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    Home » Chicken & Poultry

    Chicken Alfredo Gnocchi Bake

    Published: Dec 5, 2020 / Updated: Dec 31, 2022 / 34 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe

    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:

    • Alfredo Tortellini Bake
    • Chicken Fettuccine Alfredo
    • Easy Shrimp Alfredo
    • Cajun Chicken and Shrimp Alfredo
    • 15 Minute Creamy Alfredo Gnocchi

    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

    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.
    5 from 4 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 10 mins
    Cook Time 40 mins
    Total Time 50 mins
    Course Main Course
    Cuisine American
    Servings 6
    Calories 551 kcal
    Prevent your screen from going dark

    Ingredients
     

    • 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

    Instructions
     

    • 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.

    Notes

    • 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.

    Nutrition

    Calories: 551kcalCarbohydrates: 30gProtein: 27gFat: 36gSaturated Fat: 20gCholesterol: 145mgSodium: 899mgPotassium: 235mgFiber: 2gSugar: 1gVitamin A: 1185IUVitamin C: 3mgCalcium: 349mgIron: 4mg
    Keyword chicken alfredo gnocchi bake, chicken gnocchi bake
    Author Natasha Bull
    « Creamy Chicken Lasagna Soup
    Creamy Spinach Mushroom Pork Chops »

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    1. Angela S says

      February 12, 2023 at 11:41 AM

      Where do you add the chicken broth and cream?

      Reply
      • Natasha says

        February 12, 2023 at 11:54 AM

        Step 3.

        Reply
        • Mia Mahoney says

          March 8, 2023 at 1:02 PM

          Hi! Is this recipe used with rotisserie chicken, or should I cook the chicken on the stove ?

          Reply
          • Natasha says

            March 8, 2023 at 3:50 PM

            I used a rotisserie chicken. Any already cooked chicken is fine. Enjoy! 🙂

            Reply
    2. Liz says

      February 6, 2023 at 3:05 PM

      Can this be made and baked in one pot -- a dutch oven?

      Reply
      • Natasha says

        February 6, 2023 at 7:17 PM

        I suppose you could give that a try... I don't see why it wouldn't work. Let me know! 🙂

        Reply
    3. Riley says

      July 28, 2022 at 9:41 AM

      Do I precooked the gnocchi before adding to the sauce or will they cook when baking in the oven? Thanks

      Reply
      • Natasha says

        July 28, 2022 at 10:37 AM

        Hi! No, you add the uncooked gnocchi and it starts cooking in the skillet and finishes cooking the oven. 🙂

        Reply
    4. Teri says

      October 12, 2021 at 9:22 PM

      Can you use frozen gnocchi? If so, do you boil it first before adding it in?

      Reply
      • Natasha says

        October 12, 2021 at 9:39 PM

        Hi! I think for this recipe, it probably would be best to boil it first. There's a chance it could thaw quickly if you just add it to the pan, but I can't really be sure without testing. Hope you enjoy the recipe! 🙂

        Reply
    5. Katie says

      July 22, 2021 at 1:46 PM

      Is the baking time the same if you double the recipe?

      Reply
      • Natasha says

        July 22, 2021 at 9:17 PM

        Hi Katie! I haven't tested it, so I can't say for sure, but I'd probably test after the recommended time and then pop it back in the oven for a little while longer if needed. Hope you enjoy the recipe. 🙂

        Reply
    6. Susan A Rogers says

      July 17, 2021 at 6:26 PM

      So good! I will make this again!

      Reply
      • Natasha says

        July 17, 2021 at 6:40 PM

        So pleased you enjoyed it, Susan!

        Reply
    7. Jannette says

      June 27, 2021 at 6:17 AM

      Can this be prepared ahead and refrigerated?

      Reply
      • Natasha says

        June 27, 2021 at 9:03 AM

        Hi Jannette! I think you could give it a try, but I'm a bit concerned that the gnocchi may soak up the sauce if it's left sitting in it overnight.

        Reply
    8. Emily says

      June 1, 2021 at 12:20 PM

      5 stars
      Wow! This was really good. Flavorful. Creamy. Comfort food. I used a simple recipe for homemade gnocchi and followed directions as written.

      Reply
      • Natasha says

        June 1, 2021 at 1:04 PM

        Fantastic!! I'm so happy you enjoyed it, Emily!

        Reply
    9. david flaherty says

      April 19, 2021 at 7:20 PM

      I made this vegetarian style..with peas and broccoli as a substitute for chicken. I added nutritional yeast to compensate for the savory component of chicken and it turned out perfect. Thank you for a yummy meal

      Reply
      • Natasha says

        April 20, 2021 at 8:05 AM

        I'm so glad you were able to adapt it!

        Reply
    10. Laura says

      March 27, 2021 at 3:33 PM

      Hi! What are the green flecks in the finished dish? Is that parsley?

      Reply
      • Natasha says

        March 27, 2021 at 4:26 PM

        You bet! Mostly just to make the photos less beige. 😉 You can add some if you wish, but it's not necessary.

        Reply
    11. Phyllis Miller says

      February 21, 2021 at 11:10 AM

      You didn’t put oven temp

      Reply
      • Natasha says

        February 21, 2021 at 11:12 AM

        It's in step 1.

        Reply
    12. Joanne says

      February 9, 2021 at 3:24 AM

      5 stars
      This was so delicious. Will definitely make again. Thank you.

      Reply
      • Natasha says

        February 9, 2021 at 9:40 AM

        You're welcome!! So happy you enjoyed it, Joanne. 🙂

        Reply
    13. Erin Gross says

      January 11, 2021 at 6:55 PM

      5 stars
      I made this tonight and my teenagers ALL loved it! I had to quickly box some up for my husband who is working night shift so he can have it as his meal tomorrow. It’s taking everything out of me not to eat it! Thank you!

      Reply
      • Natasha says

        January 11, 2021 at 7:42 PM

        That's awesome! Haha. You're welcome! 🙂

        Reply
    14. Ruth McClain says

      December 7, 2020 at 3:26 PM

      5 stars
      Made this today, and was delicious. Even my husband, who is not particularly gnocchi fan, loved it.

      I followed the recipe except I used the Ital. 4 cheese blend availably in most stores, as not really a fan of mozzarella; rather tasteless. I also added to entire recipe about 8 oz of sliced, drained, fresh froz. mushrooms, which were reall good. Next time, I plan to add some capers too.

      Great recipe!!

      Reply
      • Natasha says

        December 7, 2020 at 5:26 PM

        Well that's awesome! I'm so happy to hear that, Ruth! 🙂 Thanks for taking the time to comment!

        Reply
      • Kelley Quinn says

        December 29, 2020 at 7:56 PM

        We made this with capers tonight and I can confirm it’s an AMAZING addition! Love this recipe!!

        Reply
        • Natasha says

          December 29, 2020 at 8:27 PM

          Awesome!! I love capers too!

          Reply
    15. Clockie says

      December 6, 2020 at 2:08 PM

      Quick question. Can you freeze this dish?

      Reply
      • Natasha says

        December 6, 2020 at 2:19 PM

        Hi! You can, but cream sauces typically aren't the best to freeze (they tend to separate). If you do this, be sure to reheat on a low heat, and you may need to add a little more cream and/or broth to restore the sauce to its former glory.

        Reply

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