Creamy pesto chicken gnocchi cooks gnocchi and seared chicken separately, then combines them in a pesto-Parmesan cream sauce built in the same skillet the chicken was cooked in, ready in about 25 minutes. Sautéing the garlic in the same pan the chicken was seared in before adding pesto and cream picks up the browned bits left behind for extra depth.
Creamy Pesto Chicken Gnocchi
Ingredients
- 1 lb chicken breast or thighs, diced
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1 (16 oz) package potato gnocchi
- 2 cloves garlic, minced
- 1/2 cup prepared basil pesto
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup baby spinach (optional)
- 1/4 tsp red pepper flakes (optional)
- Fresh basil or Parmesan, for garnish
Instructions
- Bring a large pot of salted water to boil. Cook gnocchi according to package directions. Drain and set aside.
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook until browned and fully cooked. Remove and set aside.
- In the same skillet, sauté garlic for 30 seconds. Add pesto and cream, stirring to combine.
- Bring sauce to a gentle simmer, then stir in Parmesan until melted and smooth.
- Add cooked gnocchi, chicken, and spinach (if using) to the skillet. Toss until coated and heated through.
- Top with red pepper flakes and garnish with fresh basil or extra Parmesan. Serve immediately.
Recipe Notes
- • Store leftovers in an airtight container for up to 3 days.
- • Add sun-dried tomatoes or mushrooms for a flavor boost.
- • Make it vegetarian by skipping the chicken and doubling the spinach.
Nutrition
- Serving Size
- 1 1/2 cups
- Calories
- 560
- Sugar
- 2g
- Sodium
- 720mg
- Fat
- 36g
- Saturated Fat
- 16g
- Unsaturated Fat
- 15g
- Trans Fat
- 0g
- Carbohydrates
- 38g
- Fiber
- 2g
- Protein
- 28g
- Cholesterol
- 110mg
Why the gnocchi is boiled separately
- Boiling the gnocchi in salted water separately, rather than in the sauce, keeps the sauce from turning starchy or overly thick the way simmering pasta directly in cream can.
- Adding the parmesan after the pesto and cream are already combined and simmering gently means it melts in smoothly rather than clumping into a cold or too-hot liquid.
How to keep the pesto sauce from splitting
- Bring the sauce to only a gentle simmer before stirring in the parmesan, as the instructions specify, to keep it smooth rather than risking a broken sauce.
- Toss the gnocchi, chicken, and optional spinach in at the end just until coated and heated through, rather than continuing to cook everything further.
Troubleshooting
The sauce looks oily or separated.
Pesto naturally contains oil that can separate under high heat. Keep the sauce at a gentle simmer, not a boil, when combining the pesto and cream.
The gnocchi turned gummy.
This usually means it sat too long after boiling before being tossed into the sauce. Drain it and add it to the skillet promptly so it doesn't clump or stick together.
Sauce breaks or looks curdled.
don’t panic! Lower the heat immediately and whisk in a tablespoon of cold cream or a small pat of butter.
The recipe's own notes say to store leftovers in an airtight container for up to 3 days. Reheat gently over low heat until the chicken reaches 165°F (74°C), loosening the sauce with a splash of cream or broth if it has tightened.
Serve with garlic bread or a crisp green salad.
Frequently asked questions
Can I use store-bought pesto for Creamy Pesto Chicken Gnocchi?
Absolutely! Quality jarred pesto works beautifully in this recipe. Look for refrigerated options for the freshest flavor, or make a batch of homemade when basil is in season.
What can I substitute for heavy cream?
Half-and-half or whole milk with a tablespoon of butter works well. For a lighter version, try evaporated milk or a mixture of milk and Greek yogurt.
Can I make this dish ahead of time?
Reheat the sauce first, then add freshly cooked gnocchi just before serving for best texture.
Is there a gluten-free option?
Look for gluten-free gnocchi made from potato flour or cauliflower gnocchi as alternatives. Always check your pesto ingredients as some contain breadcrumbs.
How do I prevent my gnocchi from becoming mushy?
Cook gnocchi separately until they just float to the surface, then drain immediately. Fold them gently into the sauce right before serving to maintain their texture.
Save this recipe for later
Keep this recipe handy when you are planning another chicken dinner.
Save on Pinterest
