My mom used to make something similar on cold winter evenings, except she’d use leftover chicken from Sunday’s roast. The smell alone would draw everyone to the kitchen before dinner was even ready. That’s the magic of this dish – it fills your home with warmth before it fills your belly.
This creamy chicken gnocchi takes about 30 minutes from start to finish, making it perfect for busy weeknights when you want something satisfying but don’t have hours to spend cooking. The skill level is beginner-friendly, and the taste? Rich, creamy, with tender bites of chicken and pillowy gnocchi that soak up all that gorgeous sauce. It’s the kind of meal that feels fancy but comes together in one pan.
What Makes This Creamy Chicken and Gnocchi Special
Unlike the soup version, this recipe focuses on creating a thick, luxurious sauce that clings to every piece of gnocchi. You’re getting restaurant-quality flavor without the restaurant prices or effort. The chicken stays juicy, the gnocchi gets slightly crispy on the edges before being coated in cream, and the spinach adds a pop of color and nutrition.
I’ve made this at least a dozen times now, tweaking it each time until it became what it is today – a recipe I’m genuinely proud to share. Sometimes I add sun-dried tomatoes for a tuscan chicken vibe, other times I keep it simple with just garlic and herbs.
Ingredients You’ll Need
For the Chicken
- 450g (1 lb) boneless, skinless chicken breasts, cut into 2.5cm cubes
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
For the Dish
- 2 tbsp olive oil
- 3 tbsp butter, divided
- 4 cloves garlic, minced
- 500g (1 lb) potato gnocchi (store-bought or homemade)
- 240ml (1 cup) chicken broth
- 360ml (1.5 cups) heavy cream
- 100g (1 cup) freshly grated Parmesan cheese
- 2 cups fresh spinach, roughly chopped
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes (optional)
- Fresh basil or parsley for garnish
Substitutes: Can’t find fresh spinach? Use 1 cup frozen (thawed and squeezed dry). No heavy cream? Mix 300ml whole milk with 2 tbsp flour whisked in. Parmesan can be replaced with Pecorino Romano for a sharper taste.
Step-by-Step Instructions
Servings: 4 people
Cooking Time: 30 minutes
Difficulty Level: Easy
Equipment Needed: Large skillet or deep pan, sharp knife, cutting board, measuring cups and spoons
- Season the chicken cubes with salt, black pepper, garlic powder, and paprika in a bowl. Toss until evenly coated. Let sit for 5 minutes while you prep other ingredients.
- Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Wait until the butter stops foaming – about 1 minute.
- Add the seasoned chicken in a single layer. Cook for 3-4 minutes without moving it. This creates a golden crust.
- Flip the chicken pieces and cook another 3 minutes until golden brown and cooked through. The internal temperature should reach 75°C (165°F). Remove chicken to a plate.
- Lower heat to medium. Add remaining 2 tbsp butter to the same skillet. Let it melt completely.
- Add minced garlic and cook for 30 seconds, stirring constantly. You’ll smell it immediately – don’t let it burn.
- Toss in the gnocchi. Cook for 4-5 minutes, stirring occasionally. They should get light golden spots on them. This adds texture.
- Pour in chicken broth and scrape up any brown bits from the bottom of the pan. These bits are pure flavor. Let it simmer for 2 minutes.
- Reduce heat to low. Add heavy cream, Parmesan cheese, and Italian seasoning. Stir until the cheese melts into the sauce – about 2 minutes. The sauce will thicken as it heats.
- Return the cooked chicken to the skillet along with any juices from the plate. Stir gently to combine.
- Add chopped spinach and red pepper flakes if using. Stir until spinach wilts – this takes only 1-2 minutes.
- Taste and adjust salt if needed. The sauce should coat the back of a spoon when ready.
- Remove from heat. Let it sit for 2-3 minutes. The sauce will thicken slightly as it cools.
- Garnish with fresh herbs and extra Parmesan if desired. Serve immediately while hot.
Tips for Perfect Creamy Chicken Gnocchi
Don’t overcrowd the pan when cooking chicken. If your skillet isn’t large enough, cook the chicken in two batches. Crowding creates steam instead of that beautiful golden crust we’re after.
The gnocchi you choose matters. Fresh gnocchi from the refrigerated section works best and cooks faster than shelf-stable versions. If using frozen, don’t thaw them first – just add 2 extra minutes to the cooking time.
Watch your heat when making the sauce. Too high and the cream can break or curdle. Medium-low is your friend here. Patience pays off with silky smooth results.
If the sauce seems too thick, add chicken broth 2 tbsp at a time until you reach your preferred consistency. Too thin? Let it simmer an extra minute or two uncovered.
Making It Your Own
This recipe is a fantastic base for experimentation. I’ve added sun-dried tomatoes and called it creamy tuscan chicken and gnocchi – the tangy tomatoes cut through the richness beautifully.
For a soup version closer to creamy chicken gnocchi soup, simply double the chicken broth and cream. You’ll have a brothier consistency perfect for serving in bowls with crusty bread.
Mushrooms are another excellent addition. Slice 200g of cremini or button mushrooms and cook them with the garlic before adding the gnocchi. They add an earthy depth that complements the cream sauce.
Want more protein? This works with turkey too, or try it with shrimp instead of chicken for a seafood twist. Adjust cooking time accordingly – shrimp only needs 2-3 minutes per side.
What to Serve Alongside
A simple green salad with lemon vinaigrette balances the richness of this dish perfectly. The acidity cuts through the cream and refreshes your palate between bites.
Garlic bread is almost mandatory in my house when I make this. You need something to soak up every last drop of that sauce. If you’re looking for more quick easy meals, check out some of our other favorites.
Roasted vegetables like asparagus or green beans add color and nutrition without much effort. Toss them with olive oil, salt, and pepper, then roast at 200°C (400°F) for 15 minutes while you make the gnocchi.
A crisp white wine like Pinot Grigio or Sauvignon Blanc pairs beautifully if you’re feeling fancy. For non-alcoholic options, sparkling water with lemon does the trick.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to 3 days. The gnocchi will absorb more sauce as it sits, which isn’t necessarily a bad thing – it just becomes more packed with flavor.
To reheat, add a splash of milk or cream to a pan over medium-low heat. Add the leftovers and stir gently until warmed through – about 5 minutes. The microwave works too, but I find stovetop reheating maintains better texture.
I don’t recommend freezing this dish. The cream sauce can separate and the gnocchi texture suffers. Better to make exactly what you’ll eat or plan for tasty leftovers the next day.
Why This Recipe Works
The combination of searing the chicken first, then using the same pan for everything else, builds layers of flavor. Each step adds to the next. Those browned bits on the pan bottom? That’s where the magic happens.
Using both butter and olive oil for cooking gives you the best of both worlds – butter adds richness while olive oil prevents burning at higher temperatures.
The starch from the gnocchi naturally thickens the sauce as it cooks, which means you’re not relying solely on the cream and cheese. It creates a sauce that’s thick enough to cling but not heavy or gloopy.
Fresh Parmesan makes a noticeable difference here. Pre-grated cheese contains anti-caking agents that can make your sauce grainy instead of smooth. Spend the extra minute grating it fresh.
Common Questions
Can I use a different type of pasta?
Absolutely. Try it with penne, rigatoni, or even egg noodles. Adjust cooking time based on package directions. The sauce works with anything.
My sauce is too thick, what do I do?
Add warm chicken broth or milk, 2 tbsp at a time, stirring between additions until you reach the consistency you want.
Can I make this dairy-free?
It’s tricky because cream is essential to this dish, but coconut cream can work as a substitute. Use nutritional yeast instead of Parmesan. The flavor will be different but still delicious.
How do I know when the chicken is fully cooked?
Cut into the thickest piece. It should be white throughout with no pink, and juices should run clear. A meat thermometer should read 75°C (165°F).
This creamy chicken gnocchi has become one of my go-to weeknight dinners because it feels special without requiring special skills or ingredients. The pillowy gnocchi, tender chicken, and that rich cream sauce come together in perfect harmony.
There’s something deeply satisfying about making restaurant-quality food at home, especially when it’s this straightforward. You don’t need fancy techniques or hard-to-find ingredients – just good timing and a little attention to detail.
Whether you’re cooking for family, impressing dinner guests, or just treating yourself to something comforting after a long day, this recipe delivers. It’s the kind of meal that makes people ask for seconds and request the recipe.
Try it once and I bet it becomes part of your regular rotation too. Sometimes the best recipes aren’t the most complicated ones – they’re the ones you actually want to make again and again.
