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:
- 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.
- 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!).
- 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.
- Reduce heat to medium-low. Add paprika, sundried tomatoes, and parmesan cheese. Stir it all together.
- Throw in the spinach and stir again until wilted (add a little water if the sauce seems too thick).
- 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.