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–+ servings
recipe image of pizza dough rotisserie chicken mozzarella cheese parmesan cheese alfredo sauce heavy cream butter garlic italian seasoning dried parsley flakes fresh parsley olive oil kosher salt black pepper fresh grated nutmeg bacon spinach ranch seasoning pesto biscuits croissant rolls olives sausage pulled pork italian cheese blend arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
C. Motter Cindy

Chicken Alfredo Monkey Bread

A delicious savory twist on traditional monkey bread, combining gooey Alfredo sauce, tender chicken, and pull-apart dough for a comforting family dinner that's both easy and impressive.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American, Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

The Dough Base
  • 2 tubes (about 13-14 oz each) Refrigerated pizza dough or canned biscuits cut into quarters
The Protein
  • 2 cups Shredded cooked chicken from rotisserie chicken or leftovers
The Sauce
  • 1 jar (15 oz) Alfredo sauce quality store-bought or homemade
Base Flavoring
  • 4 tbsp Unsalted butter melted
  • 2 cloves Garlic minced
  • 1 tsp Italian seasoning
The Cheese Coating
  • 1/2 cup Grated Parmesan cheese finely grated
The Inner Stuffing Cheese
  • 2 cups Shredded mozzarella cheese low-moisture whole milk
Garnish
  • Dried parsley flakes for color, optional
  • Fresh parsley chopped, for garnish
  • pinch Kosher salt to taste
  • pinch Black pepper freshly ground, to taste

Equipment

  • Bundt pan
  • Mixing bowl
  • Aluminum foil

Method
 

Prep
  1. Preheat the oven to 350°F (175°C). Generously grease a 10- or 12-cup bundt pan with butter or non-stick spray. Sprinkle the bottom and sides with the finely grated Parmesan cheese, ensuring an even coating.
Prepare Dough Balls
  1. Unroll the pizza dough on a lightly floured surface and cut into roughly 1-inch pieces, forming about 40-50 small balls.
  2. In a small bowl, melt the butter and stir in the minced garlic and Italian seasoning. Dip each dough ball into the mixture, coating completely.
Build the Filling
  1. In a large mixing bowl, combine the shredded chicken, Alfredo sauce, and shredded mozzarella cheese. Stir gently until evenly coated.
Assemble the Bread
  1. Take 4-5 coated dough balls at a time and toss them in the Alfredo-chicken mixture until well coated. Place into the prepared bundt pan, layering evenly.
  2. Repeat with remaining dough and filling, ensuring even distribution. Gently tap the pan on the counter to settle.
Bake
  1. Cover the pan loosely with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 15-20 minutes until golden and a skewer comes out somewhat clean.
Serving
  1. Let cool in pan for 10 minutes, then invert onto a serving plate. Garnish with fresh parsley. Serve warm.

Nutrition

Calories: 450kcalCarbohydrates: 40gProtein: 25gFat: 20g

Notes

This monkey bread can be made ahead and assembled up to 12 hours in advance; refrigerate and add 10-15 minutes to baking time. Store leftovers in the fridge for 3-4 days and reheat in oven at 300°F for 10-15 minutes. Ensure bundt pan is well coated with Parmesan to prevent sticking.
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