Name: Creamy Chicken Pesto Gnocchi Bake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 5
Cuisine: American
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

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.

1 hr total 20 min prep 40 min cook 5 695 cal

Instructions

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1 Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x8-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.