Chicken Alfredo Gnocchi – A Creamy, One-Pan Comfort Dinner

Introduction

Chicken Alfredo Gnocchi is a rich and hearty one-pan meal that delivers restaurant-quality comfort food with minimal effort. Pillowy potato gnocchi are simmered directly in a velvety Alfredo sauce, absorbing every bit of creamy flavor. Toss in tender chicken and a sprinkle of parmesan, and you’ve got a satisfying dinner that feels indulgent but comes together quickly — no boiling required.

This recipe is perfect for busy weeknights or cozy weekends when you want something warm, creamy, and filling. Using shelf-stable or refrigerated gnocchi means less prep, and the Alfredo sauce (made from scratch or store-bought) ties everything together with a silky, garlicky finish.

Whether you’re feeding a family, cooking for two, or just craving a creamy pasta dish with a twist, this Chicken Alfredo Gnocchi will hit the spot.

Ingredients Overview

The secret to this dish is the balance between creamy richness and savory depth. Here’s what you’ll need:

Gnocchi:

• Potato Gnocchi: Use shelf-stable, refrigerated, or frozen gnocchi. No need to boil — they cook directly in the sauce and soak up flavor as they soften.

  • Tip: Avoid cauliflower or non-traditional gnocchi as they may fall apart in the sauce.

Chicken:

• Boneless, Skinless Chicken Breasts or Thighs: Diced into bite-sized pieces. Thighs add more flavor and tenderness, while breasts offer leaner protein.

Alfredo Sauce:

• Heavy Cream: For a truly rich Alfredo, heavy cream creates the best texture. You can also use half-and-half for a lighter option.

• Butter: Adds richness and helps the sauce emulsify.

• Garlic: Fresh garlic cloves, minced, give the sauce its signature flavor.

• Parmesan Cheese: Freshly grated parmesan melts into the sauce, adding depth and saltiness.

• Salt & Pepper: Essential for balancing the richness.

Optional Add-ins:

• Spinach or peas for a touch of green

• Mushrooms sautéed with the chicken

• Chili flakes for gentle heat

• Lemon zest for brightness

Substitutions & Dietary Options:

• Gluten-Free: Use gluten-free gnocchi (available in most specialty grocery stores).

• Dairy-Free: Substitute with unsweetened almond or oat cream, vegan butter, and vegan parmesan.

• Low-Carb: Replace gnocchi with cauliflower florets or low-carb pasta alternatives.

Step-by-Step Instructions

1. Cook the Chicken

• Heat 1 tablespoon olive oil in a large skillet over medium heat.

• Add 1 lb of diced chicken, season with salt and pepper, and cook for 6–8 minutes, until golden and cooked through.

• Remove the chicken from the skillet and set aside.

2. Make the Alfredo Sauce

• In the same skillet, reduce heat to medium-low. Add 2 tablespoons butter and 3 cloves minced garlic.

• Sauté for 1 minute until fragrant.

• Pour in 1 1/2 cups heavy cream and bring to a gentle simmer.

• Stir in 3/4 cup freshly grated Parmesan cheese until melted and the sauce is smooth.

• Season with salt and pepper to taste.

3. Add Gnocchi

• Stir 1 package (about 16 oz) of uncooked gnocchi directly into the sauce.

• Simmer gently, uncovered, for 7–10 minutes, stirring occasionally, until the gnocchi are tender and the sauce has thickened. If needed, add a splash of water or chicken broth to loosen the sauce.

4. Return Chicken & Combine

• Add the cooked chicken back into the skillet.

• Stir to combine and coat the chicken and gnocchi evenly with the sauce.

• If using spinach or peas, stir them in now and cook until wilted or heated through (2–3 minutes).

5. Serve

• Remove from heat and let the dish rest for 5 minutes to thicken slightly.

• Garnish with extra parmesan, black pepper, or fresh parsley.

Pro Tips:

• Don’t boil the gnocchi separately — cooking them in the sauce gives better flavor and fewer dishes.

• For added flavor, deglaze the pan with a splash of white wine before adding cream.

• Use a large skillet with deep sides to contain everything easily.

Tips, Variations & Substitutions

• Add Veggies: Stir in spinach, sun-dried tomatoes, or steamed broccoli for color and nutrition.

• Make it Spicy: Add red pepper flakes or a touch of Cajun seasoning to the chicken.

• Cheesy Upgrade: Add mozzarella or fontina for extra meltiness.

• Lemon Garlic Gnocchi: Add lemon juice and zest for a zippy, bright finish.

Dietary Adjustments:

• Lighter Version: Use half-and-half instead of cream, and grilled chicken breast.

• High-Protein: Add extra chicken or stir in white beans.

• Vegan: Use dairy-free cream, gnocchi, and meat-free chicken substitutes.

Serving Ideas & Occasions

Chicken Alfredo Gnocchi is the perfect comfort food for all kinds of settings:

• Cozy weeknight dinners

• Casual dinner parties

• Date-night in

• Meal prep (it reheats well for lunches!)

• Potluck-style dishes — just bake in a casserole dish and top with cheese

Pair with:

• Garlic bread or focaccia

• Roasted veggies or a green salad

• Sparkling water with lemon

• A light soup or broth-based starter

The creamy sauce and soft gnocchi make this dish deeply comforting and ideal for cold nights or when you need something soul-warming.

Nutritional & Health Notes

This is a filling, high-calorie dish that offers plenty of comfort and protein. A typical serving provides:

• Protein from chicken and cheese

• Fats from cream and butter

• Carbs from gnocchi

• Calcium from parmesan

• Fiber if veggies are added

To lighten it:

• Use half-and-half

• Reduce butter

• Add more greens or bulk with sautéed vegetables

A rough nutritional breakdown (per serving, based on 4 servings):

• Calories: 500–600

• Protein: 30–35g

• Carbs: 40–50g

• Fat: 25–30g

FAQs

Q1: Can I use frozen gnocchi?
A1: Yes, just add it straight to the sauce without thawing. It may take an extra minute or two to cook, so simmer until tender.

Q2: What kind of chicken works best?
A2: Boneless, skinless chicken breasts or thighs both work. Thighs offer more moisture and flavor, but breasts are leaner.

Q3: Can I make this ahead of time?
A3: Yes! Make and store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave with a splash of milk or broth to loosen the sauce.

Q4: How do I know the gnocchi is cooked through?
A4: Gnocchi is done when it’s soft and tender. Taste a piece after 7–8 minutes. It should be plump and have lost its raw chewiness.

Q5: Can I use store-bought Alfredo sauce?
A5: Absolutely. Use about 1 1/2 cups and skip the homemade sauce step. Just heat it up and follow the recipe from the gnocchi step.

Q6: Is this freezer-friendly?
A6: It’s best fresh, but you can freeze portions. Reheat gently with extra cream or broth, as the sauce may separate slightly.

Q7: What herbs go well with this?
A7: Fresh parsley, thyme, basil, or oregano work well. Add herbs at the end for the freshest flavor.

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