This Creamy Chicken Pesto Gnocchi is comfort food elevated: pillowy potato gnocchi tossed in a luxuriously silky pesto cream sauce with tender diced chicken, a kiss of garlic, and a shower of Parmesan. It’s the kind of weeknight dinner that looks like you fussed for hours but comes together in under 30 minutes. The sauce clings to each gnocchi and each morsel of chicken, making every bite utterly satisfying. Whether you’re feeding a hungry family or want a cozy meal for two, this recipe delivers a restaurant-worthy bowl with minimal effort.

Why you’ll love this recipe

There’s so much to love about this Creamy Chicken Pesto Gnocchi. The texture contrast is irresistible: soft, pillowy gnocchi against browned, juicy chicken. The pesto adds bright, herbaceous notes while the heavy cream smooths everything into a velvety sauce. Parmesan contributes savory depth and umami without overpowering the fresh basil flavor. It’s quick, forgiving, and adaptable—swap proteins, add vegetables, or make a lighter version by using a lower-fat cream if you prefer.

Ingredients

1 tablespoon olive oil
2 chicken breasts, diced (see note 1)
1 tablespoon butter
3 cloves garlic, minced
¼ cup pesto (see note 2)
1 cup heavy cream
¼ cup chicken broth (see note 3)
1.1 pound uncooked potato gnocchi (see note 4)
½ cup grated parmesan cheese (see note 5)
¼ cup basil leaves
salt & pepper

Notes on ingredients

Chicken breasts, diced — Cut into roughly 1/2-inch cubes so they cook quickly and evenly. If you prefer, you can use boneless, skinless thighs diced the same way for a slightly richer flavor.
Pesto — Use a good-quality basil pesto you enjoy. If store-bought options contain any non-permitted ingredients for your diet, make a quick homemade pesto by blending fresh basil, pine nuts or walnuts, garlic, olive oil, and Parmesan.
Chicken broth — Use a clear, unsalted or low-sodium broth to better control seasoning. Vegetable broth works fine as an alternative.
Potato gnocchi — Fresh or refrigerated gnocchi works best for this recipe; frozen gnocchi is fine but may require a minute or two longer to cook. Follow package instructions as a guide for timing.
Parmesan cheese — Freshly grated Parmesan gives the best flavor and melts more smoothly into the sauce than pre-grated varieties.

Equipment

Large skillet or sauté pan with lid
Large pot for boiling gnocchi
Wooden spoon or silicone spatula
Tongs
Knife and cutting board

Before you start

Prep your ingredients: dice the chicken, mince the garlic, measure the pesto, pour the cream and broth, and have the gnocchi ready to cook. This recipe moves quickly once the pan is hot, so having everything within reach will keep the timing tight and ensure the sauce finishes silky and emulsified.

Step-by-step instructions

Follow these clear, ordered steps to make the Creamy Chicken Pesto Gnocchi. The directions below follow the ingredient list exactly and keep the cooking sequence logical so the chicken and gnocchi finish at the right time and the sauce develops perfect texture and flavor.

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and allow it to warm until shimmering but not smoking.
Add the 2 chicken breasts, diced, to the hot oil in a single layer. Season lightly with salt and pepper. Cook, stirring occasionally, until the chicken is cooked through and lightly browned on the outside, about 5–7 minutes depending on the size of the dice. Transfer the cooked chicken to a plate and set aside.
Reduce the heat to medium and add 1 tablespoon butter to the same skillet. Once the butter melts, add the 3 cloves garlic, minced. Sauté for 30–45 seconds, stirring constantly, until fragrant but not browned.
Pour in ¼ cup pesto and stir to combine with the garlic and butter. Cook for about 30 seconds to let the flavors bloom, stirring so nothing burns.
Stir in 1 cup heavy cream and ¼ cup chicken broth. Increase heat slightly and bring the mixture to a gentle simmer, stirring occasionally. Let the sauce simmer for 2–3 minutes so it thickens slightly and the flavors meld.
While the sauce simmers, bring a large pot of salted water to a boil and cook 1.1 pound uncooked potato gnocchi according to package instructions, usually until they float to the surface, about 2–3 minutes. Use a slotted spoon or tongs to transfer the cooked gnocchi directly into the simmering sauce, reserving a small cup of the cooking water if you think you might need to thin the sauce later.
Add the cooked chicken back into the skillet with the sauce and gnocchi. Gently stir to combine and coat everything evenly. Let everything heat together for 1–2 minutes so the chicken warms through and the gnocchi finish absorbing the sauce flavors.
Turn off the heat and stir in ½ cup grated parmesan cheese until melted and the sauce becomes glossy. If the sauce seems too thick, add a tablespoon or two of the reserved gnocchi cooking water to reach the desired consistency.
Tear or chop ¼ cup basil leaves and stir them into the skillet for a fresh, green finish. Taste and adjust seasoning with salt and pepper as needed.
Serve immediately, garnishing with an extra sprinkle of grated parmesan and a few whole basil leaves if desired.

Serving suggestions

This creamy dish pairs beautifully with light sides that add texture and brightness. A crisp green salad with lemon vinaigrette cuts through the richness, while roasted cherry tomatoes or blistered asparagus add color and freshness. For a heartier meal, serve with crusty bread to mop up every last drop of sauce.

Variations and swaps

Protein swaps: Substitute the diced chicken breasts with diced chicken thighs for a juicier result or use diced turkey breast for a lean alternative.
Vegetarian option: Omit the diced chicken, increase the amount of mushrooms or add roasted cauliflower florets for body and texture. Use vegetable broth instead of chicken broth.
Nut-free pesto: If your pesto contains nuts and you prefer otherwise, use a nut-free basil blend or make a quick version with basil, garlic, olive oil, lemon juice, and cheese.
Lighter version: Swap heavy cream for a combination of half-and-half and a tablespoon of cornstarch whisked together to maintain a creamy texture with fewer calories.

Make-ahead and storage

You can prepare the components ahead of time. Cook and cool the chicken, then store it in an airtight container in the refrigerator for up to 2 days. The sauce will thicken upon standing; gently reheat on the stovetop with a splash of broth or reserved gnocchi water to loosen it. Leftovers keep well in the refrigerator for 2–3 days. Reheat gently on medium-low heat, stirring frequently, and add a little liquid if needed to restore the silky texture. Note that gnocchi can become slightly denser after refrigeration, but reheating with sauce helps restore tenderness.

Tips for success

Don’t overcrowd the pan when cooking the diced chicken. Browning occurs more readily in a single layer. Work in batches if necessary.
Watch the garlic carefully; it should be fragrant and lightly softened but not browned, as browned garlic can turn bitter.
If your pesto contains salt, go easy when seasoning the sauce until you taste it with the Parmesan incorporated—cheese adds additional saltiness.
Reserve a small cup of gnocchi cooking water before draining. That starchy liquid is perfect for thinning the sauce and helping it cling to the gnocchi.
Freshly grated Parmesan melts more smoothly than pre-grated varieties and gives a cleaner, creamier finish.

Nutrition snapshot

This dish is a comforting balance of protein, carbs, and fats. A typical serving provides a satisfying portion of protein from diced chicken and cheese, carbohydrate-rich gnocchi for energy, and healthy fats from olive oil and pesto. Exact nutrition will depend on portion size and any ingredient swaps you make.

Frequently asked questions

Can I use frozen gnocchi? Yes. If you use frozen gnocchi, add an extra minute or two to the cooking time and watch for when they float; transfer them directly to the sauce once they’re cooked.

Can I make this dairy-free? Substitute the heavy cream with canned coconut milk or a dairy-free creamer and use a dairy-free Parmesan alternative. Be mindful that using coconut milk will add a slight coconut flavor.

How do I know when the chicken is done? Dice the chicken evenly and cook until no pink remains inside and any juices run clear. A quick test with a knife through a larger cube is sufficient. Carryover heat will finish small pieces while they rest briefly in the sauce.

Final thoughts

This Creamy Chicken Pesto Gnocchi strikes the perfect balance between comforting and bright. It’s an easy recipe with big flavor, elegant enough for guests yet simple enough for a busy weeknight. The pesto keeps the sauce vibrant, the cream makes it rich, and the gnocchi turns each bite into a pillowy, saucy delight. Try this version as written to get a feel for the flavors, then experiment with add-ins like sun-dried tomatoes, mushrooms, or spinach to make it your own.

Enjoy a bowl tonight—and don’t be surprised if it becomes a regular in your dinner rotation.

Creamy Chicken Pesto Gnocchi

A quick one-pan meal of tender chicken and potato gnocchi in a creamy pesto sauce.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 10

Total Time 15

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

1 tablespoon olive oil
2 chicken breasts, diced (see note 1)
1 tablespoon butter
3 cloves garlic, minced
1/4 cup pesto (see note 2)
1 cup heavy cream
1/4 cup chicken broth (see note 3)
1.1 pound uncooked potato gnocchi (see note 4)
1/2 cup grated Parmesan cheese (see note 5)
1/4 cup basil leaves
salt to taste
black pepper to taste

Equipment

large high-sided skillet or Dutch oven
Spatula or wooden spoon
Measuring cups and spoons
Knife and cutting board

Method

Heat 1 tablespoon olive oil in a large high-sided skillet or Dutch oven over high heat.
Add the diced chicken and cook undisturbed for about 2 minutes to brown the pieces, stirring as needed to cook through.
Reduce heat to low, add 1 tablespoon butter and the minced garlic, and cook, stirring, for about 30 seconds until fragrant.
Stir in 1/4 cup pesto until combined.
Pour in 1 cup heavy cream and 1/4 cup chicken broth, stir to combine, and bring the mixture to a gentle simmer.
Add 1.1 pounds uncooked potato gnocchi, stir to distribute, cover the pan, and cook over medium-low heat for 5 minutes.
Uncover, stir well, and cook uncovered for 2 more minutes until the sauce has thickened and the gnocchi are tender.
Remove from heat, stir in 1/2 cup grated Parmesan and 1/4 cup basil leaves until the cheese melts and basil wilts.
Taste and season with salt and black pepper as needed, then serve immediately.