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Chicken Alfredo Gnocchi Bake Recipe

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4.4 from 73 reviews

This creamy Chicken Alfredo Gnocchi recipe combines tender chicken breast with soft potato gnocchi in a rich, cheesy Alfredo sauce. Pan-fried chicken cutlets are cooked in a cast-iron skillet with a savory roux-based sauce, then baked until bubbly and golden. Perfect for a comforting and crowd-pleasing 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

  • 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 breast with 1 tablespoon of 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 in the bottom of a large, oven-safe skillet, such as a cast-iron pan, over medium-high heat until shimmering.
  3. Pan-Fry Chicken: Place the chicken in the hot skillet and cook for 8-10 minutes, flipping halfway through, until golden brown on the outside and the internal temperature reaches about 145°F. Add a splash of water if the pan is browning too fast. Remove the chicken and let it rest on a clean cutting board.
  4. Sauté Shallots and Garlic: In the same pan, add 1 tablespoon of butter and melt over medium heat, scraping up any browned bits. Add the sliced shallots and cook for 2-3 minutes until soft and translucent. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
  5. Create Roux: Add the remaining 3 tablespoons of butter to the pan and melt. Sprinkle the flour over the butter and stir constantly to form a thick paste (roux), cooking for about 1-2 minutes.
  6. Make Alfredo Sauce: Gradually whisk in the chicken broth, milk, and heavy cream over medium heat. Increase the heat to medium-high and whisk continuously until the sauce smooths out and begins to bubble and thicken.
  7. Combine and Prepare for Baking: Turn off the heat. Dice the rested chicken into bite-sized pieces. Add the chicken and uncooked gnocchi to the sauce and stir well to coat everything evenly. Sprinkle the shredded mozzarella and parmesan cheese on top.
  8. Bake: Place the skillet in the preheated oven and bake for 12-15 minutes until the cheese is melted, bubbly, and golden brown in spots. Rotate the pan once or twice during baking for even browning.

Notes

  • Use gluten-free flour and gnocchi if you require a gluten-free option.
  • Do not fully cook the chicken on the stovetop as it will finish cooking in the oven; target about 145°F internal temperature before baking.
  • Add water to the pan while cooking chicken if the skillet looks like it's getting too smoky or brown quickly to avoid burning.
  • Resting the chicken before dicing helps retain its juices.
  • If you do not have an oven-safe skillet, transfer the sauce and gnocchi mixture to a baking dish before adding cheese and baking.

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