Creamy Chicken and Gnocchi

4.77 from 13 votes

Creamy chicken and gnocchi is the ultimate cozy, one-pan meal with tender bites of chicken and pillowy gnocchi smothered in a rich, garlicky cream sauce. Ready in 30 minutes, it’s a weeknight dinner win—so easy, you’ll want to make it again and again!

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Prep Time5

Cook Time25

Total Time30

Servings: servings

Author: Molly

INGREDIENTS

2 teaspoons Italian seasoning
1 teaspoon Kosher salt
1/4 teaspoon red pepper flakes
1 1/2 lb chicken breasts or boneless skinless chicken thighs
2 Tablespoons olive oil
2 Tablespoons unsalted butter
1 medium shallot thinly sliced
3 cloves garlic minced
1/4 cup white wine (or chicken broth)
3/4 cup chicken broth
16 oz potato gnocchi gluten-free if needed
1 cup heavy cream
2 cups baby spinach chopped
4 oz sun-dried tomatoes sliced
1/4 cup Parmesan cheese

INSTRUCTIONS

Season chicken: pat the chicken dry then drizzle with 1 Tablespoons of olive oil and coat with the Italian seasoning, red pepper flakes, and salt.
2 teaspoons Italian seasoning, 1 teaspoon Kosher salt, 1/4 teaspoon red pepper flakes, 2 Tablespoons olive oil
Sear chicken: Heat another Tablespoon of oil in a deep skillet over medium-high heat. Pan fry the chicken until the internal temperature reaches 165°F, 4-5 minutes on each side. Transfer to a clean plate or cutting board.
2 Tablespoons unsalted butter, 1 1/2 lb chicken breasts
Cook the onion and garlic: Melt butter over medium heat in the same skillet. Cook the shallot until soft, 2-3 minutes, then add the minced garlic and cook until fragrant, 1-2 minutes.
1 medium shallot, 3 cloves garlic
Creamy sauce: Deglaze the pan with white wine and scrape any brown bits from the bottom. Stir in the chicken broth and simmer over low heat for 3-4 minutes to reduce.
1/4 cup white wine, 3/4 cup chicken broth
Cook gnocchi: Stir in the heavy cream and uncooked gnocchi and simmer until the sauce thickens and gnocchi is cooked through, 3-4 minutes.
16 oz potato gnocchi, 1 cup heavy cream
Add spinach: Stir in the spinach, sun-dried tomatoes, a squeeze of lemon, and parmesan cheese and stir until the cheese is melted and spinach wilts.
2 cups baby spinach, 4 oz sun-dried tomatoes, 1/4 cup Parmesan cheese
Finish and serve: Slice the cooked chicken into strips or bite-sized pieces and add it back to the creamy gnocchi and top with fresh cracked black pepper, parsley or fresh thyme.

Recipe Equipment

Deep skillet or saute pan

Notes

Dairy-free: use vegan butter, nutritional yeast, and coconut cream.

Gluten-free: find a gluten-free gnocchi (we like Delallo) or try cauliflower gnocchi or sweet potato gnocchi (like Trader Joe's). Cauliflower gnocchi may alter the thickening of the cream sauce so see the recipe notes below for options.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Remember the gnocchi will continue to release starch and thicken the sauce over time. Add more cream or chicken broth when reheating to thin the sauce if needed.

*Nutrition information is based off of 4oz (113g) of cooked chicken and 1/6 of the gnocchi. The pictures show 4 large chicken breasts, which are larger than 4-ounce portions, so adjust the nutrition information accordingly if you are serving large chicken breasts.

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Nutrition

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