This pesto chicken gnocchi bake has become my go-to comfort dinner on busy weeknights. I first put this together on a rainy Thursday when I had leftover rotisserie chicken in the fridge and a jar of pesto I needed to use. The result was richer than I expected: a silky cream sauce laced with bright basil pesto, pillowy potato gnocchi that soak up the sauce, and a golden layer of mozzarella and Parmesan on top. It is the kind of dish that fills the house with a scent that draws people from every room.

I remember serving this to friends who were skeptical about gnocchi in a bake. By the time the cheese started bubbling and the edges browned, everyone was fighting for the corner pieces. What makes it special is the balance between the herbal snap from the pesto and the indulgent texture from the heavy cream and cheeses. The dish is forgiving, quick to assemble, and adapts beautifully to what you have on hand. It has become a requested recipe whenever I make a quick dinner for company.

Ingredients

• Butter, 1 tablespoon: Use unsalted butter so you can control seasoning. A quality European-style butter will add a touch of richness; I often reach for Kerrygold when I have it.
• Onion, 1/2 medium, chopped: Yellow onion provides a sweet base after 5 minutes of sautéing. Dice small so it softens evenly without leaving large bites.
• Garlic, 2 cloves, minced: Fresh garlic is essential. Mince finely to distribute the flavor; canned or jarred garlic won’t give the same aromatic lift.
• Dry white wine, 1/2 cup: A crisp sauvignon blanc or pinot grigio deglazes the pan and adds acidity. If you prefer non-alcoholic, use low-sodium chicken broth with a teaspoon of lemon juice.
• Heavy cream, 1 cup: Also labeled whipping cream. It creates the luscious sauce that coats the gnocchi. For a lighter option, use half-and-half but expect a slightly thinner sauce.
• DeLallo Pesto, 1/4 cup: Basil pesto brings bright herbal notes. Use a high-quality jarred pesto or homemade for the best flavor. DeLallo or a similar brand works well because of balanced oil and basil.
• Italian seasoning, 1/2 teaspoon: A blend of oregano, basil, and thyme adds background savory notes. Fresh herbs may be used instead; increase quantity to 1 teaspoon if using fresh chopped basil and oregano.
• Potato gnocchi, 1 pound: Store-bought potato gnocchi is the shortcut that makes this fast. Look for DeLallo potato gnocchi or similar; avoid frozen dumplings that may release too much water as they bake.
• Cooked chicken, 2 cups: Shredded rotisserie chicken is perfect. Use white meat for a milder flavor or a mix for extra juiciness.
• Parmesan cheese, 1/2 cup freshly grated: Freshly grated Parm melts into the sauce and gives nutty, salty depth. Avoid pre-grated powders for best texture.
• Mozzarella, 2 cups shredded: Low-moisture whole-milk mozzarella gives a stretchy, golden topping. Fresh ball mozzarella is too wet for this application.
• Fresh parsley, 1 teaspoon chopped: Adds color and a mild herbaceous finish at the end; flat-leaf parsley is preferable.
• Salt and freshly ground black pepper: Adjust to taste after baking since cheeses contribute salt.

Instructions

Preheat and prepare: Preheat your oven to 375 degrees Fahrenheit and position the rack in the top third so the cheese browns without the top burning. Use a deep, oven-safe 10 or 12-inch skillet to keep everything in one pan. If your skillet is not oven-safe, transfer to a 9x13-inch baking dish before baking. Sauté aromatics: Melt 1 tablespoon butter in the skillet over medium heat. Add 1/2 medium chopped onion and sauté for about 5 minutes until soft and beginning to brown at the edges. The browning builds flavor through the Maillard reaction, which makes the sauce more savory. Add garlic and deglaze: Add 2 cloves minced garlic, stir for 30 seconds to become fragrant, then pour in 1/2 cup dry white wine. Let it bubble and reduce for about 30 seconds to a minute. This step lifts the fond from the pan and concentrates flavor while mellowing the raw alcohol notes. Make the cream-pesto sauce: Stir in 1 cup heavy cream, 1/4 cup pesto, and 1/2 teaspoon Italian seasoning. Whisk or stir until smooth and silky. Heat gently until the sauce is warm but not boiling. If it simmers too hard, it can separate; maintain a gentle heat and remove from the heat once cohesive. Combine gnocchi and chicken: Add 1 pound potato gnocchi and 2 cups cooked, shredded chicken. Fold gently to coat each piece in sauce. Heat through on the stovetop for 1 to 2 minutes; the goal is to warm the gnocchi and chicken and allow the sauce to cling. If the sauce looks too thick, add a tablespoon or two of extra cream to loosen it—sauces will thicken in the oven. Top with cheeses and bake: Remove the skillet from heat and evenly sprinkle 1/2 cup freshly grated Parmesan and 2 cups shredded mozzarella across the top. Bake uncovered for 15 minutes until the cheese is melted and the sauce is bubbling at the edges. Optional broil for 1 to 2 minutes to get a deeper golden crust; watch carefully to avoid burning. Rest and finish: Let the bake sit for 5 minutes before serving to let the sauce thicken slightly and make scooping easier. Sprinkle 1 teaspoon chopped fresh parsley and season with salt and pepper to taste. Serve straight from the skillet for a rustic presentation.

Storage Tips

Cool the bake to room temperature before refrigerating to avoid condensation that makes the top soggy. Store in an airtight container for up to three days. For longer storage, portion into freezer-safe containers and freeze for up to three months. To reheat from frozen, thaw overnight in the refrigerator, then reheat in a 350 degree Fahrenheit oven covered with foil for 20 minutes, removing the foil for the last 5 minutes to refresh the crust. For individual portions, microwaving on medium power for 1 to 2 minutes works, but finish in a hot oven for best texture.

Ingredient Substitutions

If you do not have pesto, stir in 2 tablespoons of basil or arugula and an additional tablespoon of olive oil with a pinch of salt to mimic the herbal oiliness. Swap heavy cream for half-and-half or whole milk thickened with 1 tablespoon of cornstarch, though the sauce will be slightly lighter. Use cooked turkey or cubed ham in place of chicken. For a vegetarian version, substitute cannellini beans for the chicken and use vegetable broth in place of white wine. Gluten-free gnocchi is available in many stores and works fine with the same technique.

Serving Suggestions

Serve alongside a crisp green salad dressed with lemon vinaigrette to cut through the richness. Roasted cherry tomatoes or a simple arugula salad with shaved Parmesan complements the bake. For a heartier meal, add sautéed mushrooms or spinach into the sauce before baking. Garnish with extra fresh basil leaves and a drizzle of high-quality olive oil for an elegant finish.

Cultural Background

This dish blends Italian elements with modern American convenience. Gnocchi are traditional Italian potato dumplings that date back centuries, often served with butter, sage, or tomato-based sauces. Adding pesto and cream creates a hybrid comfort food that is common in contemporary home kitchens, especially where quick assembly and bold flavors are prized. Using rotisserie chicken is a pragmatic adaptation that reflects a global trend toward simplifying classic techniques for busy lives.

Seasonal Adaptations

In spring and summer, stir in blanched asparagus tips or fresh peas before baking for light, seasonal brightness. In fall, swap in roasted butternut squash and a pinch of nutmeg to echo autumn flavors. Holiday gatherings benefit from adding toasted pine nuts and extra Parmesan, while winter meals welcome a splash of balsamic reduction on the plated portion to contrast the creamy sauce.

Meal Prep Tips

Assemble the skillet through the step where everything is combined and the cheeses are added, then cover and refrigerate for up to 24 hours. When ready to serve, top with cheeses and bake as directed. If you plan to freeze, bake fully, cool, and freeze in portioned containers. Reheat gently in a 325 degree Fahrenheit oven until warmed through to maintain the pillowy texture of the gnocchi.

Whether you are feeding family or bringing something to share, this pesto chicken gnocchi bake is a dependable, delicious option. It delivers comfort and flavor without requiring complicated technique, and it has earned a regular spot in my weeknight rotation. Give it a try and make it your own with seasonal tweaks and preferred proteins.