Description
This Creamy Chicken Pesto Gnocchi recipe features tender chicken thighs and pillowy potato gnocchi tossed in a luscious pesto cream sauce, accented with fresh lemon zest and garnished with Parmesan, toasted pine nuts, and basil. A quick and flavorful skillet meal perfect for weeknight dinners.
Ingredients
Scale
Chicken and Gnocchi
- 2 tablespoons olive oil, divided
- 1 ¼ pounds boneless skinless chicken thighs, cut into 1-inch pieces
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound potato gnocchi
- 2 garlic cloves, finely minced
Sauce
- 2 tablespoons water
- ½ cup heavy cream
- ¼ cup chicken broth
- ½ cup prepared pesto sauce
- 1 tablespoon lemon juice (from 1 lemon)
- 1 teaspoon grated lemon zest
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Garnishes
- Grated Parmesan cheese
- Toasted pine nuts
- Fresh basil leaves, thinly sliced
Instructions
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Add the chicken pieces in a single layer, season with ½ teaspoon salt and ¼ teaspoon black pepper, and cook for 8-10 minutes, stirring often, until the chicken is browned and reaches an internal temperature of 165°F. Transfer the cooked chicken to a clean plate.
- Cook the Gnocchi: In the same skillet, add the remaining 1 tablespoon olive oil and the potato gnocchi. Cook for 6-7 minutes, stirring occasionally, until the gnocchi develops a light golden color. Add the finely minced garlic and cook for 30 seconds until fragrant. Pour in 2 tablespoons of water and continue cooking for 1-2 minutes until the gnocchi becomes tender. Transfer the gnocchi to the plate with the chicken.
- Prepare the Sauce: In the same skillet, add the heavy cream, chicken broth, and prepared pesto sauce. Stir to combine everything thoroughly. Increase heat to high and bring the mixture to a boil. Then reduce heat to low and simmer for 2 minutes, allowing the sauce to thicken slightly.
- Combine and Finish Cooking: Return the cooked chicken and gnocchi to the skillet with the sauce. Add the lemon juice, grated lemon zest, ¼ teaspoon salt, and ¼ teaspoon black pepper. Gently stir all ingredients together and cook for an additional 2-3 minutes until everything is heated through and well combined.
- Serve and Garnish: Plate the creamy chicken pesto gnocchi. Garnish with freshly grated Parmesan cheese, toasted pine nuts, and thinly sliced fresh basil leaves. Serve hot and enjoy this flavorful, comforting dish.
Notes
- Use chicken thighs for juicy, flavorful meat that stays tender during cooking.
- Lightly browning the gnocchi adds texture and enhances flavor.
- Adjust pesto quantity to taste for more or less intensity.
- To toast pine nuts, heat a dry skillet over medium heat and stir the pine nuts until golden and fragrant, about 2-3 minutes.
- Fresh lemon zest brightens the dish but can be omitted if unavailable.
