Chicken Monkey Bread

I pull apart balls of pizza dough layered with creamy Alfredo sauce, tender rotisserie chicken, and gooey mozzarella and parmesan—then bake it into a golden, savory monkey bread that’s perfect for sharing.

Why You’ll Love This Recipe

I love how effortlessly this recipe turns simple ingredients into a fun, communal feast. With store-bought pizza dough, rotisserie chicken, Alfredo sauce, and cheese, it bakes into a cheesy, bread-bonded spectacle that’s as easy to make as it is impressive to serve

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 tubes (13.8 oz each) pizza dough

• 2 Tbsp olive oil

• 1 tsp Italian seasoning

• 1 tsp minced garlic

• 2 cups shredded mozzarella cheese, divided

• 2 cups grated parmesan cheese, divided

• 2 cups shredded rotisserie chicken, divided

• 1 cup Alfredo sauce, divided

directions

1. I preheat the oven to 375 °F and thoroughly spray a large bundt pan with cooking spray

2. I cut the pizza dough into ½-inch pieces, roll each into a ball, and place them in a large bowl

3. I coat the dough balls in olive oil, Italian seasoning, garlic, and half of both cheeses, mixing by hand to evenly distribute flavors

4. I layer the bundt pan in this order:

   • ½ cup mozzarella + ½ cup parmesan

   • Half the dough balls

   • 1 cup shredded chicken

   • ½ cup Alfredo sauce

5. I repeat the layer: mozzarella, parmesan, remaining dough balls, remaining chicken, and remaining Alfredo sauce. Then I top everything with the last ½ cup mozzarella and ½ cup parmesan

6. I bake for 45–50 minutes, until the top is golden brown and the cheese is melted throughout

7. I invert the pan carefully onto a serving plate and let it rest for about 5 minutes before serving

Servings and timing

• Serves: About 12 pull-apart pieces

• Prep time: ~15 minutes

• Cook time: 45–50 minutes

• Total time: ~1 hour 5 minutes

Variations

• I substitute pizza dough with canned biscuits or croissant dough for flakier layers.

• I add chopped spinach or pesto for a fresh, herby finish.

• I swap rotisserie chicken for cooked sausage or pepperoni for a meaty twist.

• I drizzle the finished loaf with garlic butter or ranch dressing for extra richness.

storage/reheating

I store leftovers cooled, covered in the fridge for up to 3 days. To reheat, I place pieces on a baking sheet and warm at 350 °F for 10 minutes, restoring gooeyness and crisp edges. This monkey bread also freezes well—just thaw and bake as directed before serving.

FAQs

Can I prepare this ahead of time?

Absolutely—I assemble the layers in the bundt pan, cover it tightly, and refrigerate. I bake it straight from the fridge, adding a few extra bake minutes as needed.

Will regular bread dough work?

Yes—as long as it’s pliable and rises, you can use homemade or store-bought dinner roll dough—in place of pizza dough.

How do I prevent it from sticking to the pan?

A generous coating of non-stick spray or butter applied to every nook ensures it unmolds easily after baking.

Is Alfredo sauce okay for leftovers?

Yes—Alfredo sauce retains creaminess when reheated gently. Adding a splash of milk or broth can revive its silky texture if needed.

Can I make this gluten-free?

Definitely. I use a gluten-free pizza dough option, and ensure the Alfredo sauce and cheese are certified gluten-free.

Conclusion

I absolutely love this Chicken Alfredo Monkey Bread—it’s cheesy, tender, and designed for sharing. With minimal prep and maximum impact, it’s my go-to party appetizer or cozy family dinner. Every pull-apart piece delivers a comforting burst of bread, chicken, and creamy sauce that never gets old.

Chicken Monkey Bread

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• Author: Amelia
• Total Time: 45 minutes
• Yield: 8 servings

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Description

Pull-apart savory bites of tender chicken, garlic-cream sauce, and mozzarella, baked into a fun, shareable monkey bread—perfect for family dinners or gatherings.

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Ingredients

2 Tbsp unsalted butter, divided

1 lb cooked chicken breast, shredded or chopped

1 cup heavy cream

½ cup grated Parmesan cheese

2 cloves garlic, minced

1 tsp Italian seasoning

1/4 tsp salt

1/4 tsp black pepper

2 cans refrigerated biscuit dough (10–12 biscuits, 7–8 oz each)

1½ cups shredded mozzarella cheese

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Instructions

Preheat oven to 350 °F (175 °C). Grease a 10‑cup bundt pan or a 9×13‑inch baking dish with butter.

In a medium saucepan, melt 1 Tbsp butter over medium heat. Add garlic and sauté until fragrant, about 30 seconds.

Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan, Italian seasoning, salt, and pepper. Cook for 2–3 minutes until the sauce thickens slightly. Remove from heat.

Stir shredded chicken into the Alfredo sauce until evenly coated.

Cut each biscuit into quarters. Working lightly, toss the biscuit pieces with remaining 1 Tbsp melted butter.

Layer half the buttered biscuit pieces in the prepared pan. Sprinkle with half the chicken Alfredo mixture and ¾ cup mozzarella.

Add the remaining biscuit pieces, top with the rest of the chicken mixture, and finish with remaining ¾ cup mozzarella.

Bake for 25–30 minutes, or until the biscuits are golden and cooked through and cheese is melted and bubbly.

Let cool for 5 minutes, then serve warm by pulling apart the individual bites.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baked