Go Back Email Link
–+ servings
three-quarters view of creamy chicken gnocchi in a bowl with a fork.
Print Recipe
No ratings yet

Creamy Chicken Gnocchi Recipe

This one pan creamy chicken gnocchi combines chewy gnocchi with juicy chunks of chicken breast, then coats everything in a savory sun-dried tomato pesto cream sauce.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dinner, Main Course
Cuisine: Italian
Servings: 4 bowls
Calories: 617kcal
Author: Becky Hardin

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
    Cooked cubes of chicken breast in a pot.
  • 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
    Creamy pesto sauce in a pot.
  • Add the gnocchi to the pan and cover. Cook for 5 minutes.
    1 pound gnocchi
    Gnocchi in a cream pesto sauce.
  • Add the chicken and spinach to the pan and cook for 2 minutes until the spinach is wilted.
    2 cups fresh spinach
    Creamy chicken gnocchi in a pot.

Notes

*Boneless chicken breasts or thighs can be used here.
**Any kind of pesto can be used. If you don't like sun-dried tomato, try classic basil pesto or another variety.
***I used potato gnocchi. If using another type, the cooking time may vary.
Tips:
  • 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.
Storage: Store creamy chicken gnocchi in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1bowl | Calories: 617kcal | Carbohydrates: 47g | Protein: 35g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 149mg | Sodium: 1116mg | Potassium: 647mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2473IU | Vitamin C: 7mg | Calcium: 158mg | Iron: 6mg