Description
This creamy chicken gnocchi combines tender chicken, soft potato gnocchi, and spinach in a rich parmesan cream sauce. Quick comfort food perfection.
Ingredients
- 1 pound boneless, skinless chicken breast, cut into bite-size pieces
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup low-sodium chicken broth
- ½ cup grated parmesan cheese
- 2 cups fresh spinach leaves
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 16 ounces potato gnocchi (store-bought or homemade)
- 1 tablespoon butter
- Chopped parsley (for garnish)
- Extra parmesan cheese (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat. Season chicken with salt, pepper, and Italian seasoning. Cook for 6–7 minutes until golden brown and fully cooked to an internal temperature of 165°F. Remove chicken and set aside.
- Meanwhile, bring a pot of salted water to a boil. Add gnocchi and cook until they float to the surface, about 3 minutes. Drain gnocchi and toss with butter.
- In the same skillet, add minced garlic and cook for 1 minute until fragrant.
- Pour in heavy cream and chicken broth. Bring to a gentle simmer for 5 minutes, stirring occasionally until slightly thickened.
- Stir in spinach until wilted. Mix in parmesan cheese until melted and smooth.
- Return cooked chicken and gnocchi to the skillet. Stir to coat evenly and simmer for 2–3 minutes to let flavors blend.
- Spoon into bowls. Sprinkle with parsley and extra parmesan. Serve warm.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Leftovers keep well in the refrigerator for up to 3 days. Reheat gently with a splash of milk or broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Italian-American