This Chicken Alfredo Gnocchi Bake with Bacon is comfort Food at it's Best! Everything tastes better with Bacon right? Awesome comfort food!
I think Gnocchi is seriously underrated. No different than making pasta and great in a casserole like this Chicken Alfredo Gnocchi Bake with Bacon.
Over the years I’ve made tons of casseroles and bakes and was looking for something a little different to make. As with most of my recipes, this one is easy to make and will easily serve 4 to 6 hungry people. How can you go wrong with Chicken, Bacon and Cheese?
If you want to make this recipe even easier, use store-bought Alfredo Sauce. Won’t be as good as made from scratch but it will save you time if you are in a crunch. For another awesome Gnocchi recipe try my Gnocchi Casserole with Ham & Cheese
How to Make this Chicken Alfredo Gnocchi Bake with Bacon
1- In a large saucepan, melt the butter over medium heat. Add the cream cheese, garlic, milk, and heavy cream. Whisk the ingredients until smooth. Bring the mixture to a simmer as you continue to whisk. Turn off heat, and whisk in the Parmesan cheese.
2- Add a tablespoon of the Alfredo to the beaten eggs and whisk vigorously. Now add the eggs to the saucepan whisking vigorously the entire time so that the eggs do not scramble. Set aside.
3- Preheat the oven to 350°F and spray a large baking dish with non-stick spray. Set aside.
4- Cook the gnocchi according to the directions on the package. Typically 3 to 4 minutes. Drain and set aside.
5- In a large mixing bowl, add the Alfredo sauce, sour cream, ricotta cheese, chicken, Parmesan cheese, green onions, bacon, and gnocchi. Fold the ingredients together until combined.
6- Pour the mixture into your prepared baking dish. Sprinkle the fontina and mozzarella cheese on top. Bake for 15 to 20 minutes until warmed through and the cheese is bubbly.
7- Remove from heat. Sprinkle bacon, parsley and shaved Parmesan on top. Serve immediately and enjoy.
Chicken Alfredo Gnocchi Bake with Bacon
Ingredients
ALFREDO SAUCE
- 1/4 Cup Unsalted Butter
- 6 oz Cream Cheese
- 4 Garlic Cloves
- 1 Cup Milk
- 3/4 Cup Heavy Cream
- 8 oz Parmesan Cheese, Grated
- 2 Egg Yolk
- Salt & Pepper
GNOCCHI BAKE
- 16 oz Potato Gnocchi
- 1/2 Cup Sour Cream
- 1/2 Cup Ricotta Cheese
- 2 Cups Chicken Breast(s), Chopped
- 6 oz Parmesan Cheese
- 1/4 Cup Green Onions
- 6 oz Fontina Cheese
- 6 oz Mozzarella Cheese
- 1 Cup Bacon, Cooked & Chopped
- Parsley
how to make this recipe
- In a large saucepan, melt the butter over medium heat. Add the cream cheese, garlic, milk and heavy cream. Whisk the ingredients until smooth. Bring the mixture to a simmer as you continue to whisk. Turn off heat, and whisk in the Parmesan cheese.
- Add a tablespoon of the Alfredo to the beaten eggs and whisk vigorously. Now add the eggs to the saucepan whisking vigorously the entire time so that the eggs do not scramble. Set aside.
- Preheat the oven to 350°F and spray a large baking dish with non-stick spray. Set aside.
- Cook the gnocchi according to the directions on the package. Typically 3 to 4 minutes. Drain and set aside.
- In a large mixing bowl, add the Alfredo sauce, sour cream, ricotta cheese, chicken, Parmesan cheese, green onions, bacon and gnocchi. Fold the ingredients together until combined.
- Pour the mixture into your prepared baking dish. Sprinkle the fontina and mozzarella cheese on top. Bake for 15 to 20 minutes until warmed through and the cheese is bubbly.
- Remove from heat. Sprinkle bacon, parsley and shaved Parmesan on top. Serve immediately and enjoy.
Nutrition
Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.
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