Chicken Gnocchi Bake with Creamy Pesto Sauce
A creamy and comforting baked dish featuring tender chicken, soft gnocchi, and a rich pesto cream sauce topped with melted cheese. Perfect for a cozy and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Halal
Ingredients
- 1 pound potato gnocchi
- 2 cups cooked chicken breast, shredded or diced
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/3 cup basil pesto
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 cup mozzarella cheese, shredded
- 1 cup spinach (optional)
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the gnocchi according to package instructions, then drain and set aside.
- Heat olive oil in a large skillet over medium heat and sauté garlic until fragrant.
- Add chicken broth and heavy cream, stirring to combine.
- Mix in the pesto until the sauce is smooth.
- Stir in Parmesan cheese and season with salt and pepper.
- Add cooked chicken and spinach, allowing spinach to wilt.
- Combine the gnocchi with the sauce, ensuring even coating.
- Transfer to a baking dish and top with shredded mozzarella.
- Bake for 20–25 minutes until bubbly and golden on top.
- Let cool slightly before serving.
Notes
- Use rotisserie chicken for convenience.
- Substitute half-and-half for a lighter sauce.
- Add mushrooms or sun-dried tomatoes for extra flavor.
- Stir in a splash of milk when reheating to keep the sauce creamy.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 110 mg
