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This Chicken Alfredo Gnocchi Bake recipe has pillowy gnocchi, tender chicken, the most delicious homemade Alfredo sauce, and a layer of melty mozzarella on top.

For another family-friendly meal, try this Chicken and Broccoli Alfredo Bake next.

chicken alfredo baked gnocchi in a shallow bowl with a gold fork

This baked gnocchi recipe is a good one. I ended up testing it a couple times to get it just right, and let’s just say that it’s hard not to dive in as soon as you’ve taken it out of the oven. The golden baked mozzarella is just the icing on the cake.

This recipe is pretty straightforward. You start by making the Alfredo sauce in a skillet, and then the gnocchi and cooked chicken are added in and warmed through. Half the parmesan cheese is stirred in, and then you then transfer it all to a baking dish and top it with the rest of the cheese and bake it. The gnocchi finishes cooking, the sauce reduces, and you’re left with one delicious dinner.

This chicken gnocchi bake is fast/easy enough for busy weeknights (it uses rotisserie chicken), but it’s great for company or when you’re having a bad day and pasta is your go-to. Or is gnocchi actually a dumpling? That’s a conversation for another day.

chicken alfredo gnocchi bake in a white 9x13 baking dish

These photos weren’t exactly the easiest to take, and I feel like they don’t really capture the recipe in all its glory. Beige-on-beige-on-beige. 😛 

I like adding cream cheese to my Alfredo sauce. It makes it easier to work with, and that tangy flavor makes it taste so good (so say my lovely readers, and I couldn’t agree more).

Love cozy pasta bakes? Try this Creamy Cheesy Chicken Tetrazzini.

What kind of gnocchi to use?

I use the shelf stable gnocchi (found in the dry pasta aisle). 

Recipe notes & tips:

  • I haven’t had a chance to test this with cauliflower gnocchi (I’m actually in Canada and Trader Joe’s doesn’t exist here), so I can’t say for sure that it’ll work with it. The potato gnocchi release starch which helps thicken the sauce up. With that said, you could always give it a try and reduce the sauce for a bit longer or bake it for a little longer to get the desired consistency.
  • I recommend grating your own parmesan cheese (yes, I say this in like every blog post because it really does make a difference). Keep a block of parm in your fridge and use this cheese grater to make magic.
  • As always, sub ingredients at your own discretion. This recipe has been tested with the ingredients suggested, and using lower fat alternatives may not yield good results (i.e. thinner sauce and potential curdling issues), but feel free to experiment if you don’t have the ingredients in stock. 

chicken alfredo gnocchi bake collage (in skillet and then pictured in a 9x13 prior to baking)

What to serve with Chicken Alfredo baked gnocchi:

This meal is quite rich, so a light side salad would go perfectly… or go all out with the carbs and have some garlic bread!

More delicious recipes with Alfredo sauce:

close-up of chicken Alfredo baked gnocchi in a baking dish with a serving spoonful being lifted out

Questions about this Chicken Alfredo Gnocchi Bake? Let me know in the comments below. As always, tag me #saltandlavender on Instagram if you’ve made one of my recipes. 

chicken alfredo baked gnocchi in a shallow bowl with a gold fork
4.89 from 9 votes

Chicken Alfredo Gnocchi Bake

This Chicken Alfredo Gnocchi Bake recipe has pillowy gnocchi, tender chicken, the most delicious homemade Alfredo sauce, and a layer of melty mozzarella on top.
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 6


  • 1 tablespoon butter
  • 3 cloves garlic minced
  • 4 ounces cream cheese (1/2 block Philly) softened
  • 1 cup heavy/whipping cream
  • 1 cup chicken broth
  • 1 pound uncooked potato gnocchi
  • 2 cups cooked chicken
  • 1 cup freshly grated parmesan cheese divided
  • 1 cup shredded mozzarella cheese
  • Salt & pepper to taste


  • Take the cream cheese out of the fridge at least an hour prior to starting the recipe, or microwave it for 20-30 seconds (should be very soft). Preheat the oven to 375F and move the rack to the top third of the oven.
  • Melt the butter in a skillet over medium-high heat. Add the garlic and cook for about 30 seconds.
  • Stir in the cream cheese (I cut it into smaller pieces first), cream, and broth. Cook it for 4-5 minutes, stirring nearly constantly, until the cream cheese has melted in. Don't cook it for much longer because we don't want the sauce to get too thick since it still has to be baked.
  • Add the gnocchi and chicken to the skillet. Continue cooking, stirring often, for 3 minutes.
  • Stir in half the parmesan then remove the skillet from the heat.
  • Transfer the skillet mixture to a 9x13 baking dish. Spread it out in an even layer.
  • Top the gnocchi with the remaining parmesan and the mozzarella.
  • Bake, uncovered, for 25-30 minutes. Let it sit for 5 minutes prior to serving (the sauce will thicken a bit more as it cools). Season with salt & pepper if needed.


  • Serves 4-6 depending on portion size/what you serve it with.
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.


Calories: 551kcal, Carbohydrates: 30g, Protein: 27g, Fat: 36g, Saturated Fat: 20g, Cholesterol: 145mg, Sodium: 899mg, Potassium: 235mg, Fiber: 2g, Sugar: 1g, Vitamin A: 1185IU, Vitamin C: 3mg, Calcium: 349mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! I’m Natasha.

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    1. Hi Christine! I don’t recommend freezing this one due to the dairy – the sauce can change texture.

  1. 5 stars
    This was really good!
    we really enjoyed this but we added a lot more garlic and some salt and pepper.
    Thank you for sharing this recipe with us and this will be akeeper for me!

  2. I don’t have heavy cream on hand but I have half and half. Could I substitute the half and half for the heavy cream in the sauce? Thank you in advance.

    1. Hi! I think you’d be ok throwing the frozen gnocchi in there, but I can’t say I’ve tested it with homemade gnocchi, so that is only a guess.

  3. 5 stars
    So I forgot to pick up cream cheese… I did have a bottle of food club garlic Alfredo and instead of rotisserie chicken I cooked my own with “thebigmansworld” cast iron chicken subbing have the Italian seasoning with half Cajun seasoning. Deglazed the pan, and added a tbs salted butter, a tap garlic to the pan before adding the food club and chicken broth made with chicken bouillon cube. Added a half cup Parmesan and a half cup whipping cream because I love my sauce! Same cooking instructions for the most part but omg! Awesome recipe! I can’t wait to try it properly!