Creamy Chicken Pesto Gnocchi Bake Recipe -

Bring warmth and indulgence to your dinner table with this comforting, all-in-one casserole.

Tender pieces of chicken, crisp broccoli florets, and smoky fire-roasted peppers are blanketed in a rich garlic-pesto Alfredo sauce, then baked to bubbly perfection under a golden crust of melted cheese and crunchy breadcrumbs.

Best of all, the gnocchi cooks right in the sauce, making for a streamlined meal with effortless cleanup.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yields: 5 servings

Ingredients

12 ounces potato gnocchi (shelf-stable or refrigerated)
14 ounces boneless, skinless chicken breasts or thighs, diced into half-inch pieces
1 1/2 cups small broccoli florets
3/4 cup fire-roasted bell peppers, drained and sliced
1 container (11 ounces) refrigerated Alfredo sauce
2/3 cup chicken bone broth
3 tablespoons prepared basil pesto
3 cloves garlic, finely minced
1/2 teaspoon Italian seasoning
1/2 teaspoon fine salt (adjust to taste)
1/4 teaspoon freshly ground black pepper
1 pinch red pepper flakes (optional, for a subtle kick)
1/3 cup grated Parmesan cheese, divided
1 cup shredded mozzarella cheese
1/3 cup plain or panko breadcrumbs
2 teaspoons extra-virgin olive oil
1 teaspoon fresh lemon juice
Fresh parsley or basil, finely minced (for garnish)

Step-by-Step Instructions

1. Preparation and Assembly

Preheat your oven to 375°F (190°C). Thoroughly grease an 8×8-inch baking dish with butter, oil, or non-stick cooking spray.
Scatter the uncooked gnocchi, diced chicken pieces, broccoli florets, and drained fire-roasted bell peppers directly into the prepared baking dish, distributing them evenly.

2. Mixing the Sauce

In a medium mixing bowl, whisk together the refrigerated Alfredo sauce, chicken bone broth, basil pesto, minced garlic, Italian seasoning, salt, black pepper, red pepper flakes, and 2 tablespoons of the grated Parmesan cheese until completely smooth.
Pour this creamy mixture evenly over the ingredients in the baking dish. Stir gently to ensure every piece of gnocchi, chicken, and vegetable is well-coated.

3. Topping the Casserole

Sprinkle the shredded mozzarella cheese and the remaining Parmesan cheese uniformly across the top of the casserole.
In a small bowl, toss the breadcrumbs together with the olive oil until evenly moistened, then scatter them evenly over the cheese layer to guarantee a crispy topping.

4. Baking Process

Cover the baking dish tightly with aluminum foil to trap the steam, allowing the gnocchi to cook thoroughly without drying out.
Bake in the preheated oven for 30 minutes covered.
Carefully remove the foil and bake for an additional 10 to 15 minutes, or until the cheese is melted, bubbling at the edges, and the breadcrumbs are a light golden brown.

5. Resting and Serving

Remove the bake from the oven and let it rest uncovered for 5 to 10 minutes to allow the sauce to thicken slightly.
Drizzle the fresh lemon juice over the top, garnish with minced parsley or basil, and serve warm.

Chef’s Cooking Tips

Check the Salt

Because store-bought Alfredo sauce, broth, and cheeses can vary widely in sodium content, taste your sauce mixture before adding extra salt to prevent over-seasoning.

Gnocchi Selection

Both shelf-stable and refrigerated potato gnocchi work wonderfully in this recipe. There is no need to pre-boil them; they soften and absorb the savory flavors perfectly while baking.

Even Chicken Sizing

Cut your chicken into uniform half-inch cubes so they cook evenly alongside the gnocchi and vegetables in the oven.

Nutrition Facts (Per Serving)

Nutrient	Amount	% Daily Value
Calories	695 kcal	—
Total Carbohydrate	47 g	17%
Dietary Fiber	4 g	15%
Total Sugars	5 g	—
Protein	44 g	88%
Total Fat	37 g	48%
Saturated Fat	17 g	87%
Cholesterol	163 mg	54%
Sodium	1311 mg	57%
Calcium	470 mg	36%
Iron	4 mg	20%
Potassium	748 mg	16%
Vitamin C	71 mg	79%