This Pesto Chicken Gnocchi Bake has become an instant weeknight favorite in my kitchen. I first combined these flavors on a rainy evening when I wanted something quick, comforting, and a little bit different from the usual pasta dishes. The result was a deeply satisfying dish that balances the rich cream and cheeses with the herbal lift of basil pesto. Every forkful gives you a soft, pillowy gnocchi, tender shredded chicken, and a glossy, pesto-swirled cream sauce that the whole family devoured.

I remember serving this one Sunday when friends stopped by unexpectedly. I used a store-bought rotisserie chicken and a jar of DeLallo pesto to keep things fast, and the moment I put the skillet on the table all conversation paused. The top browned to a light golden crust and when we dug in the reactions were immediate. That easy success is what makes this dish special: minimal fuss, maximum comfort, and flavors that feel celebratory without a long list of ingredients.

Ingredients

• Butter: 1 tablespoon unsalted butter to start the sauce. Use real butter for flavor; it helps soften the onion and gives the sauce a silky mouthfeel.
• Onion: 1/2 medium onion, chopped. Yellow or sweet onions work well and mellow as they brown, contributing a savory backbone to the sauce.
• Garlic: 2 cloves, minced. Fresh garlic gives a clean, aromatic lift; avoid garlic powder for best texture and flavor.
• Dry white wine: 1/2 cup. A dry Pinot Grigio or Sauvignon Blanc deglazes the pan and adds acidity. If you prefer not to use alcohol, substitute low-sodium chicken broth.
• Heavy cream: 1 cup heavy whipping cream. This creates the luxuriously smooth base that clings to each gnocchi; do not substitute with milk or the sauce will be thin.
• Pesto: 1/4 cup DeLallo Pesto. Use a high-quality basil pesto for freshness; jarred pesto is a great shortcut that keeps this dish fast.
• Italian seasoning: 1/2 teaspoon. A simple dried herb blend adds balance; you can increase to 1 teaspoon for a more herb-forward profile.
• Potato gnocchi: 1 pound DeLallo Potato Gnocchi. Fresh or refrigerated gnocchi keeps the texture tender and pillowy when baked.
• Chicken: 2 cups cooked rotisserie or shredded chicken. Rotisserie chicken adds moisture and a roasted flavor with minimal effort.
• Parmesan cheese: 1/2 cup freshly grated Parmesan for nutty, salty depth. Fresh-grated is preferable to pre-grated powders for melting and flavor.
• Mozzarella cheese: 2 cups shredded mozzarella for the melty, golden crust. Whole-milk mozzarella yields superior stretch and browning.
• Parsley: 1 teaspoon chopped fresh parsley for garnish and a fresh color pop.
• Salt and pepper: To taste. Start with a small amount and adjust after baking since cheeses are already salty.

Instructions

Preheat and position: Preheat your oven to 375 degrees Fahrenheit and move the rack to the top third of the oven. Positioning the rack higher helps the cheese brown nicely without overcooking the base. Preheating ensures even baking when the skillet goes in. Sauté aromatics: In a deep, oven-safe skillet melt 1 tablespoon butter over medium heat. Add the chopped onion and sauté for about 5 minutes until softened and just starting to brown at the edges. This caramelization builds savory flavor for the sauce. Add garlic and deglaze: Add the minced garlic and pour in 1/2 cup dry white wine. Let it bubble and reduce for roughly 30 seconds to one minute, scraping any browned bits from the pan. The wine adds brightness and helps dissolve flavorful fond. Create the cream and pesto sauce: Pour in 1 cup heavy cream, add 1/4 cup pesto and 1/2 teaspoon Italian seasoning, and whisk until smooth. Heat gently until just warm and silky. If the sauce begins to thicken too quickly, add a splash more cream or a tablespoon of reserved chicken broth to loosen it. Combine gnocchi and chicken: Stir in 1 pound potato gnocchi and 2 cups shredded chicken, combining thoroughly so each piece is coated. Heat for 1 to 2 minutes to warm through. Do not overcook; the gnocchi will finish cooking and absorb flavor in the oven. Top and bake: Remove the skillet from the heat and evenly sprinkle 1/2 cup grated Parmesan and 2 cups shredded mozzarella over the surface. Bake uncovered for 15 minutes at 375 degrees Fahrenheit until the cheese is melted and the sauce is bubbling. If you prefer extra browning, broil for 1 to 2 minutes while watching carefully to avoid burning. Rest and finish: Let the bake sit off heat for 5 minutes to set slightly. Sprinkle with 1 teaspoon chopped fresh parsley and adjust seasoning with salt and pepper to taste before serving. This resting period allows the sauce to thicken to a pleasant spoonable consistency.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. For best texture, reheat in a preheated 350 degrees Fahrenheit oven for 12 to 15 minutes rather than using a microwave, which can make the gnocchi gummy. If you plan to freeze, assemble the skillet without baking, wrap tightly with plastic and foil, and freeze for up to three months. Thaw overnight in the refrigerator before baking and add 5 to 10 minutes to the bake time if still chilled.

Ingredient Substitutions

If you cannot find potato gnocchi, small dried pasta like orecchiette can be used; cook it separately to al dente and fold into the sauce before baking. For a lighter version, use half-and-half in place of heavy cream and reduce mozzarella to 1 1/2 cups, but expect a less creamy finish. Swap rotisserie chicken for shredded roasted turkey or a can of white beans for a vegetarian version, and replace pesto with sun-dried tomato pesto for a different herbal note.

Serving Suggestions

Serve this bake with a simple green salad dressed in lemon vinaigrette to cut through the richness. A crisp vegetable like roasted asparagus or sautéed green beans complements the creamy base. For a heartier meal, add garlic bread or a lemony arugula salad. Garnish with extra grated Parmesan and a few basil leaves for color and a fresh herbal lift.

Cultural Background

This dish blends Italian ingredients with American comfort-cooking techniques. Gnocchi are traditional Italian dumplings made from potato that have been embraced internationally for their tender texture. Combining them with a pesto-infused cream sauce and baking with cheeses reflects a classic Italian-American approach to creating rich, shareable oven dishes that are both rustic and celebratory.

Seasonal Adaptations

In spring, boost freshness with lemon zest in the sauce and chopped fresh basil instead of dried Italian seasoning. In autumn, fold in roasted butternut squash for a sweet contrast. During the holidays, swap rotisserie chicken for leftover roasted turkey and add a handful of toasted pine nuts for crunch. Each season offers small tweaks to highlight available produce.

Meal Prep Tips

To meal prep, cook the sauce and combine with gnocchi and chicken but stop prior to adding cheese. Cool, refrigerate in an oven-safe container, and when ready bake at 375 degrees Fahrenheit for approximately 20 minutes covered, then remove cover and top with cheeses for 5 to 10 minutes until browned. Portion into airtight containers for easy reheating at work or school.

Bring this dish to your next weeknight dinner or casual gathering. The combination of silky cream, aromatic pesto, tender gnocchi, and melty cheese creates a comforting plate everyone will reach for seconds of. Make it your own with favorite cheeses and fresh herbs, and enjoy the warm, inviting results.