This Cajun chicken gnocchi bake has an irresistible combo of juicy chicken and gnocchi in a creamy Cajun sauce! It's then topped with mozzarella for an all-out delicious and comforting dinner.
This post is sponsored by our long-term partner Tony Chachere’s – thank you for supporting the brands that keep Salt & Lavender cooking! I only work with brands whose products I love. All opinions are my own.
Why you'll love it
This easy gnocchi bake is the comfort food meal you've been dreaming about! It has tender chicken and pillowy gnocchi smothered in a creamy Cajun sauce made with Tony Chachere's Original Creole Seasoning, which is my not-so-secret ingredient to make everything taste great. Top it off with mozzarella, and you'll be obsessed with this decadent recipe.
You'll enjoy how simple this recipe is to make since it's done all in one skillet. It's a cozy family dinner that doesn't require a lot of effort, and no one will be able to resist the combo of golden, bubbly cheese and that mouthwatering Cajun sauce!
Did you know?
- 2022 marks the 50th anniversary of Tony Chachere's! They're a family-owned company that has been perfecting Louisiana flavors for half a century and are the authority on all things Cajun.
- Over the years Tony's has expanded their line to include marinades, dinner mixes, salad dressings, and more. Pick up all their delicious products in grocery stores across the U.S., or simply get them directly from their website!
What goes into it
- Chicken - this protein pairs great with gnocchi
- Garlic powder - for adding savory flavor to the chicken breasts
- Tony Chachere's Original Creole Seasoning - no need to add salt and pepper in this recipe! Tony's seasoning replaces it and gives a wonderful Cajun kick.
- Butter and olive oil - for sautéing
- Onion - I used Vidalia (sweet) onion, but yellow or white works too
- Bell pepper - I chose red, but any color of bell pepper is fine
- Garlic - you can always adjust garlic quantity depending on personal taste
- Sun-dried tomatoes - they give the dish its signature flavor
- Cream - heavy cream gives it a luxurious touch. I wouldn't skip it!
- Chicken broth - make sure to use low sodium
- Gnocchi - you'll find the shelf stable variety in the pasta aisle or sometimes the refrigerated section of your grocery store
- Mozzarella - the melty topping to take it to the next level!
How to make Cajun baked gnocchi
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Preheat your oven to 375F. Sprinkle garlic powder and Tony's seasoning on the chicken. In an oven-proof skillet over medium-high heat, sear the chicken in oil and butter. Transfer chicken to a plate, and sauté the onion and bell pepper.
Add the garlic and sun-dried tomatoes, and cook for a minute. Pour in the cream and broth.
Stir in the remaining Tony's seasoning, then add in the gnocchi. Place the chicken on top of the gnocchi, and top with the shredded mozzarella. Transfer the skillet to the oven, and bake until bubbly and hot!
- You don't have to pre-boil the gnocchi. It will cook right in the oven!
- Don't own an oven-safe skillet? Transfer the contents of the skillet to a casserole dish before popping it in the oven.
Substitutions and variations
- If you're not a fan of sun-dried tomatoes, you can replace them with a chopped fresh tomato.
- Sensitive to salt? Try Tony Chachere's No Salt Seasoning.
- I don't recommend subbing the cream for something lower fat as it could separate and the sauce may end up thinner than desired.
Leftovers and storage
- Leftovers will keep in an airtight container in the fridge for 3-4 days.
- Reheat on the stove or in the microwave using a low heat for best results so the sauce doesn't separate and the chicken won't dry out.
- I don't recommend freezing this recipe.
Did you have any questions about this dish? Love Tony's seasonings as much as I do? Let me know in the comments below!
Cajun Chicken and Gnocchi Bake
- 4 chicken breasts
- 1/2 teaspoon garlic powder
- 1 teaspoon Tony Chachere's Original Creole Seasoning divided
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 1/2 red bell pepper chopped
- 4 cloves garlic minced
- 1/2 cup sun-dried tomatoes drained
- 1 cup heavy/whipping cream
- 3/4 cup low-sodium chicken broth
- 1 pound uncooked potato gnocchi
- 2 cups shredded mozzarella cheese
- Preheat your oven to 375F and move the rack to the top position.
- Sprinkle each chicken breast with the garlic powder and 1/2 teaspoon of Tony's seasoning.
- Add the butter and oil to a large, deep skillet over medium-high heat. Once the pan is hot, sear the chicken for 5 minutes/side (until lightly golden but not fully cooked through) and then transfer it to a plate.
- Add the onion and peppers to the skillet and sauté for 5 minutes (if the pan is looking a bit dry, add a splash more olive oil).
- Stir in the garlic and sun-dried tomatoes and cook for about a minute.
- Pour in the cream and chicken broth.
- Sprinkle in the remaining 1/2 teaspoon of Tony's seasoning and then stir in the gnocchi. Let it start to bubble, then turn the heat off.
- Place the chicken breasts on top of the gnocchi, then sprinkle the skillet with the mozzarella.
- Place the skillet in the oven and cook for 25 minutes or until the chicken breasts are cooked through (165F) and the sauce has thickened. Optional: broil for a few minutes to brown the cheese.
- Serves 4-6 (a whole chicken breast may be shared for smaller appetites).
- The gnocchi will release starch as it cooks, thickening up the sauce. There is no need to pre-boil it.
- If you don't own an oven-proof skillet, transfer skillet contents to a casserole dish for step 8.
- Tony's seasoning contains salt, so I do not add extra salt to this recipe. If you're sensitive to salt, use Tony's No Salt Seasoning instead.