Chicken Alfredo Gnocchi Bake
This creamy chicken Alfredo gnocchi bake is an easy, cheesy one-dish dinner with golden topping and pillowy gnocchi baked in Alfredo sauce.
Equipment
- Mixing bowl Used to combine all ingredients before baking
- 9x13 Baking Dish Used to bake the casserole
Ingredients
- 1 pound potato gnocchi uncooked, shelf-stable or refrigerated
- 2 cups shredded cooked chicken rotisserie or pre-cooked
- 2 cups Alfredo sauce jarred or homemade
- 1 ½ cups shredded mozzarella cheese divided
- ½ cup grated Parmesan cheese divided
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- salt and black pepper to taste
Instructions
- Preheat oven to 375°F and lightly grease a 9x13 baking dish.
- In a large bowl, mix Alfredo sauce, shredded chicken, uncooked gnocchi, garlic powder, Italian seasoning, half the Parmesan cheese, salt, and pepper until well combined.
- Pour the mixture into the prepared baking dish and spread evenly. Top with mozzarella cheese and remaining Parmesan.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake for another 10 minutes until top is golden and bubbling. Let rest 5 minutes before serving.
Notes
- To add greens, stir in a handful of spinach before baking.
- For extra richness, mix in a spoonful of cream cheese with the sauce.
- Store leftovers in the fridge and reheat with added milk to keep it creamy.
Did you make this recipe?Mention @CooksCrafter or tag #CooksCrafter!