Creamy Pesto Gnocchi with Chicken (Printable)

Tender gnocchi in pesto cream sauce with crispy chicken bites. A quick, satisfying Italian comfort dinner in just 35 minutes.

# Ingredient List:

→ Chicken

01 - 2 boneless, skinless chicken breasts (14 oz), cut into 1-inch cubes
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon black pepper
04 - 1 tablespoon olive oil

→ Gnocchi

05 - 18 oz store-bought potato gnocchi

→ Sauce

06 - 2 tablespoons unsalted butter
07 - 3 cloves garlic, minced
08 - 1 cup heavy cream
09 - 1/2 cup basil pesto
10 - 1/4 cup grated Parmesan cheese
11 - Salt and black pepper to taste

→ Garnish

12 - Fresh basil leaves
13 - Extra grated Parmesan cheese

# Directions:

01 - Season chicken cubes evenly with kosher salt and black pepper
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken and sauté for 5-7 minutes until golden brown and cooked through. Transfer to a plate
03 - Add butter to the same skillet and melt over medium heat. Add gnocchi and sauté for 5-6 minutes, stirring occasionally, until golden and crispy on the exterior
04 - Add minced garlic to the skillet and cook for 1 minute until fragrant
05 - Pour heavy cream into the skillet and bring to a gentle simmer, stirring to deglaze the bottom of the pan
06 - Stir in basil pesto and Parmesan cheese, mixing until the sauce reaches a smooth, creamy consistency
07 - Return seared chicken to the skillet and toss all components until evenly coated with sauce. Taste and adjust seasoning with additional salt and pepper as needed
08 - Transfer to serving dishes and garnish with fresh basil leaves and additional Parmesan cheese if desired. Serve immediately

# Expert Advice:

01 -
  • Ready in 35 minutes from start to finish, perfect for those chaotic weeknights when takeout starts calling your name
  • The crispy pan-seared gnocchi creates this incredible texture contrast with the velvety cream sauce that nobody can resist
  • Leftovers actually taste better the next day, if they even make it that far
02 -
  • Don't crowd the pan when searing chicken or the pieces will steam instead of brown, so work in batches if your skillet looks too full
  • The sauce will continue thickening off the heat, so pull it a minute before you think it's done to avoid that unpleasant broken oil look
  • If your sauce separates, a tiny splash of cold cream while whisking vigorously usually brings it back together
03 -
  • Use room temperature cream and you'll never have that heartbreaking moment where your sauce breaks
  • Grate your Parmesan from a wedge instead of buying pre-grated, and thank me later for how silky your sauce turns out
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