There is something truly comforting and indulgent about the creamy, cheesy goodness packed into this Asiago Chicken Gnocchi Recipe. Tender chicken breasts mingle with pillowy potato gnocchi, all smothered in a velvety Asiago cheese sauce enriched with fresh spinach and aromatic shallots. This dish manages to feel elegant enough for guests while still being simple and homey enough to whip up on any weeknight. If you’ve been searching for that perfect combination of rich flavors and satisfying textures, this recipe is definitely one to bookmark and revisit often.
Ingredients You’ll Need
Gathering your ingredients for this dish is straightforward yet crucial because each one plays a unique role in creating the balance of flavors and textures that make this recipe so special. From tender chicken to the sharp, nutty Asiago cheese, every component contributes to this culinary delight.
- Chicken breasts: Pounded to an even thickness, they cook quickly and stay juicy throughout.
- Kosher salt and black pepper: Essential for seasoning the chicken and layering flavor.
- Unsalted butter: Divided to provide richness and to help sweat the shallots without burning.
- Shallot: Diced finely, it adds a subtle sweetness and depth to the sauce.
- Garlic: Minced to infuse the sauce with aromatic warmth.
- All-purpose flour: Used to create a smooth roux that thickens the sauce perfectly.
- Chicken broth: Adds savory richness and keeps the sauce light rather than heavy.
- Half-and-half: Provides creaminess without overpowering the other flavors.
- Potato gnocchi: Soft, pillowy dumplings that soak up the flavorful sauce beautifully.
- Fresh baby spinach: Adds vibrant green color and a fresh, slightly earthy taste.
- Asiago cheese: Finely grated for that luscious, sharp, and nutty flavor that defines this dish.
- Fresh parsley: Chopped for garnish, it offers a burst of color and a hint of freshness to finish.
How to Make Asiago Chicken Gnocchi Recipe
Step 1: Season and Cook the Chicken
Start by patting your chicken breasts dry with paper towels to ensure a good sear, then season both sides evenly with kosher salt and black pepper. In a spacious skillet, melt a few tablespoons of butter over medium heat and cook the chicken until golden and fully cooked, which should take about 5 to 7 minutes per side depending on thickness. Once cooked, set the chicken aside to rest while you prepare the sauce. This resting step helps retain the chicken’s juices, keeping each bite tender and flavorful.
Step 2: Sauté Shallot and Garlic
Using the same skillet, add the remaining butter and gently sauté the diced shallot until translucent and soft, about 2 minutes. Stir in the minced garlic and cook just until fragrant, about 30 seconds, being careful not to let it brown. These aromatics create the flavorful foundation for your sauce and bring a subtle sweetness that balances the Asiago cheese perfectly.
Step 3: Make the Roux and Add Broth
Sprinkle the all-purpose flour over the shallots and garlic and stir constantly for about one minute to cook out the raw flour taste while forming a roux. Slowly pour in the chicken broth while whisking continuously to avoid lumps and build a silky sauce. Let this mixture simmer gently until it thickens slightly, which will take around 3 to 5 minutes. This step is key to achieving a perfectly smooth and luscious sauce.
Step 4: Add Half-and-Half and Gnocchi
Reduce the heat to medium-low and stir in the half-and-half, warming it through without boiling. Add the uncooked potato gnocchi directly into the sauce, pushing them gently to submerge. Cover the skillet and cook until the gnocchi rise to the surface and become tender, about 4 to 5 minutes depending on the brand. This technique allows the gnocchi to absorb the creamy sauce fully while cooking to pillow softness.
Step 5: Finish with Spinach, Asiago Cheese, and Chicken
Next, stir in the fresh baby spinach until just wilted, adding a fresh, vibrant touch to the rich sauce. Sprinkle in the finely grated Asiago cheese and stir until melted and the sauce is silky smooth. Finally, nestle the cooked chicken breasts over the gnocchi mixture, letting the flavors mingle as you garnish with chopped fresh parsley. This final step unites the hearty chicken with the cheesy gnocchi, creating a dish that is as beautiful as it is delicious.
How to Serve Asiago Chicken Gnocchi Recipe
Garnishes
Fresh chopped parsley is the ideal garnish to add a lively pop of color and a mild herbal brightness that cuts through the creamy richness. For a little extra zest, a light sprinkle of freshly cracked black pepper over the top enhances the aroma and flavor just before serving.
Side Dishes
This Asiago Chicken Gnocchi Recipe pairs wonderfully with simple sides like a crisp arugula salad dressed with lemon vinaigrette or roasted seasonal vegetables. These accompaniments balance the richness and add a pleasant contrast in texture and flavor, rounding out the meal perfectly.
Creative Ways to Present
For a stunning presentation, serve the gnocchi and chicken in shallow bowls with extra Asiago cheese grated on top tableside. Alternatively, you can slice the chicken into medallions and fan them gracefully across the bed of gnocchi for a restaurant-worthy look that will impress any guest.
Make Ahead and Storage
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, but it’s best to reheat gently to keep the gnocchi tender and the sauce creamy without separating.
Freezing
While this recipe is best enjoyed fresh, you can freeze cooked Asiago Chicken Gnocchi for up to 1 month. Be sure to cool it completely before transferring into a freezer-safe container, leaving some space for expansion. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently in a skillet over low heat, adding a splash of chicken broth or half-and-half if the sauce has thickened too much. Stir frequently until warmed through, ensuring the gnocchi remains soft and the chicken juicy.
FAQs
Can I use shredded chicken instead of whole breasts?
Absolutely! Using shredded cooked chicken is a great shortcut and works perfectly with the sauce; just stir it in at the end instead of placing whole breasts on top.
Is there a substitute for Asiago cheese?
Yes, Parmesan cheese can be used as a substitute, though Asiago offers a unique nuttier and creamier texture that gives this dish its signature flavor.
Can I prepare this recipe without gnocchi?
If you prefer, you can swap gnocchi for small pasta like orecchiette or even cauliflower florets for a lower-carb option, though the dish will have a different texture.
How do I prevent the sauce from curdling when adding half-and-half?
Make sure to add the half-and-half over low heat and avoid boiling it rapidly. Stir continuously to keep the sauce smooth and creamy.
Is this recipe kid-friendly?
Definitely! The creamy cheese sauce and tender gnocchi usually appeal to kids, and you can always adjust the seasoning to be milder if needed.
Final Thoughts
This Asiago Chicken Gnocchi Recipe is a total winner that brings together rich, comforting flavors with simple ingredients and a straightforward technique. Whether you’re cooking for your family or entertaining friends, it’s sure to become a beloved favorite. Give it a try and enjoy every cheesy, tender bite!
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Asiago Chicken Gnocchi Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
A creamy and comforting Asiago Chicken Gnocchi recipe featuring tender chicken breasts cooked in butter, combined with delicate potato gnocchi, fresh spinach, and a luscious Asiago cheese sauce. Perfect for a hearty weeknight dinner that comes together quickly with minimal fuss.
Ingredients
Chicken
- 3 boneless skinless chicken breasts (about 1 ½ pounds), pounded to an even thickness
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 tablespoons unsalted butter (from the total 5 tablespoons)
Sauce and Gnocchi
- 2 tablespoons unsalted butter (remaining from the total 5 tablespoons)
- 1 medium shallot, diced (about ⅓ cup)
- 1 teaspoon garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- ½ cup half-and-half
- 1 package (16 ounces) potato gnocchi, uncooked
- 2 cups fresh baby spinach
- ½ cup Asiago cheese, finely grated
Garnish
- Fresh parsley, chopped for garnish
Instructions
- Season Chicken: Pat the chicken breasts dry with paper towels to remove excess moisture. Season them evenly on both sides with ½ teaspoon kosher salt and ¼ teaspoon black pepper to enhance flavor.
- Cook Chicken: In a large skillet over medium heat, melt 3 tablespoons of unsalted butter. Add the seasoned chicken breasts and cook until they are fully cooked through and golden brown on both sides, about 6-8 minutes per side depending on thickness. Remove the chicken from the skillet and set aside to rest.
- Sauté Aromatics: Using the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the diced shallot and minced garlic. Sauté until the shallots are soft and translucent and the garlic is fragrant, about 2-3 minutes.
- Make Roux and Add Broth: Sprinkle 3 tablespoons of all-purpose flour over the sautéed shallot and garlic. Stir constantly for 1-2 minutes to cook out the raw flour taste, creating a roux. Gradually whisk in 2 cups of chicken broth to prevent lumps, continuing to whisk until the sauce thickens and begins to simmer.
- Add Dairy and Gnocchi: Stir in ½ cup of half-and-half to the skillet, combining gently. Add the uncooked potato gnocchi and cook according to package instructions, typically about 2-3 minutes, until the gnocchi float to the surface and are tender.
- Incorporate Spinach and Cheese: Once the gnocchi are cooked, fold in 2 cups of fresh baby spinach and ½ cup of finely grated Asiago cheese. Stir until the spinach wilts and the cheese melts smoothly into the sauce.
- Assemble and Serve: Place the cooked chicken breasts on top of the gnocchi and sauce mixture in the skillet or on serving plates. Garnish with freshly chopped parsley. Serve immediately while hot and creamy.
Notes
- For extra flavor, you can add a pinch of nutmeg to the sauce when adding half-and-half.
- If Asiago cheese is unavailable, substitute with Parmesan cheese for a similar nutty flavor.
- Ensure chicken is pounded to an even thickness to promote even cooking.
- Use fresh gnocchi if possible for the best texture; frozen gnocchi can also be used but may require a slightly longer cooking time.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop to prevent separating the sauce.
