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

Scale

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

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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.