If you’re craving something creamy, flavorful, and downright comforting, you have to try this Cajun Chicken Gnocchi Bake Recipe. I absolutely love how the tender chicken, pillowy gnocchi, and spicy Cajun cream sauce come together to make a meal that feels indulgent but is surprisingly easy to pull off. Plus, it’s one of those dishes that’s perfect for both busy weeknights and weekend dinners where you want a little extra wow factor. You’ll find that once you make it, it quickly becomes a family favorite in your rotation too!
Why You’ll Love This Recipe
- Creamy and Comforting: The rich sauce paired with melty mozzarella makes every bite cozy and satisfying.
- Quick Prep and Cook Time: Ready in under an hour, it’s approachable even on busy days.
- Flavorful Cajun Kick: You get just the right amount of spice without overwhelming heat.
- One-Pan Wonder: Minimal cleanup with this skillet-to-oven bake means less time scrubbing and more time enjoying.
Ingredients You’ll Need
This recipe is all about balancing flavors and textures. The seasoning mix adds that authentic Cajun vibe, creamy elements make it luscious, and the gnocchi soaks it all up perfectly. When shopping, look for fresh chicken breasts and quality sun-dried tomatoes—they really elevate the dish.
- Chicken breasts: Choose boneless, skinless for easy searing and even cooking.
- Garlic powder: Adds depth without overpowering the fresh garlic.
- Tony Chachere’s Original Creole Seasoning: This is my secret weapon for authentic Cajun flavor.
- Butter and olive oil: A combo that ensures delicious browning and richness.
- Onion and red bell pepper: These soften and add sweetness to the sauce.
- Fresh garlic cloves: Minced to release that punchy aroma.
- Sun-dried tomatoes: They bring a tangy sweetness that contrasts the spice.
- Heavy or whipping cream: The base for that dreamy sauce.
- Low-sodium chicken broth: A light liquid to balance richness and boost flavor.
- Uncooked potato gnocchi: So soft and pillowy, they’re the perfect pasta alternative here.
- Shredded mozzarella cheese: Melts beautifully for a gooey top layer.
Variations
I love how flexible this Cajun Chicken Gnocchi Bake Recipe is—you can easily tweak it to suit your taste or dietary needs. Don’t hesitate to experiment and make it your own!
- Spicy Boost: Whenever I’m in the mood for extra heat, I add a pinch of cayenne pepper or some sliced jalapeños—it seriously wakes up the dish.
- Veggie-forward: I sometimes throw in mushrooms or spinach for more texture and color.
- Dairy-Free Version: Swap out heavy cream for coconut milk and use dairy-free cheese; it’s surprisingly tasty!
- Protein Swaps: Tried it with shrimp instead of chicken once, and that added a nice seafood twist to the bake.
How to Make Cajun Chicken Gnocchi Bake Recipe
Step 1: Season and Sear the Chicken
Start by sprinkling the chicken breasts with garlic powder and half of the Tony Chachere’s Creole Seasoning. I like to really press the seasoning into the meat so every bite is flavorful. Heat your skillet with butter and olive oil until shimmering. Sear the chicken over medium-high heat for about 5 minutes per side—you’re looking for a golden crust, not cooked through at this point. Then transfer the chicken to a plate and set aside. This method locks in juiciness, a trick I discovered after overcooking chicken too many times!
Step 2: Sauté the Veggies and Build the Sauce
In the same skillet, add the chopped onion and red bell pepper. Sauté for about 5 minutes until they’ve softened and started to caramelize. If your pan looks dry, a little extra olive oil goes a long way. Then toss in the minced garlic and sun-dried tomatoes and let them cook for another minute until fragrant. Pour in the heavy cream and chicken broth, stirring to blend all those tasty bits from the bottom of the pan. Sprinkle the remaining Creole seasoning over the sauce for an extra kick.
Step 3: Add the Gnocchi and Assemble
Stir the uncooked gnocchi into your sauce and let it simmer just until it begins to bubble, but don’t overcook it here because it’ll finish cooking in the oven. Nestle the seared chicken breasts right on top, then sprinkle a generous layer of shredded mozzarella over everything. This layering is key for that cheesy crust your family will love!
Step 4: Bake and Broil to Perfection
Pop the skillet into your preheated oven at 375°F (move your rack to the top for perfect cheese browning). Bake for about 25 minutes, or until the chicken reaches 165°F internally and the sauce has thickened beautifully. If you want that restaurant-style bubbly, browned cheese finish, switch your oven to broil for the last couple of minutes—watch it closely so it doesn’t burn. The first time I broiled it, I got distracted and… well, charred cheese is not my favorite, but practice makes perfect!
Pro Tips for Making Cajun Chicken Gnocchi Bake Recipe
- Even Browning: Make sure your skillet is well-heated before searing the chicken to get that perfect crust.
- Don’t Overcook Gnocchi: Let it finish cooking in the oven to keep it tender without getting mushy.
- Taste and Adjust Seasoning: Always give your sauce a quick taste before baking and tweak with salt, pepper, or more Creole seasoning if needed.
- Watch the Broiler: Cheese can go from golden to burnt in seconds—stay close!
How to Serve Cajun Chicken Gnocchi Bake Recipe
Garnishes
I love topping this bake with freshly chopped parsley or green onions—they add a pop of color and a fresh flavor that balances the richness. A sprinkle of grated Parmesan also amps up the cheesy goodness. If you’re feeling fancy, a squeeze of fresh lemon juice brightens it all up wonderfully.
Side Dishes
To round out the meal, I usually serve a crisp green salad with a tangy vinaigrette or steamed broccoli to add a bit of crunch and freshness. Garlic bread or crusty baguette slices are perfect for sopping up every last bit of that creamy sauce.
Creative Ways to Present
For special occasions, I’ve laid this bake out in individual ramekins—everyone gets their own bubbling cheesy mini casserole. It’s great for dinner parties and feels extra cozy. You can also garnish with edible flowers or drizzle a little homemade Cajun hot sauce on top for a colorful kick.
Make Ahead and Storage
Storing Leftovers
Leftovers? Lucky you! I usually transfer them to an airtight container and refrigerate. The flavors actually deepen overnight, making next-day meals even better. Just try to eat within 3 days for best texture and freshness.
Freezing
I’ve frozen this bake a few times, and it holds up well if you skip the broiling step before freezing. Cool it completely, cover tightly, and freeze for up to 2 months. When ready to eat, thaw overnight in the fridge and reheat in the oven until warmed through.
Reheating
I reheat leftovers in the oven at 350°F, covered loosely with foil to keep the gnocchi soft and the chicken moist. It usually takes about 20 minutes. You can sprinkle extra cheese on top midway through reheating for a fresh bubbly finish.
FAQs
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Can I use store-bought gnocchi in this Cajun Chicken Gnocchi Bake Recipe?
Absolutely! Store-bought potato gnocchi works perfectly here and makes this recipe super quick. Just make sure to add the gnocchi uncooked into the sauce so they absorb the creaminess while baking.
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Is Tony Chachere’s seasoning essential, or can I substitute it?
Tony Chachere’s Original Creole Seasoning gives this dish its authentic Cajun flavor punch. You can substitute with a mix of paprika, cayenne, garlic powder, onion powder, salt, and black pepper if you don’t have it on hand, but the flavor will be a bit different.
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Can I make this recipe gluten-free?
Yes! Use gluten-free gnocchi, which are widely available now, and check your broth and seasonings for gluten ingredients. The rest of the recipe is naturally gluten-free.
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How spicy is this Cajun Chicken Gnocchi Bake Recipe?
The seasoning adds a mild to medium spice level, but it’s very adjustable. If you prefer less heat, reduce the amount of seasoning. If you love spicy food, add cayenne or hot sauce when preparing the sauce. I always recommend tasting and tweaking before baking.
Final Thoughts
This Cajun Chicken Gnocchi Bake Recipe holds a special place in my heart because it’s that perfect blend of spicy, creamy, and oh-so comforting—exactly what I crave on a chilly evening or after a long day. I hope you enjoy making it as much as I do and that it brings a little warmth and cheer to your dinner table. Trust me, once you try this, it’s going to be one of those recipes you reach for again and again!
Print
Cajun Chicken Gnocchi Bake Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Cajun
Description
A comforting and flavorful Cajun Chicken and Gnocchi Bake featuring tender chicken breasts seared and baked in a creamy, spicy Cajun sauce with sun-dried tomatoes and tender potato gnocchi, all topped with melted mozzarella cheese. Perfect for a hearty weeknight dinner.
Ingredients
Chicken
- 4 chicken breasts
- 1/2 teaspoon garlic powder
- 1 teaspoon Tony Chachere’s Original Creole Seasoning (divided)
Sauce and Vegetables
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 medium onion (chopped)
- 1/2 red bell pepper (chopped)
- 4 cloves garlic (minced)
- 1/2 cup sun-dried tomatoes (drained)
Liquids and Pasta
- 1 cup heavy/whipping cream
- 3/4 cup low-sodium chicken broth
- 1 pound uncooked potato gnocchi
Topping
- 2 cups shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F and move the oven rack to the top position to prepare for baking.
- Season Chicken: Sprinkle each chicken breast evenly with garlic powder and half of the Tony Chachere’s Creole seasoning (1/2 teaspoon).
- Sear Chicken: Heat butter and olive oil in a large deep skillet over medium-high heat. When hot, sear the chicken breasts for about 5 minutes on each side until they are lightly golden but not fully cooked through. Remove and set aside on a plate.
- Sauté Vegetables: In the same skillet, add the chopped onion and red bell pepper. Sauté for 5 minutes until softened, adding a splash more olive oil if the pan is dry.
- Add Garlic and Sun-Dried Tomatoes: Stir in the minced garlic and sun-dried tomatoes, cooking for about 1 minute until fragrant.
- Add Liquids and Seasoning: Pour in the heavy cream and low-sodium chicken broth, then sprinkle the remaining 1/2 teaspoon of Tony Chachere’s seasoning. Stir well to combine.
- Add Gnocchi: Stir in the uncooked potato gnocchi, allowing the mixture to begin bubbling. Then turn off the heat.
- Arrange Chicken and Cheese: Place the seared chicken breasts on top of the gnocchi mixture in the skillet, then evenly sprinkle the shredded mozzarella cheese over the entire dish.
- Bake: Transfer the skillet to the preheated oven and bake for 25 minutes or until the chicken reaches an internal temperature of 165°F and the sauce thickens.
- Optional Broil: For a golden brown cheese topping, broil for a few minutes at the end of baking, watching carefully to avoid burning.
Notes
- This dish offers a delicious combination of creamy Cajun flavors, perfectly seared chicken, and pillowy gnocchi, all baked to perfection with gooey mozzarella cheese on top.
- If you don’t have Tony Chachere’s seasoning, you can substitute with a Cajun seasoning blend.
- Use a large oven-safe skillet to make transferring to the oven easy and to consolidate steps.
- Make sure the chicken is not fully cooked before baking to keep it juicy and tender after baking.
Nutrition
- Serving Size: 1 serving (approximately 1 chicken breast with gnocchi and sauce)
- Calories: 580
- Sugar: 4g
- Sodium: 450mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 140mg
