If you’re craving a soul-satisfying, creamy, and downright delicious dinner, trust me, you’ve got to try this Cajun Chicken Gnocchi Bake Recipe. I absolutely love how the tender chicken pairs with those pillowy gnocchi drenched in a spicy, cheesy sauce — it’s comfort food with a fun Cajun twist. Whether you’re feeding family or just want a cozy meal, this bake is a guaranteed winner that you’ll be making on repeat.
Why You’ll Love This Recipe
- Comforting Creamy Sauce: The combination of cream, chicken broth, and sun-dried tomatoes creates a luscious sauce that feels indulgent without being heavy.
- Quick Weeknight Winner: With just about 45 minutes total, you’ll have dinner on the table fast — perfect when you want something special without the fuss.
- Flavor-Packed Cajun Kick: That Tony Chachere’s seasoning delivers a spicy, savory punch that keeps every bite exciting.
- Family-Friendly Appeal: Even picky eaters I know go crazy for this, thanks to the gooey mozzarella and tender gnocchi.
Ingredients You’ll Need
Each ingredient in this Cajun Chicken Gnocchi Bake Recipe works together to create layers of flavor, from the seasoned chicken to the soft gnocchi soaking up that creamy sauce. Here are the essentials, plus a few tips to help you shop smart.
- Chicken breasts: Boneless works best here for easy slicing and even cooking.
- Garlic powder: Adds a mild but essential aroma without overpowering the dish.
- Tony Chachere’s Original Creole Seasoning: This is the magic Cajun spice blend that makes the whole dish sing—you can’t skip it!
- Butter: Adds richness and helps sear your chicken to golden perfection.
- Olive oil: Keeps things from sticking while adding a subtle fruity note.
- Onion: Diced finely for sweetness and texture.
- Red bell pepper: Offers freshness and a slight crunch contrast.
- Garlic cloves: Fresh minced garlic brings that pungent depth you want.
- Sun-dried tomatoes: These provide tanginess that cuts through the creaminess—make sure they’re drained to avoid sogginess.
- Heavy whipping cream: Essential for that rich, silky sauce coating every bite.
- Low-sodium chicken broth: Keeps the sauce flavorful without adding extra salt.
- Uncooked potato gnocchi: These little pillows are perfect for soaking up sauce; I love using fresh or refrigerated gnocchi.
- Shredded mozzarella cheese: Melts into a gooey, golden blanket that makes this bake irresistible.
Variations
I love switching things up with this Cajun Chicken Gnocchi Bake Recipe depending on what I have around or dietary needs — it’s super flexible! Feel free to make it your own; here are a few ideas that worked really well for me.
- Spicy Boost: When I want extra heat, I throw in some cayenne pepper or sliced jalapeños. It really wakes up the dish!
- Vegetarian Swap: Skip the chicken and add sautéed mushrooms or roasted cauliflower to keep that hearty feel.
- Cheese Variations: Try swapping mozzarella for smoked gouda or pepper jack for a smoky or spicy twist that melts beautifully.
- Lightened-Up Version: Use half-and-half or whole milk instead of heavy cream to cut calories without losing too much richness.
How to Make Cajun Chicken Gnocchi Bake Recipe
Step 1: Season and Sear the Chicken
Start by preheating your oven to 375°F and moving the rack to the top position—that way, you’ll get a nice golden crust on your cheese later. While the oven warms up, sprinkle each chicken breast generously with garlic powder and half of your Tony Chachere’s Creole seasoning. I’ve found that coating both sides really helps the chicken soak up that great Cajun flavor. Heat butter and olive oil in a large skillet over medium-high heat, then sear the chicken about 5 minutes per side — you’re looking for a lovely, golden sear here but don’t cook all the way through yet. This step locks in moisture and flavor.
Step 2: Cook the Veggies and Build the Sauce
After you remove the chicken onto a plate, toss in your chopped onion and red bell pepper into the same skillet. Sauté these for about 5 minutes until they soften and start to caramelize—adding a splash of olive oil here if the pan gets dry is a little trick I picked up to avoid stuck bits. Then stir in the minced garlic and sun-dried tomatoes, cooking just about a minute until fragrant. Pour in the heavy cream and chicken broth, sprinkle the rest of Tony’s seasoning, and stir everything together. Now stir gently in the uncooked gnocchi, letting the mixture come to a gentle bubble. This is when the magic happens—the gnocchi will soak up all those lovely flavors.
Step 3: Assemble and Bake
Nestle your seared chicken breasts on top of the creamy gnocchi mixture, then sprinkle two full cups of shredded mozzarella over the entire skillet. Pop it in the oven for about 25 minutes until the chicken reaches an internal temperature of 165°F and the sauce thickens nicely. If you want an extra golden, bubbly top, switch your oven to broil for just a few minutes—but keep a close eye so it doesn’t burn. When it comes out, you’ll be greeted by a bubbling, cheesy, spicy marvel that’s hard to resist.
Pro Tips for Making Cajun Chicken Gnocchi Bake Recipe
- Don’t Overcook the Chicken in the Pan: Searing just until golden but still pink inside prevents dry chicken after baking.
- Use Fresh or Refrigerated Gnocchi: I learned frozen gnocchi makes things mushy, so stick to fresh for the best texture.
- Let It Rest After Baking: Let your bake sit for 5 minutes once out of the oven to let the sauce thicken and flavors meld.
- Watch the Broil Step Carefully: Mozzarella browns quickly — a minute or two is plenty to get that bubbly golden crust without burning.
How to Serve Cajun Chicken Gnocchi Bake Recipe
Garnishes
I’m a big fan of sprinkling freshly chopped parsley or green onions on top for a burst of color and a fresh bite that brightens up the richness. Some cracked black pepper on the final dish also adds a lovely little kick just before serving.
Side Dishes
This Cajun Chicken Gnocchi Bake pairs beautifully with a crisp green salad or steamed broccoli — anything light and fresh to balance out the creamy, cheesy goodness. When I made this for friends last time, we also enjoyed some crusty garlic bread to sop up every last bit of sauce.
Creative Ways to Present
For a dinner party, I’ve served this right out of a cast iron skillet for a rustic vibe that impresses guests. You can also portion it into small oven-safe ramekins for individual servings — it feels fancy and makes cleanup a breeze!
Make Ahead and Storage
Storing Leftovers
Leftovers store wonderfully in an airtight container in the fridge for up to 3 days. I usually let the bake cool completely before storing to avoid excess condensation, which keeps the sauce from getting watery.
Freezing
I’ve frozen this bake a couple of times with decent results. Just make sure to cool it fully and freeze in a freezer-safe container. When you reheat, the texture of the gnocchi softens a bit, but the flavor still shines, especially when you add a little extra cheese on top before warming up.
Reheating
Reheat leftovers covered in the oven at 350°F for about 15-20 minutes until warmed through, or zap individual portions in the microwave. I like to sprinkle a little extra mozzarella on top before reheating to revive that melty, cheesy goodness.
FAQs
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Can I use frozen gnocchi in this recipe?
You can use frozen gnocchi, but I personally recommend fresh or refrigerated for the best texture. Frozen gnocchi tends to get mushy when baked in creamy sauces like this Cajun Chicken Gnocchi Bake Recipe.
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Is there a way to make this dish less spicy?
Absolutely! If you prefer mild flavors, reduce or omit the Tony Chachere’s Creole Seasoning and replace it with a mild Cajun seasoning or just a pinch of smoked paprika and garlic powder. You’ll still get great flavor without the heat.
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Can I prepare this recipe ahead of time?
You can prep most of the steps in advance—season and sear the chicken, sauté the veggies, and mix the sauce — then combine and bake fresh when you’re ready to eat. This cuts down active cooking time during mealtime.
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What type of cheese works best for topping?
Mozzarella is classic for meltiness and mild flavor, but if you like a sharper bite, mixing in some Parmesan or using smoked gouda can bring a nice complexity to the cheesy topping.
Final Thoughts
This Cajun Chicken Gnocchi Bake Recipe holds a special spot in my kitchen rotation because it’s one of those dishes that looks and tastes like you spent hours on it — but really, it’s straightforward and quick. I love how everyone always asks for seconds, and it’s such a cozy, satisfying meal that warms you from the inside out. If you want to impress yourself (and maybe a few lucky guests), give this one a try. I guarantee you’re going to love how easy it comes together and how bursting with flavor every bite is!
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, American
Description
Cajun Chicken and Gnocchi Bake is a comforting and flavorful one-pan dish featuring juicy, lightly spiced chicken breasts simmered in a creamy Cajun sauce with tender potato gnocchi, sun-dried tomatoes, and vegetables, all topped with melted mozzarella cheese. This hearty and easy-to-make casserole delivers a perfect balance of smoky, spicy, and creamy textures, making it an ideal weeknight dinner that requires minimal cleanup.
Ingredients
Chicken
- 4 chicken breasts
- 1/2 teaspoon garlic powder
- 1 teaspoon Tony Chachere’s Original Creole Seasoning (divided)
Produce & Aromatics
- 1/2 medium onion, chopped
- 1/2 red bell pepper, chopped
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, drained
Dairy & Fats
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 cup heavy/whipping cream
- 2 cups shredded mozzarella cheese
Other
- 3/4 cup low-sodium chicken broth
- 1 pound uncooked potato gnocchi
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) 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) to infuse the chicken with Cajun flavors.
- Sear Chicken: Heat butter and olive oil in a large, deep skillet over medium-high heat. Once hot, sear the chicken breasts for 5 minutes on each side until they are lightly golden but not fully cooked through. Then, transfer the chicken to a plate temporarily.
- Sauté Vegetables: In the same skillet, add the chopped onion and red bell pepper. Sauté for about 5 minutes until softened, adding a splash more olive oil if the pan begins to dry out.
- Add Aromatics & Tomatoes: Stir in the minced garlic and sun-dried tomatoes, cooking for about one minute until fragrant and well combined.
- Add Liquids & Seasoning: Pour in the heavy cream and chicken broth. Sprinkle the remaining 1/2 teaspoon of Tony Chachere’s seasoning and stir in the uncooked gnocchi. Let the mixture come to a gentle bubble, then turn off the heat.
- Assemble Bake: Place the seared chicken breasts on top of the gnocchi and sauce mixture in the skillet. Then evenly sprinkle the shredded mozzarella cheese over the top.
- Bake: Transfer the skillet to the preheated oven and bake for 25 minutes, or until the chicken is fully cooked through (internal temperature of 165°F/74°C) and the sauce has thickened considerably.
- Optional Broil: For a golden, bubbly cheese crust, broil the casserole for a few minutes at the end until the mozzarella is browned to your liking.
Notes
- This dish combines juicy Cajun-seasoned chicken and pillowy gnocchi in a rich, creamy sauce with sun-dried tomatoes and peppers for bold flavor.
- Ensure not to overcook the chicken while searing, as it will finish cooking in the oven and remain tender and juicy.
- The recipe uses Tony Chachere’s seasoning, but you can substitute with your preferred Cajun or Creole seasoning blend.
- Using low-sodium chicken broth helps control the saltiness of the dish.
- For extra crispness, broil briefly at the end to brown the mozzarella cheese to your preference.
- If you don’t have a skillet safe for the oven, transfer the assembled ingredients to a baking dish before baking.
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 620 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 135 mg
