Description
This Creamy Chicken and Gnocchi recipe combines tender pieces of Italian-seasoned chicken with pillowy potato gnocchi in a rich, flavorful sauce made from chicken stock, heavy cream, garlic, sun-dried tomatoes, and Parmesan cheese. Finished with fresh baby spinach, this satisfying dish cooks in just 25 minutes, making it perfect for a quick weeknight dinner that feels indulgent and comforting.
Ingredients
Scale
Protein and Seasoning
- 1 pound boneless, skinless chicken breasts, cut into ¾-inch pieces
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
Cooking Fats and Aromatics
- 1 Tablespoon olive oil
- 2 Tablespoons salted butter
- 1 teaspoon minced garlic
Liquids and Dairy
- 1 cup unsalted chicken stock
- 1 cup heavy whipping cream
Main Ingredients
- 1 package (16 ounces) potato gnocchi
- 1 teaspoon smoked paprika
- â…“ cup sun-dried tomatoes, chopped
- ½ cup grated Parmesan cheese
- 1 ½ cup baby spinach leaves
Instructions
- Cook the Chicken: Heat the olive oil in a large 12-inch skillet over medium-high heat. Add the chicken pieces, seasoning them with Italian seasoning, salt, and pepper. Cook for about 6 minutes until the chicken is golden brown and cooked through to an internal temperature of 165°F. Transfer the chicken to a plate, cover, and set aside.
- Sauté Garlic: In the same skillet, melt the butter. Add the minced garlic and cook for about 20 seconds, until the garlic is fragrant but not browned.
- Deglaze the Pan: Pour in the chicken stock to deglaze the skillet, using a wooden spoon to scrape up any brown bits stuck to the bottom. This step intensifies the flavor of the sauce.
- Add Cream and Gnocchi: Stir in the heavy whipping cream, then add the potato gnocchi. Let the mixture simmer for approximately 5 minutes, allowing the sauce to thicken slightly and the gnocchi to become tender.
- Add Flavors and Cheese: Reduce the heat to medium-low. Stir in the smoked paprika, chopped sun-dried tomatoes, and grated Parmesan cheese until everything is well combined and melted together.
- Incorporate Spinach: Add the baby spinach leaves and stir gently until they wilt into the sauce. If the sauce appears too thick, add a small amount of water to loosen it to your desired consistency.
- Combine Chicken and Serve: Return the cooked chicken pieces to the skillet, stirring to coat them in the creamy sauce. Remove the skillet from heat and serve the dish immediately while warm and creamy.
Notes
- You can use store-bought or homemade potato gnocchi; fresh gnocchi will cook faster than frozen.
- For a lighter version, you can substitute half-and-half for heavy cream, though the sauce will be less rich.
- If you prefer a smokier flavor, consider adding a pinch more smoked paprika.
- Make sure not to overcook the gnocchi to avoid them becoming mushy.
- This dish pairs well with a simple green salad or steamed vegetables for a balanced meal.
