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Chicken Alfredo Gnocchi Bake Recipe

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4.2 from 10 reviews

This Chicken Alfredo Gnocchi is a creamy, comforting dish featuring tender pan-fried chicken breast, soft potato gnocchi, and a rich homemade Alfredo sauce baked to perfection with mozzarella and Parmesan cheese. The recipe combines stovetop searing and oven baking techniques to deliver a delicious, cheesy meal that’s perfect for a family dinner in just 35 minutes.

Ingredients

Chicken

  • 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

Sauce

  • 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

Main Ingredients

  • 1 lb uncooked potato gnocchi (gluten-free if needed)
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup Parmesan cheese

Instructions

  1. Preheat and Season Chicken: Preheat the oven to 425°F. Toss the chicken with 1 tablespoon olive oil, garlic powder, Italian seasoning, and salt to evenly coat.
  2. Heat Skillet and Add Oil: Drizzle the remaining 1 tablespoon of olive oil into a large, oven-safe skillet (such as cast iron) over medium-high heat until hot and shimmering.
  3. Pan Fry Chicken: Place the chicken in the skillet and cook for 8-10 minutes, flipping halfway through, until the outside is golden brown and the internal temperature reaches around 145°F. Add a splash of water if the pan browns too quickly before the chicken is fully cooked. Remove chicken and transfer to a cutting board to rest.
  4. Sauté Shallots and Garlic: In the same skillet, melt 1 tablespoon butter over medium heat, scraping up the browned bits. Add sliced shallots and cook 2-3 minutes until soft and translucent. Add minced garlic and cook 1-2 minutes until fragrant.
  5. Make Roux: Add the remaining 3 tablespoons butter and melt. Sprinkle flour evenly over and stir constantly to form a thick paste (roux).
  6. Add Liquids and Thicken Sauce: Gradually whisk in chicken broth, milk, and heavy cream over medium heat. Increase heat to medium-high and whisk continuously until the mixture smooths out, bubbles, and thickens.
  7. Combine Chicken and Gnocchi with Sauce: Turn off heat, dice the rested chicken into bite-sized pieces, and add to the sauce along with uncooked gnocchi. Stir to coat everything evenly. Sprinkle mozzarella and Parmesan cheese on top.
  8. Bake: Place the skillet in the preheated oven and bake for 12-15 minutes until the cheese melts, bubbles, and develops golden brown spots. Rotate pan once or twice during baking for even browning.

Notes

  • Use gluten-free flour and gnocchi if serving guests with gluten sensitivities.
  • Chicken is cooked to 145°F in the skillet and will finish cooking during baking to keep it juicy.
  • Make sure to use an oven-safe skillet to avoid transferring the mixture to another dish for baking.
  • For extra flavor, you can sprinkle fresh parsley or basil on top after baking.
  • Use a meat thermometer to ensure chicken is safely cooked but remains tender.

Find it online: https://bitezly.com/chicken-alfredo-gnocchi-bake-recipe/