There’s something so comforting about a warm, cheesy casserole bubbling away fresh from the oven—that’s exactly what you get with this Creamy Chicken Gnocchi Bake Recipe. The tender chicken, pillowy gnocchi, and rich sauce make it a dish you’ll want to serve again and again.
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Why You'll Love This Recipe
This Creamy Chicken Gnocchi Bake Recipe quickly became a favorite in my kitchen because it’s such a perfect blend of cozy textures and flavors. It’s easy enough for a weeknight, yet special enough to impress guests without the fuss.
- Velvety Cream Sauce: The combo of cream, chicken broth, and melted mozzarella creates a luscious sauce that clings perfectly to every gnocchi.
- Pillowy Gnocchi: They cook up light and tender, soaking up all those savory flavors beautifully.
- Simple One-Skillet Prep: Everything gets cooked and combined in one pan, minimizing cleanup and time in the kitchen.
- Customizable Comfort: Easily tweak herbs, cheese, or add-ins to fit your mood and pantry.
Ingredients & Why They Work
Each ingredient in this Creamy Chicken Gnocchi Bake Recipe plays its part to create that balanced, rich flavor and texture. Choosing the right gnocchi and fresh spinach really elevates the dish, while herbs add a fragrant depth.

- Potato gnocchi: Their soft, pillowy texture is essential—it’s the star pasta here, embracing every bit of sauce.
- Boneless skinless chicken thighs: They stay juicy and tender much better than breast meat when baked.
- Yellow onion: Adds sweetness and a gentle background flavor once softened.
- Garlic: A classic aromatic that wakes up all the flavors.
- Dried basil, oregano, thyme: These Italian herbs layer in subtle, earthy complexity without needing fresh herbs.
- All-purpose flour: Helps thicken the sauce for that creamy consistency.
- Low-sodium chicken broth: Adds savory depth and keeps the sauce from being too heavy.
- Heavy cream: Richness that gives the sauce that truly creamy mouthfeel.
- Mozzarella cheese: Melts smoothly, creating a stretchy, gooey texture.
- Fresh baby spinach: Adds a pop of color, freshness, and mild earthiness.
- Parmesan cheese: A sharp, nutty finish sprinkled on top that bakes to a golden crust.
Make It Your Way
One of the coolest things about this Creamy Chicken Gnocchi Bake Recipe is how easy it is to make your own. I often swap cheeses or toss in mushrooms to mix things up, and sometimes I swap chicken thighs for breasts when I want it leaner.
- Variation: Adding sautéed mushrooms gives an earthiness I love; it reminds me of cozy fall dinners.
- Dairy-Free: Try swapping cream for coconut milk and use dairy-free cheese—just expect a different but still delicious twist.
- Vegetarian: Skip the chicken and add extra spinach and mushrooms along with some grilled sweet peppers.
Step-by-Step: How I Make Creamy Chicken Gnocchi Bake Recipe

Step 1: Cook the Gnocchi and Prep Chicken
I start by boiling the gnocchi in plenty of water until they float, which usually takes 2-3 minutes. To keep them from sticking, I toss with a drizzle of olive oil right after draining. Meanwhile, I season the chicken thighs with salt and pepper, then sear them in olive oil until golden and just shy of done—they’ll finish cooking in the oven later, so don’t overcook here.
Step 2: Build the Flavor Base
Using the same skillet, I soften the onions until tender, then add garlic and herbs for that aromatic lift. Sprinkling in the flour and cooking it out is key to avoid a raw taste and helps thicken the sauce perfectly. Make sure to stir constantly when adding broth to prevent lumps—patience here will reward you with a silky sauce.
Step 3: Finish the Sauce and Bake
Once the sauce thickens, I turn off the heat and stir in cream and mozzarella until smooth and melty. Tossing in fresh spinach last lets it wilt gently, adding freshness and color. Then, in goes the gnocchi, coated in that luscious sauce, and the chicken is nestled on top. I finish with a sprinkle of Parmesan and pop the skillet in a 400°F oven until everything bubbles and the chicken hits 165°F.
Top Tip
Over the years, I’ve learned a few tricks that really elevate this Creamy Chicken Gnocchi Bake Recipe from good to great—things I wish I knew the first time around.
- Sear the Chicken Well: That golden crust adds amazing flavor and texture, so don’t rush this step. It’s the difference between bland and restaurant-worthy.
- Stir Constantly When Adding Broth: Prevents lumps and results in a luxuriously smooth sauce every time.
- Don’t Overcook Gnocchi: Once they float, drain promptly and add oil to stop sticking—overcooked gnocchi get mushy fast.
- Use an Oven-Safe Skillet: Makes transferring straight to the oven seamless and saves on extra dishes.
How to Serve Creamy Chicken Gnocchi Bake Recipe

Garnishes
I love finishing this bake with a sprinkle of freshly chopped parsley or basil for brightness. A few cracks of fresh black pepper on top add a little kick, and a light dusting of extra Parmesan right before serving makes it just perfect.
Side Dishes
To keep the meal balanced, I often serve this with a crisp green salad dressed with lemon vinaigrette or roasted seasonal vegetables—roasted broccoli or carrots pair especially well with the creamy richness.
Creative Ways to Present
For a dinner party, I like plating individual servings in small ramekins topped with a little extra Parmesan and broiled briefly for a golden crust. Garnish each with a sprig of thyme or basil for an elegant touch that wows guests.
Make Ahead and Storage
Storing Leftovers
Any leftovers go straight into an airtight container and into the fridge, where they keep well for about 3 days. I always let it cool slightly before refrigerating to avoid sogginess in the gnocchi.
Freezing
I’ve frozen this dish a few times, and it actually freezes nicely—just be sure to cool completely before freezing in a tightly sealed container. Thaw overnight in the fridge for best texture when reheating.
Reheating
Reheating on the stovetop over low heat with a splash of broth or cream helps revive the sauce’s creaminess. You can also nuke it in the microwave, but stir halfway through so it heats evenly and doesn’t dry out.
Frequently Asked Questions:
Yes! Store-bought gnocchi works perfectly and saves time. Just be sure to cook it according to package instructions until they float before mixing into the sauce.
Toss the cooked gnocchi with a little olive oil right after boiling, and avoid overcooking them. Baking the dish with cheese on top also helps the gnocchi hold their shape and texture.
To make this gluten-free, use gluten-free gnocchi and substitute all-purpose flour with a gluten-free flour blend or cornstarch as a thickener for the sauce.
Using a meat thermometer is the easiest way—chicken thighs should reach an internal temperature of 165°F. The searing step partially cooks the chicken, and it finishes baking in the oven.
Final Thoughts
I genuinely love how this Creamy Chicken Gnocchi Bake Recipe strikes the perfect balance between cozy comfort food and a dish that feels a bit fancy without any stress. It’s one of those reliable weeknight meals that your whole family will ask for again, and you’ll feel pretty proud serving something this good on a busy evening. Give it a go—once you’ve tried it, I think you’ll keep it in your rotation too!
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Creamy Chicken Gnocchi Bake Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Salt
Description
Creamy Chicken and Gnocchi Bake is a comforting one-pan dish featuring tender chicken thighs, pillowy potato gnocchi, and a rich creamy sauce infused with herbs and spinach, all baked to bubbly perfection with Parmesan cheese on top.
Ingredients
Main Ingredients
- 1 pound potato gnocchi
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken thighs cut in half
- 2 cups chopped yellow onion
- 3 cloves garlic minced (or 1 ½ teaspoons minced garlic)
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 3 tablespoons all-purpose flour
- 1 ½ cups low-sodium chicken broth
- ½ cup heavy cream
- 1 cup shredded mozzarella cheese
- 2 cups fresh baby spinach
- ¼ cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Cook Gnocchi: Bring a large pot of water to a boil and cook the potato gnocchi until they float to the surface, about 3 minutes. Drain and drizzle with a little olive oil, tossing to prevent sticking. Set aside.
- Sear Chicken: Preheat the oven to 400°F. Season chicken thighs with salt and pepper. Heat olive oil in an oven-safe skillet over medium-high heat. Place chicken thighs skin side down and sear for 7-8 minutes until golden. Flip and cook until internal temperature reaches 150°F. Remove from skillet.
- Sauté Onions and Herbs: In the same skillet over medium heat, cook chopped onions until softened, about 3 minutes. Add garlic, basil, oregano, and thyme, cooking for 1 more minute. Sprinkle flour over the mixture and stir until the flour is translucent.
- Add Broth and Thicken: Slowly pour in chicken broth while stirring continuously to avoid lumps. Let simmer for 4-5 minutes until thickened.
- Make Creamy Sauce: Remove from heat, stir in heavy cream and mozzarella cheese until melted. Add baby spinach and sauté on low heat until wilted.
- Combine and Bake: Gently toss gnocchi in the sauce, then nestle the seared chicken back into the skillet. Sprinkle Parmesan cheese on top and bake in the preheated oven for 12 minutes until cheese is melted and bubbly and chicken reaches 165°F. Serve immediately.
Notes
- For extra flavor, add red pepper flakes, fresh basil, mushrooms, or Italian seasoning. Garnish with smoked paprika if desired.
- Substitute mozzarella with fontina, gruyere, or smoked mozzarella for a different flavor profile.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on stovetop or microwave.
- Ensure chicken is cooked to 165°F for food safety.
- Nutrition values are estimates based on 4 servings and common ingredient brands.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 115 mg






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