Creamy Pesto Gnocchi with Chicken (Printer-Friendly)

Tender pan-crisped gnocchi with juicy chicken in a rich, creamy pesto sauce. An easy Italian comfort dish perfect for weeknight dinners.

# What You'll Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (about 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

# Method:

01 - Season chicken cubes with kosher salt and black pepper
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken and sauté for 5 to 7 minutes until golden brown and cooked through. Remove chicken and set aside
03 - In the same skillet, add butter. Once melted, add gnocchi and sauté for 5 to 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 until the sauce is smooth and creamy
07 - Return cooked chicken to the skillet and toss everything to coat evenly in the sauce. Taste and adjust seasoning with additional salt and pepper as needed
08 - Serve hot, garnished with fresh basil leaves and extra Parmesan cheese

# Expert Suggestions:

01 -
  • Everything cooks in one skillet so cleanup is practically nonexistent
  • The crispy gnocchi creates this perfect chewy contrast against the silky cream sauce
  • Ready in 35 minutes but tastes like something youd order at a restaurant
02 -
  • Resist the urge to boil the gnocchi first—pan-frying them raw is what creates that magical texture
  • The sauce thickens quickly as it cools, so dont judge the consistency while its still bubbling hot
  • If your sauce seems too thick, a splash of pasta water or cream brings it back to life instantly
03 -
  • Use a light hand with the additional salt since both the pesto and Parmesan are already salty
  • Let the chicken rest on the plate while you crisp the gnocchi so it stays juicy
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