This creamy chicken gnocchi recipe has become one of my go-to weeknight dinners! Juicy chicken breast, pillowy gnocchi, and a velvety cream sauce made with sun-dried tomato pesto creates one delicious dish. And it’s all made in one pan in just 20 minutes! As a busy mom always looking for cozy meals my whole family will eat, this easy gnocchi and chicken recipe is a total win.
Creamy Gnocchi with Chicken and Pesto
I was inspired to create this one-pan creamy chicken and gnocchi after trying a similar dish at a local restaurant years ago. It was rich, creamy, and vibrant, and I vividly remember the unique flavor of that sun-dried tomato pesto. When I set out to make my own version, I wanted something that would be easy to execute yet still rich and flavorful. The store-bought pesto adds a bold kick of umami and herbs to this creamy gnocchi dish, and the bites of chicken provide the perfect amount of protein.
My kids are big fans of my chicken Parmesan gnocchi bake, but they were nervous about trying the pesto cream sauce. But after one bite, they were hooked! This simple chicken and gnocchi is now one of their most requested meals.
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Use Your Fave Pesto
Not a fan of sun-dried tomato pesto? No problem! This creamy chicken and gnocchi recipe is super flexible. I’ve made it with classic basil pesto and even arugula pesto, and both are delicious! If you’re in the mood for something smoky, try it with roasted red pepper pesto instead. It’s easy to customize based on what you have on hand.
Creamy Chicken Gnocchi Recipe
Equipment
- Dutch Oven
Ingredients
- 2 boneless, skinless chicken breasts (cubed*)
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 cup heavy cream (room temperature)
- 1 cup low-sodium chicken broth
- ¼ cup shredded Parmesan cheese
- ¼ cup sun-dried tomato pesto (**)
- 1 pound gnocchi (1 package***)
- 2 cups fresh spinach
Instructions
- Season the chicken with salt and pepper. Add oil and chicken to a Dutch oven over medium-high heat. Cook until the chicken is fully cooked through, about 8-12 minutes. Transfer to a plate.2 boneless, skinless chicken breasts, 1 teaspoon kosher salt, 1 teaspoon ground black pepper, 1 tablespoon olive oil
- Stir the heavy cream, chicken broth, parmesan cheese, and pesto together in the pan.1 cup heavy cream, 1 cup low-sodium chicken broth, ¼ cup shredded Parmesan cheese, ¼ cup sun-dried tomato pesto
- Add the gnocchi to the pan and cover. Cook for 5 minutes.1 pound gnocchi
- Add the chicken and spinach to the pan and cook for 2 minutes until the spinach is wilted.2 cups fresh spinach
Notes
- I recommend bringing the heavy cream close to room temperature by setting it on the countertop for about 30 minutes before cooking. If it’s too cold when adding it to the pot, it may curdle due to the heat difference.
- Gnocchi cooks fast and you don’t want to overcook it, or it will become mushy or grainy. So keep an eye on it and let it simmer for just a few minutes.
- Cooked chicken breasts should reach an internal temperature of 165°F. The chicken should be fully cooked before adding it to the pot with the gnocchi and sauce.
- If you’d like to use leftover chicken, simply add it to the pot with the gnocchi, and cook until warmed through.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken and Gnocchi Step by Step
Prep: Gather the list of ingredients for this chicken gnocchi recipe. Set the heavy creamy out to bring it to room temperature. This will prevent it from curdling when heated. Then cut 2 boneless, skinless chicken breasts into bite-sized cubes.
Season the Chicken: Season the cubed chicken breasts with salt and pepper to taste (I used about 1 tablespoon each). Add 1 tablespoon of olive oil to a Dutch oven set over medium-high heat, then add the seasoned chicken.
Cook the Chicken: Cook until the chicken reaches an internal temperature of 165°F. This should take about 10-12 minutes. Transfer cooked chicken to a plate.
Make the Pesto Cream Sauce: To the same pot, add 1 cup of heavy cream (room temp), 1 cup of chicken broth, ¼ cup of grated Parmesan cheese, and ¼ cup of sun-dried tomato pesto. Stir to combine everything into a smooth sauce.
Add the Gnocchi: Next, add 1 pound of gnocchi to the pot and cover. Cook for 5 minutes.
Add the Chicken: Add the cooked chicken back to the pot, along with 2 cups of fresh baby spinach.
Finish: Continue cooking for about 2 minutes, just until the spinach is wilted and everything is warmed through.
Serve: Serve bowls of this creamy pesto chicken gnocchi simply with more Parmesan and fresh herbs, or however you please.
How to Store and Reheat
Store leftover chicken and 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. Because this dish is made with heavy cream, I do not recommend freezing it. The sauce tends to turn grainy when frozen and thawed.
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