I just love the texture and chew of gnocchi. These little pasta pillows are so fun to eat, and my kids love them too! This creamy chicken gnocchi recipe takes chewy gnocchi and combines them with juicy chunks of chicken and a savory sun-dried tomato cream sauce. It’s a total umami bomb!
What’s in This Creamy Chicken Gnocchi Recipe?
Juicy chunks of chicken and pillowy soft gnocchi are tossed in a creamy sauce flavored with umami sun-dried tomato pesto– yum!
- Chicken: Chunks of boneless, skinless chicken breast add protein to this dish.
- Cream: Heavy cream makes the sauce super rich, creamy, and velvety.
- Broth: Low-sodium chicken broth creates a savory base of flavor for the sauce.
- Cheese: Parmesan cheese enhances the salty and umami flavor of the sauce.
- Sun-Dried Tomato Pesto: Adds tons of umami flavor to the sauce.
- Gnocchi: This fluffy chewy pasta is the perfect choice for this dish.
- Baby Spinach: Adds a little bit of color and extra nutrition.
Variations To Try
If you’re not a fan of sun-dried tomato pesto, feel free to use any kind of pesto. I have made it (and love it) with classic basil pesto. Roasted red pepper pesto and even arugula pesto would also be delicious.
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How to Store and Reheat
Store leftover creamy chicken gnocchi in an airtight container in the refrigerator for up to 3 days. Reheat in a pot set over medium-low heat until warmed through.
I do not recommend freezing this recipe, as the sauce separates once thawed.
Notes from the Test Kitchen
Make sure to bring the cream to room temperature so it doesn’t curdle when you add it to the hot pan.
Creamy Chicken Gnocchi Recipe
This creamy chicken gnocchi takes chewy gnocchi and combines them with juicy chunks of chicken and a savory sun-dried tomato cream sauce.
Prep: 5 minutes
Cook: 15 minutes
Total Time
: 20 minutes
Instructions
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Season the chicken with salt and pepper. Add the oil and chicken to a saute pan over medium-high heat. Cook until the chicken reaches an internal temperature of 165°F. Transfer the chicken to a plate.
2 boneless, skinless chicken breasts, 1 teaspoon kosher salt, 1 teaspoon ground black pepper, 1 tablespoon olive oil
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Stir the heavy cream, chicken broth, parmesan cheese, and pesto together in the pan. Add the gnocchi to the pan and cover. Cook for 5 minutes.
1 cup heavy cream, 1 cup low-sodium chicken broth, ¼ cup freshly shredded Parmesan cheese, ¼ cup sun-dried tomato pesto, 1 pound gnocchi
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Add the chicken and spinach to the pan and cook for 2 minutes until the spinach is wilted.
2 cups fresh baby spinach
Notes
Storage:Â Store creamy chicken gnocchi in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Creamy Chicken Gnocchi Recipe
Amount Per Serving (1 bowl)
Calories 617
Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 17g106%
Trans Fat 0.01g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 149mg50%
Sodium 1400mg61%
Potassium 646mg18%
Carbohydrates 47g16%
Fiber 4g17%
Sugar 3g3%
Protein 35g70%
Vitamin A 2473IU49%
Vitamin C 7mg8%
Calcium 158mg16%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
How to Make Creamy Chicken Gnocchi Step by Step
Cook the Chicken: Season 2 boneless, skinless chicken breasts cut into cubes with 1 teaspoon each of salt and pepper. Add 1 tablespoon of olive oil and the seasoned chicken to a saute pan over medium-high heat. Cook until the chicken reaches an internal temperature of 165°F. Transfer the chicken to a plate.
Make the Sauce: Stir 1 cup of room-temperature heavy cream, 1 cup of chicken broth, ¼ cup of grated Parmesan cheese, and ¼ cup of sun-dried tomato pesto together in the pan. Add 1 pound of gnocchi to the pan and cover. Cook for 5 minutes.
Wilt the Spinach: Add the chicken and 2 cups of fresh baby spinach to the pan and cook for 2 minutes until the spinach is wilted.
You can find it in the refrigerated section of your local grocery store near the fresh pasta.
Yes, you will want to pre-boil your pasta just shy of al dente and then stir it into the sauce and cook for 3 to 4 minutes until the pasta is cooked through.
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