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Rosa’s Creamy Chicken Gnocchi Bake

A fork lifts a cheesy portion of creamy chicken gnocchi bake, showing long cheese pulls over the baked dish.
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Make this easy, hearty Creamy Chicken Gnocchi Bake for a comforting, family-friendly dinner. This one-dish Italian meal comes together quickly and bakes up bubbly and golden.

Ingredients

Scale
  • 1 pound potato gnocchi, uncooked
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 4 ounces cream cheese, cut into cubes
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 cup shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the gnocchi according to package directions until they float, then drain and set aside.
  3. Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the chicken pieces, salt, and pepper. Cook until the chicken is browned on all sides and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside.
  4. Reduce the heat to medium. Add the onion to the same skillet and cook until softened, about 3 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  5. Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Let it simmer for 1 minute.
  6. Stir in the heavy cream, cream cheese cubes, Parmesan cheese, Italian seasoning, and red pepper flakes, if using. Stir constantly until the cream cheese melts and the sauce is smooth.
  7. Return the cooked chicken and the drained gnocchi to the skillet. Stir gently to coat everything in the creamy sauce.
  8. If your skillet is not oven-safe, transfer the mixture to the prepared baking dish. Sprinkle the mozzarella cheese evenly over the top.
  9. Bake for 15 to 20 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden brown.
  10. Let the bake rest for 5 minutes before serving. Top with extra Parmesan cheese if desired.

Notes

  • If you are short on time, use pre-cooked rotisserie chicken instead of raw chicken; simply shred it and add it in step 6.
  • For a richer sauce, substitute half of the heavy cream with half-and-half.
  • You can add 1 cup of frozen peas or broccoli florets along with the gnocchi in step 6 for extra vegetables.

Nutrition

Find it online: https://rosatasty.com/creamy-chicken-gnocchi-bake-recipe/