Description
Creamy Chicken and Gnocchi is the ultimate comfort food—tender chicken, pillowy gnocchi, and a rich Parmesan cream sauce ready in under 40 minutes.
Ingredients
Scale
- 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)
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: One-pan, Stovetop
- 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