Chicken Alfredo Monkey Bread

Chicken Alfredo Monkey Bread: A Decadent Fusion of Comfort and Flavor

If you’re a fan of creamy pasta dishes and pull-apart breads, then Chicken Alfredo Monkey Bread is the ultimate indulgence you never knew you needed. This innovative recipe marries the rich, velvety flavors of classic chicken Alfredo with the fun, shareable format of monkey bread—creating a show-stopping dish perfect for family dinners, game-day gatherings, holiday feasts, or even an elevated weekend brunch. Imagine tender chunks of grilled chicken nestled in fluffy, buttery dough balls, all drenched in a luscious homemade Alfredo sauce and generously topped with melted Parmesan and mozzarella cheese. Each bite delivers a harmonious blend of savory, cheesy, garlicky goodness that will leave your taste buds dancing.

The History Behind the Dish

The origins of this culinary masterpiece lie in two beloved American comfort food traditions: monkey bread and chicken Alfredo. Monkey bread, also known as “pull-apart bread,” traces its roots to Hungarian cuisine, where it was originally called Arany Galuska, meaning “golden dumpling.” It gained popularity in the United States during the 1950s, particularly through canned biscuit innovations by brands like Pillsbury, which made the dessert-style version—a sweet, cinnamon-sugar-coated treat baked in a bundt pan—accessible to home bakers across the country.

On the other hand, Chicken Alfredo has Italian-American roots, inspired by Fettuccine Alfredo, a dish created in Rome by Alfredo di Lelio in the early 20th century. The Americanized version evolved into a creamy, cheese-laden pasta often featuring grilled chicken, making it a staple on restaurant menus nationwide. By combining these two iconic dishes, modern home chefs and food bloggers began experimenting with savory versions of monkey bread, leading to creative hybrids like Chicken Alfredo Monkey Bread. This fusion emerged prominently in the 2010s via social media platforms such as Pinterest and Instagram, where visually stunning, over-the-top comfort foods gained viral fame.

Ingredients Breakdown: What Makes It So Irresistible?

The magic of Chicken Alfredo Monkey Bread lies in its layered components—each ingredient playing a crucial role in building flavor, texture, and aroma. Let’s dive into what goes into this mouthwatering dish:

Pillsbury Biscuits (or Homemade Dough): The base of the monkey bread. Pre-made refrigerated biscuits offer convenience, but homemade dough can elevate the texture and taste for purists.
Cooked Chicken Breast: Grilled, sautéed, or rotisserie chicken works best—shredded or cubed into bite-sized pieces for even distribution.
Butter: Unsalted butter is melted and used both inside the coating mixture and brushed on top after baking for a rich, glossy finish.
Garlic: Fresh minced garlic adds aromatic depth. Garlic powder can supplement for extra punch.
Heavy Cream: The foundation of the Alfredo sauce, providing a thick, luxurious consistency.
Butter (for Sauce): Additional butter enriches the sauce, blending seamlessly with cream and cheese.
Parmesan Cheese: Freshly grated Parmigiano-Reggiano melts beautifully and imparts a salty, nutty complexity.
Mozzarella Cheese: Low-moisture mozzarella contributes gooey stretchiness and mild dairy balance.
Seasonings: Salt, black pepper, dried parsley, onion powder, and a hint of nutmeg (optional) enhance overall savoriness.
Flour (Optional): Used to thicken the Alfredo sauce slightly if needed.
Fresh Herbs (Garnish): Chopped parsley or basil adds color and freshness to cut through the richness.

Together, these ingredients create a symphony of textures—flaky crusts, soft dough interiors, tender chicken, and molten cheese pulls—that make every serving feel like a celebration.

Step-by-Step Recipe: How to Make Chicken Alfredo Monkey Bread at Home

Ready to wow your guests? Follow this detailed guide to craft a flawless Chicken Alfredo Monkey Bread from scratch.

Preheat Oven & Prepare Pan: Preheat your oven to 375°F (190°C). Generously grease a 10-inch bundt pan or deep round cake pan with nonstick spray or softened butter to prevent sticking.
Prepare the Chicken: Cook 2 large boneless, skinless chicken breasts either by grilling, pan-searing, or poaching until fully cooked (internal temperature reaches 165°F). Allow them to cool slightly, then dice into small cubes or shred using forks.
Make the Alfredo Sauce: In a medium saucepan over medium heat, melt ½ cup (1 stick) of unsalted butter. Add 2 cloves of minced garlic and sauté for 1 minute until fragrant. Pour in 1 cup of heavy cream, stirring gently. Bring to a simmer (do not boil), then reduce heat to low. Gradually whisk in 1½ cups freshly grated Parmesan cheese until smooth and creamy. Stir in ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon onion powder, and a pinch of nutmeg (if using). If desired, sprinkle in 1 tablespoon of all-purpose flour to thicken the sauce further. Remove from heat and set aside.
Combine Chicken with Alfredo Sauce: Fold the cooked chicken pieces into the warm Alfredo sauce, ensuring each piece is well-coated. Set aside to cool slightly while preparing the dough.
Prepare the Biscuit Dough: Open 2 cans (totaling about 16 oz) of refrigerated biscuit dough. Cut each biscuit into quarters using kitchen scissors or a knife. You should have approximately 32–40 dough pieces depending on the brand.
Create the Butter-Garlic Coating: In a separate bowl, melt ½ cup (1 stick) of butter. Stir in 1 tablespoon of minced garlic, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dried parsley, ¼ teaspoon salt, and ¼ teaspoon black pepper.
Coat the Dough: Dip each biscuit piece into the garlic-butter mixture, tossing to coat thoroughly. Work in batches for even coverage.
Layer in the Pan: Begin layering the coated dough pieces into the greased bundt pan. Drop a third of the dough into the pan, followed by a third of the chicken Alfredo mixture. Repeat layers twice more, ending with a final layer of dough on top. Try to distribute the chicken and sauce evenly throughout so every bite contains flavor.
Bake: Place the pan in the preheated oven and bake for 30–35 minutes, or until the top is golden brown, the dough is fully cooked through, and the internal temperature reaches at least 190°F. A toothpick inserted into the center should come out clean (except for possible cheese residue).
Cool Slightly & Invert: Remove from oven and let rest for 5–10 minutes. Carefully invert the bundt pan onto a serving plate. Gently lift the pan off to reveal the beautiful pull-apart loaf.
Garnish & Serve: Drizzle with any remaining Alfredo sauce, sprinkle with additional grated Parmesan, and garnish with chopped fresh parsley or basil. Serve immediately while hot and melty.

Pro Tips for Perfect Chicken Alfredo Monkey Bread Every Time

Use Freshly Grated Cheese: Pre-shredded cheese contains anti-caking agents that can affect melting quality. For the smoothest sauce, grate your own Parmesan and mozzarella.
Don’t Skip the Resting Time: Allowing the bread to sit for 5–10 minutes post-bake helps the structure stabilize, making it easier to invert without collapsing.
Grease the Pan Well: This cannot be overstated—under-greasing leads to stuck bread. Use butter or baking spray with flour for best results.
Adjust Seasoning Early: Taste your Alfredo sauce before mixing with chicken. Adjust salt, pepper, and garlic levels according to preference.
Add Vegetables: For added nutrition and color, consider folding in steamed broccoli florets, sautéed mushrooms, or sun-dried tomatoes.
Room Temperature Dough: Let the biscuit dough sit out for 10 minutes before cutting—it makes handling easier and promotes even rising.
Double the Garlic: If you’re a garlic lover, feel free to double the amount in both the sauce and butter coating for an intense aromatic kick.

Variations and Customizations: Make It Your Own

One of the greatest strengths of Chicken Alfredo Monkey Bread is its adaptability. Whether you’re catering to dietary needs, spice preferences, or just want to experiment, here are some delicious variations:

Sausage & Mushroom Version: Swap chicken for cooked Italian sausage and add sautéed mushrooms for a heartier, earthier profile.
Spicy Kick: Add red pepper flakes to the Alfredo sauce or mix in diced jalapeños for heat lovers.
Bacon Lover’s Edition: Crumble cooked bacon and layer it with the chicken for smoky, salty contrast.
Vegetarian Option: Omit chicken entirely and use roasted vegetables like zucchini, bell peppers, spinach, or artichoke hearts.
Gluten-Free Adaptation: Use gluten-free biscuit dough (available commercially or homemade) and ensure all other ingredients are GF-certified.
Dairy-Free Alternative: Substitute heavy cream with full-fat coconut milk, use vegan butter, and opt for plant-based Parmesan and mozzarella cheeses.
Mini Versions: Bake individual portions in muffin tins for cute, portable servings ideal for parties or meal prep.
Hawaiian Twist: Add diced ham and pineapple chunks for a sweet-and-savory take reminiscent of Hawaiian pizza.
Pesto Swirl: Drizzle pesto between layers or mix a spoonful into the Alfredo sauce for herbal brightness.
Seafood Style: Replace chicken with flaked cooked shrimp or crab meat for an elegant twist.

Health Considerations and Nutritional Value

While Chicken Alfredo Monkey Bread is undeniably decadent, understanding its nutritional content can help you enjoy it mindfully. Here’s a general breakdown per serving (assuming 8 servings per recipe):

Calories: ~550–650 kcal
Fat: 35–45g (mostly from butter, cream, and cheese)
Saturated Fat: 20–25g
Cholesterol: ~120mg
Sodium: 800–1,200mg (varies based on cheese and seasoning)
Carbohydrates: 35–40g (primarily from biscuits)
Fiber: 1–2g
Protein: 25–30g (from chicken and dairy)

Nutritional Notes:

This dish is high in saturated fat and sodium due to butter, cream, and cheese. Moderation is key, especially for those managing heart health or hypertension.
The protein content is substantial thanks to the chicken, making it more filling than traditional sweet monkey bread.
There is limited fiber unless vegetables are added. Incorporating spinach, peas, or broccoli boosts micronutrients and fiber.
To reduce calories, consider using light cream (though texture may suffer), reduced-fat cheese, or turkey breast instead of chicken.
Serving with a side salad or steamed greens balances the meal and increases nutrient diversity.

Full Ingredient List

2 cans (16 oz total) refrigerated biscuit dough (e.g., Pillsbury Grands!)
2 boneless, skinless chicken breasts (about 1 lb)
1 cup heavy cream
1 cup unsalted butter, divided (½ cup for sauce, ½ cup for coating)
1½ cups freshly grated Parmesan cheese
1 cup shredded mozzarella cheese
4 cloves garlic, minced (divided)
1 tsp garlic powder
½ tsp onion powder
½ tsp dried parsley
¼ tsp ground black pepper
¼ tsp salt (adjust to taste)
Pinch of nutmeg (optional)
Fresh parsley or basil, chopped (for garnish)

Detailed Directions Recap

Preheat oven to 375°F. Grease a 10-inch bundt pan.
Cook and cube chicken; set aside.
In a saucepan, melt ½ cup butter. Add 2 cloves minced garlic; sauté 1 min.
Add heavy cream, bring to a gentle simmer.
Whisk in Parmesan, mozzarella, seasonings. Stir in chicken. Cool slightly.
Cut biscuits into quarters. Melt remaining ½ cup butter with remaining garlic, garlic powder, onion powder, parsley, salt, and pepper.
Dip biscuit pieces in garlic butter.
Layer dough and chicken Alfredo mixture in three tiers in the bundt pan.
Bake 30–35 minutes until golden and cooked through.
Rest 5–10 minutes, then invert onto a plate.
Garnish with herbs and extra cheese. Serve warm.

Frequently Asked Questions (FAQ)

Can I make Chicken Alfredo Monkey Bread ahead of time?
Yes! Assemble the entire dish up to 24 hours in advance, cover tightly with plastic wrap, and refrigerate. Bake straight from the fridge, adding 5–10 minutes to the cooking time.

Can I freeze this dish?
Absolutely. Once baked and cooled completely, wrap tightly in foil and freeze for up to 3 months. Reheat in a 350°F oven for 20–30 minutes until warmed through. You can also freeze unbaked assemblies—just increase baking time by 10–15 minutes when cooking from frozen.

What can I serve with Chicken Alfredo Monkey Bread?
It pairs wonderfully with a crisp green salad (like Caesar or arugula), roasted vegetables, garlic breadsticks, or a simple tomato soup for dipping.

Why did my monkey bread turn out soggy?
This usually happens if too much sauce is used or if the dough wasn’t coated properly. Ensure the Alfredo sauce isn’t overly runny, and avoid soaking the dough. Also, allow proper resting time after baking.

Can I use store-bought Alfredo sauce?
You can, though homemade tastes far superior. If using jarred sauce, choose a high-quality brand and enhance it with fresh garlic, butter, and extra Parmesan.

Is there a way to make this lower-carb?
For a keto-friendly version, substitute the biscuit dough with a low-carb dough alternative made from almond flour, cream cheese, and eggs. These “fathead” dough recipes work surprisingly well in monkey bread applications.

How do I reheat leftovers?
Reheat individual portions in the microwave for 1–2 minutes or in a 325°F oven for 10–15 minutes to preserve texture. Avoid overheating, as it can dry out the bread.

Can kids help make this?
Definitely! Kids love dipping dough in butter and layering ingredients. It’s a great hands-on activity that encourages creativity and kitchen confidence.

Summary

Chicken Alfredo Monkey Bread combines the creamy richness of Alfredo pasta with the playful, pull-apart nature of monkey bread into one unforgettable comfort food experience. Loaded with tender chicken, garlic butter-coated dough, and layers of melty cheese, it’s a crowd-pleasing centerpiece perfect for special occasions or cozy nights in.