Make this easy Chicken Alfredo Gnocchi and turn a simple weeknight dinner into a comforting and delicious meal. With pillowy-soft potato dumplings, tender chicken, and a rich, creamy Alfredo sauce, this dish is the perfect comfort food.
Looking for more gnocchi recipes? Try One-Pan Creamy Chicken and Gnocchi, Tuscan Sausage Sheet Pan Gnocchi, or Creamy Sausage Gnocchi Soup next!
Why You’ll Love This Chicken Alfredo Gnocchi
Our technique of searing the chicken and using Italian seasoning as the base for the sauce enhances flavor in a short amount of time. This is a method used in many of our favorite dishes, like Spaghetti Chicken and Garlic Parmesan Chicken Pasta.
The combination of dairy ingredients—milk, cream, butter, and cheese—adds to its comforting, creamy texture. If you love Chicken Alfredo, this gnocchi version takes it to a whole new level, offering a rich, satisfying bite that’s both cozy and indulgent.
Each bite of this dish is incredibly creamy, garlicky, and cheesy, making it taste like it came straight from an Italian restaurant.
Ingredients You’ll Need
- Seasoning: Italian seasoning, garlic, salt, and pepper for added depth.
- Butter: Adds richness and flavor to the sauce.
- Chicken broth: Helps deglaze the pan and thin out the sauce.
- Milk and cream: A mix of whole milk and heavy cream makes the sauce ultra-creamy.
- Cheese: Mozzarella provides a gooey, melty topping, while Parmesan adds a salty, umami kick.
- Gnocchi: Use store-bought or homemade gnocchi.
How to Make Chicken Alfredo Gnocchi
- Sear the Chicken: Toss chicken with olive oil and seasonings. Sear in a hot skillet for 8-10 minutes until golden brown. The internal temperature should reach just below 165°F, as it will finish cooking in the oven.
- Prepare the Sauce: Sauté shallots in butter until soft, then add garlic and cook until fragrant. Melt additional butter, then stir in flour to create a roux.
- Make the Alfredo Sauce: Whisk in chicken broth, milk, and heavy cream. Simmer until thickened.
- Combine Chicken and Gnocchi: Dice the cooked chicken and add it to the sauce along with uncooked gnocchi. Stir to coat everything evenly.
- Bake: Sprinkle mozzarella and Parmesan cheese on top and bake at 425°F for 12-15 minutes, until the cheese is bubbling and golden brown.
Recipe Variations
- Spinach: Add fresh spinach to the sauce for extra greens.
- Red Peppers: Sauté diced red peppers with the shallots and garlic.
- Sun-Dried Tomatoes: Stir in sun-dried tomatoes for a burst of flavor.
- High-Protein Option: Use cottage cheese Alfredo sauce.
- Casserole Dish Alternative: If you don’t have an oven-safe skillet, transfer everything to a greased baking dish before topping with cheese and baking.
Recipe Shortcuts
- Use rotisserie chicken instead of cooking the chicken from scratch.
- Substitute store-bought Alfredo sauce for a quicker version, though homemade is always better!
Storage Tips
Store leftovers in an airtight container in the fridge for up to four days. Reheat in the microwave or warm in the oven at 350°F until heated through.
This Chicken Alfredo Gnocchi is a meal the whole family will love! Whether you’re looking for a cozy weeknight dinner or an easy crowd-pleaser, this dish is sure to impress. Try it today and enjoy a restaurant-quality meal right at home!
Chicken Alfredo Gnocchi
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Ingredients
- 1 lb chicken breast (pounded or sliced into cutlets)
- 2 tbsp olive oil (divided)
- 1 tsp garlic powder
- 2 tsp Italian seasoning
- Salt and pepper (to taste)
- 4 tbsp unsalted butter (divided)
- 2 shallots (thinly sliced)
- 3 cloves garlic (minced)
- 3 tbsp 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
Instructions
- Preheat oven to 425°F. Season chicken with 1 tbsp olive oil, garlic powder, Italian seasoning, salt, and pepper.
- Sear the chicken: Heat the remaining 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 8-10 minutes, flipping halfway, until golden brown (internal temp: ~145-155°F). Remove and set aside.
- Make the sauce: In the same skillet, melt 1 tbsp butter over medium heat. Add shallots and cook until soft. Stir in garlic and cook for 1 minute. Add remaining butter, then sprinkle flour and stir to create a roux.
- Build the Alfredo sauce: Whisk in chicken broth, milk, and heavy cream. Bring to a gentle simmer until thickened.
- Combine & bake: Dice the cooked chicken and stir it into the sauce with the uncooked gnocchi. Top with mozzarella and parmesan.
- Bake for 12-15 minutes, until cheese is melted and golden.
- Serve & enjoy! Garnish with fresh parsley and black pepper.
Storage Tips: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the microwave or oven at 350°F.
Let me know if you want any adjustments! 😊