Chicken Alfredo Gnocchi

Why You’ll Love This Recipe

I enjoy this recipe because it is hearty, creamy, and packed with flavor while still being simple enough for a weeknight meal. The gnocchi becomes soft and tender as it cooks in the sauce, while the mozzarella and parmesan create a perfectly cheesy topping. I also like that this dish comes together in one pan, making cleanup much easier.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb chicken breast
• 2 Tablespoons olive oil
• 1 teaspoon garlic powder
• 2 teaspoons Italian seasoning
• Salt and pepper to taste
• 4 Tablespoons unsalted butter
• 2 shallots
• 3 cloves garlic
• 3 Tablespoons flour
• 1/2 cup chicken broth
• 2 cups milk
• 1/2 cup heavy cream
• 1 lb uncooked potato gnocchi
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup parmesan cheese

Directions

1. I preheat the oven to 425°F and season the chicken with olive oil, garlic powder, Italian seasoning, salt, and pepper.
2. I heat the remaining olive oil in a large oven-safe skillet over medium-high heat.
3. Once the skillet is hot, I cook the chicken for about 8 to 10 minutes, flipping halfway through, until golden brown and nearly cooked through. Then I transfer it to a cutting board to rest.
4. In the same skillet, I melt 1 tablespoon of butter and scrape up the flavorful browned bits from the pan.
5. I add the sliced shallots and cook until softened, then stir in the minced garlic and cook until fragrant.
6. I melt the remaining butter and sprinkle in the flour, stirring until a thick roux forms.
7. I slowly whisk in the chicken broth, milk, and heavy cream until the sauce becomes smooth and begins to thicken.
8. I dice the cooked chicken into bite-sized pieces and return it to the skillet along with the uncooked gnocchi.
9. I stir everything together to coat the gnocchi in the creamy sauce, then top it with mozzarella and parmesan cheese.
10. I bake the skillet for 12 to 15 minutes until the cheese is melted, bubbling, and lightly golden on top.
11. I let it cool slightly before serving warm.

Servings and Timing

• Servings: 6
• Preparation Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes

Variations

I sometimes add spinach, mushrooms, or broccoli for extra vegetables and texture. When I want a little heat, I sprinkle in crushed red pepper flakes. I also enjoy swapping the chicken for Italian sausage or shrimp for a different flavor. For an even richer dish, I occasionally mix in extra parmesan cheese before baking.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the gnocchi gently on the stovetop or in the microwave with a splash of milk to keep the sauce creamy. I do not recommend freezing because the creamy sauce can separate after thawing.

FAQs

Can I use store-bought gnocchi?

I usually use packaged potato gnocchi because it cooks quickly and works perfectly in this baked dish.

Do I need to cook the gnocchi before baking?

I add the gnocchi uncooked because it softens directly in the creamy sauce while baking.

What type of chicken works best?

I prefer chicken breast, but chicken thighs also work very well and stay extra juicy.

Can I make this recipe gluten-free?

I can easily make it gluten-free by using gluten-free flour and gluten-free gnocchi.

How do I keep the Alfredo sauce smooth?

I whisk the liquids in slowly and keep stirring while the sauce thickens to prevent lumps from forming.

Conclusion

I always enjoy serving this chicken Alfredo gnocchi because it is creamy, cheesy, and incredibly comforting. The tender chicken, soft gnocchi, and rich Alfredo sauce create a perfect combination of flavors and textures in every bite. Whether I make it for a family dinner or a cozy weekend meal, it always feels warm and satisfying.

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