Pesto Chicken Gnocchi Bake

This Pesto Chicken Gnocchi Bake is a creamy, comforting meal that comes together quickly for a weeknight dinner or a casual weekend treat. The blend of rich sauce, tender chicken, and pillowy gnocchi topped with melty cheeses makes it a total crowd-pleaser every time I make it. I first cooked this during a busy week and fell in love with how easy it was to create something so flavorful with just a handful of ingredients.

I have made this dish multiple times and it never fails to get compliments from family and friends. The crispy cheese on top is their favorite part.

Ingredients

• Butter: adds richness and helps soften the onion for a wonderful flavor base. Use unsalted butter so you can control the seasoning
• Medium onion chopped: provides sweetness and texture when sautéed slowly
• Garlic minced: brings aromatic depth, fresh is best for the brightest flavor
• Dry white wine: adds acidity and complexity to the sauce choose a dry wine you enjoy sipping
• Heavy or whipping cream: creates the creamy, luscious consistency essential to this bake
• Pesto (DeLallo brand recommended): full of basil and garlic goodness that defines the dish’s character
• Italian seasoning: balances the pesto and cream with herbs like oregano and thyme
• Potato gnocchi: soft, pillowy dumplings that soak up the sauce beautifully. Opt for fresh or good-quality refrigerated gnocchi for the best texture
• Cooked or rotisserie chicken: boosts the protein and flavor, rotisserie chicken adds a nice smoky note
• Freshly grated parmesan cheese: gives a salty, nutty topping that melts beautifully in the oven
• Shredded mozzarella cheese: adds creaminess and that irresistible golden-brown crust
• Chopped fresh parsley: provides a fresh contrast and pretty green pop at the end
• Salt and pepper to taste: essential for seasoning and balancing all flavors

Instructions

Preheating the Oven:

Preheat your oven to 375 degrees Fahrenheit and adjust the oven rack to the top third. This ensures the cheese topping will get nice and bubbly without burning.

Sauté the Onion:

Melt the butter in a deep oven-safe skillet over medium heat. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until soft and starting to turn golden. This step builds a flavorful foundation.

Add Garlic and Wine:

Stir in the minced garlic and pour in the dry white wine. Let it bubble gently for around 30 seconds to blend flavors and reduce the wine slightly without burning the garlic.

Create the Creamy Pesto Sauce:

Pour in the heavy cream followed by the pesto and sprinkle in the Italian seasoning. Stir carefully until everything is fully combined and smooth. This sauce is the heart of the dish.

Combine Gnocchi and Chicken:

Add the potato gnocchi and cooked chicken pieces to the skillet. Stir well to coat everything in the sauce. Heat for 1 to 2 minutes until the gnocchi is warm but be careful not to let the sauce thicken too much. If it does, add a splash more cream.

Add Cheese and Bake:

Remove the skillet from heat. Evenly sprinkle the parmesan and mozzarella cheeses over the top. Place it in the oven uncovered and bake for 15 minutes. For an extra golden crust, you can broil for 1-2 minutes but watch closely to avoid burning.

Rest and Garnish:

Let the bake rest for 5 minutes straight from the oven. This helps the sauce set slightly so it doesn’t run everywhere when served. Finish by sprinkling chopped fresh parsley and adjusting salt and pepper as needed.

I love the pesto in this recipe because it brings a burst of fresh basil and garlic flavor that lifts the creamy sauce. One family memory I treasure is serving this after a chilly fall hike. Everyone came inside cold and hungry and this warm, cheesy dish hit the spot perfectly.

Storage Tips

This bake keeps well in the refrigerator for up to three days. Reheat in the oven at 350 degrees Fahrenheit rather than the microwave for a better texture and to revive the crispy cheese top. Cover loosely with foil to prevent drying out.

Ingredient Substitutions

If you don’t have gnocchi, small pasta like mini penne or shells work as a substitute. For chicken, leftover roasted chicken or even cooked turkey makes a good alternative. Swap heavy cream for half-and-half mixed with a tablespoon of butter to lighten it up a bit.

Serving Suggestions

Serve alongside a crisp green salad with a tangy vinaigrette to cut through the richness. Garlic bread or simple roasted vegetables round out the meal nicely without competing with the flavors.

This delicious bake is perfect for busy nights and special family dinners alike. Enjoy making and sharing it as much as we do!

FAQs about Recipes

→ What type of gnocchi is best for this bake?

Potato gnocchi works best, providing a soft texture that soaks up the creamy pesto sauce beautifully.

→ Can I use leftover cooked chicken in this dish?

Yes, cooked or rotisserie chicken can be used to save time and still deliver great flavor.

→ How can I prevent the sauce from thickening too much before baking?

Stir the sauce carefully and add a splash of cream if it starts to thicken excessively before placing it in the oven.

→ Is it necessary to broil the dish at the end?

Broiling is optional and can be used to brown and crisp the cheese topping for added texture and flavor.

→ What herbs complement the flavors in this dish?

Italian seasoning and fresh parsley enhance the pesto and chicken, adding aromatic depth.

→ Can I substitute the white wine in the sauce?

Yes, a splash of chicken broth or a non-alcoholic white wine alternative can be used if preferred.