Chicken Alfredo Gnocchi Bake

Chicken Alfredo Gnocchi Bake

1 lb chicken breast, pounded to even thickness or sliced into cutlets

2 Tablespoons olive oil, divided

1 teaspoon garlic powder

2 teaspoons Italian seasoning

Salt and pepper to taste

4 Tablespoons unsalted butter, divided

2 shallots, thinly sliced

3 cloves garlic, minced

3 Tablespoons flour (gluten-free if needed)

1/2 cup chicken broth

2 cups milk

1/2 cup heavy cream

1 lb uncooked potato gnocchi (gluten-free if needed)

1 1/2 cups shredded mozzarella cheese

1/2 cup parmesan cheese

Preheat the oven to 425°F.

Toss chicken with 1 tablespoon olive oil, garlic powder, Italian seasoning, and salt.

Heat the remaining olive oil in a large, oven-safe skillet over medium-high heat.

Pan fry chicken for 8-10 minutes, flipping halfway, until golden and internal temperature is just below 165°F.

Transfer chicken to a board to rest. In the same pan, melt 1 tablespoon butter, add shallot, cook until soft. Add garlic, cook until fragrant.

Add remaining butter, sprinkle flour to create a roux. Whisk in broth, milk, and cream, cook until thickened.

Dice chicken, add to sauce with gnocchi. Sprinkle with cheeses.

Bake for 12-15 minutes until cheese is bubbly and golden.

Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes | Kcal: 650 kcal | Servings: 4