When comfort food calls, this Chicken Gnocchi Alfredo Bake answers with a creamy, satisfying embrace that feels like a warm hug on a plate. The pillowy potato gnocchi combined with tender chicken and a velvety homemade Alfredo sauce creates a dish that’s both elegant and comforting.
This casserole takes classic Alfredo to new heights by transforming it from a simple pasta dish into a bubbling, golden-topped bake that’s perfect for weeknight dinners or casual entertaining. The best part? It comes together in just 45 minutes, making it an achievable meal even on busy evenings.
Why You’ll Love This
- Quick prep with mostly pantry staples you likely already have on hand
- Pillowy gnocchi requires no boiling beforehand—it cooks right in the sauce
- Customizable with whatever vegetables you have in your fridge
- Perfect make-ahead meal that reheats beautifully for lunches
- Kid-friendly comfort food that still feels sophisticated enough for adults
Ingredients
- 1 package shelf stable gnocchi
- 2 cups frozen broccoli
- 2 cups shredded/chopped cooked chicken
- 1/2 cup crumbled cooked bacon
- 1 tablespoon minced garlic
- 1 (15 ounce) jar Alfredo sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded Monterey Jack cheese
- Freshly grated Parmesan cheese
- Green onions
- Extra bacon
Instructions
- Preheat the oven to 400°F. Spray a casserole dish with non-stick baking spray.
- Cook the gnocchi according to package directions. Drain well.
- Gently stir together the cooked gnocchi, frozen broccoli, chicken, bacon, garlic, and Alfredo sauce until well combined.
- Spoon the mixture into the prepared casserole dish and sprinkle with mozzarella and Monterey Jack cheeses. Bake for 20 minutes.
- Broil for 1-2 minutes or until the cheese starts to brown. Keep a close eye on it as it will brown quickly.
- Top with freshly grated Parmesan cheese, green onions, and extra bacon if desired. Serve immediately.
Tips & Variations
- For a shortcut version, use rotisserie chicken and jarred Alfredo sauce
- Add sautéed mushrooms or spinach for extra vegetables
- Try sun-dried tomatoes and baby spinach for a Tuscan-inspired variation
- Swap chicken for Italian sausage or make it vegetarian by doubling the vegetables
- For a crunchier top, sprinkle with panko breadcrumbs mixed with a bit of melted butter
- Make ahead and refrigerate unbaked for up to 24 hours; add 10 minutes to baking time if cooking from cold
Serving Suggestions
This rich, creamy bake pairs perfectly with a simple green salad dressed with lemon vinaigrette to cut through the richness. For a complete meal, serve alongside garlic bread or roasted broccoli with a squeeze of lemon.
For wine lovers, this dish complements beautifully with a crisp Pinot Grigio or a light Chardonnay that won’t overpower the delicate flavors of the Alfredo sauce.
Notes
- The bake is done when the edges are bubbling and the top is golden brown
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Reheat individual portions in the microwave or larger amounts in the oven at 350°F until heated through
- This dish does not freeze well due to the cream-based sauce
FAQs
Can I use frozen gnocchi?
Yes! No need to thaw—just add them directly to the sauce. You may need to add 5 minutes to the baking time.
How do I know when the gnocchi is cooked?
The gnocchi will be tender when pierced with a fork. They’ll also plump up slightly during baking.
Can I make this dish ahead of time?
Absolutely! Assemble everything but don’t bake it. Cover and refrigerate for up to 24 hours, then bake when ready, adding about 10 minutes to the cooking time.
What can I substitute for heavy cream?
Half-and-half will work in a pinch, though the sauce won’t be quite as rich. For a lighter option, try evaporated milk, but avoid regular milk as a direct substitute as it may make the sauce too thin.
[recipe_card]
