A pull-apart, cheesy crowd-pleaser that combines buttery biscuits, shredded rotisserie chicken, and creamy Alfredo — Chicken Alfredo Monkey Bread is the kind of recipe that disappears fast at potlucks and busy weeknight tables. It comes together in under an hour, uses pantry staples, and doubles as a comfort-dinner or party appetizer. If you like hands-off chicken ideas, you might also enjoy the best crockpot BBQ pulled chicken for another make-ahead option.
Why you’ll love this dish
This recipe takes three crowd-pleasing components — canned biscuits, rotisserie chicken, and a jar of Alfredo — and layers them into a melded, pull-apart bundt that’s both fun and filling. It’s fast, forgiving, and portable: perfect for family dinners, game-day snack spreads, or a lazy weekend brunch.
“Made this for a Sunday potluck and it vanished. Creamy, cheesy, and so easy — perfect for feeding a crowd.” — a repeat home-cook review
Why it stands out:
- Speed: uses pre-cooked chicken and refrigerated biscuits so prep is minimal.
- Kid-approved: cheesy, tender bites that are easy to eat.
- One-pan cleanup: a single bundt pan does all the work.
- Scales well: double the recipe into two pans for larger gatherings.
The cooking process explained
Before you start: you’ll tear biscuits into bite-sized pieces, toss them in oil and seasonings, layer in a bundt pan with a rich chicken–Alfredo mixture, then bake until golden and set. Expect about 10–15 minutes active prep and 25–30 minutes in the oven. The result is a pull-apart loaf with golden, slightly crisp biscuit edges and a saucy, cheesy interior.
What you’ll need
- 1 can refrigerated biscuit dough (standard 8-count can) — tear each biscuit into 4–6 pieces.
- 2 cups cooked chicken, shredded (rotisserie chicken works great).
- 1 cup Alfredo sauce (store-bought or homemade).
- 2 cups shredded mozzarella cheese, divided (1½ cups for the filling, ½ cup for the top).
- ½ cup grated Parmesan cheese.
- 2 tablespoons olive oil.
- 1 teaspoon garlic powder.
- 1 teaspoon Italian seasoning.
- Salt and pepper to taste.
Notes and substitutions:
- For lower sodium, use a low-salt Alfredo or make your own with milk and a little flour.
- Swap shredded rotisserie chicken for leftover roasted chicken, or use shredded turkey.
- For a more herb-forward bite, add 1 tablespoon chopped fresh parsley or basil to the filling.
Step-by-step instructions
- Preheat oven to 375°F (190°C). Grease a bundt pan liberally with nonstick spray or butter to help release the finished loaf.
- In a medium bowl, mix shredded chicken, Alfredo sauce, 1½ cups shredded mozzarella, and Parmesan. Season lightly with salt and pepper and set aside.
- Open the biscuit can and tear each biscuit into 4–6 bite-sized pieces. Aim for uniform pieces so they bake evenly.
- In a separate bowl, toss the biscuit pieces with olive oil, garlic powder, Italian seasoning, and a pinch of salt and pepper until every piece is lightly coated.
- Layer half of the seasoned biscuit pieces in an even layer across the bottom of the prepared bundt pan.
- Spoon half of the chicken-and-cheese mixture over the biscuit layer and spread gently so it’s relatively even.
- Add the remaining seasoned biscuit pieces on top of the chicken layer, then spoon the remaining chicken mixture over those. Finish by sprinkling the remaining ½ cup mozzarella over the top.
- Bake 25–30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs — the biscuits should be cooked through but not doughy. Oven temperatures vary, so watch the last 5 minutes closely.
- Let the pan cool 5–10 minutes. Invert the bundt pan onto a serving plate and lift it off gently. Serve warm so the cheese stretches and the pieces pull apart easily.
Best ways to enjoy it
Serve warm, straight from the plate for maximum gooey pull-apart satisfaction. Ideal pairings:
- A simple green salad with lemon vinaigrette to cut the richness.
- Steamed or roasted vegetables for a fuller dinner.
- A light soup — try pairing smaller portions with a creamy chicken tortellini soup recipe for a comforting combo when you want both bread and broth.
For parties, place small bowls of marinara, ranch, or extra Alfredo nearby for dipping.
Storage and reheating tips
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3–4 days.
- Reheating: Reheat individual portions in a 350°F (175°C) oven for 8–10 minutes or in a toaster oven until warmed through and the top re-crisps. Microwaving works in a pinch (about 45–60 seconds), but the exterior won’t be as crisp.
- Freezing: Fully cooled, tightly wrap the baked loaf in plastic wrap and foil and freeze up to 2 months. Thaw overnight in the fridge, then reheat in a 350°F oven until hot.
Food safety: don’t leave the finished dish at room temperature for more than 2 hours (1 hour if the room is very warm).
Helpful cooking tips
- Nonstick and release: butter plus a quick spray of nonstick is the safest path for unmolding from a bundt pan. If you’re worried about sticking, line the bottom center hole with a small circle of parchment.
- Even pieces: tear biscuits into similar-size pieces so baking is uniform — large chunks can remain undercooked.
- Avoid sogginess: don’t overdo the Alfredo; the filling should be saucy but not soupy. If your Alfredo is very thin, simmer it a few minutes to thicken before mixing with the chicken.
- Cheese melt: use whole-milk mozzarella (or a blend with fontina) for creamier melt and better stretch. Low-moisture mozzarella helps avoid an overly wet topping.
- Timing: if the top browns too quickly, tent loosely with foil for the remainder of the bake.
Creative twists
- Buffalo Alfredo: stir ¼ cup hot sauce into the Alfredo and top with blue cheese crumbles after baking.
- Pesto & sun-dried tomato: swap half the Alfredo for pesto and fold in chopped sun-dried tomatoes for a brighter flavor.
- Veggie version: replace chicken with sautéed mushrooms, spinach, and artichokes.
- Gluten-free: use a gluten-free biscuit dough (store-bought or homemade) and check labels on Alfredo for hidden gluten.
- Mini versions: bake in a muffin tin for individual pull-apart bites — reduce baking time to about 18–22 minutes.
Common questions
Q: How long does this take from start to finish?
A: Plan for 10–15 minutes active prep (tossing biscuit pieces, mixing filling) and 25–30 minutes baking — about 40–50 minutes total.
Q: Can I make this ahead and bake later?
A: Yes. Assemble in the bundt pan, cover tightly, and refrigerate up to 24 hours. Add 5–8 extra minutes to the baking time if baking straight from chilled.
Q: Can I use canned biscuits other than the 8-count?
A: Use the standard 8-count for best proportions. If you only have a different size, aim for roughly 24–32 total bite pieces in the pan; adjust layering so the pan isn’t overcrowded.
Q: Is it safe to freeze the assembled but unbaked pan?
A: You can freeze the assembled loaf in a tightly wrapped pan for up to 1 month. Thaw in the fridge overnight before baking; you may need to add a few minutes to the bake time.
Q: My top browned before the middle was cooked. What happened?
A: Your oven may run hot or your bundt pan may be shallow. Tent loosely with foil for the last half of baking, and check center doneness with a toothpick.
Q: Can I make this dairy-free?
A: Use dairy-free Alfredo and dairy-free shredded cheese alternatives, but results will differ in texture and melt. Test a small batch if you’re new to dairy-free cheeses.
If you want more make-ahead chicken ideas or a comforting soup to serve alongside this pull-apart loaf, check the recipes linked above for simple, time-saving chicken dishes.
Print
Chicken Alfredo Monkey Bread
- Total Time: 45 minutes
- Yield: 8 servings
- Diet: None
Description
A pull-apart, cheesy crowd-pleaser combining buttery biscuits, shredded rotisserie chicken, and creamy Alfredo sauce.
Ingredients
- 1 can refrigerated biscuit dough (standard 8-count, torn into 4–6 pieces)
- 2 cups cooked chicken, shredded (rotisserie chicken recommended)
- 1 cup Alfredo sauce (store-bought or homemade)
- 2 cups shredded mozzarella cheese, divided (1½ cups for filling, ½ cup for topping)
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Grease a bundt pan liberally with nonstick spray or butter.
- In a medium bowl, mix shredded chicken, Alfredo sauce, 1½ cups mozzarella, and Parmesan. Season with salt and pepper.
- Tear each biscuit into 4–6 bite-sized pieces.
- Toss biscuit pieces with olive oil, garlic powder, Italian seasoning, and a pinch of salt and pepper.
- Layer half of the seasoned biscuit pieces on the bottom of the prepared bundt pan.
- Spoon half of the chicken mixture over the biscuit layer.
- Add the remaining biscuit pieces on top, followed by the remaining chicken mixture. Top with remaining ½ cup mozzarella.
- Bake for 25–30 minutes until golden brown and a toothpick comes out with a few moist crumbs.
- Let cool for 5–10 minutes before inverting onto a serving plate.
- Serve warm for best results.
Notes
For lower sodium, use a low-salt Alfredo or make your own. Can substitute rotisserie chicken with leftover roasted chicken or shredded turkey.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian