Name: Chicken Alfredo Gnocchi Bake
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 1 lb (450g) potato gnocchi; 2 cups cooked chicken, shredded or cubed; 2 tablespoons butter; 2 cloves garlic, minced; 1 ½ cups heavy cream (or half-and-half); ¾ cup grated Parmesan cheese; 1 cup shredded mozzarella cheese; ½ teaspoon salt; ¼ teaspoon black pepper; ¼ teaspoon nutmeg (optional); 1 cup baby spinach (optional); ¼ cup chopped parsley (for garnish)

Creamy, cheesy, and oh-so-comforting — this Chicken Alfredo Gnocchi Bake is everything I crave in a cozy, satisfying dinner. Pillowy gnocchi, tender chicken, and a velvety Alfredo sauce come together in one bubbling bake that hits the table in just 30 minutes. Whether I’m feeding the family or just want something warm and hearty, this dish never disappoints.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb (450g) potato gnocchi (store-bought or homemade)

2 cups cooked chicken, shredded or cubed

2 tablespoons butter

2 cloves garlic, minced

1 ½ cups heavy cream (or half-and-half for lighter version)

¾ cup grated Parmesan cheese

1 cup shredded mozzarella cheese

½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon nutmeg (optional)

1 cup baby spinach (optional but delicious)

¼ cup chopped parsley (for garnish)

Directions

I start by preheating the oven to 400°F (200°C) and lightly greasing a 9×9-inch baking dish.

I cook the gnocchi in salted boiling water according to the package instructions (usually 2–3 minutes, just until they float). Then I drain them and set aside.

In a large skillet, I melt butter over medium heat, add garlic, and cook it for about 30 seconds until it smells amazing.

I pour in the heavy cream and bring it to a gentle simmer before stirring in the Parmesan, salt, pepper, and a pinch of nutmeg for depth.

Once the sauce is smooth and creamy, I stir in the cooked gnocchi, chicken, and baby spinach until everything’s well coated.

I transfer the mixture to the prepared baking dish, sprinkle mozzarella cheese over the top, and bake for 15–20 minutes until it’s hot, bubbly, and golden.

I finish it off with a sprinkle of chopped parsley and serve it warm.

Servings and timing

This recipe makes 4 servings and takes a total of 30 minutes from start to finish — 10 minutes of prep and 20 minutes to cook. It’s perfect for a quick dinner any night of the week.

Variations

I sometimes use rotisserie chicken to save time — it’s flavorful and super convenient.

For extra veggies, I like adding sautéed mushrooms or steamed broccoli into the mix.

If I want a different cheesy twist, I swap the mozzarella for provolone or fontina.

To lighten things up, I use half-and-half instead of heavy cream.

I’ve even made this meat-free by replacing the chicken with roasted cauliflower or more spinach.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven at 350°F (175°C) for about 15–20 minutes or until heated through. If I’m in a hurry, the microwave works too — I just cover the dish with a damp paper towel and heat in 1-minute intervals, stirring in between.

FAQs

What type of gnocchi works best for this recipe?

I use store-bought potato gnocchi for convenience, but homemade gnocchi works beautifully if I have the time. Just make sure it’s cooked before adding it to the sauce.

Can I make this dish ahead of time?

Yes, I often assemble it ahead of time, cover, and refrigerate it for up to a day. When I’m ready to bake, I add a few extra minutes to the oven time since it starts out cold.

Is there a gluten-free option?

Absolutely — I’ve seen many gluten-free gnocchi options at the store, and they work well in this recipe. Just double-check that the other ingredients, like the Alfredo sauce, are also gluten-free.

Can I freeze Chicken Alfredo Gnocchi Bake?

I prefer not to freeze this dish because the cream sauce can separate when reheated, but it can be done. I recommend freezing before baking and reheating it in the oven straight from frozen, covered, at 375°F until heated through.

How can I make this dish more flavorful?

I sometimes add a pinch of crushed red pepper flakes to the Alfredo sauce for a little heat. A dash of Italian seasoning or a spoonful of pesto also adds great flavor.

Conclusion

This Chicken Alfredo Gnocchi Bake is a weeknight winner in my kitchen. It’s creamy, comforting, and endlessly customizable — the kind of recipe I keep coming back to again and again. Whether I’m cooking for guests or just want a low-effort dinner, it delivers every single time.

Recipe:

Chicken Alfredo Gnocchi Bake

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Author: Sophia
Total Time: 30 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

A creamy, cheesy, and comforting Chicken Alfredo Gnocchi Bake made with tender chicken, pillowy gnocchi, and a rich Alfredo sauce. Quick and easy for a satisfying weeknight dinner.

Ingredients

1 lb (450g) potato gnocchi

2 cups cooked chicken, shredded or cubed

2 tablespoons butter

2 cloves garlic, minced

1 ½ cups heavy cream (or half-and-half)

¾ cup grated Parmesan cheese

1 cup shredded mozzarella cheese

½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon nutmeg (optional)

1 cup baby spinach (optional)

¼ cup chopped parsley (for garnish)

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Instructions

Preheat the oven to 400°F (200°C) and lightly grease a 9×9-inch baking dish.
Cook the gnocchi in salted boiling water according to package instructions (2–3 minutes), then drain and set aside.
In a large skillet, melt the butter over medium heat. Add garlic and cook for 30 seconds until fragrant.
Pour in the heavy cream and bring to a gentle simmer.
Stir in Parmesan cheese, salt, pepper, and nutmeg (if using) until smooth and creamy.
Add the cooked gnocchi, chicken, and baby spinach (if using) to the sauce. Stir to combine.
Transfer the mixture to the prepared baking dish and top with shredded mozzarella.
Bake for 15–20 minutes, until hot, bubbly, and golden on top.
Sprinkle with chopped parsley before serving.