Chicken Alfredo Gnocchi

Why You’ll Love This Recipe

I love how this recipe brings together everything in a single skillet, making both cooking and cleanup easier. The gnocchi cooks right in the sauce, soaking up all the creamy flavors, while the chicken adds a delicious, savory bite.

I also enjoy how quick it is for such a comforting dish. It feels like something special, yet it comes together in about half an hour.

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, 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
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

I start by preheating the oven to 425°F. I toss the chicken with 1 tablespoon of olive oil, garlic powder, Italian seasoning, and salt.

I heat the remaining olive oil in a large oven-safe skillet over medium-high heat. Once hot, I cook the chicken for about 8 to 10 minutes, flipping halfway through, until golden on the outside. I remove it slightly undercooked and let it rest.

In the same pan, I melt 1 tablespoon of butter and scrape up the browned bits. I add the shallots and cook until soft, then stir in the garlic and cook until fragrant.

I add the remaining butter and let it melt, then sprinkle in the flour and stir to form a paste.

I whisk in the chicken broth, milk, and heavy cream. I continue whisking until the sauce becomes smooth and starts to thicken.

I turn off the heat and cut the chicken into bite-sized pieces. I add it back to the pan along with the uncooked gnocchi, stirring to coat everything in the sauce. I sprinkle mozzarella and parmesan cheese over the top.

I bake the dish for 12 to 15 minutes, until the cheese is melted, bubbly, and lightly golden.

Servings and timing

This recipe makes about 6 servings.

Prep time: about 10 minutes
Cook time: about 25 minutes
Total time: about 35 minutes

Variations

I like adding spinach or broccoli for a bit of color and extra nutrition. Mushrooms also work really well in this dish.

For a lighter version, I sometimes use half-and-half instead of heavy cream. If I want more flavor, I add a pinch of red pepper flakes for a little heat.

I can also swap the chicken for turkey or even keep it vegetarian by using sautéed vegetables.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, I warm it in a pan over low heat, adding a splash of milk to keep the sauce creamy. I can also reheat it in the microwave in short intervals, stirring in between.

I avoid overheating so the sauce stays smooth and the gnocchi remains tender.

FAQs

Can I use store-bought gnocchi?

Yes, I usually use store-bought gnocchi for convenience, and it works perfectly in this recipe.

Do I need to cook the gnocchi before baking?

No, I add the gnocchi uncooked directly into the sauce, and it cooks in the oven while absorbing the flavors.

Can I make this dish ahead of time?

I can prepare the sauce and chicken ahead, but I prefer assembling and baking it just before serving for the best texture.

What can I use instead of heavy cream?

I sometimes use half-and-half or a mix of milk and a little extra butter for a lighter option.

How do I know when the chicken is fully cooked?

I make sure the chicken reaches an internal temperature of 165°F after baking to ensure it is safe to eat.

Conclusion

This Chicken Alfredo Gnocchi is a creamy, comforting meal that I enjoy whenever I want something filling and flavorful without too much effort. The combination of tender chicken, soft gnocchi, and cheesy sauce makes it a dish I come back to again and again.