Chicken Alfredo Monkey Bread with Rotisserie Chicken and Melted Cheese
By Lucas Morgan
Prep
15 min
Cook
50 min
Total
65 min
Servings
12
Level
Easy
Prep the dough balls, chicken, cheeses, and Alfredo sauce ahead, then layer and bake this 12-serving pull-apart bread when needed. Chicken Alfredo Monkey Bread combines golden pizza dough with shredded rotisserie chicken, melted mozzarella and Parmesan, and creamy Alfredo sauce.
Two tubes of pizza dough are cut into half-inch pieces and rolled into balls, making the base easy to portion before baking. Olive oil, Italian seasoning, minced garlic, mozzarella, and Parmesan coat the dough first. The coated dough is layered twice with shredded rotisserie chicken and Alfredo sauce, then finished with more mozzarella and Parmesan for a cheese-filled bundt shape.
As it bakes, look for a golden-brown top and fully melted cheese, the stated signs that the bread is ready. The dough balls should be thoroughly coated before layering so the seasoning and cheese are distributed throughout the pull-apart loaf. The main assembly detail is dividing the dough, chicken, sauce, and cheeses between two layers rather than adding everything at once.
Serve the inverted bread on a large plate or platter after its five-minute cooling period, allowing the layered cheese and sauce to settle. For meal prep, keep components organized before baking, or divide the finished pull-apart bread into individual portions for later serving.
Why you'll love this recipe
- The 12-serving bundt shape suits batch cooking because the finished bread naturally pulls into shareable portions for lunches, snacks, or casual gatherings.
- Rotisserie chicken shortens prep work, letting the dough, cheese, and sauce be assembled quickly when a planned meal needs a substantial savory centerpiece.
- Portioning after cooling makes leftovers easier to organize because each pull-apart piece already contains dough, chicken, Alfredo sauce, mozzarella, and Parmesan.
- The baked bread can be prepared as one large batch because the repeated layers distribute the chicken and sauce through the entire bundt pan.
- Make-ahead assembly is straightforward because the recipe uses store-bought pizza dough, jarred Alfredo sauce, and cooked rotisserie chicken rather than separate components requiring cooking.
- Rewarming individual portions is convenient because the pull-apart format avoids slicing a dense loaf and lets diners take only the amount needed.
Ingredients
- •2 tubes pizza dough (13.8 ounces each)
- •2 tablespoons olive oil
- •1 teaspoon Italian seasoning
- •1 teaspoon garlic (minced)
- •2 cups mozzarella cheese (shredded, divided)
- •2 cups Parmesan cheese (grated, divided)
- •2 cups rotisserie chicken (shredded, divided)
- •1 cup Alfredo sauce (divided)
Instructions
- 1
Preheat the oven to 375°F. Spray a large bundt pan with cooking spray and set aside.
- 2
Cut the pizza dough into ½-inch pieces. Roll each piece into a ball and place the balls into a large bowl.
- 3
Top the dough balls with olive oil, Italian seasoning, garlic, ½ cup mozzarella cheese, and ½ cup Parmesan cheese. Use your hands to coat the dough balls.
- 4
In the prepared bundt pan, add ½ cup mozzarella cheese, ½ cup Parmesan cheese, half of the dough balls, 1 cup chicken, and ½ cup Alfredo sauce.
- 5
Add another ½ cup mozzarella cheese, ½ cup Parmesan cheese, the remaining dough balls, remaining chicken, and the remaining Alfredo sauce. Finish with the remaining ½ cup mozzarella cheese and ½ cup Parmesan cheese.
- 6
Bake for 45–50 minutes, or until the top is golden brown and the cheese has melted.
- 7
Invert the bundt pan onto a large plate.
- 8
Allow the bread to cool for 5 minutes before serving.
FAQ
Nutrition (per serving)
Calories
262
Reviews
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