Creamy Pesto Gnocchi with Chicken (Printable)

Golden gnocchi and chicken in creamy pesto sauce. An easy 35-minute Italian comfort dish perfect for weeknight dinners.

# What You 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

# Directions:

01 - Season chicken cubes with salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken and sauté for 5-7 minutes until golden brown and cooked through. Remove chicken and set aside.
03 - In the same skillet, add butter and melt. Add gnocchi and sauté for 5-6 minutes, stirring occasionally, until golden and crispy 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 until the sauce is smooth and creamy.
07 - Return cooked chicken to the skillet, tossing everything to coat evenly in the sauce. Taste and season with additional salt and pepper if needed.
08 - Serve hot, garnished with fresh basil and extra Parmesan cheese.

# Expert Hints:

01 -
  • It comes together in under 40 minutes but tastes like something you would order at a cozy Italian bistro
  • The combination of crispy gnocchi and velvety pesto cream sauce is the kind of comfort food that makes everyone pause and take notice
02 -
  • Skip boiling the gnocchi entirely, pan-frying them raw gives you that incredible crispy texture that makes this recipe special
  • Let your cream come to room temperature before adding it to prevent the sauce from breaking and becoming grainy
03 -
  • Work in batches if your pan seems crowded, otherwise the gnocchi will steam instead of crisp
  • Always reserve a splash of pasta water if you decide to boil the gnocchi first for saucier results
Return