1. Prepare the Chicken

Preheat the oven to 425°F. Toss the chicken with 1 tablespoon olive oil, garlic powder, Italian seasoning, salt, and pepper.

2. Sear the Chicken

Heat the remaining olive oil in a large oven-safe skillet over medium-high heat. Add the chicken and cook for 8–10 minutes, flipping halfway through, until golden brown and nearly cooked through. Remove the chicken and let it rest on a cutting board.

3. Cook the Aromatics

In the same skillet, melt 1 tablespoon butter over medium heat. Add the sliced shallots and cook for 2–3 minutes until softened. Stir in the garlic and cook for another 1–2 minutes until fragrant.

4. Make the Roux

Add the remaining 3 tablespoons butter and let melt. Sprinkle the flour over the mixture and stir until a thick paste forms.

5. Prepare the Alfredo Sauce

Slowly whisk in the chicken broth, milk, and heavy cream. Continue whisking over medium-high heat until the sauce becomes smooth, bubbly, and slightly thickened.

6. Assemble the Gnocchi Bake

Turn off the heat. Dice the chicken into bite-sized pieces and add it back into the skillet along with the uncooked gnocchi. Stir to coat everything in the sauce.

7. Add Cheese

Sprinkle mozzarella and parmesan cheese evenly over the top.

8. Bake

Bake for 12–15 minutes until the cheese is melted, bubbly, and lightly golden brown. Rotate the pan once or twice during baking for even browning if needed.