This is a rich and creamy baked gnocchi dish where tender chicken, pillowy gnocchi and plenty of melted cheese come together in a flavorful pesto cream sauce. I love how everything cooks in one pan, making it a comforting and easy meal for any night of the week. Pesto Chicken Gnocchi Bake

Why You’ll Love This Recipe

I love this recipe because it comes together quickly, uses simple ingredients and delivers a cozy, satisfying dinner every time. The gnocchi cooks right in the sauce, saving me extra steps, and the combination of pesto, cream and gooey cheese makes the whole dish feel indulgent without being complicated.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 tablespoon butter
1/2 medium onion, chopped
2 cloves garlic, minced
1/2 cup chicken broth
1 cup heavy cream
1/4 cup basil pesto
1/2 teaspoon Italian seasoning
1 pound potato gnocchi
2 cups cooked chicken, shredded or chopped
1/2 cup freshly grated Parmesan cheese
2 cups shredded mozzarella cheese
1 teaspoon chopped fresh parsley
Salt and pepper, to taste

Directions

Preheat the oven to 375°F.
Melt the butter in a deep oven-safe skillet over medium heat. Add the onion and sauté for about 5 minutes until softened.
Add the garlic and chicken broth, letting it warm for about 30 seconds.
Stir in the heavy cream, pesto and Italian seasoning until smooth.
Add the gnocchi and chicken, stirring to coat everything in the sauce. Warm for 1–2 minutes without letting the sauce become too thick.
Remove from heat. Sprinkle the Parmesan evenly on top, then add the mozzarella.
Bake uncovered for 15 minutes. Broil for 1–2 minutes if I want a golden, bubbly top.
Let it rest for 5 minutes before serving. Finish with parsley, salt and pepper.

Servings And Timing

Serves: 4
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

Variations

Use gluten-free gnocchi if needed.
Add vegetables like spinach, cherry tomatoes, zucchini or asparagus for extra flavor and color.
Replace the chicken with cooked turkey or rotisserie leftovers.
Lighten it by reducing the mozzarella or substituting part of the heavy cream with half-and-half.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3–4 days.
To reheat, I warm the dish gently on the stove over low heat and add a splash of cream if the sauce thickens.
I don’t freeze this dish because the creamy sauce tends to separate once thawed.

FAQs

Can I make this without an oven-safe skillet?

Yes. I simply prepare the sauce and gnocchi mixture on the stove, then transfer everything to a baking dish before topping with cheese and baking.

Can I use store-bought pesto?

Yes. Store-bought pesto works well and keeps the recipe quick and simple.

Can I add vegetables?

Absolutely. I like adding spinach, zucchini, or cherry tomatoes for extra texture and freshness.

Can I use rotisserie chicken?

Yes. Rotisserie chicken is perfect because it’s tender, flavorful, and saves time.

How do I keep the sauce creamy when reheating?

I reheat slowly over low heat and add a small splash of cream to bring back the smooth texture.

Conclusion

I enjoy making this Pesto Chicken Gnocchi Bake because it’s flavorful, creamy and incredibly comforting. The pesto cream sauce, soft gnocchi and melted cheese create a delicious, cozy dish that’s easy to prepare and always satisfying.