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Homemade Creamy Chicken Gnocchi photo

Creamy Chicken Gnocchi

One-pot creamy gnocchi with cubed chicken, sun-dried tomato pesto, spinach, and Parmesan.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 boneless skinless chicken breasts cubed*
  • 1 teaspoonkosher salt
  • 1 teaspoonground black pepper
  • 1 tablespoonolive oil
  • 1 cupheavy cream room temperature
  • 1 cuplow-sodium chicken broth
  • 1/4 cupfreshly shredded Parmesan cheese
  • 1/4 cupsun-dried tomato pesto **
  • 1 poundgnocchi 1 package***
  • 2 cupsfresh baby spinach

Equipment

  • Dutch Oven

Method
 

Instructions
  1. Cut the 2 boneless skinless chicken breasts into cubes and season with 1 teaspoon kosher salt and 1 teaspoon ground black pepper.
  2. Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add the chicken in a single layer and cook, stirring occasionally, until cooked through and lightly browned, about 8–12 minutes. Transfer the chicken to a plate and set aside.
  3. Reduce heat to medium. Pour 1 cup heavy cream (room temperature) and 1 cup low-sodium chicken broth into the pot, scraping up any browned bits from the bottom. Stir in ¼ cup freshly shredded Parmesan cheese and ¼ cup sun-dried tomato pesto until combined. Bring the mixture to a gentle simmer and cook until the sauce slightly thickens, about 3–5 minutes.
  4. Add 1 pound gnocchi to the pot, stir to coat and submerge in the sauce, then cover and cook until the gnocchi are tender and cooked through, about 5 minutes.
  5. Return the cooked chicken (and any juices on the plate) to the pot, add 2 cups fresh baby spinach, and stir. Cook uncovered until the spinach is wilted and the chicken is heated through, about 2 minutes.
  6. Taste and adjust seasoning with additional salt and pepper if desired. Serve.

Notes

I recommend bringing the heavy cream close to room temperature by setting it on the countertop for about 30 minutes before cooking. If it’s too cold when adding it to the pot, it may curdle due to the heat difference.
Gnocchi cooks fast and you don’t want to overcook it, or it will become mushy or grainy. So keep an eye on it and let it simmer for just a few minutes.
Cooked chicken breasts should reach aninternal temperatureof165°F. The chicken should be fully cooked before adding it to the pot with the gnocchi and sauce.
If you’d like to use leftover chicken, simply add it to the pot with the gnocchi, and cook until warmed through.