Description
This Creamy Pesto Chicken Gnocchi Recipe features juicy chicken and tender gnocchi tossed in a rich basil pesto cream sauce. It’s an easy, flavorful, one-pan dinner ready in under 30 minutes — comfort food with an Italian twist!
Ingredients
1 pound chicken breast, cut into bite-sized pieces
1 tablespoon olive oil
2 cloves garlic, minced
16 ounces potato gnocchi (fresh or shelf-stable)
1 cup heavy cream
1/3 cup basil pesto (store-bought or homemade)
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes (optional)
Salt and black pepper, to taste
1 cup baby spinach (optional)
Fresh basil or Parmesan, for garnish
Instructions
1. Heat olive oil in a large skillet over medium heat. Add chicken, season with salt and pepper, and cook for 5–6 minutes until golden and cooked through. Remove from pan and set aside.
2. In the same skillet, add minced garlic and cook for 30 seconds until fragrant.
3. Pour in heavy cream and bring to a gentle simmer. Stir in pesto, Parmesan cheese, garlic powder, and red pepper flakes.
4. Add uncooked gnocchi directly to the sauce and cook for 4–5 minutes, stirring occasionally, until tender and sauce thickens.
5. Return chicken to the pan and toss to coat in the creamy pesto sauce.
6. Add spinach (if using) and cook just until wilted.
7. Serve warm, garnished with extra Parmesan and fresh basil.
Notes
Use rotisserie chicken for a quick shortcut.
Substitute half-and-half or light cream for a lighter version.
Add sun-dried tomatoes or mushrooms for extra flavor.
Store leftovers in the fridge for up to 3 days and reheat gently on the stove with a splash of cream or milk.