If you’re craving a hearty, comforting meal that bursts with vibrant flavors and creamy textures, this Pesto Chicken Gnocchi Bake Recipe is an absolute game-changer. Imagine pillowy potato gnocchi, tender chicken, and a luscious pesto-infused cream sauce all baked together to golden, cheesy perfection. This dish brings together simple ingredients in a way that feels special enough for a cozy weeknight dinner or an impressive weekend treat. Every bite delivers the perfect marriage of rich, herby pesto and melt-in-your-mouth gnocchi that will have you reaching for seconds without hesitation.
Ingredients You’ll Need
This Pesto Chicken Gnocchi Bake Recipe shines because of its straightforward but carefully chosen ingredients. Each one adds a layer of flavor, texture, or color that transforms this dish from simple comfort food into something truly memorable.
- Butter: Adds richness and is perfect for sautéing the onions to a gentle caramelization.
- Onion: Provides a subtle sweetness and depth when softened.
- Garlic: Delivers that essential aromatic punch that makes the sauce lively.
- Dry white wine: Adds acidity and enhances the cream sauce complexity.
- Heavy cream: Creates a silky, luscious sauce that coats the gnocchi beautifully.
- DeLallo Pesto: The star ingredient, it infuses fresh, herbaceous flavor throughout.
- Italian seasoning: A blend of herbs that brings warmth and a subtle earthiness.
- DeLallo Potato Gnocchi: Soft, pillowy morsels that soak up all the delicious sauce.
- Cooked/rotisserie chicken: Adds tender, savory protein, making the dish hearty and filling.
- Parmesan cheese: Provides a sharp, salty bite and delightful crust.
- Mozzarella cheese: Melts perfectly for that irresistible gooey texture on top.
- Fresh parsley: Offers a bright, fresh garnish to balance the richness.
- Salt and pepper: Essential seasonings to bring everything together.
How to Make Pesto Chicken Gnocchi Bake Recipe
Step 1: Preheat and Prepare
Begin by preheating your oven to 375°F, and place the rack in the top third. This warming step is crucial to achieve that melty, golden top layer we all crave in a baked pasta dish like this one.
Step 2: Sauté the Onion
In a deep, oven-safe skillet, melt the butter over medium heat. Add the chopped onion and sauté it for about 5 minutes, or until it softens and gets a light golden hue. This step builds the flavor base by slowly coaxing out the onion’s natural sweetness.
Step 3: Add Garlic and Wine
Once the onions are ready, stir in the minced garlic and pour in the white wine. Let the mixture bubble gently for 30 seconds. This quick simmer helps meld those sharp garlic tones with the wine’s dry acidity, lifting the overall sauce.
Step 4: Stir in Cream, Pesto, and Seasoning
Next, pour in the heavy cream and mix in the vibrant pesto along with the Italian seasoning. Stir continuously until the sauce becomes smooth and glossy, creating that perfect, creamy base of the Pesto Chicken Gnocchi Bake Recipe.
Step 5: Combine Gnocchi and Chicken
Toss the potato gnocchi and shredded cooked chicken into the sauce. Mix everything together and let it heat through for a minute or two. Watch your sauce’s thickness; if it starts to become too thick, adding a splash more cream keeps it silky and luscious.
Step 6: Top with Cheese and Bake
Remove the skillet from heat and sprinkle the parmesan and shredded mozzarella evenly on top. Pop the skillet into the oven and bake uncovered for 15 minutes. If you want an extra golden and bubbly crust, briefly broil it—just keep a close eye to prevent burning.
Step 7: Rest and Garnish
Once baked, let your Pesto Chicken Gnocchi Bake Recipe rest for about 5 minutes. This pause helps the sauce thicken slightly and settle, making it easier to serve. Finish with chopped fresh parsley and season with salt and pepper to taste before diving in.
How to Serve Pesto Chicken Gnocchi Bake Recipe
Garnishes
A sprinkle of fresh parsley brightens the whole dish and adds a fresh herbal note that perfectly complements the rich pesto cream. Feel free to add a little extra parmesan right at the table for a zesty finish.
Side Dishes
The creamy and cheesy nature of this bake pairs wonderfully with crisp, refreshing sides like a simple mixed greens salad tossed with lemon vinaigrette or roasted vegetables for a well-rounded meal.
Creative Ways to Present
For a charming presentation, serve the gnocchi bake in individual ramekins or small cast-iron skillets. Layering in some sun-dried tomatoes or pine nuts before baking adds texture and a burst of flavor that guests will adore.
Make Ahead and Storage
Storing Leftovers
Keep leftover pesto chicken gnocchi bake refrigerated in an airtight container for up to 3 days. The flavors meld even more after a day, making it a delicious next-day meal or quick lunch option.
Freezing
This recipe freezes well if you want to save portions for later. Freeze in freezer-safe containers for up to 2 months. When ready to enjoy, thaw overnight in the fridge before reheating to maintain the sauce’s creamy texture.
Reheating
Reheat leftovers gently in the oven at 350°F to keep the baked top crispy, or warm in the microwave on medium power, stirring halfway through to ensure even heating without drying out the sauce.
FAQs
Can I use store-bought pesto or should I make my own?
Store-bought pesto works wonderfully in this recipe and saves time, especially if you choose a flavorful brand like DeLallo. Homemade pesto is fantastic too if you have fresh basil and pine nuts on hand, bringing a vibrant freshness to the dish.
Is gnocchi interchangeable with other pasta?
While gnocchi’s pillowy texture is part of what makes this bake special, you could swap it with small pasta shapes like penne or rigatoni in a pinch. Just adjust cooking time accordingly and expect a slightly different mouthfeel.
How spicy is this recipe?
This Pesto Chicken Gnocchi Bake Recipe is mild and comforting with no heat, making it family-friendly. If you love a bit of spice, adding red pepper flakes during the sauce-making step will add a nice kick.
Can I prepare this dish vegan or dairy-free?
You can adapt the recipe by using dairy-free cream and cheese alternatives and substituting chicken with roasted vegetables or plant-based protein. The pesto may also need to be checked for dairy content, or you can make a vegan version at home.
What wine pairs well with this dish?
A crisp, unoaked white wine like Pinot Grigio or Sauvignon Blanc complements the creamy pesto sauce beautifully without overpowering the flavors.
Final Thoughts
This Pesto Chicken Gnocchi Bake Recipe has become one of my all-time favorite dishes to share because it’s the ultimate comfort food with a vibrant twist. Creamy, cheesy, herbaceous, and incredibly satisfying, it’s perfect anytime you want to treat yourself or impress friends without spending hours in the kitchen. Give it a try—I promise it will quickly become a staple in your dinner rotation!
Print
Pesto Chicken Gnocchi Bake Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This Pesto Chicken Gnocchi Bake is a comforting and creamy casserole featuring tender potato gnocchi, savory rotisserie chicken, and a rich pesto cream sauce topped with melted mozzarella and parmesan cheeses. Perfect for a cozy weeknight dinner, it combines vibrant Italian flavors with an easy baking method to deliver a hearty, satisfying meal in under an hour.
Ingredients
Base Ingredients
- 1 tablespoon butter
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1 cup heavy/whipping cream
- 1/4 cup DeLallo Pesto
- 1/2 teaspoon Italian seasoning
- 1 pound DeLallo Potato Gnocchi
- 2 cups cooked/rotisserie chicken, shredded
Toppings & Seasoning
- 1/2 cup freshly grated parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 teaspoon chopped fresh parsley
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F and position the oven rack in the top third section to ensure even baking and melting of the cheese topping.
- Sauté Onions: In a deep oven-safe skillet over medium heat, melt the butter. Add the chopped onion and sauté for about 5 minutes, or until softened and beginning to lightly brown, which will develop its sweetness and flavor.
- Add Garlic and Wine: Stir in the minced garlic and pour in the dry white wine. Allow the mixture to bubble for approximately 30 seconds, which helps to blend the flavors and reduce the alcohol.
- Create Cream Sauce: Pour in the heavy cream, then add the pesto and Italian seasoning. Stir thoroughly until the sauce is smooth and evenly combined, creating a rich and flavorful base.
- Combine Gnocchi and Chicken: Add the potato gnocchi and shredded rotisserie chicken to the skillet. Stir well to coat everything in the pesto cream sauce. Let the mixture heat through for 1 to 2 minutes; if the sauce thickens too much, add a splash more cream to maintain a silky consistency.
- Add Cheese and Bake: Remove the skillet from heat and sprinkle evenly with parmesan and mozzarella cheeses. Place it in the preheated oven and bake uncovered for 15 minutes, allowing the cheese to melt and the dish to bubble. Optionally, broil for a few minutes afterward to achieve a golden brown, crispy cheese top—monitor closely to avoid burning.
- Garnish and Serve: Let the bake sit for 5 minutes after removing it from the oven to set slightly. Sprinkle with fresh chopped parsley and adjust seasoning with salt and pepper to taste before serving.
Notes
- Using rotisserie chicken saves time but you can also use leftover cooked chicken or freshly cooked chicken breast.
- If you don’t have DeLallo Pesto, any good-quality basil pesto will work well.
- For a dairy-free option, substitute cream and cheeses with plant-based alternatives, but adjust seasoning accordingly.
- Broiling is optional but adds a lovely golden crust on the cheese. Keep a close eye to prevent burning.
- This dish pairs well with a simple green salad or roasted vegetables for a complete meal.
