Welcome to the ultimate recipe for Creamy Chicken and Gnocchi, a dish that perfectly blends comfort, elegance, and weeknight convenience. If you’ve been searching for a one-pan wonder that delivers rich, savory flavors without spending hours in the kitchen, you’ve found it. This recipe features tender chicken and pillowy gnocchi enveloped in a luscious, garlic-infused cream sauce with vibrant bursts of sun-dried tomatoes and fresh spinach. It’s the kind of meal that feels gourmet but is surprisingly simple to whip up.
We’ve designed this dish to be foolproof, ensuring you get that perfect texture and taste every single time. Get ready to add a true keeper to your dinner rotation that will have everyone asking for seconds.
Why This Creamy Chicken and Gnocchi Recipe Works
- One-Pan Simplicity: Everything cooks in a single skillet, which means incredible depth of flavor and minimal cleanup. It’s the perfect solution for busy weeknights.
- Rich, Layered Flavors: We build flavor at every step, from searing the chicken to blooming the garlic and herbs in the sauce. The combination of sun-dried tomatoes, Parmesan, and a touch of Italian seasoning is simply irresistible.
- Perfectly Cooked Gnocchi: Forget boiling! Pan-searing the gnocchi gives them a delightful, slightly crispy exterior while keeping the inside soft and pillowy, a texture that holds up beautifully in the creamy sauce.
- Quick and Efficient: From prep to plate, this entire meal comes together in about 30 minutes, making it faster than takeout and infinitely more satisfying.
Ingredients You’ll Need
The magic of this dish lies in its simple, high-quality ingredients. Here’s what you’ll need to create this Creamy Chicken and Gnocchi masterpiece.
- Chicken Breast: Use boneless, skinless chicken breasts, cut into bite-sized 1-inch pieces for quick and even cooking.
- Potato Gnocchi: A 1-pound package of shelf-stable or refrigerated potato gnocchi is perfect. We’ll pan-sear it for the best texture.
- Heavy Cream: This is the foundation of our luscious sauce. For the best results, don’t substitute with a lower-fat option.
- Parmesan Cheese: Freshly grated Parmesan cheese melts better and provides a sharp, nutty flavor that store-bought shredded cheese can’t match.
- Garlic and Onion: A yellow onion and fresh garlic cloves create the aromatic base of the sauce.
- Sun-Dried Tomatoes: Use tomatoes packed in oil for the most flavor. Be sure to drain them before chopping.
- Fresh Spinach: A few large handfuls of fresh spinach wilt beautifully into the sauce, adding color and nutrients.
- Chicken Broth: This helps create the sauce’s volume and adds a savory depth.
- Olive Oil & Butter: We use a combination for searing the chicken and gnocchi to get the perfect browning without burning.
- Seasonings: Italian seasoning, salt, black pepper, and a pinch of red pepper flakes for a subtle kick.
How to Make Creamy Chicken and Gnocchi
Follow these simple steps to create a restaurant-quality meal in your own kitchen. It all comes together in one pan for an easy and delicious dinner.
- Sear the Chicken: Season the chicken pieces with salt and pepper. Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on all sides and cooked through, about 5-7 minutes. Remove the chicken and set it aside.
- Cook the Gnocchi: In the same skillet, melt one tablespoon of butter. Add the gnocchi in a single layer and cook for 3-4 minutes per side, until they are golden brown and slightly crispy. Remove the gnocchi and set it aside.
- Build the Sauce Base: Reduce the heat to medium. Add the remaining tablespoon of butter and the diced onion, cooking until softened, about 3-4 minutes. Add the minced garlic and red pepper flakes, cooking for another minute until fragrant.
- Create the Cream Sauce: Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Stir in the heavy cream, Italian seasoning, and chopped sun-dried tomatoes. Bring to a gentle simmer and let it thicken for about 3-4 minutes.
- Combine Everything: Stir in the grated Parmesan cheese until it has fully melted into the sauce. Add the fresh spinach and stir until it has wilted. Return the cooked chicken and gnocchi to the skillet. Stir gently to coat everything in the creamy sauce and allow it to heat through for 1-2 minutes.
- Serve: Garnish with fresh parsley and serve immediately. This dish is a complete meal, but it also pairs wonderfully with some crusty bread for dipping. For another fantastic gnocchi dinner, try this Creamy Salmon and Gnocchi.
Expert Tips for Success
- Don’t Crowd the Pan: When searing the chicken and gnocchi, cook them in a single layer. If your skillet isn’t large enough, work in batches. This ensures everything gets beautifully browned instead of steamed.
- Use Freshly Grated Parmesan: Pre-shredded cheeses often contain anti-caking agents that can prevent them from melting smoothly, resulting in a grainy sauce. Grating your own is a small step with a big payoff.
- Control the Heat: When you add the heavy cream, make sure the heat is on medium-low to prevent it from curdling. A gentle simmer is all you need to thicken the sauce perfectly.
- Don’t Overcook the Gnocchi: The goal is a light sear for texture. The gnocchi will finish heating through when you add it back to the sauce. Overcooking can make them tough. If you love one-pan pasta dishes, our stovetop mac and cheese is another must-try.
Delicious Variations
While this Creamy Chicken and Gnocchi recipe is fantastic as is, it’s also a great canvas for customization. Here are a few ideas to make it your own.
- Add Mushrooms: Sauté sliced cremini or bella mushrooms after you sear the chicken and add them back in with the gnocchi.
- Spice it Up: For more heat, increase the red pepper flakes or add some diced spicy Italian sausage. If you like sausage, check out our Italian Chicken Sausage Recipe.
- Make it “Tuscan”: Along with the sun-dried tomatoes and spinach, add a tablespoon of drained capers and some chopped artichoke hearts for a true Tuscan feel.
- Lemon Brightness: Finish the dish with a squeeze of fresh lemon juice just before serving to cut through the richness and brighten the flavors.
Storing and Reheating
Leftovers are fantastic, but cream-based sauces require a little care when reheating. Here’s how to do it right:
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The gnocchi will soften over time, but the flavor will remain delicious.
- Reheating: The best way to reheat this dish is on the stovetop. Place the leftovers in a small saucepan over medium-low heat. Add a splash of milk or chicken broth to loosen the sauce and prevent it from separating. Heat gently, stirring occasionally, until warmed through. Avoid the microwave, as it can make the chicken rubbery and cause the sauce to break.
What to Serve with Creamy Chicken Gnocchi
This is a hearty, all-in-one meal, but a simple side can round it out perfectly. A light green salad with a vinaigrette dressing is a great choice to balance the richness of the sauce. For something heartier, serve it with steamed asparagus or a side of crusty garlic bread to soak up every last drop of the incredible sauce.
To make this dairy-free, you can substitute the heavy cream with full-fat coconut cream and use a dairy-free Parmesan cheese alternative. Use olive oil or a dairy-free butter substitute instead of regular butter.
Yes, you can use frozen gnocchi. There is no need to thaw it first. Simply pan-sear it directly from frozen, adding 1-2 minutes of cooking time per side to ensure it gets golden brown and cooked through.
The key is to pan-sear the gnocchi in butter or oil before adding it to the sauce. This creates a slightly crisp outer layer that helps it hold its shape and texture in the creamy sauce. Do not boil the gnocchi first.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of milk or chicken broth to loosen the sauce and restore its creamy consistency.
Boneless, skinless chicken breast cut into 1-inch pieces is ideal because it cooks quickly and evenly. You can also use boneless, skinless chicken thighs, but you may need to add a few extra minutes to the cooking time.
To make this dairy-free, you can substitute the heavy cream with full-fat coconut cream and use a dairy-free Parmesan cheese alternative. Use olive oil or a dairy-free butter substitute instead of regular butter.
Yes, you can use frozen gnocchi. There is no need to thaw it first. Simply pan-sear it directly from frozen, adding 1-2 minutes of cooking time per side to ensure it gets golden brown and cooked through.
The key is to pan-sear the gnocchi in butter or oil before adding it to the sauce. This creates a slightly crisp outer layer that helps it hold its shape and texture in the creamy sauce. Do not boil the gnocchi first.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of milk or chicken broth to loosen the sauce and restore its creamy consistency.
Boneless, skinless chicken breast cut into 1-inch pieces is ideal because it cooks quickly and evenly. You can also use boneless, skinless chicken thighs, but you may need to add a few extra minutes to the cooking time.
More Delicious Dinner Recipes
If you enjoyed this easy and flavorful dinner, you’re sure to love some of our other popular recipes! Our Chicken Gnocchi Soup offers a different take on these classic ingredients, while our Lemon Garlic Shrimp Pasta is another quick and elegant weeknight option.
Creamy Chicken and Gnocchi Recipe
We hope you love this Creamy Chicken and Gnocchi recipe as much as we do! It’s a true comfort food classic that proves a gourmet-tasting meal doesn’t have to be complicated. If you try it, be sure to leave a comment and rating below. And don’t forget to share your creations with us on Pinterest!
Creamy Chicken and Gnocchi: Your New Favorite 30-Minute Meal
This Creamy Chicken and Gnocchi is the ultimate one-pan weeknight dinner! Tender chicken and pillowy gnocchi are tossed in a rich, savory cream sauce with spinach and sun-dried tomatoes. Ready in just 30 minutes!
Ingredients
Equipment
Instructions
- Season chicken pieces with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, melt 1 tbsp of butter. Add the gnocchi in a single layer and cook for 3-4 minutes per side, until golden brown and slightly crispy. Remove and set aside.
- Reduce heat to medium. Add the remaining 1 tbsp of butter and the diced onion, cooking until softened, about 3-4 minutes. Add minced garlic and red pepper flakes, cooking for 1 minute more until fragrant.
- Pour in the chicken broth to deglaze, scraping up any browned bits. Stir in heavy cream, Italian seasoning, and chopped sun-dried tomatoes. Bring to a gentle simmer and thicken for 3-4 minutes.
- Stir in the grated Parmesan until melted. Add the fresh spinach and stir until wilted. Return the cooked chicken and gnocchi to the skillet. Stir gently to coat and heat through for 1-2 minutes.
- Garnish with fresh parsley and serve immediately.
Notes
Tip 1: Use freshly grated Parmesan cheese. Pre-shredded cheese can make the sauce grainy.
Tip 2: Don't overcrowd the pan when searing the chicken and gnocchi for the best golden-brown crust.
Tip 3: Reheat leftovers gently on the stovetop with a splash of milk or broth to keep the sauce creamy.
Creamy Chicken and Gnocchi: Your New Favorite 30-Minute Meal
Ingredients
Equipment
Instructions
- Season chicken pieces with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, melt 1 tbsp of butter. Add the gnocchi in a single layer and cook for 3-4 minutes per side, until golden brown and slightly crispy. Remove and set aside.
- Reduce heat to medium. Add the remaining 1 tbsp of butter and the diced onion, cooking until softened, about 3-4 minutes. Add minced garlic and red pepper flakes, cooking for 1 minute more until fragrant.
- Pour in the chicken broth to deglaze, scraping up any browned bits. Stir in heavy cream, Italian seasoning, and chopped sun-dried tomatoes. Bring to a gentle simmer and thicken for 3-4 minutes.
- Stir in the grated Parmesan until melted. Add the fresh spinach and stir until wilted. Return the cooked chicken and gnocchi to the skillet. Stir gently to coat and heat through for 1-2 minutes.
- Garnish with fresh parsley and serve immediately.
Notes
Tip 2: Don't overcrowd the pan when searing the chicken and gnocchi for the best golden-brown crust.
Tip 3: Reheat leftovers gently on the stovetop with a splash of milk or broth to keep the sauce creamy.
