Chicken Alfredo Gnocchi
Make the best Chicken Alfredo Gnocchi in one skillet! Creamy, cheesy, and full of flavor – perfect for any season.
Ingredients
- 1 lb chicken breast pounded to even thickness or sliced into cutlets
- 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
- ½ cup chicken broth
- 2 cups milk
- ½ cup heavy cream
- 1 lb uncooked potato gnocchi gluten-free if needed
- 1½ cups shredded mozzarella cheese
- ½ cup parmesan cheese
Instructions
Step 1: Prepare and Cook the Chicken
- Preheat your oven to 425°F (220°C).
- Toss chicken with 1 tablespoon olive oil, garlic powder, Italian seasoning, salt, and pepper.
- Heat remaining tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
- Sear chicken for 8-10 minutes, flipping once, until golden on the outside. Internal temperature should reach 145°F (it will finish cooking in the oven).
- Transfer chicken to a cutting board to rest.
Step 2: Build the Alfredo Sauce
- In the same skillet, melt 1 tablespoon butter over medium heat.
- Add shallots and cook until soft and translucent (2-3 minutes).
- Stir in minced garlic and sauté for another 1-2 minutes.
- Add remaining 3 tablespoons butter. Once melted, sprinkle in the flour and stir to form a roux.
- Gradually whisk in chicken broth, milk, and heavy cream. Increase heat slightly and whisk until sauce is smooth and thickened.
Step 3: Combine and Bake
- Dice the rested chicken into bite-sized pieces.
- Add uncooked gnocchi and chopped chicken to the Alfredo sauce, stirring to coat everything evenly.
- Sprinkle mozzarella and parmesan over the top.
- Bake uncovered for 12-15 minutes until the top is golden and bubbly.