Looking for something cozy, flavorful, and ready fast? This creamy baked chicken pesto gnocchi is one of my favorite easy meals. It’s rich, cheesy, and packed with herby pesto, but still feels light enough to enjoy any time of year. Best of all, it comes together fast—perfect for a busy weeknight when you want something warm, satisfying, and full of flavor without a lot of effort.
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I’ve always loved gnocchi. They’re soft, comforting, and soak up sauce so well. Add a creamy pesto sauce and melty cheese, and it’s pure comfort food. This recipe is super easy too—just use store-bought gnocchi and leftover chicken. It’s the perfect weeknight dinner when you want something simple but still full of flavor. I also love gnocchi with a rich bolognese sauce—it’s one of my favorite cold-weather meals—but this creamy pesto version is lighter and just as satisfying.
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Key Ingredients
- Gnocchi. I usually grab a pack of shelf-stable potato gnocchi from the store. Use gluten-free if that’s what you need.
- Pesto. I love using a good-quality store-bought pesto to save time, but if you’ve got a batch of homemade pesto on hand, even better!
- Heavy cream or coconut milk. This gives the sauce that luxurious creaminess. Coconut milk works beautifully if you want to cut down on the dairy a tad.
- Cooked chicken. I almost always use shredded rotisserie chicken—it’s such a time-saver and always turns out tender.
See the recipe card below for the remaining ingredients and quantities.
Instructions
- Step 1: Preheat your oven to 400°F. Bring a large pot of salted water to a boil and cook the gnocchi until they float—just a couple of minutes. Drain and set aside. Heat a little olive oil in an oven-safe skillet and sauté the garlic for about 30 seconds. Stir in the pesto, cream, and broth. Let it simmer for 2–3 minutes until it thickens slightly.
- Step 2: Add the Parmesan and red pepper flakes, stirring until melted and creamy.
- Step 3: Turn off the heat. Fold in your cooked chicken and gnocchi until everything is coated in the pesto sauce.
- Step 4: Sprinkle the mozzarella over the top. Bake uncovered for 15–20 minutes, until it’s bubbling and golden in spots. If you want that golden cheesy top, pop it under the broiler for just a minute or two. Let it cool for a few minutes, then top with fresh basil and a little more Parmesan. Enjoy!
Sarah's Top Tips
- Be careful not to overcook the gnocchi. They only need a couple of minutes—any longer and they can get mushy after baking.
- If the sauce gets too thick before baking, just add a splash of broth to loosen it up.
- Broil for a couple of minutes for that golden bubbling top layer of cheese. Just be sure to keep a close eye on it.
- Let the dish rest for a few minutes before serving. This helps the sauce settle and makes it easier to scoop.
Serving Suggestions
I love serving this baked gnocchi with something simple on the side—usually a crisp arugula salad with a lemony dressing or some simple roasted broccoli. If we’re extra hungry, garlic bread or a warm baguette makes the perfect sidekick for soaking up that creamy pesto sauce.
Storage & Reheating
Fridge: Pop any leftovers into an airtight container and keep them in the fridge for 3–4 days.
Freezer: You can freeze this before baking—just skip the cheese topping and add it fresh when you’re ready to bake.
Reheating: Warm it up in the microwave or the oven at 350°F. I like to add a splash of cream or broth to keep it saucy.
More Cozy Dinners with Pesto
If you’re loving the herby, creamy pesto vibes in this dish, here are a few more recipes to try:
- Pesto Chicken Lasagna – A cheesy, comforting lasagna with layers of pesto and tender chicken.
- 30-Minute Air Fried Caprese Chicken – Quick, fresh, and bursting with tomato, mozzarella, and basil pesto.
- Pesto Orzo Salad – A light and zesty side dish that’s perfect for spring and summer meals.
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below—I’d love to hear how it turned out! THANK YOU!
Recipe
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Creamy Baked Pesto Gnocchi with Chicken
See the full post for extra tips and photos
Ingredients
- 16 ounces potato gnocchi
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- ½ cup pesto
- ½ cup heavy cream, for dairy-free, use coconut milk
- ¼ cup chicken broth
- ½ cup parmesan cheese, grated
- ¼ teaspoon red pepper flakes, optional
- 2 cups cooked chicken, shredded or chopped
- 1 cup shredded mozzarella cheese, for topping
- Fresh basil leaves, chopped (for garnish)
- Extra grated Parmesan, for garnish
Instructions
- Preheat the oven to 400°F.
- Bring a large pot of water to a boil. Add Kosher salt and cook the gnocchi according to package instructions. Strain and set aside.16 ounces potato gnocchi
- Heat olive oil in a large oven-safe skillet over medium heat. Add garlic and sauté for about 30 seconds until fragrant. Stir in the pesto, heavy cream/coconut milk and broth. Simmer for 2-3 minutes until thickened. Stir in the Parmesan cheese and red pepper flakes (if using).1 tablespoon olive oil, 2 garlic cloves, ½ cup pesto, ½ cup heavy cream, ¼ cup chicken broth, ¼ teaspoon red pepper flakes, ½ cup parmesan cheese
- Add the cooked chicken and gnocchi to the skillet, tossing to coat in the sauce.2 cups cooked chicken
- Sprinkle the shredded mozzarella evenly over the top.1 cup shredded mozzarella cheese
- Bake uncovered for 15–20 minutes until bubbly and the cheese is melted and golden brown. Optional to broil for an additional 1–2 minutes.
- Remove from oven and let it cool for a couple of minutes. Serve garnished with fresh basil and more Parmesan cheese.Fresh basil leaves, Extra grated Parmesan
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Sarah's Tips
- Use rotisserie chicken for a time-saving shortcut
- Add in some veggies like frozen peas, broccoli, green beans, or asparagus.
- Don’t overcook the gnocchi—they only need a couple of minutes or they’ll turn mushy.
- If the sauce thickens too much before baking, stir in a splash of broth or cream.
David says
This turned out perfectly . I love Gnocchi –thank you!