Chicken Alfredo Gnocchi
A creamy and cheesy Chicken Alfredo Gnocchi that's easy to make and perfect for family dinners.
Equipment
- Oven-safe skillet A cast-iron skillet works best for even cooking.
Ingredients
Main Ingredients
- 1 lb chicken breast pounded to even thickness or sliced
- 2 tablespoons olive oil divided
- 1 teaspoon garlic powder
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- 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
Instructions
- Preheat your oven to 425°F (220°C).
- In a bowl, toss the chicken with 1 tablespoon of olive oil, garlic powder, Italian seasoning, salt, and pepper until well coated.
- In a large, oven-safe skillet, drizzle the remaining 1 tablespoon of olive oil and heat over medium-high until shimmering.
- Add the chicken to the skillet and pan-fry for 8-10 minutes, flipping halfway through, until golden brown and the internal temperature reaches just below 165°F (74°C). If the chicken browns too quickly, add a splash of water to the pan. Once cooked, transfer the chicken to a clean cutting board to rest.
- In the same skillet, add 1 tablespoon of butter and melt over medium heat, scraping up any brown bits from the chicken.
- Add the shallots and cook for 2-3 minutes until soft and translucent. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the remaining 3 tablespoons of butter to the skillet and stir until melted. Sprinkle the flour over the mixture and stir to create a thick paste (roux).
- With the heat on medium, whisk in the chicken broth, milk, and heavy cream. Increase the heat to medium-high and continue whisking until the mixture is smooth and begins to bubble and thicken.
- Turn off the heat and dice the cooked chicken into bite-sized pieces. Add the chicken and uncooked gnocchi to the sauce, stirring to coat everything evenly. Sprinkle the mozzarella and parmesan cheese on top.
- Bake in the preheated oven for 12-15 minutes, or until the cheese is melted, bubbling around the edges, and starting to turn golden brown. Check the gnocchi bake 1-2 times during cooking and rotate the pan carefully for even browning.
Notes
For a veggie boost, consider adding spinach or broccoli to the mix before baking. If you prefer a spicier dish, add a pinch of red pepper flakes to the sauce.