Make this easy chicken Alfredo Gnocchi and transform a simple weeknight dinner into a comforting and delicious meal. The combination of pillowy-soft potato dumplings, tender chicken, and creamy alfredo sauce makes the perfect comfort food.
Our technique of searing the chicken and using the Italian seasoning as a base for the sauce builds extra flavor in a short amount of time! It's a technique I use in many of my favorite dishes like spaghetti chicken and garlic parmesan chicken pasta.
And the dairy in the dish (milk, cream, butter, and cheese) makes it so comforting.
I'm sure you've had chicken alfredo. It's a classic dish famous in Italian restaurants thanks to its creamy texture and rich flavor.
Adding gnocchi to the mix instead of spaghetti is unlike any comforting pasta dish you've ever had.
Each bite is incredibly rich and comforting. It's a hug on a spoon. It's a meal everyone loves and one you can pull out regardless of the occasion.
The creamy, garlicky, cheesy sauce coats every little pillowy gnocchi and you won't believe it's not from your favorite Italian restaurant.
Craving creamy pasta? Try garlic parmesan chicken pasta next.
This recipe starts by searing the chicken in Italian seasoning and then using those brown bits (fond) to saute the shallot and garlic.
Building the flavors from the beginning is what makes this sauce better than the rest. It's a simple approach, but it works!
It's a great standalone meal, but also pairs really well with a kale apple salad.
This Chicken Alfredo Gnocchi Is:
- Incredibly flavorful with Italian spices.
- An easy dish for weeknights (kids love it!).
- Cozy and comforting thanks to the creamy, cheesy sauce.
- Simple to customize.
- Delicious as leftovers.
- This dish creates a moment of calm during busy weeknights (and kids love it!).
- It’s filled with dairy that’s delicious and good for your body, and for feeding a crowd.
If you love creamy gnocchi, you will love this chicken gnocchi soup. It's just as creamy and cozy!
What Kind of Gnocchi to Use
- Homemade Gnocchi: take this recipe one step further and make your own gnocchi. A classic gnocchi works, or try our sweet potato gnocchi or cauliflower gnocchi.
- Store-bought Gnocchi: any fresh or frozen gnocchi you find at the store will work for this recipe! We tested this recipe with the store-brand gnocchi and gluten-free gnocchi (I love this particular gluten-free gnocchi). If you live near Trader Joe's, you can use their cauliflower gnocchi or sweet potato gnocchi.
Ingredients You Need
- Seasoning: a mixture of Italian seasoning, garlic, salt, and pepper is just what the chicken needs.
- Butter: this adds so much richness and flavor to the base of the sauce.
- Chicken broth: use this to deglaze the pan and thin the sauce slightly.
- Milk and cream: a mixture of heavy cream and whole milk gives creates a rich and creamy sauce.
- Cheese: mozzarella gives it the gooey, cheese-pull topping, and the parmesan rounds out the flavors with a touch of saltiness.
- Gnocchi: see section above! You can use store-bought or homemade gnocchi. These Italian dumplings are my favorite kind of pasta!
You’ll notice a dairy theme here! The combination of milk, cheese, cream, and butter adds richness and flavor. Dairy foods also offer simple nutrition that’s good for your body and tastes great.
How to Make Chicken Alfredo Gnocchi
Here are the simple steps to make this loaded chicken alfredo gnocchi bake. It's an easy recipe, but the step-by-step photos and video will make sure it turns out every time. Jump down to the recipe card for exact measurements and the printable recipe.
Sear the chicken: Toss the chicken with olive oil and seasonings. Sear it in a large skillet for 8-10 minutes, or until the outside is golden brown and the inside reaches just below 165°f (about 145-155 is good). The chicken will continue to cook as you bake it in the oven so it doesn't need to reach the full 165°F.
Pro tip: Add a splash of water to the pan with the chicken if it’s becoming to brown before the chicken is cooked through.
Make the roux: cook the shallot in some butter until it's soft then add garlic and cook for another minute until it's fragrant. Add more butter to melt then sprinkle flour on top and stir until it creates a thick paste.
Make the alfredo sauce: Whisk in the chicken broth then the milk and heavy cream. Simmer until it starts to bubble and thicken.
Add chicken and gnocchi: dice the chicken and add it to the cream sauce with the uncooked gnocchi. Toss everything to coat it in the cheese sauce.
Bake: Top it with shredded mozzarella cheese and bake it for 12-15 minutes, until the cheese is bubbling around the edges and the top gets slightly golden brown. Season with fresh cracked black pepper and chopped parsley.
- Spinach: Fresh greens is a great addition! Add a few handfuls of fresh spinach to the sauce with the chicken and gnocchi and cook it to wilt.
- Red peppers: dice red peppers and saute them with the shallot and garlic.
- Sun-dried tomatoes: stir in sun-dried tomatoes with the chicken and gnocchi before baking.
- Make it in a casserole dish: use a baking dish if you don't have an oven-safe skillet. Spray the dish with non-stick spray then add the chicken, gnocchi, and sauce. Sprinkle with cheese before baking.
- Use rotisserie chicken instead of cooking the chicken to save time.
- You can purchase store-bought alfredo sauce in a pinch, but homemade is so much better!
Store leftover chicken alfredo gnocchi in an airtight container in the fridge for up to 4 days. Reheat in the microwave until heated through or warm it in the oven at 350°F until hot.
This recipe is sponsored by ADA Mideast. All thoughts and opinions are my own. Thank you to brands like theirs who believe in our mission and recipes so we can continue to share free ones with you.
Visit their website for nutrition facts, and cooking tips, and to learn about dairy farming.
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More Italian Dishes
Chicken Alfredo Gnocchi
- 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
- 4 Tablespoons unsalted butter divided
- 2 shallots thinly sliced
- 3 cloves garlic minced
- 3 Tablespoons flour gluten-free if needed
- ½ cup chicken broth
- 2 cups milk
- ½ cup heavy cream
- 1 lb uncooked potato gnocchi gluten-free if needed
- 1 ½ cups shredded mozzarella cheese
- ½ cup parmesan cheese
- Large, oven-safe skillet or skillet and casserole dish (Note 1)
- Preheat the oven to 425°. Toss the chicken with 1 Tablespoon olive oil, garlic powder, Italian seasoning, and salt.
- Drizzle the remaining 1 Tablespoon of olive in the bottom of a large, oven-safe skillet, like a cast-iron skillet, over medium-high heat.
- Once it’s hot and shimmering, pan fry the chicken for 8-10 minutes, flipping halfway through, until golden brown on the outside and the internal temperature reaches just below 165°F. The chicken will continue to cook when it’s baked so it doesn’t need to be fully cooked (i pulled mine off the heat at 145°F). Add a splash of water as needed to the pan if it’s becoming to brown before the chicken is cooked through. Transfer the chicken to a clean cutting board to rest.
- In the same pan, add 1 Tablespoon of butter and stir to melt over medium heat, scraping some of the brown bits from the chicken as you go. Add the shallot and cook for 2-3 minutes, until soft and translucent. Stir in the garlic and cook for another 1-2 minutes, until fragrant.
- Add the remaining 3 Tablespoons of butter and stir to melt. Sprinkle the flour on top and stir to coat, creating a thick paste (a roux).
- With the heat on medium, whisk in the chicken broth, milk, and heavy cream. Turn the heat up to medium-high and continue to whisk until the mixture smooths and starts to bubble and thicken.
- Turn the heat off and dice the cooked chicken into bite-sized pieces. Add the chicken to the sauce with the uncooked gnocchi. Stir to coat and sprinkle with mozzarella and parmesan cheese.
- Bake in the preheated oven for 12-15 minutes, until the cheese is melted and bubbling around the edges, and starting to turn golden brown in a few places on the top. Check the gnocchi bake 1-2 times as needed in the oven and rotate the pan carefully for even browning.