Make this easy Chicken Alfredo Gnocchi Bake and transform a simple weeknight dinner into a comforting and delicious meal. The combination of pillowy-soft potato dumplings, tender chicken, and creamy alfredo sauce makes the perfect comfort food.
Our technique of searing the chicken and using the Italian seasoning as a base for the sauce builds extra flavor in a short amount of time! And the dairy in the dish (milk, cream, butter and cheese) makes it so comforting.
I’m sure you’ve had chicken alfredo. It’s a classic dish famous in Italian restaurants thanks to its creamy texture and rich flavor. Adding gnocchi to the mix instead of spaghetti is unlike any comforting pasta dish you’ve ever had.
Each bite is incredibly rich and comforting. It’s a hug on a spoon. It’s a meal everyone loves and one you can pull out regardless of the occasion. The creamy, garlicky, cheesy sauce coats every little pillowy gnocchi.
Consider adding handfuls of fresh spinach or sun-dried tomatoes to the sauce and cook with the chicken and gnocchi for tasty variations. Diced red pepper may also be sauteed with shallots and garlic.
Chicken Alfredo Gnocchi Bake
- 10 minutes
- 30 minutes
- 6 servings
1 lb chicken breast, pounded to even thickness or sliced in half lengthwise into cutlets
2 Tablespoons olive oil, divided
1 teaspoon garlic powder
2 teaspoons Italian seasoning
Salt and pepper to taste
4 Tablespoons unsalted butter
2 shallots, thinly sliced
3 cloves garlic, minced
3 Tablespoons flour, gluten-free if needed
1/2 cup chicken broth
2 cups milk, 2% or whole milk
1/2 cup heavy cream
1 lb uncooked potato gnocchi, gluten-free if needed
1 1/2 cups shredded mozzarella
1/2 cup parmesan cheese
- Preheat the oven to 425°. Toss the chicken with 1 Tablespoon olive oil, garlic powder, Italian seasoning, and salt.
- Drizzle the remaining 1 Tablespoon of olive in the bottom of a large, oven-safe skillet, like a cast-iron skillet, over medium-high heat.
- Once it’s hot and shimmering, pan fry the chicken for 8-10 minutes, flipping halfway through, until golden brown on the outside and the internal temperature reaches just below 165°F. The chicken will continue to cook when it’s baked so it doesn’t need to be fully cooked (i pulled mine off the heat at 145°F). Add a splash of water as needed to the pan if it’s becoming to brown before the chicken is cooked through. Transfer the chicken to a clean cutting board to rest.
- In the same pan, add 1 Tablespoon of butter and stir to melt over medium heat, scraping some of the brown bits from the chicken as you go. Add the shallot and cook for 2-3 minutes, until soft and translucent. Stir in the garlic and cook for another 1-2 minutes, until fragrant.
- Add the remaining 3 Tablespoons of butter and stir to melt. Sprinkle the flour on top and stir to coat, creating a thick paste (a roux).
- With the heat on medium, whisk in the chicken broth, milk, and heavy cream. Turn the heat up to medium-high and continue to whisk until the mixture smooths and starts to bubble and thicken.
- Turn the heat off and dice the cooked chicken into bite-sized pieces. Add the chicken to the sauce with the uncooked gnocchi. Stir to coat and sprinkle with mozzarella and parmesan cheese.
- Bake in the preheated oven for 12-15 minutes, until the cheese is melted and bubbling around the edges, and starting to turn golden brown in a few places on the top. Check the gnocchi bake 1-2 times as needed in the oven and rotate the pan carefully for even browning.
- Use rotisserie chicken instead of cooking the chicken to save time.
- You can purchase store-bought alfredo sauce in a pinch, but homemade is so much better!
- Store leftover chicken alfredo gnocchi in an airtight container in the fridge for up to 4 days. Reheat in the microwave until heated through or warm it in the oven at 350°F until hot.