If you are craving a dish that feels like a warm hug in every bite, this Creamy Chicken Gnocchi Recipe is exactly what you need. It combines tender pieces of chicken with pillowy gnocchi, all enveloped in a luscious, sun-dried tomato pesto cream sauce that is both rich and vibrant. With the bright pop of fresh spinach and Parmesan cheese melting into the sauce, every spoonful offers an irresistible blend of comforting flavors and satisfying textures. Whether it’s a weeknight meal or a gathering with friends, this dish brings effortless elegance and cozy satisfaction to your table.
Ingredients You’ll Need
Getting this Creamy Chicken Gnocchi Recipe just right means using a handful of simple ingredients that come together beautifully. Each has a purpose: the chicken adds hearty protein, the gnocchi gives that soft, pillowy texture, and the sun-dried tomato pesto infuses the sauce with a subtle, tangy sweetness that wakes up your palate.
- 2 boneless, skinless chicken breasts, cubed: Using chicken breast ensures lean protein that cooks quickly and absorbs flavor well.
- 1 teaspoon kosher salt: Enhances all the flavors and seasons the chicken perfectly.
- 1 teaspoon ground black pepper: Adds just the right amount of subtle heat and earthiness.
- 1 tablespoon olive oil: Provides a healthy fat to brown the chicken evenly, creating delicious caramelization.
- 1 cup heavy cream, room temperature: The creamy base of the sauce that makes this dish irresistibly smooth.
- 1 cup low-sodium chicken broth: Lightens the sauce slightly while adding depth of flavor.
- ¼ cup freshly shredded Parmesan cheese: Melts into the sauce, giving it a savory, nutty richness.
- ¼ cup sun-dried tomato pesto: The secret ingredient that brightens the sauce with bold, tangy notes.
- 1 pound gnocchi (1 package): Soft potato dumplings that soak up the sauce perfectly for dreamy bites.
- 2 cups fresh baby spinach: Adds a fresh, vibrant green color and a gentle earthiness to balance the creaminess.
How to Make Creamy Chicken Gnocchi Recipe
Step 1: Cook Chicken
Start by seasoning your cubed chicken breasts with kosher salt and ground black pepper. Heat a tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Add the chicken pieces and sauté them until they are cooked through and reach an internal temperature of 165°F (74°C). This step locks in juiciness and creates a tasty, golden crust. Once cooked, transfer the chicken to a plate and set it aside so you have a clean skillet for the next stage.
Step 2: Make Sauce and Cook Gnocchi
In the same skillet, you’ll build the decadent sauce using heavy cream, low-sodium chicken broth, freshly shredded Parmesan cheese, and sun-dried tomato pesto. Combine these ingredients over medium heat and stir gently until the cheese melts and the sauce becomes silky smooth. Then, add the gnocchi right into this flavorful sauce. Cover the skillet and let the gnocchi cook for about 5 minutes. This steams the gnocchi perfectly, allowing it to soak up the sauce’s rich, creamy goodness.
Step 3: Add Chicken and Spinach
Return the cooked chicken pieces to the skillet and stir them gently into the creamy sauce and gnocchi. Toss in the fresh baby spinach last — it will wilt beautifully in just a couple of minutes, adding a lovely bright green contrast and a subtle fresh flavor. Give everything one final stir, making sure the spinach has softened but still holds a bit of texture. Now your Creamy Chicken Gnocchi Recipe is ready for serving!
How to Serve Creamy Chicken Gnocchi Recipe
Garnishes
When it comes to garnishing, simple is best to let the flavors shine. A sprinkle of extra freshly shredded Parmesan cheese on top adds an inviting salty finish. For a touch of herbal brightness, fresh basil or chopped parsley scattered just before serving works wonders. A drizzle of good quality olive oil or a few cracks of black pepper can elevate each plate visually and taste-wise.
Side Dishes
This Creamy Chicken Gnocchi Recipe stands strong as a complete meal but pairs beautifully with light, refreshing sides. Try a crisp mixed green salad dressed lightly with lemon vinaigrette for contrast. Garlic roasted asparagus or sautéed green beans are both excellent choices, adding a nice crunch and a green element without overpowering the dish’s creamy richness.
Creative Ways to Present
Want to impress your guests? Serve this dish in warm bowls with a small ramekin of extra pesto on the side, letting everyone add more if they desire. For a rustic touch, use a cast-iron skillet straight to the table and let diners scoop out their portions. You can even arrange colorful roasted cherry tomatoes around the edges of the plate to bring brightness and flair to the presentation.
Make Ahead and Storage
Storing Leftovers
If you end up with leftovers, place them in an airtight container and refrigerate. This dish keeps well for up to 3 days. The flavors tend to meld even more in the fridge, making reheated portions just as delightful.
Freezing
While freezing is possible, the texture of the gnocchi might change slightly upon thawing. If you plan to freeze it, cool the dish completely, transfer to a freezer-safe container, and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating gently to preserve as much creaminess as possible.
Reheating
Reheat your Creamy Chicken Gnocchi Recipe on the stovetop over low to medium heat, stirring occasionally to prevent the sauce from separating. A splash of chicken broth or cream helps loosen the sauce if it has thickened too much during storage. Avoid the microwave if possible, as it can alter the texture of the gnocchi too much.
FAQs
Can I use store-bought pesto for this recipe?
Absolutely! Using store-bought sun-dried tomato pesto saves time and still provides that wonderful tangy flavor boost in your creamy sauce. Just use a high-quality pesto for the best taste.
Is there a substitute for heavy cream?
You can use half-and-half or whole milk mixed with a tablespoon of flour for a lighter sauce, but keep in mind the sauce will be less rich and creamy compared to using heavy cream.
Can I make this dish vegetarian?
Yes! Skip the chicken and use extra gnocchi or add mushrooms for a hearty, vegetarian-friendly version while keeping all the creamy goodness intact.
What’s the best way to cook gnocchi?
For this recipe, cooking gnocchi directly in the sauce helps it absorb all those delicious flavors. Alternatively, you can boil it first according to package instructions and then add it to the sauce, which works just as well.
How can I make this recipe spicier?
Add crushed red pepper flakes to the sauce or sprinkle some on top before serving. You can also mix a bit of spicy sun-dried tomato pesto if you find one at the store.
Final Thoughts
This Creamy Chicken Gnocchi Recipe is a true crowd-pleaser that effortlessly combines comfort and flavor in every bite. Whether you’re cooking for your family or entertaining friends, this dish comes together quickly and leaves everyone asking for seconds. I can’t recommend enough giving it a try—you might just find your new favorite weeknight dinner to cherish for years to come!
Print
Creamy Chicken Gnocchi Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
This creamy chicken gnocchi recipe features tender cubed chicken breast cooked to perfection and combined with a rich sauce made from heavy cream, low-sodium chicken broth, Parmesan cheese, and sun-dried tomato pesto. Tossed with pillowy gnocchi and fresh baby spinach, this easy skillet dish comes together quickly for a comforting and delicious meal perfect for any weeknight.
Ingredients
Chicken
- 2 boneless, skinless chicken breasts, cubed
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 tablespoon olive oil
Sauce and Gnocchi
- 1 cup heavy cream, room temperature
- 1 cup low-sodium chicken broth
- ¼ cup freshly shredded Parmesan cheese
- ¼ cup sun-dried tomato pesto
- 1 pound gnocchi (1 package)
Vegetables
- 2 cups fresh baby spinach
Instructions
- Cook Chicken: Season the cubed chicken breasts evenly with kosher salt and ground black pepper. Heat olive oil in a large skillet over medium-high heat, then add the chicken. Cook, stirring occasionally, until the chicken reaches an internal temperature of 165°F (74°C) and is browned on the outside. Remove the cooked chicken from the skillet and set aside.
- Make Sauce and Cook Gnocchi: In the same skillet, pour in the heavy cream and low-sodium chicken broth, scraping up any browned bits left from cooking the chicken. Stir in the freshly shredded Parmesan cheese and sun-dried tomato pesto until well combined. Add the uncooked gnocchi to the skillet, cover with a lid, and let it cook for 5 minutes, allowing the gnocchi to soften and absorb the flavors in the sauce.
- Add Chicken and Spinach: Stir the cooked chicken back into the skillet along with the fresh baby spinach. Cook together for 2 minutes more, or until the spinach has wilted and the chicken is reheated through, creating a creamy and flavorful mixture.
- Serve: Remove from heat and immediately serve the creamy chicken gnocchi dish warm for best taste and texture.
Notes
- Use fresh baby spinach for a vibrant flavor; you can substitute with kale if preferred.
- Sun-dried tomato pesto adds a tangy depth, but you can replace it with regular pesto or sundried tomato paste if necessary.
- Ensure the chicken reaches an internal temperature of 165°F for safety.
- Gnocchi cooks quickly; do not overcook to avoid mushy texture.
- This dish is best served immediately but can be reheated gently on the stovetop.
