Cheesy Chicken Alfredo Pull-Apart Monkey Bread

This savory, gooey pull-apart bread is loaded with tender chicken, rich Alfredo, and melted cheese — perfect for game day gatherings, potlucks, or a cozy shared family meal. It comes together in just one hour with simple shortcut ingredients, so you don’t have to spend all day prepping in the kitchen.

| Prep Time | Cook Time | Resting Time | Total Time | Servings |

|-----------|-----------|--------------|------------|----------|

| 25 mins | 30 mins | 5 mins | 1 hr | 6 |

Ingredients

  • 1 1-pound can refrigerated pizza dough (store-bought dough cuts prep time dramatically)

  • 2 cups shredded and chopped pre-cooked chicken (rotisserie chicken works perfectly for this recipe)

  • 2 cups creamy Alfredo sauce, divided into two equal portions

  • 2 cups shredded Italian cheese blend

  • 4 tablespoons melted unsalted butter

  • 1 teaspoon dried Italian seasoning

  • 1/2 teaspoon garlic powder

  • 1/4 cup grated Parmesan cheese, divided for layering

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C). Generously coat a Bundt pan or standard loaf pan with nonstick cooking spray to prevent sticking. Lightly roll out your pizza dough on a clean, lightly floured surface to even out the thickness, then cut the dough into 24 equal small squares.

  2. Add your chopped chicken to a medium mixing bowl, then stir in 1 cup of the Alfredo sauce until all chicken is evenly coated.

  3. Place roughly 2 teaspoons of the chicken mixture and 2 teaspoons of shredded Italian cheese in the center of each dough square. Pull the edges of the dough up around the filling, pinch the seams tightly to seal, then roll each wrapped portion into a smooth ball. Repeat for all squares.

  4. In a small bowl, stir together the melted butter, Italian seasoning, and garlic powder until fully combined. Brush this seasoned butter mixture evenly over every filled dough ball.

  5. Sprinkle 1 tablespoon of Parmesan cheese across the bottom of your prepared pan, then arrange half of the dough balls in an even layer on top. Sprinkle half of the remaining Parmesan over the first layer of balls, then add the second half of the filled dough balls on top, and finish with the rest of the Parmesan.

  6. Bake for roughly 30 minutes, until the dough is cooked through and turns a deep golden brown. Let the bread rest in the pan for 5 to 10 minutes to set, then run a small spoon or offset spatula around the edges and bottom of the pan to gently loosen the bread from the pan.

  7. While the bread rests, warm the remaining 1 cup of Alfredo sauce on the stovetop over low heat or in 30-second bursts in the microwave. Carefully invert the full monkey bread onto a large serving platter, drizzle the warm Alfredo sauce over the top, and serve immediately while gooey and warm.