Creamy Herb Chicken Gnocchi (Printable)
Creamy one-pan chicken and gnocchi with fresh herbs, spinach, and Parmesan in a rich sauce.
# What You’ll Need:
→ Chicken
01 - 2 medium boneless, skinless chicken breasts (about 14 oz), cut into bite-sized pieces
→ Vegetables & Aromatics
02 - 2 tablespoons olive oil
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 cup baby spinach, chopped
06 - 1 cup cherry tomatoes, halved
07 - 2 tablespoons fresh parsley, chopped
08 - 1 tablespoon fresh basil, chopped
09 - 1 teaspoon fresh thyme leaves
→ Gnocchi
10 - 1 package (17.6 oz) potato gnocchi, store-bought or homemade
→ Sauce & Dairy
11 - 1 cup heavy cream
12 - 1/2 cup low-sodium chicken broth
13 - 1/2 cup grated Parmesan cheese
14 - 1/2 teaspoon salt, or to taste
15 - 1/4 teaspoon black pepper
16 - Pinch of red pepper flakes (optional)
# How To Make It:
01 - Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, then add to the skillet. Sauté until golden brown and cooked through, approximately 5 to 6 minutes. Remove the chicken and set aside.
02 - In the same skillet, add the remaining tablespoon of olive oil. Cook the onion for 2 to 3 minutes until translucent. Add the minced garlic and stir for 30 seconds until fragrant.
03 - Add the gnocchi to the skillet and sear for 2 to 3 minutes, turning occasionally, until lightly golden on the edges.
04 - Pour in the chicken broth and heavy cream, stirring well to combine. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan.
05 - Return the cooked chicken to the skillet. Add the spinach, cherry tomatoes, parsley, basil, and thyme. Simmer for 4 to 5 minutes until the spinach has wilted and the gnocchi is tender.
06 - Stir in the Parmesan cheese and red pepper flakes if using. Simmer for an additional 2 to 3 minutes, allowing the sauce to thicken and coat the gnocchi evenly.
07 - Taste and adjust seasonings as needed. Serve immediately, garnished with extra fresh herbs and additional Parmesan if desired.
# Expert Advice:
01 -
- Everything cooks in one skillet, which means you get all the comfort of a creamy pasta dish with barely any dishes to wrestle afterward.
- The gnocchi soaks up the herb flecked cream sauce in a way that regular pasta never quite manages, turning each pillowy bite into something surprisingly luxurious for a random weeknight.
02 -
- Do not walk away while the garlic cooks because those thirty seconds between fragrant and burnt happen faster than you think and burnt garlic will haunt the entire dish with bitterness.
- Searing the gnocchi before adding liquid is not optional if you want that slight chewy exterior that keeps them from turning into mush during the simmer.
03 -
- Pat the chicken pieces completely dry with paper towels before they hit the pan because moisture is the enemy of a good sear and that golden crust is where half the flavor lives.
- Reserve a tablespoon of pasta water or broth before adding the cream, then use it at the end if the sauce gets too thick because it blends in more smoothly than adding plain water.