Baked Chicken Alfredo Gnocchi

• 8 oz gnocchi
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• 1/2 cup breadcrumbs
• 2 tbsp butter
• 1 tbsp olive oil
• Fresh parsley for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large skillet, heat olive oil and butter over medium heat. Add chicken and cook until golden brown and cooked through.
3. 3 Boil gnocchi according to package instructions; drain and set aside.
4. 4 In the same skillet, add garlic, basil, and oregano to the residual heat and stir for 30 seconds.
5. 5 Pour in heavy cream, bring to a gentle simmer, then stir in Parmesan until melted and sauce is smooth.
6. 6 Combine cooked gnocchi and chicken in a baking dish. Pour alfredo sauce over top.
7. 7 Top with breadcrumbs and additional Parmesan.
8. 8 Bake for 20-25 minutes until bubbly and golden.
9. 9 Garnish with fresh parsley before serving.

Equipment

• Baking dish
• Skillet
• Oven

Variations

• Add sun-dried tomatoes for extra flavor.
• Include sautéed spinach for added nutrients.

Substitutions

• Substitute chicken with shrimp for a seafood twist.
• Use a dairy-free cream alternative for a vegan version.

Pairings

• Pairs well with a light white wine or sparkling water with lemon.

Nutrition

Tips

• For extra flavor, sauté minced garlic with the chicken.
• Use whole wheat gnocchi for a healthier twist.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven.

Serving Suggestions

• Serve with a side of garlic bread or a crisp green salad.

FAQ