Description
This creamy chicken gnocchi recipe is a comforting, flavorful dish featuring tender cubed chicken cooked to perfection and simmered in a luscious sauce made from heavy cream, Parmesan cheese, and sun-dried tomato pesto. Combined with pillowy gnocchi and fresh baby spinach, it’s a quick and satisfying meal ready in just 20 minutes, perfect for busy weeknights or cozy dinners.
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)
Add-ins
- 2 cups fresh baby spinach
Instructions
- Season and Cook Chicken: Season the cubed chicken breasts evenly with kosher salt and ground black pepper. Heat the olive oil in a large skillet over medium-high heat and cook the chicken until it reaches an internal temperature of 165°F (74°C) and is no longer pink inside. Remove the cooked chicken from the skillet and set aside.
- Prepare Sauce and Cook Gnocchi: Using the same skillet, add the heavy cream, low-sodium chicken broth, freshly shredded Parmesan cheese, and sun-dried tomato pesto. Stir well to combine the ingredients. Add the gnocchi to the skillet, cover it with a lid, and cook for about 5 minutes until the gnocchi are tender and cooked through.
- Add Chicken and Spinach: Stir the cooked chicken and fresh baby spinach into the skillet with the sauce and gnocchi. Cook for an additional 2 minutes, or until the spinach is wilted and everything is heated through.
- Serve: Immediately plate the creamy chicken gnocchi and enjoy it hot for a rich and comforting meal.
Notes
- Be sure not to overcook the chicken to keep it tender and juicy.
- Use low-sodium chicken broth to better control the saltiness of the dish.
- You can substitute sun-dried tomato pesto with regular pesto or sun-dried tomatoes blended with a little olive oil.
- Fresh spinach can be swapped with kale or arugula if desired.
- For a lighter version, use half-and-half instead of heavy cream, though the sauce will be less rich.
