Creamy baked chicken pesto gnocchi is the weeknight dinner I reach for when I want something that feels indulgent but comes together in under 30 minutes. Pillowy gnocchi, shredded rotisserie chicken, and a pesto cream sauce get topped with melty mozzarella and baked until bubbly and golden. A simple one-skillet weeknight dinner.
I've always loved gnocchi. They're soft, comforting, and soak up sauce so well. This recipe came together on a night when I had leftover rotisserie chicken and pesto in the fridge. Baking it with that creamy sauce and a blanket of melted cheese turned it into exactly the kind of cozy dinner I wanted. 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! If you're a pesto lover like me, my 20-minute pesto sausage pasta is another weeknight staple that comes together just as fast.
- Heavy cream or coconut milk. This gives the sauce that luxurious creaminess. Coconut milk cuts down on dairy without losing that creaminess.
- 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
- 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!
Creamy Baked Pesto Gnocchi with Chicken
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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. Turn off the heat.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
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!