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
Units
Scale
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
