Chicken Alfredo Gnocchi Bake
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.
Ingredients
- 1 pound 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
- ½ cup chicken broth
- 2 cups milk reduced fat or whole milk
- ½ cup heavy cream
- 1 pound uncooked potato gnocchi gluten-free if needed
- 1 ½ cups shredded mozzarella
- ½ cup Parmesan cheese
Instructions
- Preheat the oven to 425°F. 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.
Notes
- 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.
Tried this recipe?Let us know how it was!