Creamy Chicken and Gnocchi
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!
Servings: 4 people
Calories: 703kcal
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.
Nutrition
Serving: 1portion | Calories: 703kcal