Irresistible Chicken Alfredo Gnocchi Bake

Dig into cozy goodness with this creamy chicken alfredo gnocchi bake. Fluffy potato gnocchi is tucked into a homemade alfredo sauce, loaded with juicy chicken, and showered with gooey cheese. It’s the kind of one-pan comfort you can make on a weeknight without spending all night in the kitchen.

I made this one night after work when I wanted something warm and filling fast. Now all my family and friends ask for it at get-togethers. The way gnocchi soaks up that cheesy sauce is honestly unbeatable.

Irresistible Ingredients

• Salt-free butter: delivers rich taste and helps the garlic flavor come alive Choose a good butter for extra yum
• Mozzarella cheese: gives you that stretchy cheesy finish on top Go for whole milk mozzarella for the best pull
• Potato gnocchi: these little pillows take the sauce so well Fresh is awesome, but fridge or shelf versions work too
• Heavy cream: this makes your alfredo taste like it came from a fancy place Check the label to make sure it’s real cream
• Chicken already cooked: you’ll have a hearty dinner even faster Leftover roast or rotisserie chicken is perfect here
• Parmesan freshly grated: brings that savory, nutty sharpness Always grate right before using for top results
• Low-salt chicken broth: deepens the flavor but won’t make the whole thing too salty
• Black pepper and salt (freshly ground): brings out all the flavors A little goes a long way since cheese is salty too
• Cream cheese: thickens up your sauce and adds a creamy kick Take it out early so it melts smoothly
• Raw garlic: packs a punch of flavor every time If you can, always use fresh cloves not the jarred stuff

Simple How-To Steps

Rest and Serve:

Wait five minutes before scooping it out This lets the cheese set up and the sauce thicken Taste it now for extra salt or pepper if you want

Bake Until Bubbling:

Pop it in the oven uncovered Bake twenty-five to thirty minutes The top should be golden brown and bubbling with gooey cheese all around the edges

Transfer and Top:

Spoon the mixture into a big baking dish (9x13 is great) Spread it out Add the last of your parmesan and all your mozzarella all over the top

Parmesan Boost:

Stir half of your parmesan in just until melted Turn off the heat This gives you a cheesy punch without overcooking

Combine Gnocchi and Chicken:

Now drop the raw gnocchi plus cooked chicken right into your sauce Stir for three minutes to coat them in all that goodness You don’t need to cook the gnocchi through yet

Make it Creamy:

Mix in chunks of softened cream cheese, heavy cream, and broth Keep stirring for four to five minutes until the cream cheese disappears and everything is totally smooth Don’t let it bubble

Build the Sauce:

Start by melting butter in a roomy skillet over medium-high heat It’ll foam up—add minced garlic and keep stirring for half a minute or until it smells awesome This gets garlic flavor in the butter without any burning

Prep Ingredients:

Pull the cream cheese out of the fridge at least an hour ahead so it’s nice and soft Forgot to? Microwave it for ten-second spurts Preheat the oven to 375°F (190°C) and move the rack near the top for max browning

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I still can’t believe dinner so good comes from just a few fridge staples and a little stovetop magic. My favorite bit is watching everyone dive in, fighting for those first cheesy, golden scoops straight out of the pan.

Storing Leftovers

Pop cooled leftovers in a sealed container in the fridge, they’ll keep for three days Heat up in the oven or zap in the microwave with a splash of milk or chicken broth to get the sauce creamy again Don’t freeze it before baking—gnocchi just gets mushy

Try These Swaps

Want it a bit lighter? Use half-and-half instead of some cream Dairy-free? Go with your favorite plant-based options, both cream and cheese. Turkey works just as well if that’s what you’ve got cooked up.

How To Serve

Add a simple salad or broccoli on the side for fresh greens Garlic bread or warm focaccia takes it to the next level Sprinkle over extra fresh parmesan or a palmful of chopped herbs if it’s a special night

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Recipe FAQs

→ How can I stop the cream cheese from getting lumpy?

Make sure the cream cheese is nice and soft before it hits the pan. Keep stirring while it melts in to help it blend smooth.

→ Is it okay to use already-cooked gnocchi?

Raw gnocchi is best since it soaks up all those tasty flavors in the oven. Cooked gnocchi does work, but it might end up a bit mushier.

→ Could I swap the chicken out?

Definitely. Try chopped turkey or even sautéed mushrooms for something different but still delicious.

→ What kind of cheese should I put on top?

Mozzarella gives that perfect gooey melt, and parmesan packs in the salty flavor for a super tasty golden crust.

→ What keeps my sauce from getting watery?

Skip the foil and bake it open. Giving it a rest once it’s out of the oven lets the sauce firm up on its own.

→ Why does it need time to rest before eating?

Letting it cool a bit makes the sauce nice and thick and helps all the flavors mingle together for every creamy forkful.