Creamy Pesto Gnocchi with Chicken (Printable Version)

Tender gnocchi and crispy chicken in a luxurious pesto cream sauce. An effortless Italian-inspired weeknight comfort meal.

# 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

# How to Make:

01 - Season chicken cubes with 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. Remove from skillet and set aside
03 - In the same skillet, add butter. Once melted, add gnocchi and sauté for 5-6 minutes, stirring occasionally, until golden and crisp on the outside
04 - Add minced garlic and cook for 1 minute until fragrant
05 - Pour in heavy cream and bring to a gentle simmer, stirring to deglaze the pan
06 - Stir in pesto and Parmesan cheese, mixing until the sauce is smooth and creamy
07 - Return cooked chicken to the skillet, tossing everything to coat evenly in the sauce. Taste and season with additional salt and pepper as needed
08 - Serve hot, garnished with fresh basil leaves and extra Parmesan cheese

# Expert Suggestions:

01 -
  • The pan crisped gnocchi gives you that perfect chewy texture contrast that restaurant versions always nail
  • Everything comes together in one skillet, which means minimal cleanup and maximum flavor
  • The pesto cream sauce is rich without being overwhelming, striking that perfect balance between indulgent and fresh
02 -
  • Do not overcrowd the pan when cooking the chicken or gnocchi, or they will steam instead of developing that gorgeous golden color
  • The sauce will continue to thicken as it sits off the heat, so remove it from the flame when it still looks slightly looser than you want
  • If the sauce breaks or looks grainy, whisk in an extra teaspoon of cold cream and it will come back together beautifully
03 -
  • Pat the chicken completely dry with paper towels before seasoning to help it develop a better sear
  • Warm your cream slightly before adding it to the pan to prevent the sauce from breaking
  • Reserve a handful of grated Parmesan to sprinkle on top just before serving for that freshly finished look
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