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A close-up shot of a delicious, golden-brown Chicken Alfredo Monkey Bread, showcasing its cheesy, savory layers.

Easy Chicken Alfredo Monkey Bread

This Chicken Alfredo Monkey Bread recipe transforms a classic pasta dish into a fun, shareable appetizer or main course. Tender biscuit dough is coated in a creamy, flavorful chicken Alfredo sauce and baked to golden perfection, creating a comforting and crowd-pleasing treat.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 8
Course: Appetizer, Main Course
Cuisine: American, Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts, cooked and diced
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon Italian seasoning
  • Salt to taste
  • Pepper to taste
  • 1/4 cup chopped fresh parsley optional

Equipment

  • large skillet
  • mixing bowls
  • measuring cups and spoons
  • Bundt pan or large oven-safe skillet
  • Oven
  • cutting board
  • knife
  • toothpick

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a bundt pan or a large oven-safe skillet.
  2. Cook the chicken breasts using your preferred method (baking, grilling, or pan-frying). Season with salt, pepper, garlic powder, and onion powder. Once cooked, dice into small, bite-sized pieces.
  3. In a large skillet over medium heat, melt the butter. Add the minced garlic and cook for about 1 minute, or until fragrant. Be careful not to burn the garlic.
  4. Pour in the heavy cream and bring to a simmer. Reduce the heat to low and stir in the Parmesan cheese, Italian seasoning, salt, and pepper. Continue to stir until the cheese is melted and the sauce is smooth and thickened slightly.
  5. Add the diced chicken to the Alfredo sauce and stir to combine. Remove from heat and set aside to cool slightly.
  6. Cut each biscuit into quarters.
  7. Dip each piece of biscuit dough into the olive oil, then into the chicken Alfredo mixture, ensuring it's well coated.
  8. Arrange the coated dough pieces in the prepared bundt pan or skillet. Distribute the chicken and sauce evenly among the layers.
  9. Bake for 25-30 minutes, or until the monkey bread is golden brown and cooked through. A toothpick inserted into the center should come out clean.
  10. Let the monkey bread cool in the pan for about 10 minutes before inverting it onto a serving plate.
  11. Garnish with fresh parsley (optional) and serve warm.

Notes

For a richer sauce, use full-fat cream cheese instead of heavy cream. Ensure the chicken is diced into small, even pieces for optimal distribution. If the monkey bread browns too quickly, tent it with foil during the last 10 minutes of baking. Store leftovers in the refrigerator for up to 3 days. Reheat in the oven or microwave.