicely, leaving you with dry spots. We want creamy goodness everywhere!
Finally, the cheese layer is crucial for that fantastic golden crust. Make sure you aren’t piling all the Parmesan onto just the very top layer. Sprinkle a little bit of that salty, nutty Parmesan within every single layer as you build the bread in the pan. This locks in moisture and makes the entire loaf cheesy, not just the exterior!
Variations on Your Savory Chicken Alfredo Monkey Bread
While the classic combination of chicken, Alfredo, and garlic butter is perfection, I love mixing things up when I make this for different crowds. It’s such an adaptable base! You can toss in so many things to give your Chicken Alfredo Monkey Bread a whole new personality without making the recipe complicated.
If you have some fresh spinach that needs using up—and honestly, who doesn’t?—wilt a big handful quickly in a pan, squeeze out all the extra moisture, and layer that in with the chicken. It adds great color and some extra goodness. Or, if you’re looking for more texture, sautéed mushrooms are phenomenal in here, soaking up that Alfredo sauce like little flavor sponges!
You can also totally switch up the herbs. If you’re feeling more rustic, swap out the Italian seasoning for a heavy dose of rosemary and black pepper. Or, if you have some folks who love heat, mix a pinch of red pepper flakes into the melted butter alongside the garlic powder. For the cheese fans out there, forget sticking to just Parmesan! Try mixing in some Gruyère or a sharp white cheddar for an extra gooey pull. If you liked the richness in my casserole recipe, you’ll appreciate how cheese enhances this, too!
Serving Suggestions for Chicken Alfredo Monkey Bread
This savory bread is so hearty, it really shines in a few different settings. Honestly, sometimes I just make it for dinner because it’s so rich! If you’re serving it as an appetizer, keep the sides light. A simple, crisp side salad with a bright vinaigrette helps cut through all that cheesy richness. It travels well for parties, too!
If you want to lean into the Italian theme, serve it alongside some fresh marinara for dipping—yeah, I know it’s Alfredo, but a little red sauce on the side is surprisingly good for variety! And if you need a fantastic dip to go with it (or just because!), you absolutely have to try this addicting dip recipe I use for game days. Served warm, this Monkey Bread could honestly be a light lunch, maybe paired with a cup of creamy tomato soup!
Storage and Reheating Instructions for Leftover Chicken Alfredo Monkey Bread
Oh man, if you actually have leftovers—which I find hard to believe—don’t worry! This bread is still amazing the next day. You need to store any remaining Chicken Alfredo Monkey Bread tightly wrapped in plastic wrap or in an airtight container. When it’s properly sealed up, it keeps nicely in the fridge for about three days, max. Don’t leave it out on the counter; that sauce needs to stay cool!
When you’re ready to bring it back to life, skip the microwave if you value texture! The microwave works fast, but it makes the dough chewy and tough. The oven is your best friend here. Pop the pieces onto a baking sheet, cover them loosely with foil, and heat them at 325 degrees for about 10 to 12 minutes. That little bit of dry heat brings back that beautiful, soft internal crumb while keeping the edges slightly crisp!
Frequently Asked Questions About Chicken Alfredo Monkey Bread
Can I use my homemade Alfredo sauce instead of jarred?
Absolutely! If you have a favorite creamy sauce recipe, go for it. Homemade sauce often tastes richer, and you control the salt content. Just make sure if you use a homemade Chicken Alfredo recipe, it’s thick enough that it doesn’t just run out of the pan while baking. You want it to cling to the dough pieces!
Can I assemble this ahead of time? I want to prep for a party.
You can assemble it, but I wouldn’t let it sit for too long—pizza dough starts to degrade quickly. I’d say assemble the layers, cover the bundt pan tightly with plastic wrap, and keep it in the fridge for no more than four hours. When you’re ready to bake, let it sit on the counter for about 30 minutes, then add about 5–10 minutes extra to your baking time since it’s going in cold.
What size bundt pan works best for this recipe?
The instructions call for a standard bundt pan, which is typically 10 or 12 cups. This amount of dough and filling fits perfectly in that size to get that great towering look. If you use a smaller pan, you risk it boiling over and making a huge mess in your oven, so stick to the standard size!
How can I make this a full meal? I have leftover chicken!
That’s the spirit! Since this has the chicken and sauce, it’s pretty substantial already. If you want to bulk it up for dinner, serve it alongside a big bowl of simple steamed broccoli or asparagus with a little lemon zest. Keeps the sides easy so you can focus on tearing off pieces of that wonderful savory bread!
Estimated Nutritional Data for Chicken Alfredo Monkey Bread
Okay, let’s talk fuel! Because this recipe is rich—hello, Alfredo and pizza dough—it definitely packs a punch. These numbers are just estimates based on the ingredients I listed above, so keep that in mind when you’re tracking things. Don’t look too closely if you plan on eating half the pan in one sitting, which I totally support!
- Calories: Approx. 350 per slice
- Fat: Approx. 18g
- Carbohydrates: Approx. 30g
- Protein: Approx. 16g
It’s a decadent appetizer, for sure, but hey, those numbers look pretty decent for something that tastes this good! Enjoy every bite!
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Chicken Alfredo Monkey Bread
- Total Time: 50 min
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A savory pull-apart bread featuring chicken and Alfredo sauce flavors.
Ingredients
- 1 (13.8 ounce) package refrigerated pizza dough
- 1 cup cooked, shredded chicken breast
- 1 cup Alfredo sauce
- 1/2 cup grated Parmesan cheese
- 1/4 cup melted butter
- 1 teaspoon garlic powder
- 1/2 teaspoon dried Italian seasoning
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Grease a standard bundt pan.
- Cut the pizza dough into small, bite-sized pieces.
- In a large bowl, toss the dough pieces with the melted butter, garlic powder, and Italian seasoning until coated.
- Layer half of the dough pieces in the prepared bundt pan.
- Spread half of the shredded chicken and half of the Alfredo sauce over the dough layer. Sprinkle with half of the Parmesan cheese.
- Repeat the layers with the remaining dough, chicken, sauce, and cheese.
- Bake for 30 to 35 minutes, or until the bread is golden brown and cooked through.
- Let the bread cool in the pan for 10 minutes before inverting onto a serving plate. Serve warm.
Notes
- You can use rotisserie chicken for quicker preparation.
- If the top browns too quickly, loosely cover the pan with aluminum foil for the last 10 minutes of baking.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3
- Sodium: 650
- Fat: 18
- Saturated Fat: 9
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 16
- Cholesterol: 45
Keywords: Chicken Alfredo, Monkey Bread, Pull-Apart Bread, Savory Bread, Pizza Dough Recipe