Creamy Chicken and Gnocchi — The Cozy Dinner You’ll Crave Again and Again

There are evenings when nothing feels better than curling up with a dish that’s creamy, hearty, and comforting. That’s exactly what you get when you make Creamy Chicken and Gnocchi at home. The silky sauce clings to every tender bite of gnocchi while the chicken brings warmth and substance. If you’ve ever had a bowl of chicken Alfredo and wished it had more depth, this recipe is your upgrade. And the best part? You’ll have it on the table before you know it.

Whether it’s a chilly night or you just want something satisfying, this one-pan wonder blends elegance and ease. Let me walk you through how to make it, tips to elevate it, and how to tweak it for different diets.

What Is Creamy Chicken and Gnocchi?

You can think of Creamy Chicken and Gnocchi as a cross between a comforting pasta dish and a hearty dumpling meal. Gnocchi are potato-based dumplings that soak up flavor like a sponge — exactly what you want in a creamy sauce. Paired with juicy chicken and a garlic-Parmesan cream sauce, it becomes a full meal in one skillet.

This version isn’t a broth-based soup (though that’s a delicious variation). Instead, the luxury lies in a rich, velvety sauce that coats every bite. It’s not overly heavy, yet it feels indulgent — perfect for weeknight dinners or serving to guests. Many one-pan versions even include mushrooms or spinach for extra flavor and texture.

Creamy Chicken and Gnocchi

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• Author: Taha Ayyad
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

• 1½ pounds boneless, skinless chicken (breasts or thighs)

• 1 pound potato gnocchi (shelf-stable, refrigerated, or homemade)

• 2 tablespoons unsalted butter

• 1 tablespoon olive oil

• 3 garlic cloves, minced

• 1 small shallot, finely diced

• 1 cup heavy cream

• 1 cup chicken broth

• ¾ cup freshly grated Parmesan cheese

• 1 cup baby spinach

• ½ cup sun-dried tomatoes, chopped

• 1 teaspoon Italian seasoning

• ½ teaspoon crushed red pepper flakes (optional)

• Salt and black pepper, to taste

• Fresh parsley, chopped (for garnish)

• Extra Parmesan cheese (for serving)

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Ingredients

Scale 1x2x3x

• 1½ pounds boneless, skinless chicken (breasts or thighs)

• 1 pound potato gnocchi (shelf-stable, refrigerated, or homemade)

• 2 tablespoons unsalted butter

• 1 tablespoon olive oil

• 3 garlic cloves, minced

• 1 small shallot, finely diced

• 1 cup heavy cream

• 1 cup chicken broth

• ¾ cup freshly grated Parmesan cheese

• 1 cup baby spinach

• ½ cup sun-dried tomatoes, chopped

• 1 teaspoon Italian seasoning

• ½ teaspoon crushed red pepper flakes (optional)

• Salt and black pepper, to taste

• Fresh parsley, chopped (for garnish)

• Extra Parmesan cheese (for serving)

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Instructions

• Season chicken with salt and pepper. Heat butter and olive oil in a skillet and sear chicken until golden and cooked through. Remove and slice.
• In the same skillet, sauté shallot and garlic until fragrant. Add sun-dried tomatoes and Italian seasoning.
• Pour in chicken broth, scraping up browned bits. Stir in heavy cream and Parmesan until smooth.
• Add gnocchi directly to the sauce and simmer until tender, about 3–5 minutes.
• Return chicken to skillet, fold in spinach until wilted, and adjust seasoning.
• Garnish with parsley and serve hot with extra Parmesan.

Notes

Don’t overcook gnocchi; it softens quickly.

Freshly grated Parmesan melts smoother than pre-shredded.

Adjust sauce consistency with extra broth if too thick, or simmer longer if too thin.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop, One-Pan
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 serving (¼ of recipe)
• Calories: ~520 kcal
• Sugar: ~5 g
• Sodium: ~720 mg
• Fat: ~25 g
• Saturated Fat: ~13 g
• Unsaturated Fat: ~10 g
• Trans Fat: ~0 g
• Carbohydrates: ~45 g
• Fiber: ~3 g
• Protein: ~32 g
• Cholesterol: ~125 mg

Ingredients You’ll Need & Why

Here is a detailed list of what you’ll need. Having everything prepped ensures a smooth cook.

Ingredients

• 1½ pounds boneless, skinless chicken (breasts or thighs)
• 1 pound potato gnocchi (shelf-stable, refrigerated, or homemade)
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1 small shallot, finely diced
• 1 cup heavy cream
• 1 cup chicken broth
• ¾ cup freshly grated Parmesan cheese
• 1 cup baby spinach
• ½ cup sun-dried tomatoes, chopped
• 1 teaspoon Italian seasoning
• ½ teaspoon crushed red pepper flakes (optional)
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)
• Extra Parmesan cheese (for serving)

Why each part matters

• Chicken thighs bring more flavor and stay moister, but breasts keep things leaner.
• Gnocchi is ideal because its pillowy texture soaks in sauce better than regular pasta.
• Butter + olive oil help create a flavorful base and prevent burning.
• Shallot and garlic build aroma; Parmesan and cream make the sauce rich.
• Chicken broth thins the sauce just a bit, ensuring it’s not overly heavy.
• Spinach and sun-dried tomatoes add color, texture, and bursts of flavor.
• Italian seasoning and red pepper flakes offer subtle herbal and spicy notes.

Step-by-Step Recipe Instructions

Sear the Chicken

Season the chicken with salt and pepper. Heat the butter and olive oil in a large skillet over medium-high heat. Sear the chicken until golden on both sides and cooked through (about 4–5 minutes per side). Remove it and let it rest, then slice into bite-sized pieces.

Build the Sauce

In that same skillet (no need to clean it), sauté the shallot and garlic until soft and fragrant. Stir in the sun-dried tomatoes and Italian seasoning, letting them mingle for a minute. Pour in the chicken broth and scrape up any browned bits from the bottom. Then stir in heavy cream and Parmesan, whisking until smooth and silky.

Cook the Gnocchi

Add the gnocchi directly to the sauce (no need to pre-boil). Let it simmer gently until the dumplings are tender but still hold their shape — usually just a few minutes. As it cooks, the sauce will thicken slightly as the gnocchi releases starch.

Finish and Serve

Return the sliced chicken to the skillet and fold in the spinach until it wilts. Taste and adjust salt, pepper, or red pepper flakes. Garnish with parsley and extra Parmesan, then serve while hot. A crusty bread or simple greens make excellent accompaniments.

Pro Tips & Common Mistakes to Avoid

• Pull the chicken off just when it reaches 165°F; overcooking makes it dry.
• Don’t overcook gnocchi — it can become gummy. Keep watch as it simmers.
• Freshly grate your Parmesan: it melts better and gives you smoother sauce.
• If the sauce is too thick, stir in a splash of broth. If it’s too thin, simmer uncovered for a minute.
• Deglaze the pan thoroughly — those browned bits are flavor gold.

Dietary Variations & Substitutions

You can tweak this recipe to suit many dietary needs — here’s how to make it work.

Gluten-Free

Use gluten-free gnocchi (often made from rice or potato flour). Ensure your chicken broth and Parmesan don’t contain hidden gluten.

Low-Calorie / Lighter Version

Swap heavy cream for half-and-half or reduced-fat milk, and cut the butter in half. Add more greens like zucchini or mushrooms to bulk it up without many calories lost.

Vegetarian / Vegan

Replace chicken with hearty mushrooms, tofu, or a plant-based chicken alternative. Use cashew cream, oat cream, or coconut cream instead of dairy cream, and opt for a vegan Parmesan or nutritional yeast.

Halal / Kosher

Use certified halal or kosher chicken. Avoid bacon or pancetta additions. Choose Parmesan made without animal rennet to keep it kosher.

Dairy-Free / Lactose-Free

Use a non-dairy cream (coconut cream, almond cream) and a dairy-free cheese alternative. Be aware the flavor will shift slightly, but the texture can stay silky.

Serving Suggestions & Side Dishes

Because the dish is creamy and rich, pairing it with something light helps balance the meal. A crisp green salad with lemon vinaigrette or a simple arugula salad works beautifully. Garlic bread or a warm baguette is perfect for mopping up extra sauce. For veggies, roasted asparagus, green beans, or steamed broccoli add texture without overwhelming the palate.

Storage, Reheating & Make-Ahead Tips

Store leftovers in an airtight container in the refrigerator for up to three days. When reheating, add a splash of chicken broth or cream and warm gently over low heat to prevent the sauce from breaking. I don’t recommend freezing the finished dish (the cream may separate), but you can pre-cook the chicken and sauce separately and add freshly cooked gnocchi at serving time.

FAQ

Can I use chicken breast instead of thighs?

Yes — chicken breast works well if you’re careful not to overcook it. Use a meat thermometer and remove it when it reaches 165°F to keep it juicy.

Do I need to pre-cook the gnocchi before adding?

No, you can add the gnocchi directly to the sauce. It will simmer and become tender in just a few minutes, absorbing flavor as it cooks.

What can I use instead of heavy cream?

Substitute half-and-half or whole milk (though sauce may be lighter), or for dairy-free, use coconut cream or cashew cream for richness.

How long will leftovers stay good?

Stored in the fridge, your leftovers will stay good for up to three days. Always reheat gently and add a splash of liquid to maintain smooth texture.

Can I make this dish ahead of time?

You can prep components (cook chicken, mix sauce) ahead of time, but it’s best to combine with gnocchi right before serving so the dumplings don’t absorb too much sauce.