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This creamy chicken and gnocchi recipe is pure weeknight comfort food. Tender chicken, pillowy gnocchi, and a velvety Parmesan cream sauce come together in just one pan. It is my favorite way to turn a package of store bought gnocchi into something extra cozy. When we made this for Sunday dinner, my husband actually asked for seconds before I sat down.
The first time I made this, my picky eater son asked to bring the leftovers in his lunchbox. That is rare at our house.
Ingredients
- Chicken breast boneless and skinless: provides lean protein and cooks up juicy and tender look for pieces with a pink blush and minimal moisture in the package
- All purpose flour: helps the chicken brown and forms the base of the sauce choose unbleached for best flavor
- Olive oil: adds subtle richness and helps brown the chicken select extra virgin for the most flavor
- Butter: gives the sauce a decadent silky finish use unsalted for best control
- Minced garlic: infuses the dish with warmth and complexity fresh is best for maximum aroma
- Chicken broth: builds body in the sauce opt for low sodium to adjust salt later
- Heavy cream: creates the luscious creamy texture be sure to use one with at least thirty six percent fat
- Parmesan cheese: adds sharpness and umami grate it yourself for superior melt and flavor
- Salt, black pepper, paprika and garlic powder: layer savory flavor into every bite
- Oregano, thyme and red pepper flakes: give depth and gentle spice dried or fresh work but dried is handiest
- Sun dried tomatoes: add bursts of sweetness and rich tomato depth choose oil packed for extra flavor
- Gnocchi: ready made potato gnocchi are soft with a tender texture choose shelf stable packs from the pasta aisle
Step by Step Instructions
- Mix the Seasoning and Coat the Chicken:
- Combine flour salt black pepper garlic powder and paprika together in a wide shallow bowl. Toss the chicken cubes in this mixture until each piece is completely coated. This seasoning layer is essential for building flavor and helps the chicken brown.
- Brown the Chicken:
- Heat olive oil and butter in a large skillet over medium high heat. When the fats are shimmering and slightly foamy add the chicken pieces in a single layer. Let them cook about four to five minutes on each side stirring just once or twice until golden brown. The key is not to crowd the pan and to resist moving the chicken so it gets that crisp exterior.
- Remove Chicken and Build the Sauce:
- Transfer the browned chicken to a plate. Lower the heat. Into the same skillet add the minced garlic and cook for about thirty seconds until fragrant but not brown. Pour in the chicken broth and heavy cream slowly whisking to combine and loosen any browned bits from the pan. Sprinkle in the Parmesan cheese and stir until it melts into the sauce.
- Add the Flavor Boosters:
- Sprinkle in the sun dried tomatoes red pepper flakes oregano and thyme. Stir all together and allow this to gently simmer on medium low heat for about three to four minutes. These ingredients infuse the sauce with deep savory notes and a slight kick.
- Cook the Gnocchi:
- Pour your gnocchi right into the simmering sauce. Spread them out evenly and cover the skillet. Let them cook covered for about two to three minutes or until the gnocchi float and become plump and tender. Stir occasionally so they cook evenly and do not stick to the pan.
- Finish and Serve:
- Return the cooked chicken to the pan. Gently fold it into the creamy gnocchi mixture. Taste and adjust salt or pepper if needed. Serve hot with extra Parmesan and an optional sprinkle of fresh herbs.
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Sun dried tomatoes are my absolute favorite in this dish their deep flavor reminds me of the Sunday pasta my grandmother used to make when I was a child. I love sneaking a few to snack on as I stir the sauce and the kitchen fills with mouthwatering aromas. Sometimes cooking this recipe brings back those memories and makes the meal feel extra special.
Storage Tips
Transfer leftovers to a sealed container and refrigerate as soon as the dish cools. The sauce may thicken so stir in a splash of milk or broth when reheating. Use up within three days for best taste. I find this dish does not freeze as well because the sauce may separate upon thawing.
Ingredient Substitutions
Instead of chicken breast you can use boneless thighs for extra juiciness. Do not have heavy cream Try half and half or whole milk for a slightly lighter version. For a vegetarian spin swap in mushrooms or white beans for the chicken. Gluten free gnocchi works just as well for those sensitive to gluten.
Serving Suggestions
This creamy chicken and gnocchi shines all on its own but a crisp green salad makes a bright contrast. Garlicky roasted broccoli or green beans work well for some color. When company comes I add extra Parmesan and a basket of warm crusty bread for dipping in the sauce.
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Cultural Context
This recipe puts an American spin on the traditional Italian potato gnocchi, giving it a creamy skillet sauce that feels like classic comfort food. While Italians might serve gnocchi with tomato sauce or sage butter, this one pan style has become a go to dinner for busy home cooks in the US. The ease of gnocchi plus creamy chicken always gets a cheer at my family table.
Recipe FAQs
- → What type of gnocchi works best?
Store-bought potato or shelf-stable gnocchi work well. You can also use homemade gnocchi for a more delicate texture.
- → Can I substitute the heavy cream?
For a lighter version, use half-and-half or whole milk, but the sauce will be less rich and creamy.
- → How do I know when the chicken is cooked?
The chicken should reach an internal temperature of 165°F and appear golden on the outside before removing from the pan.
- → Are sun dried tomatoes essential?
Sun dried tomatoes add sweetness and depth, but fresh cherry tomatoes or roasted red peppers can be substituted.
- → Can I freeze leftovers?
The dish is best fresh, as gnocchi can become mushy after freezing, but leftovers keep well in the fridge for up to 2 days.