If you’re craving comfort food that feels both indulgent and fresh, this Creamy Chicken Gnocchi Recipe is a total game-changer. I absolutely love how the tender gnocchi soaks up the rich, flavorful sauce while juicy chunks of chicken bring that perfect protein punch. It’s one of those meals that feels fancy but comes together fast enough for a weeknight dinner.
When I first tried this dish, I was blown away by how simple ingredients like sun-dried tomato pesto and Parmesan transform into a creamy sauce that’s both tangy and comforting. You’ll find that it’s not just delicious but incredibly versatile — making it your new go-to for busy evenings or anytime you want a special treat without spending hours in the kitchen.
Why You’ll Love This Recipe
- Quick & Easy: Ready in just 20 minutes, perfect for busy weeknights when you want lots of flavor without the hassle.
- Comforting Creamy Sauce: The combination of cream, Parmesan, and sun-dried tomato pesto delivers a rich, velvety texture you’ll obsess over.
- Family-Friendly: My kids always ask for seconds, and it’s simple enough to please even picky eaters.
- One-Pan Wonder: Minimal cleanup because everything cooks right in the Dutch oven—what’s not to love?
Ingredients You’ll Need
This Creamy Chicken Gnocchi Recipe relies on a handful of pantry staples and fresh ingredients that play beautifully together, creating a rich and satisfying dish without too much fuss. I like to keep sun-dried tomato pesto on hand—it’s a simple way to add a punch of flavor.
- Boneless, skinless chicken breasts: Cubed for quick cooking and tenderness throughout the dish.
- Kosher salt: A key seasoning that helps bring out all the flavors.
- Ground black pepper: Freshly ground is best for added aroma and bite.
- Olive oil: For searing the chicken and adding depth to the sauce.
- Heavy cream: Use at room temperature to ensure the sauce stays smooth and creamy.
- Low-sodium chicken broth: Adds savory background notes without overpowering the dish.
- Freshly shredded Parmesan cheese: Melts beautifully and amplifies cheesy richness.
- Sun-dried tomato pesto: A flavor bomb that gives the sauce a slightly tangy and robust taste.
- Gnocchi: I used store-bought potato gnocchi for convenience—pillowy, soft, and perfect for soaking up sauce.
- Fresh baby spinach: Added at the end for freshness and a nutrient boost.
Variations
I love how easily you can tailor this Creamy Chicken Gnocchi Recipe to what you have on hand or your dietary preferences. Playing around with different add-ins or substitutes keeps the dish feeling fresh every time I make it.
- Vegetarian version: Swap out chicken for sautéed mushrooms or roasted veggies; the creamy pesto sauce still shines beautifully.
- Spicy twist: Add a pinch of red pepper flakes or a drizzle of hot honey to give the sauce a little kick — my family loves this fiery upgrade.
- Greens swap: Use kale or Swiss chard instead of spinach for a heartier bite; just make sure to wilt them well in the sauce.
- Low-calorie option: Try half-and-half instead of heavy cream to lighten it up; the sauce will still be creamy but less rich.
How to Make Creamy Chicken Gnocchi Recipe
Step 1: Sear the Chicken to Perfection
Start by seasoning your cubed chicken breasts with kosher salt and freshly ground black pepper—don’t be shy, this seasoning really builds flavor. Heat olive oil in a Dutch oven or a large skillet over medium-high heat until shimmering, then add the chicken in a single layer. Let the pieces sear without stirring for a couple minutes to get a nice golden crust, then turn them to cook through. I use a meat thermometer to check that they reach 165°F internally. Once cooked, transfer the chicken to a plate and set aside while you build the sauce.
Step 2: Create the Creamy Sauce and Cook Gnocchi
With the pan still hot, stir in the heavy cream, chicken broth, freshly shredded Parmesan, and sun-dried tomato pesto. Whisk everything together gently over medium heat until the sauce begins to thicken just a bit. Add the gnocchi right into the sauce, then cover the pan with a lid and let it cook for about 5 minutes. This method steams the gnocchi and lets it soak up all those rich flavors. You’ll know it’s ready when the gnocchi float to the surface and become tender but still hold their shape.
Step 3: Finish with Chicken and Fresh Spinach
Return the cooked chicken to the pan, toss in fresh baby spinach, and stir to combine. Cook everything together for another 2 minutes or until the spinach wilts gently. This step keeps the greens bright and fresh, adding a lovely pop of color and nutritional goodness right before serving.
Pro Tips for Making Creamy Chicken Gnocchi Recipe
- Don’t Overcrowd the Pan: Cooking chicken in a single layer helps get a nice sear and prevents steaming.
- Room Temp Cream: Using heavy cream at room temperature helps prevent the sauce from breaking and keeps it silky.
- Gnocchi Watch: Keep an eye on the gnocchi timing; undercooked gnocchi will be gummy, so give them enough time to puff and soften.
- Fresh Spinach Last: Add spinach at the very end to maintain its vibrant green color and fresh flavor without overcooking.
How to Serve Creamy Chicken Gnocchi Recipe
Garnishes
I like to sprinkle a little extra freshly grated Parmesan and some cracked black pepper on top—it adds a nice salty punch and makes the dish look irresistible. Sometimes, I toss a few torn fresh basil leaves or chopped parsley over the plate for a fresh herbal brightness that contrasts beautifully with the creamy sauce.
Side Dishes
This recipe is filling on its own but pairs wonderfully with a light side salad dressed in lemon vinaigrette or some roasted garlic green beans. I’ve also served it alongside crusty bread to soak up every last bit of that creamy sauce. Trust me, you don’t want to miss out on that!
Creative Ways to Present
For a special occasion, I’ve plated this creamy chicken gnocchi in elegant shallow bowls and garnished with microgreens and a drizzle of good-quality olive oil. Another idea is to serve it inside a hollowed-out mini pumpkin in fall—cute, seasonal, and a real crowd-pleaser that elevates this homestyle dish.
Make Ahead and Storage
Storing Leftovers
When my family has leftovers, I store the creamy chicken gnocchi in an airtight container in the fridge. It keeps well for up to 3 days, which is surprisingly long given how fresh and creamy it tastes. Just make sure to cool it down before refrigerating to maintain the sauce’s texture.
Freezing
I’ve frozen this recipe once or twice when life got hectic, but I find the gnocchi can get a bit softer after thawing. If you decide to freeze, store in a freezer-safe container and thaw overnight in the fridge before reheating gently on the stove, adding a splash of broth or cream if the sauce looks too thick.
Reheating
The best way I’ve found to reheat creamy chicken gnocchi is on the stove over low heat. Add a little bit of chicken broth or cream to loosen the sauce as it warms to prevent drying or curdling. A quick gentle stir is enough to bring it back to life without compromising that silky texture.
FAQs
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Can I use other types of gnocchi for this recipe?
Absolutely! While potato gnocchi is traditional and works best for its pillowy texture, you can also try sweet potato gnocchi or even cauliflower gnocchi if you want a gluten-free or lower-carb variation. Just adjust cooking times slightly since different types of gnocchi may cook faster or slower.
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Is sun-dried tomato pesto easy to find or can I make it from scratch?
Sun-dried tomato pesto is pretty common in grocery stores, often near the pasta sauces or refrigerated dips, but you can absolutely make your own by blending sun-dried tomatoes with garlic, pine nuts, Parmesan, olive oil, and fresh herbs. Homemade versions add a personal touch and can be customized to taste.
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How do I prevent the cream sauce from splitting?
Using room temperature heavy cream and cooking it gently over medium to low heat helps prevent the sauce from breaking. Avoid boiling the cream vigorously and add cheese at the end once the heat is lowered; this keeps the sauce smooth and creamy every time.
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Can I make this dish vegan or dairy-free?
Yes, you can swap out chicken for tofu or tempeh and use coconut cream or cashew cream instead of heavy cream, along with nutritional yeast instead of Parmesan. Using vegan pesto or homemade versions without cheese ensures the whole dish stays plant-based and dairy-free.
Final Thoughts
This Creamy Chicken Gnocchi Recipe has become one of my absolute favorites, especially when I want something comforting but quick. It always invites second helpings at our table, and I think you’ll find it the same after your first bite. Give it a try soon—you might just discover your new weeknight dinner obsession like I did!
Print
Creamy Chicken Gnocchi Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 bowls
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
This creamy chicken gnocchi recipe is a comforting and flavorful one-pan dish featuring tender chicken, pillowy gnocchi, fresh spinach, and a rich sun-dried tomato pesto cream sauce. Perfect for a quick weeknight dinner, it’s hearty yet simple to prepare.
Ingredients
Chicken and Seasoning
- 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
- 1/4 cup freshly shredded Parmesan cheese
- 1/4 cup sun-dried tomato pesto
- 1 pound gnocchi (1 package)
Greens
- 2 cups fresh baby spinach
Instructions
- Season and Cook Chicken: Season the cubed chicken breasts with kosher salt and ground black pepper. Heat the olive oil in a Dutch oven over medium-high heat and add the chicken. Cook, stirring occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F. Once done, transfer the chicken to a plate and set aside.
- Prepare the Sauce and Gnocchi: In the same Dutch oven, stir together the heavy cream, low-sodium chicken broth, freshly shredded Parmesan cheese, and sun-dried tomato pesto. Add the gnocchi to the pan, then cover and cook for 5 minutes, allowing the gnocchi to cook and absorb the flavors of the sauce.
- Add Chicken and Spinach: Return the cooked chicken to the pan along with the fresh baby spinach. Stir gently and cook for an additional 2 minutes, until the spinach has wilted and everything is heated through. Serve warm.
Notes
- Storage: Store creamy chicken gnocchi in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 3g
- Sodium: 470mg
- Fat: 29g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 115mg
