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This Chicken Alfredo Gnocchi Bake recipe has pillowy gnocchi, tender chicken, the most delicious homemade Alfredo sauce, and a layer of melty mozzarella on top.
For another family-friendly meal, try this Chicken and Broccoli Alfredo Bake next.
This baked gnocchi recipe is a good one. I ended up testing it a couple times to get it just right, and let’s just say that it’s hard not to dive in as soon as you’ve taken it out of the oven. The golden baked mozzarella is just the icing on the cake.
This recipe is pretty straightforward. You start by making the Alfredo sauce in a skillet, and then the gnocchi and cooked chicken are added in and warmed through. Half the parmesan cheese is stirred in, and then you then transfer it all to a baking dish and top it with the rest of the cheese and bake it. The gnocchi finishes cooking, the sauce reduces, and you’re left with one delicious dinner.
This chicken gnocchi bake is fast/easy enough for busy weeknights (it uses rotisserie chicken), but it’s great for company or when you’re having a bad day and pasta is your go-to. Or is gnocchi actually a dumpling? That’s a conversation for another day.
These photos weren’t exactly the easiest to take, and I feel like they don’t really capture the recipe in all its glory. Beige-on-beige-on-beige. 😛
I like adding cream cheese to my Alfredo sauce. It makes it easier to work with, and that tangy flavor makes it taste so good (so say my lovely readers, and I couldn’t agree more).
Love cozy pasta bakes? Try this Creamy Cheesy Chicken Tetrazzini.
What kind of gnocchi to use?
I use the shelf stable gnocchi (found in the dry pasta aisle).
Recipe notes & tips:
- I haven’t had a chance to test this with cauliflower gnocchi (I’m actually in Canada and Trader Joe’s doesn’t exist here), so I can’t say for sure that it’ll work with it. The potato gnocchi release starch which helps thicken the sauce up. With that said, you could always give it a try and reduce the sauce for a bit longer or bake it for a little longer to get the desired consistency.
- I recommend grating your own parmesan cheese (yes, I say this in like every blog post because it really does make a difference). Keep a block of parm in your fridge and use this cheese grater to make magic.
- As always, sub ingredients at your own discretion. This recipe has been tested with the ingredients suggested, and using lower fat alternatives may not yield good results (i.e. thinner sauce and potential curdling issues), but feel free to experiment if you don’t have the ingredients in stock.
What to serve with Chicken Alfredo baked gnocchi:
This meal is quite rich, so a light side salad would go perfectly… or go all out with the carbs and have some garlic bread!
More delicious recipes with Alfredo sauce:
- Alfredo Tortellini Bake
- Chicken Fettuccine Alfredo
- Easy Shrimp Alfredo
- Cajun Chicken and Shrimp Alfredo
- 15 Minute Creamy Alfredo Gnocchi
Questions about this Chicken Alfredo Gnocchi Bake? Let me know in the comments below. As always, tag me #saltandlavender on Instagram if you’ve made one of my recipes.
Chicken Alfredo Gnocchi Bake
Ingredients
- 1 tablespoon butter
- 3 cloves garlic minced
- 4 ounces cream cheese (1/2 block Philly) softened
- 1 cup heavy/whipping cream
- 1 cup chicken broth
- 1 pound uncooked potato gnocchi
- 2 cups cooked chicken
- 1 cup freshly grated parmesan cheese divided
- 1 cup shredded mozzarella cheese
- Salt & pepper to taste
Instructions
- Take the cream cheese out of the fridge at least an hour prior to starting the recipe, or microwave it for 20-30 seconds (should be very soft). Preheat the oven to 375F and move the rack to the top third of the oven.
- Melt the butter in a skillet over medium-high heat. Add the garlic and cook for about 30 seconds.
- Stir in the cream cheese (I cut it into smaller pieces first), cream, and broth. Cook it for 4-5 minutes, stirring nearly constantly, until the cream cheese has melted in. Don't cook it for much longer because we don't want the sauce to get too thick since it still has to be baked.
- Add the gnocchi and chicken to the skillet. Continue cooking, stirring often, for 3 minutes.
- Stir in half the parmesan then remove the skillet from the heat.
- Transfer the skillet mixture to a 9x13 baking dish. Spread it out in an even layer.
- Top the gnocchi with the remaining parmesan and the mozzarella.
- Bake, uncovered, for 25-30 minutes. Let it sit for 5 minutes prior to serving (the sauce will thicken a bit more as it cools). Season with salt & pepper if needed.
Notes
- Serves 4-6 depending on portion size/what you serve it with.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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So good! I will make this again!
So pleased you enjoyed it, Susan!
Can this be prepared ahead and refrigerated?
Hi Jannette! I think you could give it a try, but I’m a bit concerned that the gnocchi may soak up the sauce if it’s left sitting in it overnight.
Wow! This was really good. Flavorful. Creamy. Comfort food. I used a simple recipe for homemade gnocchi and followed directions as written.
Fantastic!! I’m so happy you enjoyed it, Emily!
I made this vegetarian style..with peas and broccoli as a substitute for chicken. I added nutritional yeast to compensate for the savory component of chicken and it turned out perfect. Thank you for a yummy meal
I’m so glad you were able to adapt it!
Hi! What are the green flecks in the finished dish? Is that parsley?
You bet! Mostly just to make the photos less beige. 😉 You can add some if you wish, but it’s not necessary.
You didn’t put oven temp
It’s in step 1.
This was so delicious. Will definitely make again. Thank you.
You’re welcome!! So happy you enjoyed it, Joanne. 🙂
I made this tonight and my teenagers ALL loved it! I had to quickly box some up for my husband who is working night shift so he can have it as his meal tomorrow. It’s taking everything out of me not to eat it! Thank you!
That’s awesome! Haha. You’re welcome! 🙂
Made this today, and was delicious. Even my husband, who is not particularly gnocchi fan, loved it.
I followed the recipe except I used the Ital. 4 cheese blend availably in most stores, as not really a fan of mozzarella; rather tasteless. I also added to entire recipe about 8 oz of sliced, drained, fresh froz. mushrooms, which were reall good. Next time, I plan to add some capers too.
Great recipe!!
Well that’s awesome! I’m so happy to hear that, Ruth! 🙂 Thanks for taking the time to comment!
We made this with capers tonight and I can confirm it’s an AMAZING addition! Love this recipe!!
Awesome!! I love capers too!
Quick question. Can you freeze this dish?
Hi! You can, but cream sauces typically aren’t the best to freeze (they tend to separate). If you do this, be sure to reheat on a low heat, and you may need to add a little more cream and/or broth to restore the sauce to its former glory.