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CHICKEN ALFREDO GNOCCHI BAKE centered hero view, clean and uncluttered
Joe Rooney

Chicken Alfredo Gnocchi Bake: Delicious Cozy Comfort

This chicken alfredo gnocchi bake recipe is a creamy chicken gnocchi alfredo casserole that's perfect for cozy nights. Enjoy the easy baked gnocchi chicken alfredo blend of tender chicken, soft potato gnocchi, and a luscious sauce topped with melted mozzarella and parmesan. It’s a comforting one pan chicken gnocchi alfredo bake that the whole family will love.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Calories: 481
Ingredients Method Notes

Ingredients
  

  • 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 divided
  • 2 shallots thinly sliced
  • 3 cloves garlic minced
  • 3 Tablespoons flour gluten-free if needed
  • 1/2 cup chicken broth
  • 2 cups milk
  • 1/2 cup heavy cream
  • 1 lb uncooked potato gnocchi gluten-free if needed
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup parmesan cheese

Method
 

  1. Start by heating your oven to 425 degrees Fahrenheit.
  2. Coat the chicken with half the olive oil, garlic powder, Italian seasoning, and some salt.
  3. Heat the remaining olive oil in a large oven-safe pan over medium-high heat.
  4. Cook the chicken in the hot oil, turning once, until it’s browned and just under fully cooked, about 8-10 minutes.
  5. If the pan darkens too quickly, splash in a bit of water to help.
  6. Remove the chicken and let it rest on a cutting board.
  7. Add a tablespoon of butter to the pan and melt it, scraping up any browned bits left from the chicken.
  8. Sauté the sliced shallots in the butter until they soften, about 2-3 minutes.
  9. Stir in the minced garlic and cook until fragrant, around 1-2 minutes.
  10. Add the rest of the butter and let it melt completely.
  11. Sprinkle the flour over the butter and stir to create a roux paste.
  12. Gradually whisk in the chicken broth, milk, and heavy cream over medium heat.
  13. Raise the heat a bit and whisk until the sauce thickens and starts to bubble.
  14. Turn off the heat and chop the chicken into bite-sized pieces.
  15. Add the chicken and uncooked gnocchi into the sauce, stirring until everything is coated.
  16. Sprinkle the mozzarella and parmesan evenly over the top.
  17. Transfer the pan to the oven and bake for about 12-15 minutes until the cheese is bubbly and golden in spots.
  18. Rotate the pan during baking if needed for even browning.

Notes

  • If you prefer, prepare the chicken and sauce in a skillet then transfer to a sprayed 9x13-inch casserole dish before adding cheese and baking. This recipe works well gluten-free by using gluten-free flour and gnocchi. Leftovers reheat nicely and the dish can be stored covered in the refrigerator for up to 3 days.