Chicken Alfredo Gnocchi
Warm, cheesy, and pillowy, this Chicken Alfredo Gnocchi features tender chicken, silky Alfredo cream, and soft potato gnocchi finished with melted mozzarella, making it a cozy, quick dinner option.
Ingredients
Main Ingredients
- 1 pound potato gnocchi (fresh or store-bought)
- 2 pieces boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons butter
- 2-3 cloves garlic, minced
- 1 cup heavy cream For a lighter version, substitute half-and-half.
- 1 cup freshly grated Parmesan cheese Use freshly grated for better melting.
- 1 to 1½ cups shredded mozzarella cheese Adjust based on preference.
- Salt and freshly ground black pepper, to taste
Optional Ingredients
- Rotisserie chicken (shredded) for saving time
- Gluten-free gnocchi for a gluten-free meal
Instructions
Preparation
- Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
- Cook the gnocchi according to the package instructions until they float or are al dente. Drain and set aside.
- Heat a large skillet over medium heat and melt the butter.
- Add the minced garlic and sauté about 30–45 seconds until fragrant — don’t let it brown.
Cooking
- Add the chicken pieces to the skillet. Sauté, stirring occasionally, until golden and cooked through, about 6–8 minutes (Internal temperature should reach 165°F/74°C).
- Reduce heat to low. Pour in the heavy cream and stir in the grated Parmesan cheese. Season with salt and pepper. Simmer gently for 2–3 minutes until the cheese melts and the sauce thickens slightly.
- Add the cooked gnocchi to the skillet and toss until every piece is coated in the sauce. Taste and adjust seasoning.
- Transfer the mixture to the prepared baking dish. Sprinkle the shredded mozzarella evenly over the top.
Baking
- Bake for 20–25 minutes or until the casserole is bubbly and the cheese is golden. Broil for an extra minute for added browning if desired.
- Let rest for 5 minutes, then serve warm.
Notes
Serve straight from the baking dish for a family-style dinner, or plate with freshly cracked black pepper and parsley for color. Pairs well with a crisp green salad or roasted vegetables.