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Creamy Chicken Pesto Gnocchi Bake

This creamy chicken pesto gnocchi bake is loaded with tender chicken, broccoli, and fire-roasted peppers in a garlic-infused pesto Alfredo. Best of all, the gnocchi cooks right in the dish for an easy, comforting dinner with minimal cleanup.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings: 5 servings
Course: Dinner, Entree
Cuisine: American
Calories: 695
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 12 ounce gnocchi
  • 14 ounce skinless, boneless chicken, cut into 1/2-inch pieces
  • 1 1/2 cups small broccoli florets
  • 3/4 cup fire-roasted bell peppers, drained
  • 11 ounce refrigerated Alfredo sauce, such as Giovanni Rana®
  • 2/3 cup chicken bone broth
  • 3 tablespoon pesto
  • 3 cloves garlic, minced
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon pepper
  • Pinch red pepper flakes optional
  • 1/3 cup grated Parmesan cheese, divided
  • 1 cup shredded mozzarella cheese
  • 1/3 cup breadcrumbs
  • 2 teaspoon olive oil
  • 1 teaspoon lemon juice
  • Minced parsley, or basil, optional

Method
 

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease an 8×8-inch baking dish. Add gnocchi, chicken, broccoli, and peppers to the dish.
  2. Combine Alfredo, chicken broth, pesto, garlic, Italian seasoning, salt, pepper, red pepper flakes, and 2 tablespoons Parmesan in a bowl; pour over baking dish and stir to coat all ingredients. Sprinkle mozzarella and remaining Parmesan evenly over the top.
  3. Stir breadcrumbs and olive oil together and sprinkle over cheese. Cover casserole dish tightly with foil.
  4. Bake covered in the preheated oven for 30 minutes. Uncover and bake until bubbly and lightly golden, 10 to 15 more minutes. Rest casserole for 5 to 10 minutes, then add a squeeze of lemon juice and fresh parsley.

Nutrition

Calories: 695kcalCarbohydrates: 47gProtein: 44gFat: 37gSaturated Fat: 17gCholesterol: 163mgSodium: 1311mgFiber: 4gSugar: 5g

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