Broccoli cheddar soup meets pillowy potato gnocchi in this cozy Broccoli and Cheddar Chicken Gnocchi! It’s got tender chicken, plenty of broccoli and soft gnocchi, all coated in a rich & creamy cheddar cheese sauce. With 44g of protein in each serving, it’s the ultimate healthy comfort food that sneaks in some veggies and is guaranteed to satisfy your cheesy cravings!
Here she goes again transforming a soup recipe into a pasta dish. Well, it’s gnocchi so that’s not *technically* pasta but close enough. I love a broccoli cheddar soup moment (hello, Panera) but it’s even cozier and more satisfying when you add some pillow-y gnocchi and tender shredded chicken into the mix. That’s what this broccoli and cheddar chicken gnocchi recipe is all about!
You all loved my one-pot gnocchi chicken pot pie so I went back to the drawing board to come up with another variation that’s equally as cozy and delicious for a Fall or Winter dinner. I landed on this broccoli and cheddar chicken gnocchi, which is simple to bring together yet packs in veggies, lots of protein and of course, that addicting cheddar flavor!
I call this a one pot dinner, because although you do poach the chicken separately, you can also easily substitute shredded rotisserie chicken. It’s a choose-your-own adventure situation! There’s no need to boil the gnocchi separately, it gets cooked right in the sauce and finished off with plenty of melty cheddar cheese. And did I mention you can easily make this one gluten free with just two small swaps? I have a feeling you’re going to love it!
Why You’ll Love this One-Pot Broccoli Cheddar Chicken Gnocchi
- It’s perfect for broccoli cheddar soup lovers who want a more satisfying, filling dinner!
- This recipe is high in protein thanks to the shredded chicken breast, bone broth, milk and cheese.
- Everything cooks together in one pan after preparing the chicken, meaning fewer dishes to wash!
- It’s a great way to sneak some extra veggies into a comforting, cheesy dinner.
- You can easily make this broccoli and cheddar chicken gnocchi gluten free by using gluten free gnocchi and flour.
What You Need to Make this Broccoli and Cheddar Chicken Gnocchi
- Boneless, Skinless Chicken Breast: We are poaching the chicken, then shredding it and adding it into the dish for a big protein boost! Make it even easier by substituting about 2.5 cups cups of shredded rotisserie chicken.
- Olive Oil: Or avocado oil. Using a combination of this with the butter helps ensure the butter doesn’t burn.
- Butter: I like this because it adds a bit more of a rich flavor than using all olive oil, but in a pinch you can absolutely substitute 3 tbsp of olive oil/avocado oil.
- Yellow Onion: 1/2 of a large yellow onion, diced.
- Fresh Garlic: Don’t be shy here!
- All Purpose Flour: This helps to thicken the sauce, and you can easily swap in gluten free 1-to-1 flour if needed.
- Smoked Paprika & Cayenne Pepper: Broccoli cheddar things can be inherently pretty mild so I love that these spices add a bit more flavor and kick, as well as bringing out a beautiful orange color.
- Chicken Bone Broth: To add volume, as well as protein and extra nutrients, to the sauce. This also works just as well with standard chicken broth or stock.
- Whole Milk: I recommend fairlife whole ultra-filtered milk if you want more protein & less sugar. And I’d stick with whole milk for the richest flavor!
- Dijon Mustard: Adds a subtle tang and savory depth that cuts through the richness of the creamy sauce. Trust me, this really elevates the whole dish…even if you aren’t typically a dijon fan!
- Broccoli Florets: It’s important to chop these up quite small so that they get tender in the alloted cook time.
- Carrots: Freshly grated, or use the store-bought matchstick kind.
- Potato Gnocchi: 1 package of the shelf-stable kind. I used DeCecco brand, and they also carry a gluten free one!
- Extra Sharp Yellow Cheddar: I prefer extra sharp for the strongest flavor, and yellow cheddar just for aesthetic purposes! Freshly grated melts the best.
- Kosher Salt & Black Pepper: For seasoning throughout. Be generous!
How To Make this Broccoli and Cheddar Chicken Gnocchi
Poach the Chicken:
First, add chicken breasts to a medium pot, season with kosher salt & black pepper and cover with at least 1″ of water. Bring up to a boil, then cover with a lid, reduce heat to low and let simmer for about 10-15 minutes, or until the internal temperature reaches 165F. Timing will vary depending on how large/thick your chicken breasts are.
Shred the Chicken:
Next, transfer cooked chicken to a large bowl, or the bowl of a stand mixer, and shred it. Alternatively, you can use 2 forks to shred it, but I like the mixer method because it’s quicker! You can also substitute about 2.5 cups of shredded rotisserie chicken.
Saute Onion, Add in Garlic, Spices & Flour:
Bring a large, high-sided pan up to medium heat and add oil or butter. Then, add diced onion and season with kosher salt. Sauté, stirring occasionally, for 5 minutes, until softened. Stir in the garlic and smoked paprika and cook for another 30 seconds, until fragrant. Add in the flour and stir until everything is coated. Allow the flour to cook off for 1 minute.
Stir in Broth & Milk Slowly, Season Sauce:
Gradually add in the broth, stirring well after each addition. Repeat with the milk. Season with dijon mustard, a dash of cayenne pepper, and a generous amount of kosher salt & black pepper, then bring up to a gentle boil.
Simmer Broccoli & Carrots, Then Add in Gnocchi:
Next, add in the broccoli florets and carrots, making sure they’re submerged by liquid. Reduce heat to a simmer (about medium-low to low) and cook for 5 minutes. Stir in the gnocchi and continue simmering for 4-5 more minutes, until tender.
Finish off with Chicken & Cheddar:
Finally, stir in the shredded chicken until incorporated, then remove the pan from the heat and add the shredded cheese in batches, stirring well after each. Taste and adjust the amount of kosher salt & black pepper to taste — don’t be shy here! Enjoy.
Frequently Asked Questions:
- Can I make this broccoli and cheddar chicken gnocchi gluten free? Yes, easily! All you need to do is swap in an equal amount of gluten free 1-to-1 flour and gluten free gnocchi. Promise you won’t even be able to tell it’s gluten free.
- Can I use rotisserie chicken instead? Yes, this is a great option if you want to save on time and dishes. Just substitute about 2.5 cups of shredded chicken.
- Does the gnocchi need to be cooked separately first? Nope, it cooks right in the pan with the creamy sauce.
- Can I use cauliflower gnocchi instead? I have NOT tested this recipe with cauliflower gnocchi, so I can’t say for sure. If anything, I’d recommend trying a shelf-stable cauliflower gnocchi and avoiding the frozen kind.
- Can I use frozen broccoli? Frozen broccoli should work in a pinch, however I haven’t tested it myself! Make sure the florets are chopped small, and note that it may release some extra water into the sauce.
- Can I use 2% or skim milk instead? I recommend sticking with whole milk if you want the creamiest, richest flavor and texture.
How Should I Store Leftover Broccoli and Cheddar Chicken Gnocchi?
Once your Broccoli and Cheddar Chicken Gnocchi has cooled down, transfer any leftovers to an airtight container and store in the fridge for up to 4 days. Since the gnocchi will continue soaking up some of that creamy sauce as it sits, expect the leftovers to be thicker than they were straight from the pan. Re-heat in the microwave gently, making sure not to over-heat or the cheese sauce will get gritty.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Gnocchi Recipes?
- One Pot Gnocchi Chicken Pot Pie
- Greek-Style Sheet Pan Gnocchi and Turkey Meatballs
- One-Pan Creamy Tuscan Gnocchi
- Sheet Pan Sausage and Gnocchi Bake with Apple Cider Glaze
Broccoli and Cheddar Chicken Gnocchi
Equipment
- cheese grater
- medium pot with lid
- hand or stand mixer (optional)
- large, high-sided pan
- spatula
Ingredients
- 1 lb boneless, skinless chicken breast (or 2.5 cups shredded rotisserie chicken)
- 1 tbsp olive oil or avocado oil
- 2 tbsp butter
- ½ large yellow onion diced
- 4 large garlic cloves minced
- ½ tsp smoked paprika
- 3 tbsp AP flour (or gluten free 1-to-1 flour)
- 1 ½ cups chicken bone broth (can sub normal broth/stock)
- 2 cups whole milk (I used fairlife)
- 1 tbsp dijon mustard
- 10 oz finely chopped broccoli florets *
- ½ cup grated or matchstick carrots
- 1 package potato gnocchi (17.5oz, can sub gluten free)
- 8 oz extra sharp yellow cheddar cheese freshly grated
- kosher salt & black pepper to taste
- cayenne optional, to taste
Video
Instructions
- First, add chicken breasts to a medium pot, season with kosher salt & black pepper and cover with at least 1" of water. Bring up to a boil, then cover with a lid, reduce heat to low and let simmer for about 10-15 minutes, or until the internal temperature reaches 165F. Timing will vary depending on how large/thick your chicken breasts are.Â1 lb boneless, skinless chicken breast
- Next, transfer cooked chicken to a large bowl, or the bowl of a stand mixer, and shred it. Alternatively, you can use 2 forks to shred it, but I like the mixer method because it's quicker! You can also substitute about 2.5 cups of shredded rotisserie chicken.Â
- Bring a large, high-sided pan up to medium heat and add oil or butter. Then, add diced onion and season with kosher salt. Sauté, stirring occasionally, for 5 minutes, until softened. Stir in the garlic and smoked paprika and cook for another 30 seconds, until fragrant. Add in the flour and stir until everything is coated. Allow the flour to cook off for 1 minute.Â1 tbsp olive oil, ½ large yellow onion, 4 large garlic cloves, ½ tsp smoked paprika, 3 tbsp AP flour, 2 tbsp butter
- Gradually add in the broth, stirring well after each addition. Repeat with the milk. Season with dijon mustard, a dash of cayenne pepper, and a generous amount of kosher salt & black pepper, then bring up to a gentle boil.Â1 ½ cups chicken bone broth, 2 cups whole milk, 1 tbsp dijon mustard, kosher salt & black pepper, cayenne
- Next, add in the broccoli florets and carrots, making sure they're submerged by liquid. Reduce heat to a simmer (about medium-low to low) and cook for 5 minutes. Stir in the gnocchi and continue simmering for 4-5 more minutes, until tender.10 oz finely chopped broccoli florets, ½ cup grated or matchstick carrots, 1 package potato gnocchi
- Stir in the shredded chicken until incorporated, then remove the pan from the heat and add the shredded cheddar in batches, stirring well after each. Taste and adjust the amount of kosher salt & black pepper to taste — don't be shy here! I recommend allowing it to cool for at least 5 minutes, as this will help the sauce thicken up. Enjoy!8 oz extra sharp yellow cheddar cheese
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.