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a cast iron skillet with cajun chicken and gnocchi next to a jar of tony chachere seasoning

Cajun Chicken and Gnocchi Bake

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.
Course Main Course
Cuisine American
Keyword Cajun Chicken and Gnocchi Bake
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4


  • 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.