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Loaded Chicken Alfredo Gnocchi Bake

A decadent and comforting casserole featuring pillowy gnocchi, tender chicken, and broccoli smothered in a rich homemade Alfredo sauce, topped with crispy bacon and melted mozzarella.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Casserole, Italian-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb potato gnocchi uncooked
  • 2 cups cooked chicken breast cubed or shredded
  • 2 cups broccoli florets fresh or frozen
  • 6 slices bacon cooked and crumbled
Alfredo Sauce
  • 0.5 cup unsalted butter
  • 4 cloves garlic minced
  • 2 oz cream cheese softened
  • 2 cups heavy cream
  • 1 cup Parmesan cheese freshly grated
  • 1 tsp Italian seasoning
  • 0.5 tsp salt to taste
  • 0.5 tsp black pepper freshly cracked
Topping
  • 1.5 cups mozzarella cheese shredded
  • 1 tbsp fresh parsley chopped

Equipment

  • Large Pot
  • Deep skillet or Dutch oven
  • 9x13 Baking Dish
  • Whisk
  • Colander

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. Bring a large pot of salted water to a boil. Add broccoli florets and cook for 2 minutes. Remove with a slotted spoon. Add gnocchi to the same water and cook until they float (2-3 mins). Drain.
  3. In a large deep skillet, melt butter over medium heat. Sauté garlic for 30 seconds. Whisk in softened cream cheese until smooth.
  4. Pour in heavy cream, simmering gently for 3-4 minutes until slightly thickened. Stir in Italian seasoning, salt, and pepper.
  5. Remove from heat and stir in Parmesan cheese until melted and smooth.
  6. Add cooked gnocchi, chicken, broccoli, and half the bacon to the sauce. Toss to coat evenly. Transfer to the baking dish.
  7. Top with shredded mozzarella and remaining bacon. Bake for 20 minutes until bubbly. Broil for 2-3 minutes for a golden crust.
  8. Garnish with parsley and serve hot.

Notes

For a lighter version, substitute half the heavy cream with half-and-half, though the sauce will be thinner.