Description
This Chicken Alfredo Gnocchi Bake is a comforting and creamy casserole perfect for a family dinner. Featuring tender gnocchi, juicy chicken breast tenderloins, and a rich Alfredo sauce made with butter, heavy cream, and a blend of Romano and mozzarella cheeses, this dish is topped with crunchy Italian-style panko breadcrumbs for a golden finish. Quick to prepare and baked to bubbly perfection, it’s a delicious, hearty meal packed with balanced flavors and textures.
Ingredients
Scale
Gnocchi and Chicken
- 1 package Delallo Gnocchi Kit
- 16 ounces chicken breast tenderloins, cut into 1-inch cubes
- Salt, to taste
- Black pepper, to taste
- ½ teaspoon Italian Seasoning
Sauce
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- ¼ cup butter
- 1 cup heavy cream
- 1 ½ cups shredded Romano cheese, divided
- ½ cup shredded mozzarella cheese
Vegetables and Toppings
- 1 10-ounce package frozen broccoli
- ¾ cup Italian Style Panko Breadcrumbs
- Fresh basil, chopped, for serving
Instructions
- Preheat your oven: Set the oven to 400°F (200°C) to ensure it is hot and ready by the time the dish is assembled.
- Prepare the gnocchi: Cook the gnocchi following the package instructions in the Delallo Gnocchi Kit. If needed, consult online resources for tips to achieve perfect texture.
- Cook garlic: In a large, oven-safe skillet, heat the olive oil over medium-high heat. Add the minced garlic and sauté for 2–3 minutes until fragrant and softened but not browned.
- Cook the chicken: Add the cubed chicken breast to the skillet with the garlic and season generously with salt, black pepper, and Italian seasoning. Stir frequently and cook for 7–10 minutes until the chicken is nicely browned and fully cooked. Remove the chicken from the skillet and set aside.
- Make the sauce: In the same skillet, melt the butter over medium heat. Deglaze the pan by scraping up any browned bits from the bottom with a wooden spoon. Stir in the heavy cream and blend well to create a smooth base.
- Incorporate cheese: Combine the Romano and mozzarella cheeses, reserving ¾ cup for topping. Gradually stir the remaining cheese into the warm cream sauce, mixing constantly and allowing each addition to melt fully before adding more.
- Combine ingredients: Return the cooked gnocchi and chicken to the skillet. Add the frozen broccoli, stirring everything thoroughly so all components are evenly coated in the creamy Alfredo sauce.
- Add toppings: Sprinkle the reserved cheese evenly over the top, followed by the Italian-style panko breadcrumbs for a crunchy crust.
- Bake the dish: Place the skillet in the preheated oven and bake for 25 minutes, or until the topping is bubbly and golden brown.
- Serve and enjoy: Remove the skillet from the oven and garnish with freshly chopped basil to add a bright herbal note. Serve immediately for the best taste and texture.
Notes
- For best results, use an oven-safe skillet to simplify the transition from stove to oven.
- Fresh broccoli can be used instead of frozen; blanch it briefly before combining if using fresh.
- To make it lighter, substitute half-and-half for heavy cream, but note the sauce might be less rich.
- Adjust seasoning with additional Italian herbs like oregano or basil to your preference.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
