Creamy Chicken and Gnocchi is a delicious main course with seasoned chicken breasts, gnocchi, and fresh spinach in a rich, creamy Asiago cheese sauce. It is perfect for a family dinner or a special occasion! I also have Lemon Gnocchi with Chicken you may want to check out, too!
Chicken Gnocchi Ingredients & Smart Substitutions
- Chicken: I prefer boneless, skinless chicken breasts, pounded to an even thickness for the best results when cooking. Chicken thighs would also work. Just make sure the chicken reaches an internal temperature of 165°F. Cooking times may vary depending on the size of the chicken. Season chicken with salt and pepper.
- Butter: A couple of tablespoons of unsalted butter will be used to cook the chicken. Then, the rest of it is added to the skillet when cooking the creamy sauce.
- Chicken Broth: If you don’t have chicken broth, you can use vegetable broth, beef broth, or chicken stock.
- Half-and-Half: Half-and-half is a dairy product that is a blend of equal parts whole milk and light cream. It has a richer taste and thicker consistency than milk but is lighter than heavy cream. You could use heavy whipping cream for a richer sauce. Or, for a lighter option, use whole milk.
- Gnocchi: Gnocchi is small, soft dough dumplings. It is a type of pasta that is typically made from a combination of potatoes, flour, and sometimes eggs.
- Spinach: Although fresh spinach is best, you could also use frozen spinach. If using frozen spinach, thaw and drain it before adding it to the skillet.
- Asiago Cheese: If you don’t have asiago cheese, use parmesan, romano, or pecorino cheese as a substitute.
Can I Use Pre-Cooked Chicken?
Absolutely! To save time and skip cooking the chicken in the skillet, use chicken that has already been cooked! Rotisserie chicken would be a convenient option, for sure! Then, simply add the chicken to the top of the pasta when ready to serve!
Can I Make The Gnocchi Without Chicken?
Yes, you can leave out the chicken in this recipe. Simply follow the instructions for the sauce and gnocchi, adjusting the seasoning and perhaps adding more vegetables like mushrooms, bell peppers, zucchini, or tomatoes. The creamy gnocchi will still be delicious!
What I Serve With Creamy Chicken and Gnocchi
When serving this dish, I usually choose between these side dishes to make it a complete meal.
- Side salad or wedge salad
- Garlic breadsticks (Have you tried my focaccia breadsticks, yet?)
- French baguette
- Easy Dinner Rolls
- Roasted asparagus or roasted green beans
How To Store Creamy Chicken and Gnocchi
To store creamy chicken and gnocchi, first, let it cool completely. Then, store it in an airtight container in the refrigerator. It will last up to 2-3 days. Reheat it in the microwave or a saucepan on the stovetop over medium-low heat.
Creamy Chicken and Gnocchi
Ingredients
- 3 boneless skinless chicken breasts (about 1 ½ pounds), pounded to an even thickness
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 5 tablespoons unsalted butter, divided
- 1 medium shallot, diced (about ⅓ cup)
- 2 teaspoons garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups (480 g) chicken broth
- ½ cup (121 g) half-and-half
- 1 package (16 ounces) potato gnocchi, uncooked
- 2 cups (60 g) fresh spinach
- ½ cup (40 g) Asiago cheese, freshly grated
- fresh parsley, chopped for garnish
Instructions
- Pat chicken breasts dry and season evenly with salt and pepper.
- To a large non-stick skillet over medium heat, add 2 tablespoons butter. Once the butter has melted, add chicken and cook for 8-10 minutes, flipping halfway through cooking, until the chicken reaches an internal temperature of 165°F. (Depending on the size of the chicken breasts, cooking times may vary.)
- Transfer the cooked chicken to a plate. Tent to keep warm.
- In the same skillet, melt the remaining 3 tablespoons of butter. Add shallot, and cook, stirring frequently, until softened, about 3-5 minutes. Add garlic and cook for 1 more minute.
- Add flour. Whisk for about 1 minute. Gradually add chicken broth, stirring constantly, and scraping up the browned bits as you go. Cook for 3-5 minutes or until slightly thickened.
- Add half-and-half and gnocchi. Stir to combine. Continue cooking for 5-7 minutes, or until gnocchi is cooked through.
- Add spinach and Asiago. Stir to combine. Cook for 2-3 minutes, or until the spinach is wilted and the cheese is melted, stirring occasionally.
- Remove from heat and top with the cooked chicken.
- Garnish with parsley and serve.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
Delicious chicken gnocchi! The flavors meld perfectly, creating a comforting meal.
Elizabeth
Chicken gnocchi is a winner! A tasty and satisfying dish.
Annabelle
Chicken gnocchi is a comforting dish with fantastic flavors.
Bella
Absolutely divine! A delightful blend of flavors in every bite, especially the gnocchi (my favorite)!
Selena
Yummy chicken gnocchi! It hits all the right spots!
Love your recipes
Thank you, Fran!