Description

This Chicken Alfredo Gnocchi recipe combines tender, seasoned chicken with tender potato gnocchi in a rich, creamy homemade Alfredo sauce made with butter, garlic, shallots, and a blend of mozzarella and parmesan cheeses. Baked until bubbly and golden, this comforting dish serves six and is perfect for a hearty family meal.

Ingredients

Units Scale

For the Chicken

1 lb chicken breast, pounded to even thickness or sliced in half lengthwise into cutlets
2 Tablespoons olive oil, divided
1 teaspoon garlic powder
2 teaspoons Italian seasoning
Salt and pepper to taste

For the Alfredo Sauce & Gnocchi

4 Tablespoons unsalted butter, divided
2 shallots, thinly sliced
3 cloves garlic, minced
3 Tablespoons flour (gluten-free if needed)
1/2 cup chicken broth
2 cups milk
1/2 cup heavy cream
1 lb uncooked potato gnocchi (gluten-free if needed)
1 1/2 cups shredded mozzarella cheese
1/2 cup parmesan cheese

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Instructions

Preheat and season chicken: Preheat oven to 425°F. Toss chicken with 1 tablespoon olive oil, garlic powder, Italian seasoning, salt, and pepper evenly to coat.
Pan fry chicken: Heat the remaining 1 tablespoon olive oil in a large, oven-safe skillet over medium-high heat until shimmering. Pan fry chicken for 8-10 minutes, flipping halfway, until golden on the outside and internal temperature reaches about 145°F (just below 165°F). Add a splash of water if pan browns too much before chicken is cooked through. Transfer chicken to a cutting board and rest.
Cook shallots and garlic: In the same skillet, melt 1 tablespoon butter over medium heat, scraping up browned bits. Add shallots and cook 2-3 minutes until soft and translucent. Stir in garlic and cook 1-2 more minutes until fragrant.
Make roux: Add remaining 3 tablespoons butter and melt. Sprinkle flour over butter and stir to form a thick paste for the roux.
Add liquids and thicken sauce: Whisk in chicken broth, milk, and heavy cream over medium heat, gradually increasing to medium-high. Continue whisking until sauce smooths, bubbles, and thickens.
Prepare chicken and combine with sauce: Turn off heat. Dice rested chicken into bite-sized pieces. Add chicken and uncooked gnocchi to the sauce, stirring to coat.
Add cheeses and bake: Sprinkle mozzarella and parmesan cheese evenly over the top. Bake in preheated oven for 12-15 minutes until cheese melts, bubbles, and begins to brown in spots. Rotate pan once or twice during baking for even cooking.

Notes

For casserole dish method: Prepare chicken and sauce in skillet as directed. Spray a 9×13-inch casserole dish with non-stick spray, transfer chicken, sauce, and gnocchi into the dish, sprinkle cheeses on top, and bake as instructed.
Add a splash of water while cooking chicken if the pan starts getting too dark before chicken is done.
Use gluten-free flour and gnocchi if needed to make the recipe gluten-free.