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A close-up shot of the creamy gnocchi sauce coating pieces of chicken, gnocchi, and wilted spinach in a black cast-iron skillet.

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!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Olive Oil
  • 2 tbsp Butter divided
  • 1.5 lbs Boneless, Skinless Chicken Breast cut into 1-inch pieces
  • 1 lb Potato Gnocchi shelf-stable or refrigerated
  • 1 small Yellow Onion finely diced
  • 4 cloves Garlic minced
  • 1/2 cup Chicken Broth low sodium
  • 1.5 cups Heavy Cream
  • 1/2 cup Sun-Dried Tomatoes in Oil drained and chopped
  • 3/4 cup Parmesan Cheese freshly grated
  • 3 cups Fresh Spinach packed
  • 1 tsp Italian Seasoning
  • 1/4 tsp Red Pepper Flakes optional
  • Salt and Black Pepper to taste
  • 2 tbsp Fresh Parsley chopped, for garnish

Equipment

  • 1 Large Skillet A 12-inch skillet works best to avoid crowding.
  • 1 Cutting Board
  • 1 Chef's knife

Instructions
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
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