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Creamy Chicken and Gnocchi

by Furqan
written by Furqan

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Here’s the recipe for Creamy Chicken and Gnocchi in a simpler way:

This yummy one-pan pasta dish is ready in 25 minutes! It’s packed with chicken, gnocchi (little potato dumplings), sundried tomatoes, and spinach in a creamy sauce.

What you’ll need:

  • Large skillet (frying pan)
  • Wooden spoon
  • Meat thermometer (optional)

Ingredients:

  • Olive oil or oil from sundried tomatoes (2 tablespoons)
  • Chicken breast (1 pound), cut into bite-sized pieces
  • Italian seasoning (1 teaspoon)
  • Salt (½ teaspoon)
  • Pepper (¼ teaspoon)
  • Butter (2 tablespoons)
  • Garlic (2 cloves, minced)
  • Chicken broth (1 cup)
  • Heavy cream (1 cup)
  • Gnocchi (16 ounces) – pre-cooked, not frozen
  • Smoked paprika (1 teaspoon)
  • Sundried tomatoes (⅓ cup, chopped)
  • Parmesan cheese (½ cup, grated)
  • Baby spinach (2 cups)

Instructions:

  1. Heat oil in your skillet over medium-high heat. Add chicken, sprinkle with seasoning, salt, and pepper. Cook for 4-5 minutes. Use the thermometer to check the chicken reaches 165°F (74°C) before taking it out and setting it aside.
  2. In the same pan, melt butter and cook garlic for 30 seconds. Pour in the chicken broth and scrape the bottom of the pan with a spoon to loosen any browned bits (that’s flavor!).
  3. Add the heavy cream and gnocchi. Let it simmer for 5 minutes, stirring occasionally. The sauce will thicken, and the gnocchi will be cooked through.
  4. Reduce heat to medium-low. Add paprika, sundried tomatoes, and parmesan cheese. Stir it all together.
  5. Throw in the spinach and stir again until wilted (add a little water if the sauce seems too thick).
  6. Add the cooked chicken back to the pan and stir. Take it off the heat and serve right away.

Tips:

  • You can use dry white wine instead of chicken broth to deglaze the pan for a richer flavor.
  • Fresh basil leaves can be used instead of spinach.
  • Boneless, skinless chicken thighs work well in this recipe too.
  • Use the flavorful oil from the sundried tomatoes instead of olive oil in other recipes.
  • Leftovers can be stored in an airtight container in the fridge for up to 4 days. Add a splash of water when reheating to loosen the sauce.

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