Description

This creamy chicken gnocchi recipe features tender cubed chicken cooked to perfection and combined with pillowy gnocchi in a rich, flavorful sauce made from heavy cream, chicken broth, Parmesan cheese, and sun-dried tomato pesto. Fresh baby spinach is stirred in at the end for a touch of green and added nutrition. Ready in just 20 minutes, this comforting dish is ideal for a quick weeknight dinner that tastes indulgent yet is simple to prepare.

Ingredients

Protein

2 boneless, skinless chicken breasts, cubed

Seasonings & Oils

1 teaspoon kosher salt
1 teaspoon ground black pepper
1 tablespoon olive oil

Sauce

1 cup heavy cream, room temperature
1 cup low-sodium chicken broth
¼ cup freshly shredded Parmesan cheese
¼ cup sun-dried tomato pesto

Pasta & Vegetables

1 pound gnocchi (1 package)
2 cups fresh baby spinach

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Instructions

Season and Cook Chicken: Season the cubed chicken breasts evenly with kosher salt and ground black pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until they reach an internal temperature of 165°F (74°C), ensuring they are fully cooked and slightly golden on the outside. Remove the cooked chicken from the skillet and set aside.
Prepare Sauce and Cook Gnocchi: Using the same skillet (do not clean it to keep flavor), pour in the heavy cream, low-sodium chicken broth, freshly shredded Parmesan cheese, and sun-dried tomato pesto. Stir these ingredients together to combine and create a creamy sauce. Add the gnocchi to the skillet, cover it with a lid, and allow it to cook for about 5 minutes. The gnocchi will absorb the flavors and become tender as it cooks in the sauce.
Combine Chicken and Spinach: After the gnocchi has cooked, stir in the cooked chicken pieces and fresh baby spinach. Continue cooking for an additional 2 minutes, or until the spinach wilts and is fully incorporated into the dish.
Serve: Once the spinach has wilted and all components are hot and combined, serve the creamy chicken gnocchi immediately while warm and fresh.

Notes

For added flavor, you can sprinkle extra Parmesan cheese before serving.
If sun-dried tomato pesto is not available, you can substitute with regular pesto or sun-dried tomatoes blended with olive oil and garlic.
Use low-sodium chicken broth to control the salt content in the dish.
This recipe can be made gluten-free by using gluten-free gnocchi.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently on the stovetop.